Zobrazeno 1 - 8 of 8 pro vyhledávání: '"Miyo Hirata"'
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Glucosylceramide Contained in Koji Mold-Cultured Cereal Confers Membrane and Flavor Modification and Stress Tolerance to Saccharomyces cerevisiae during Coculture Fermentation
Autor: Hiroshi Hamajima, Mikako Yamashiro, Lahiru N. Jayakody, Fumiyoshi Abe, Koji Nagao, Hiroshi Kitagaki, Miyo Hirata, Kazutaka Sawada, Susumu Mitsutake, Tomoya Sato, Kentaro Hanada, Keisuke Tsuge, Marie Tajima
Publikováno v: Applied and Environmental Microbiology. 81:3688-3698
In nature, different microorganisms create communities through their physiochemical and metabolic interactions. Many fermenting microbes, such as yeasts, lactic acid bacteria, and acetic acid bacteria, secrete acidic substances and grow faster at aci
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57b16d04d723e0f8def0b3a5477800dd
https://doi.org/10.1128/aem.00454-15
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7
Quantitation and structural determination of glucosylceramides contained in sake lees
Autor: Koshiro Takahashi, Kazutaka Sawada, Kazuki Izumi, Keisuke Tsuge, Koji Nagao, Miyo Hirata, Eriko Nakahata, Hiroshi Kitagaki
Publikováno v: Journal of oleo science. 63(1)
Sake lees are solid parts filtered from the mash of sake, the traditional rice wine of Japan, which is brewed with Aspergillus oryzae and Saccharomyces cerevisiae. The moisture-holding activity of sake lees has long been recognized in Japan. However,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a14b9c054736b5a624240dbeeab22fc8
https://pubmed.ncbi.nlm.nih.gov/24389795
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Plný text Recenzováno Digitální knihovna AV ČR
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