Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Yoshiki Hanya"'
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 77:1832-1840
Glutaminase, an enzyme that catalyzes the conversion of L-glutamine to L-glutamate, enhances the umami taste in soy sauce. The Aspergillus sojae genome contains 10 glutaminase genes. In this study, we estimated that approximately 60% of the glutamate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f9627b97d3e94d46c43b7019c15c027
https://doi.org/10.1271/bbb.130151
https://doi.org/10.1271/bbb.130151
Autor:
Tetsuya Oguma, Takehiko Itoh, Masahiro Ogawa, Yoshiki Hanya, Masahira Hattori, Yasuji Koyama, Hideki Noguchi, Tadashi Takahashi, Kenshiro Oshima, Atsushi Sato
Publikováno v:
DNA Research: An International Journal for Rapid Publication of Reports on Genes and Genomes
We conducted genome sequencing of the filamentous fungus Aspergillus sojae NBRC4239 isolated from the koji used to prepare Japanese soy sauce. We used the 454 pyrosequencing technology and investigated the genome with respect to enzymes and secondary
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50152df168c5c6982c2a3b8618cda1a2
https://doi.org/10.1093/dnares/dsr009
https://doi.org/10.1093/dnares/dsr009
We describe here the first successful construction of a targeted tandem duplication of a large chromosomal segment in Aspergillus oryzae . The targeted tandem chromosomal duplication was achieved by using strains that had a 5′-deleted pyrG upstream
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43fb34199fd5cba4e93936919eef2532
https://europepmc.org/articles/PMC4148790/
https://europepmc.org/articles/PMC4148790/
Publikováno v:
Applied microbiology and biotechnology. 97(19)
Glutaminase, an enzyme that hydrolyzes l-glutamine to l-glutamate, plays an important role in the production of fermented foods by enhancing the umami taste. In this study, we found ten glutaminase genes in the Aspergillus sojae genome by conducting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::381cc64edfa8b7974c4805b546f3633d
https://pubmed.ncbi.nlm.nih.gov/23339014
https://pubmed.ncbi.nlm.nih.gov/23339014
Autor:
Haruo Takahasi, Nobuaki Kase, Koji Yokoyama, Yoshiki Hanya, Li Wang, Kumiko Yashiro, Kazuko Nishimura, Makoto Miyaji
Publikováno v:
International journal of food microbiology. 71(1)
The partial sequences of the mitochondrial (mt) cytochrome b gene (402 bp) were determined for species of Aspergillus section Flavi. On the basis of identities of DNA sequences, 77 strains were divided into seven DNA types, from D-1 to D-7. The type
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9bf8f798378818d34e439c856485f46
https://pubmed.ncbi.nlm.nih.gov/11764895
https://pubmed.ncbi.nlm.nih.gov/11764895
Autor:
Kumiko Yashiro, Yoshiki Hanya, Takashi Hamasaki, Kenichiro Matsushima, Kimiko Yabe, Keietsu Abe
Publikováno v:
Applied microbiology and biotechnology. 55(6)
Ten strains isolated from industrial soy sauce producing koji mold were identified as Aspergillus sojae and distinguished from Aspergillus parasiticus morphologically and physiologically. There was no detectable aflatoxin in any culture extracts of A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c723fd8e2f9afee526f70d223b9d51c
https://pubmed.ncbi.nlm.nih.gov/11525627
https://pubmed.ncbi.nlm.nih.gov/11525627
Publikováno v:
Bioscience, Biotechnology & Biochemistry; Sep2013, Vol. 77 Issue 9, p1832-1840, 9p