Zobrazeno 1 - 10
of 101
pro vyhledávání: '"Yoji Hata"'
Autor:
Hisako Kubo, Masato Hoshi, Takuya Matsumoto, Motoko Irie, Shin Oura, Hiroko Tsutsumi, Yoji Hata, Yasuko Yamamoto, Kuniaki Saito
Publikováno v:
Lipids in Health and Disease, Vol 16, Iss 1, Pp 1-10 (2017)
Abstract Background Nonalcoholic fatty liver disease (NAFLD) is increasing worldwide as one of the leading causes of chronic liver disease. Sake lees (SL) are secondary products of sake manufacturing and are considered to have beneficial effects on h
Externí odkaz:
https://doaj.org/article/1c8615b88dfc4a7d82f35dc97b104d81
Publikováno v:
Journal of Bioscience and Bioengineering. 133:140-145
4-Vinylguaiacol (4-VG) is one of the most common off-flavors found in sake. 4-VG is produced from its precursor, ferulic acid, which is a component of the cell wall of the rice endosperm. The release of ferulic acid in sake brewing is thought to be m
Autor:
Naoyuki Murakami, Atsushi Kotaka, Keiko Ashida, Shota Isogai, Akira Nishimura, Hiroshi Takagi, Hiroki Ishida, Yoji Hata, Kengo Matsumura
Publikováno v:
Journal of Industrial Microbiology & Biotechnology
Sake is a traditional Japanese alcoholic beverage brewed with the yeast Saccharomyces cerevisiae. Sake taste is affected by sugars, organic acids, and amino acids. We previously isolated mutants resistant to the proline analogue azetidine-2-carboxyla
Publikováno v:
Journal of Bioscience and Bioengineering. 130:227-232
Marker genes are essential for gene modification and genome editing of microorganisms. In Aspergillus oryzae, a widely used host for enzyme production, only a few marker genes can be used for positive selection. One of these genes, the pyrithiamine (
Autor:
Silai Zhang, Hiroko Tsutsumi, Satoshi Wakai, Naoya Sasakura, Yoji Hata, Akihiko Kondo, Chiaki Ogino
Publikováno v:
Metabolic Engineering. 61:225-237
Pyruvate is a central metabolite for the biological production of various chemicals. In eukaryotes, pyruvate produced by glycolysis is used in conversion to ethanol and lactate and in anabolic metabolism in the cytosol, or is transported into the mit
Publikováno v:
Applied Microbiology and Biotechnology. 104:4971-4983
During alcohol fermentation, Saccharomyces cerevisiae produces organic acids, including succinate, acetate, and malate. Since malate contributes to the pleasant flavor of sake (a Japanese alcoholic beverage), various methods for breeding high-malate-
Autor:
Hiroyuki Kashihara, Takehiko Todokoro, Yoji Hata, Katsuharu Fukuda, Hiroki Ishida, Hiroko Tsutsumi
Publikováno v:
Journal of Food Processing and Preservation. 45
Autor:
Naoyuki Murakami, Atsushi Kotaka, Natsuki Hotta, Hiroki Ishida, Hiroshi Takagi, Kengo Matsumura, Yoji Hata, Akira Nishimura, Shota Isogai
Publikováno v:
Journal of industrial microbiologybiotechnology. 49(3)
Sake is a traditional Japanese alcoholic beverage brewed by the yeast Saccharomyces cerevisiae. Since the consumption and connoisseurship of sake has spread around the world, the development of new sake yeast strains to meet the demand for unique sak
Publikováno v:
KAGAKU TO SEIBUTSU. 55:434-437
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 112:133-139