Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Yukiko Sugimoto"'
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-5 (2023)
Abstract Breeding yeast strains for industrial alcoholic fermentation requires laborious screening due to the lack of in vivo modification strategies. Here we show that quiescence-specific cell wall thickening via synthesis of a major component, 1,3-
Externí odkaz:
https://doaj.org/article/1a5e6c82a79d4a77a5fb009d60a4f887
Autor:
Yukio Mukai, Yuka Kamei, Xu Liu, Shan Jiang, Yukiko Sugimoto, Noreen Suliani binti Mat Nanyan, Daisuke Watanabe, Hiroshi Takagi
Publikováno v:
Microbial Cell, Vol 6, Iss 10, Pp 482-490 (2019)
In many plants and microorganisms, intracellular proline has a protective role against various stresses, including heat-shock, oxidation and osmolarity. Environmental stresses induce cellular senescence in a variety of eukaryotes. Here we showed that
Externí odkaz:
https://doaj.org/article/2905fe837e3f489da4ab33e9082035bb
Autor:
Takayuki Abe, Yoichi Toyokawa, Yukiko Sugimoto, Haruna Azuma, Keiko Tsukahara, Ryo Nasuno, Daisuke Watanabe, Masatoshi Tsukahara, Hiroshi Takagi
Publikováno v:
Frontiers in Genetics, Vol 10 (2019)
Since flavors of alcoholic beverages produced in fermentation process are affected mainly by yeast metabolism, the isolation and breeding of yeasts have contributed to the alcoholic beverage industry. To produce awamori, a traditional spirit (distill
Externí odkaz:
https://doaj.org/article/aaaac519092c40ecb35df3df7ad06429
Autor:
Hiroshi Takagi, Yuka Kamei, Xu Liu, Shan Jiang, Noreen Suliani binti Mat Nanyan, Daisuke Watanabe, Yukiko Sugimoto, Yukio Mukai
Publikováno v:
Microbial Cell, Vol 6, Iss 10, Pp 482-490 (2019)
Microbial Cell
Microbial Cell
In many plants and microorganisms, intracellular proline has a protective role against various stresses, including heat-shock, oxidation and osmolarity. Environmental stresses induce cellular senescence in a variety of eukaryotes. Here we showed that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fff8284c732d6867ff0a0bcca6c99f11
http://microbialcell.com/researcharticles/2019a-mukai-microbial-cell/
http://microbialcell.com/researcharticles/2019a-mukai-microbial-cell/
Autor:
Dai Shintani, Satoshi Tashiro, Yasuhiro Kajiwara, Hideharu Takashita, Daisuke Watanabe, Akihiko Iwami, Yukiko Sugimoto, Hiroshi Takagi
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 83:1594-1597
Rim15p of the yeast Saccharomyces cerevisiae is a Greatwall-family protein kinase that inhibits alcoholic fermentation during sake brewing. To elucidate the roles of Rim15p in barley shochu fermentation, RIM15 was deleted in shochu yeast. The disrupt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1c79dd09619947f98eb60a51a04d387
https://doi.org/10.1080/09168451.2019.1594679
https://doi.org/10.1080/09168451.2019.1594679
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5368a9ebe32425f714e80e0a5470ca5a
https://doi.org/10.1016/j.jbiosc.2018.05.011
https://doi.org/10.1016/j.jbiosc.2018.05.011
Autor:
Hiroshi Takagi, Ariunzaya Tsolmonbaatar, Shuhei Furukawa, Daisuke Watanabe, Yukiko Sugimoto, Keisuke Hashida
Publikováno v:
International Journal of Food Microbiology. 238:233-240
During bread-making processes, yeast cells are exposed to baking-associated stresses such as freeze-thaw, air-drying, and high-sucrose concentrations. Previously, we reported that self-cloning diploid baker's yeast strains that accumulate proline ret
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62dc509c671bf764b253805451870d1b
https://doi.org/10.1016/j.ijfoodmicro.2016.09.015
https://doi.org/10.1016/j.ijfoodmicro.2016.09.015
Publikováno v:
FEMS Yeast Research. 19
The transcriptional factor Msn2 plays a pivotal role in response to environmental stresses by activating the transcription of stress-responsive genes in Saccharomyces cerevisiae. Our previous studies demonstrate that intracellular proline acts as a k
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af629cae214b78716bcf5b48fc6c190c
https://doi.org/10.1093/femsyr/foz052
https://doi.org/10.1093/femsyr/foz052
Publikováno v:
Journal of bioscience and bioengineering. 129(4)
In the yeast Saccharomyces cerevisiae, the transcriptional factor Msn2 plays an essential role in response to a variety of environmental stresses by activating the transcription of many genes that contain the stress-responsive elements in the promote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3432f4d8d0710d10450e9da24225c5fb
https://pubmed.ncbi.nlm.nih.gov/31640922
https://pubmed.ncbi.nlm.nih.gov/31640922
Autor:
Keiko Tsukahara, Yukiko Sugimoto, Takayuki Abe, Ryo Nasuno, Hiroshi Takagi, Masatoshi Tsukahara, Daisuke Watanabe, Yoichi Toyokawa, Haruna Azuma
Publikováno v:
Frontiers in Genetics, Vol 10 (2019)
Frontiers in Genetics
Frontiers in Genetics
Since flavors of alcoholic beverages produced in fermentation process are affected mainly by yeast metabolism, the isolation and breeding of yeasts have contributed to the alcoholic beverage industry. To produce awamori, a traditional spirit (distill
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0095cc17853a9c659c2e990438c3858
https://doi.org/10.3389/fgene.2019.00490
https://doi.org/10.3389/fgene.2019.00490