Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Yutaka Haitani"'
Autor:
Mami Yamamoto, Akira Ando, Toshihide Nakamura, Koichi Tanaka, Jun Ogawa, Jun Shima, Yutaka Haitani
Publikováno v:
Journal of Bioscience and Bioengineering. 114:648-651
A massive screening was performed to identify an acetate-tolerant strain of Saccharomyces cerevisiae. We found that S. cerevisiae ATCC 38555 is acetate-tolerant, with a fermentation profile indicating that it has a high level of acetate adaptation. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c38438173bb580d36accc7959edd6fd
https://doi.org/10.1016/j.jbiosc.2012.07.002
https://doi.org/10.1016/j.jbiosc.2012.07.002
Publikováno v:
Journal of Bioscience and Bioengineering. 113:592-595
Freeze tolerance is a necessary characteristic for industrial baker's yeast because frozen-dough baking is one of the key technologies for supplying oven-fresh bakery products to consumers. Both proline and trehalose are known to function as cryoprot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a2c9a42ee52735998b665cbb2a24bf3
https://doi.org/10.1016/j.jbiosc.2011.12.018
https://doi.org/10.1016/j.jbiosc.2011.12.018
Autor:
Yutaka Haitani, Hiroshi Takagi
Publikováno v:
Genes to Cells. 13:105-116
Rsp5 is an essential and multi-functional E3 ubiquitin ligase in Saccharomyces cerevisiae. We previously isolated the Ala401Glu rsp5 mutant that is hypersensitive to various stresses. In rsp5A401E cells, the transcription of the stress protein genes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1227c4a5247f597b6f04aa28ef66099
https://doi.org/10.1111/j.1365-2443.2007.01154.x
https://doi.org/10.1111/j.1365-2443.2007.01154.x
Publikováno v:
FEMS Microbiology Letters. 277:70-78
Rsp5 is an essential and multi-functional E3 ubiquitin ligase in Saccharomyces cerevisiae. The Ala401Glu rsp5 mutant, which is hypersensitive to various stresses, was isolated previously. To understand the function of Rsp5 in stress responses, suppre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53a5c250d4907e6927effe83b0a0db30
https://doi.org/10.1111/j.1574-6968.2007.00947.x
https://doi.org/10.1111/j.1574-6968.2007.00947.x
Publikováno v:
FEMS Microbiology Letters. 255:156-163
We report here the function of L-serine O-acetyltransferase (SAT) from the glutamic acid-producing bacterium Corynebacterium glutamicum. Based on the genome sequence of C. glutamicum and the NH(2)-terminal amino-acid sequence, the gene encoding SAT (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ed48dd02fd46e3ef88ea792581b314d
https://doi.org/10.1111/j.1574-6968.2005.00068.x
https://doi.org/10.1111/j.1574-6968.2005.00068.x
Publikováno v:
International journal of food microbiology. 165(3)
During the bread-making process, yeast cells are exposed to many types of baking-associated stress. There is thus a demand within the baking industry for yeast strains with high fermentation abilities under these stress conditions. The POG1 gene, enc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::671372ca3a768b6991a74716317debc4
https://pubmed.ncbi.nlm.nih.gov/23800735
https://pubmed.ncbi.nlm.nih.gov/23800735
Publikováno v:
Microbial Cell Factories
Microbial Cell Factories, Vol 11, Iss 1, p 40 (2012)
Microbial Cell Factories, Vol 11, Iss 1, p 40 (2012)
Background During the bread-making process, industrial baker's yeast, mostly Saccharomyces cerevisiae, is exposed to baking-associated stresses, such as air-drying and freeze-thaw stress. These baking-associated stresses exert severe injury to yeast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38798c8d78c03e9f81b006c352f4ae28
http://hdl.handle.net/10061/12600
http://hdl.handle.net/10061/12600
Publikováno v:
Bioscience, biotechnology, and biochemistry. 76(3)
We constructed a self-cloning diploid baker's yeast strain that overexpressed the transcription activator Msn2. It showed higher tolerance to freeze-thaw stress and higher intracellular trehalose level than observed in the wild-type strain. Overexpre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e93fb74d3fcbe2b37ee28b0d58ff4da
https://pubmed.ncbi.nlm.nih.gov/22451415
https://pubmed.ncbi.nlm.nih.gov/22451415
Publikováno v:
International journal of food microbiology. 152(1-2)
During bread-making processes, yeast cells are exposed to various baking-associated stresses. High-sucrose concentrations exert severe osmotic stress that seriously damages cellular components by generation of reactive oxygen species (ROS). Previousl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bdebda283cd9373512a9b19027e73c8f
https://pubmed.ncbi.nlm.nih.gov/22041027
https://pubmed.ncbi.nlm.nih.gov/22041027
Publikováno v:
FEMS yeast research. 9(1)
Rsp5 is an essential ubiquitin-protein ligase in Saccharomyces cerevisiae. We found previously that the Ala401Glu rsp5 mutant is hypersensitive to various stresses that induce protein misfolding, suggesting that Rsp5 is a key enzyme for yeast cell gr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27a4b86f03475a5da930fc423668d1cf
https://pubmed.ncbi.nlm.nih.gov/19054125
https://pubmed.ncbi.nlm.nih.gov/19054125