Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Mao Kashima"'
Autor:
Tomoya Chadani, Shinsuke Ohnuki, Atsuko Isogai, Tetsuya Goshima, Mao Kashima, Farzan Ghanegolmohammadi, Tomoyuki Nishi, Dai Hirata, Daisuke Watanabe, Katsuhiko Kitamoto, Takeshi Akao, Yoshikazu Ohya
Publikováno v:
Cells, Vol 10, Iss 6, p 1299 (2021)
Sake yeast is mostly diploid, so the introduction of recessive mutations to improve brewing characteristics requires considerable effort. To construct sake yeast with multiple excellent brewing characteristics, we used an evidence-based approach that
Externí odkaz:
https://doaj.org/article/320dccfd479d4bfba0a4f8126ffc0ceb
Autor:
Dai Hirata, Mao Kashima, Shinsuke Ohnuki, Jun-ichi Maruyama, Tetsuya Goshima, Takeshi Akao, Katsuhiko Kitamoto, Toshikazu Yamada, Farzan Ghanegolmohammadi, Yoshikazu Ohya, Yan Zhou
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 83:1583-1593
Mutations frequently occur during breeding of sake yeasts and result in unexpected phenotypes. Here, genome editing tools were applied to develop an ideal nonfoam-forming sake yeast strain, K7GE01, which had homozygous awa1∆/awa1∆ deletion allele
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::431a3623b5d1ac2846c4c2350f97c623
https://doi.org/10.1080/09168451.2019.1631146
https://doi.org/10.1080/09168451.2019.1631146
Autor:
Atsuko Isogai, Daisuke Watanabe, Tomoya Chadani, Dai Hirata, Mao Kashima, Tomoyuki Nishi, Yoshikazu Ohya, Tetsuya Goshima, Takeshi Akao, Shinsuke Ohnuki, Farzan Ghanegolmohammadi, Katsuhiko Kitamoto
Publikováno v:
Cells
Volume 10
Issue 6
Cells, Vol 10, Iss 1299, p 1299 (2021)
Volume 10
Issue 6
Cells, Vol 10, Iss 1299, p 1299 (2021)
Sake yeast is mostly diploid, so the introduction of recessive mutations to improve brewing characteristics requires considerable effort. To construct sake yeast with multiple excellent brewing characteristics, we used an evidence-based approach that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd695af89ff7c576ded429b65776a39b
Autor:
Mao Kashima, Yoshikazu Ohya
Publikováno v:
Bioscience, biotechnology, and biochemistry. 83(8)
Sake yeast was first isolated as a single yeast strain, Saccharomyces sake, during the Meiji era. Yeast strains suitable for sake fermentation were subsequently isolated from sake brewers and distr...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c99c205c71526d2c937a42519f7fca2
https://pubmed.ncbi.nlm.nih.gov/30626273
https://pubmed.ncbi.nlm.nih.gov/30626273