Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Ryoya Tanahashi"'
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
The arginine transporter Can1 is a multifunctional protein of the conventional yeast Saccharomyces cerevisiae. Apart from facilitating arginine uptake, Can1 plays a pivotal role in regulating proline metabolism and maintaining cellular redox balance.
Externí odkaz:
https://doaj.org/article/6abd20cd749d4a7e8cefa160afb83450
Autor:
Ryoya Tanahashi, Akira Nishimura, Kyoyuki Kan, Natsumi Ishizaki, Shiho Fujishima, Hisanori Endo, Hiroshi Takagi
Publikováno v:
Fermentation, Vol 10, Iss 6, p 318 (2024)
The baking industry is experiencing significant growth, primarily due to the widespread adoption of frozen dough baking. However, this process can negatively impact the fermentation ability of yeast, as freezing can induce stress in yeast cells. This
Externí odkaz:
https://doaj.org/article/36c3f5f2f4e841e38c8226c06ed99d46
Autor:
Ryoya Tanahashi, Akira Nishimura, Minh Nguyen, Irnayuli Sitepu, Glen Fox, Kyria Boundy-Mills, Hiroshi Takagi
Publikováno v:
Journal of Fungi, Vol 9, Iss 12, p 1137 (2023)
Although proline is the most or second most abundant amino acid in wort and grape must, it is not fully consumed by the yeast Saccharomyces cerevisiae during alcoholic fermentation, unlike other amino acids. Our previous studies showed that arginine,
Externí odkaz:
https://doaj.org/article/a4b62d1f042a4ec2b083799095fc9fa8
Autor:
Akira Nishimura, Yurie Takasaki, Shota Isogai, Yoichi Toyokawa, Ryoya Tanahashi, Hiroshi Takagi
Publikováno v:
Microorganisms, Vol 9, Iss 9, p 1902 (2021)
Awamori, the traditional distilled alcoholic beverage of Okinawa, Japan, is brewed with the yeast Saccharomyces cerevisiae. During the distillation process after the fermentation, enormous quantities of distillation residues containing yeast cells mu
Externí odkaz:
https://doaj.org/article/41464e577d084826aec6eac725e8810e
Autor:
Akira Nishimura, Yuki Yoshikawa, Kazuki Ichikawa, Tetsuma Takemoto, Ryoya Tanahashi, Hiroshi Takagi
Publikováno v:
Microorganisms, Vol 9, Iss 8, p 1650 (2021)
Proline is a pivotal and multifunctional amino acid that is used not only as a nitrogen source but also as a stress protectant and energy source. Therefore, proline metabolism is known to be important in maintaining cellular homeostasis. Here, we dis
Externí odkaz:
https://doaj.org/article/41cbfa7509dd4492b1809c31a7d4fd9d
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 87:458-462
The current CRISPR/Cas9 systems in the yeast Saccharomyces cerevisiae cannot be considered a non-genetic modification technology because it requires the introduction of Cas9 and sgRNA into yeast cells using plasmid expression systems. Our present stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18a04daa6c67d8a54778165f37fd4a94
https://doi.org/10.1093/bbb/zbad008
https://doi.org/10.1093/bbb/zbad008
Autor:
Ryoya Tanahashi, Akira Nishimura, Minh Nguyen, Irnayuli Sitepu, Glen Fox, Kyria Boundy-Mills, Hiroshi Takagi
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 87:358-362
Proline contributes to the taste and flavor of foods. The yeast Saccharomyces cerevisiae poorly assimilates proline during fermentation processes, resulting in the accumulation of proline in fermentative products. We performed here a screening of in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9947b1cc6c228968d557fbb7dc5a72fb
https://doi.org/10.1093/bbb/zbac202
https://doi.org/10.1093/bbb/zbac202
Autor:
Akira Nishimura, Kazuki Ichikawa, Hayate Nakazawa, Ryoya Tanahashi, Fumika Morita, Irnayuli Sitepu, Kyria Boundy-Mills, Glen Fox, Hiroshi Takagi
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 86:1318-1326
Proline is a predominant amino acid in grape must, but it is poorly utilized by the yeast Saccharomyces cerevisiae in wine-making processes. This sometimes leads to a nitrogen deficiency during fermentation and proline accumulation in wine. In this s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b186e9765a630c767d901e6ece673f2d
https://doi.org/10.1093/bbb/zbac100
https://doi.org/10.1093/bbb/zbac100
Publikováno v:
The Journal of General and Applied Microbiology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::befff47395c1bc882beddee6ba7898b8
https://doi.org/10.2323/jgam.2023.03.003
https://doi.org/10.2323/jgam.2023.03.003
Autor:
Ryoya Tanahashi, Akira Nishimura, Fumika Morita, Hayate Nakazawa, Atsuki Taniguchi, Kazuki Ichikawa, Kazuki Nakagami, Kyria Boundy‐Mills, Hiroshi Takagi
Publikováno v:
Yeast (Chichester, England).
Proline is the most abundant amino acid in wine and beer, because the yeast Saccharomyces cerevisiae hardly assimilates proline during fermentation processes. Our previous studies showed that arginine induces endocytosis of the proline transporter Pu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b90ee8a54f2d25d5db540f84e0343ea
https://pubmed.ncbi.nlm.nih.gov/36573467
https://pubmed.ncbi.nlm.nih.gov/36573467