Zobrazeno 1 - 10 of 132 pro vyhledávání: '"SHODO HARA"'
2
Isolation of copper-tolerant mutants of sake yeast with defective peptide uptake
Autor: Shodo Hara, Haruhiko Mizoguchi, Keiji Furukawa, Tasuku Yamada
Publikováno v: Journal of Bioscience and Bioengineering. 100:460-465
Mutants of Saccharomyces cerevisiae that have a decreased peptide uptake ability were isolated from sake yeast. A copper medium containing copper sulfate, histidylleucine and sodium lactate as a carbon source was used for the isolation. One mutant sh
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a298e7a047946b5bf533108e2819979b
https://doi.org/10.1263/jbb.100.460
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4
Isolation and characterization of sake yeast mutants deficient in γ-aminobutyric acid utilization in sake brewing
Autor: Shodo Hara, Haruhiko Mizoguchi, Akihisa Furukawa, Toshinari Takahashi
Publikováno v: Journal of Bioscience and Bioengineering. 97:412-418
Sake yeasts take up gamma-aminobutyric acid (GABA) derived from rice-koji in the primary stage of sake brewing. The GABA content in sake brewed with the UGA1 disruptant, which lacked GABA transaminase, was higher than that brewed with the wild-type s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::130a777015cb634718973b896eb35aac
https://doi.org/10.1016/s1389-1723(04)70228-5
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5
Effect of cellular inositol content on ethanol tolerance of Saccharomyces cerevisiae in sake brewing
Autor: Obata Hiroshi, Keiji Furukawa, Shodo Hara, Hideyuki Kitano, Haruhiko Mizoguchi
Publikováno v: Journal of Bioscience and Bioengineering. 98:107-113
The effect of cellular inositol content on the ethanol tolerance of sake yeast was investigated. In a static culture of strain K901 in a synthetic medium, when cells were grown in the presence of inositol in limited amount (L-cells), the inositol con
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::835c88b7b7b0976eeebcfe8df7ff998f
https://doi.org/10.1016/s1389-1723(04)70250-9
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7
Increased Alcohol Acetyltransferase Activity by Inositol Limitation in Saccharomyces cerevisiae in Sake Mash
Autor: Tasuku Yamada, Haruhiko Mizoguchi, Keiji Furukawa, Shodo Hara
Publikováno v: Journal of Bioscience and Bioengineering. 96:380-386
Sake mash was prepared using rice with polishing ratios of 70%, 80%, 90% and 98%. At a polishing ratio of 70%, the highest isoamyl acetate/isoamyl alcohol (E/A) ratio in sake was obtained, and inositol addition caused a decrease in E/A ratio. In seve
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68d15b706c64931e2c2301fd899b3878
https://doi.org/10.1263/jbb.96.380
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9
A role of Saccharomyces cerevisiae fatty Acid activation protein 4 in palmitoyl-CoA pool for growth in the presence of ethanol
Autor: Toshinari Takahashi, Haruhiko Mizoguchi, Michiyo Nozawa, Shodo Hara
Publikováno v: Journal of Bioscience and Bioengineering. 93:288-295
It is well known that sake yeast has a high tolerance for ethanol, as compared to baker's yeast. To investigate the relationship between the ethanol tolerance of sake yeast and the palmitoyl-CoA pool for protein modification, the growth of yeast cell
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3428c2e5bcd525e80e8c0edabe6e0377
https://doi.org/10.1016/s1389-1723(02)80030-5
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