Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Takeshi Akao"'
Autor:
Norapat Klinkaewboonwong, Shinsuke Ohnuki, Tomoya Chadani, Ikuhisa Nishida, Yuto Ushiyama, Saki Tomiyama, Atsuko Isogai, Tetsuya Goshima, Farzan Ghanegolmohammadi, Tomoyuki Nishi, Katsuhiko Kitamoto, Takeshi Akao, Dai Hirata, Yoshikazu Ohya
Publikováno v:
Microorganisms, Vol 11, Iss 5, p 1274 (2023)
Modification of the genetic background and, in some cases, the introduction of targeted mutations can play a critical role in producing trait characteristics during the breeding of crops, livestock, and microorganisms. However, the question of how si
Externí odkaz:
https://doaj.org/article/1835c7a3e8e8425c9ad80c46559c96be
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:
Shinsuke Ohnuki, Hiroki Okada, Anne Friedrich, Yoichiro Kanno, Tetsuya Goshima, Hirokazu Hasuda, Masaaki Inahashi, Naoto Okazaki, Hiroyasu Tamura, Ryo Nakamura, Dai Hirata, Hisashi Fukuda, Hitoshi Shimoi, Katsuhiko Kitamoto, Daisuke Watanabe, Joseph Schacherer, Takeshi Akao, Yoshikazu Ohya
Publikováno v:
G3: Genes, Genomes, Genetics, Vol 7, Iss 8, Pp 2807-2820 (2017)
Sake yeast was developed exclusively in Japan. Its diversification during breeding remains largely uncharacterized. To evaluate the breeding processes of the sake lineage, we thoroughly investigated the phenotypes and differentiation of 27 sake yeast
Externí odkaz:
https://doaj.org/article/dc2913158c334d7a8794cd54cd691ea0
Autor:
Takumi Ohdate, Fumihiko Omura, Haruyo Hatanaka, Yan Zhou, Masami Takagi, Tetsuya Goshima, Takeshi Akao, Eiichiro Ono
Publikováno v:
PLoS ONE, Vol 13, Iss 6, p e0198744 (2018)
For maltose fermentation, budding yeast Saccharomyces cerevisiae operates a mechanism that involves transporters (MALT), maltases (MALS) and regulators (MALR) collectively known as MAL genes. However, functional relevance of MAL genes during sake bre
Externí odkaz:
https://doaj.org/article/aad9d8447ac246d29293017e2f03ffab
Autor:
Shiori Takase, Kazuko Tomonaga, Jumpei Tanaka, Chise Moriya, Keiji Kiyoshi, Takeshi Akao, Kota Watanabe, Toshimori Kadokura, Shunichi Nakayama
Publikováno v:
Journal of Bioscience and Bioengineering.
Autor:
Tsutomu Fujii, Tetsuya Goshima, Yusuke Shibata, Tomoko Morimoto, Toshinari Takahashi, Takeshi Akao, Tasuku Yamada, Muneyoshi Kanai
Publikováno v:
The Journal of General and Applied Microbiology. 67:214-219
Pressed sake cake, a by-product of sake brewing, is a rich dietary source of folates, which are important vitamins for humans. However, considerable losses of folates occur during storage and cooking. We have previously reported that Km67, the house
Autor:
Takeshi Akao, Tetsuya Goshima, Dai Hirata, Kenji Oba, Ritsushi Ohdoi, Risa Yamasaki, Muneyoshi Kanai
Publikováno v:
Journal of Bioscience and Bioengineering. 129:706-714
Among sake yeast strains, Kyokai no. 7 (K7) and its closely related strains (K7 group) are predominantly used because of their excellent brewing properties. In the sake industrial sector, the need for various types of yeast strains is high. Although
Autor:
Daisuke Watanabe, Haruyuki Iefuji, Takeshi Akao, Tsutomu Fujii, Tomoko Morimoto, Tomoko Kawata, Muneyoshi Kanai, Masaki Mizunuma
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 84:1073-1076
To elucidate the mechanism underlying tetrahydrofolate (THF) accumulation in sake yeast strains compared with that in laboratory yeast strains, we performed a quantitative trait locus (QTL) analysis. The results revealed that the sake yeast ERC1 alle
Autor:
Tomoko Morimoto, Tasuku Yamada, Nobuchika Tanaka, Tetsuya Goshima, Toshinari Takahashi, Tsutomu Fujii, Takeshi Akao, Yusuke Shibata
Publikováno v:
Journal of Bioscience and Bioengineering. 129:1-5
Folates are important vitamins in human nutrition. Pressed sake cake, a brewing by-product of sake, is a rich dietary source of folates derived from sake yeast (Saccharomyces cerevisiae). The National Research Institute of Brewing investigated 106 sa
Publikováno v:
Journal of Microbiological Methods. 203:106605
In fields such as the food industry, it is very important to identify target bacteria at the species level or lower for optimal product quality control. Bacteria identification at the subspecies or lower level requires time-consuming and high-cost an