Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Tasuku Yamada"'
Publikováno v:
Journal of Bioscience and Bioengineering. 132:108-112
The combination of solid phase microextraction (SPME) and gas chromatograph-mass spectrometer (GC-MS) is frequently used for comprehensive analysis of aroma components in foods because it can be used to easily analyze volatile components, allowing sa
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:
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
Autor:
Masataka Ohashi, Toshinari Takahashi, Hiroshi Takagi, Maika Kumano, Keisuke Sunada, Tasuku Yamada, Daisuke Watanabe, Yukiko Sugimoto, Minoru Ito
Publikováno v:
Journal of Bioscience and Bioengineering. 126:624-629
In traditional kimoto-type sake production, cells of Saccharomyces cerevisiae sake yeast are grown in a starter mash generated by lactate fermentation by lactic acid bacteria (LAB) such as Leuconostoc mesenteroides and Lactobacillus sakei. However, t
Publikováno v:
Journal of bioscience and bioengineering. 130(1)
Japanese sake production involves three processes: rice koji fermentation, seed mash fermentation, and main mash fermentation. Traditional seed mash (kimoto) production utilizes natural lactic acid produced by lactic acid bacteria for pure cultures o
Autor:
Daisuke, Watanabe, Maika, Kumano, Yukiko, Sugimoto, Minoru, Ito, Masataka, Ohashi, Keisuke, Sunada, Toshinari, Takahashi, Tasuku, Yamada, Hiroshi, Takagi
Publikováno v:
Journal of bioscience and bioengineering. 126(5)
In traditional kimoto-type sake production, cells of Saccharomyces cerevisiae sake yeast are grown in a starter mash generated by lactate fermentation by lactic acid bacteria (LAB) such as Leuconostoc mesenteroides and Lactobacillus sakei. However, t
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 107:868-874
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
Publikováno v:
Journal of Bioscience and Bioengineering. 99:512-516
Gene Filters and Northern blot analysis revealed that the sake yeast strain Kyokai no. 7 (K 7) showed a higher expression level of OLE 1, which encodes a Delta-9 fatty acid desaturase gene, compared with the laboratory yeast strain X 2180-1A. Other s
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