274 results on '"Tamaki, Hisanori"'
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2. THI3 contributes to isoamyl alcohol biosynthesis through thiamine diphosphate homeostasis
3. Homozygous gene disruption in diploid yeast through a single transformation
4. Expression of heterochromatin protein 1 affects citric acid production in Aspergillus luchuensis mut. kawachii
5. Characterization of aroma profiles of kokuto-shochu prepared from three different cultivars of sugarcane
6. Factors that cause replacement of shochu yeast by wild yeast upon Sashi-moto repetition
7. Essential roles of phosphatidylinositol 4-phosphate phosphatases Sac1p and Sjl3p in yeast autophagosome formation
8. Correlation between key aroma and manufacturing processes of rice-flavor baijiu and awamori, Chinese and Japanese traditional liquors
9. The expression profiles of acid-stable α-amylase and acid-labile α-amylase of Aspergillus luchuensis mut. Kawachii effect on the microstructure of koji and alcohol fermentation
10. Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi Aspergillus luchuensis mut. kawachii and Aspergillus oryzae
11. Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar
12. Sirtuin SirD is involved in α-amylase activity and citric acid production in Aspergillus luchuensis mut. kawachii during a solid-state fermentation process
13. Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production
14. Deficiency of β-xylosidase activity in Aspergillus luchuensis mut. kawachii IFO 4308
15. Effect of pepA deletion and overexpression in Aspergillus luchuensis on sweet potato shochu brewing
16. Essential and distinct roles of phosphatidylinositol 4-kinases, Pik1p and Stt4p, in yeast autophagy
17. Pex16 is involved in peroxisome and Woronin body formation in the white koji fungus, Aspergillus luchuensis mut. kawachii
18. Shochu Koji Microstructure and Starch Structure during Preparation
19. Nanoscale domain formation of phosphatidylinositol 4-phosphate in the plasma and vacuolar membranes of living yeast cells
20. Deficiency of β-xylosidase activity in Aspergillus luchuensismut. kawachiiIFO 4308
21. Ethnic Fermented Foods and Alcoholic Beverages of Japan
22. Development of a heat-processing method for koji to enhance its antioxidant activity
23. Physiological Action of PAF in Yeast Saccharomyces Cerevisiae
24. Chromosome-level genome sequence data and analysis of the white koji fungus, Aspergillus luchuensis mut. kawachii IFO 4308
25. Characterization of glucoamylase and α-amylase from Monascus anka: Enhanced production of α-amylase in red koji
26. Efficient gene targeting in Aspergillus chevalieriused to produce katsuobushi
27. Effects of microbial fermentation on enzyme activity and volatile properties of Massa Medicata Fermentata
28. Impact of solid‐state saccharification on the flavor of rice‐flavor baijiu
29. Chromosome-Level Genome Sequence of Aspergillus chevalieri M1, Isolated from Katsuobushi
30. Chromosome-Level Genome Sequence of Aspergillus puulaauensis MK2, a Fungus Isolated from a Dead Hard Tick
31. Chromosome-Level Genome Sequence of the Black Koji Fungus Aspergillus luchuensis RIB2601
32. Loss of heterozygosity is induced in Candida albicans by ultraviolet irradiation
33. Cloning and functional expression of thermostable β-glucosidase gene from Thermoascus aurantiacus
34. LPT1 Encodes a Membrane-bound O-Acyltransferase Involved in the Acylation of Lysophospholipids in the Yeast Saccharomyces cerevisiae
35. Unusual hydrophobic linker region of β-glucosidase (BGLII) from Thermoascus aurantiacus is required for hyper-activation by organic solvents
36. Glucose-stimulated cAMP-protein kinase a pathway in yeast Saccharomyces cerevisiae
37. Construction of thermotolerant yeast expressing thermostable cellulase genes
38. Citric Acid Production by the White Koji Fungus: Transporters Play a Key Role in the Citric Acid Production
39. Overexpression of the RNA-binding protein NrdA affects global gene expression and secondary metabolism inAspergillusspecies
40. Cloning of a gene encoding a thermo-stable endo-β-1,4-glucanase from Thermoascus aurantiacus and its expression in yeast
41. Additional moisture during koji preparation contributes to the pigment production of red koji ( Monascus ‐fermented rice) by influencing gene expression
42. Impact of fermentation temperature on the quality and sensory characteristics of imo‐shochu
43. The Escherichia coli CitT transporter can be used as a succinate exporter for succinate production
44. A CRISPR/Cas9-mediated gene knockout system inAspergillus luchuensismut.kawachii
45. Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine
46. Expression of two glutathione S-transferase genes in the yeast Issatchenkia orientalis is induced by o-dinitrobenzene during cell growth arrest
47. Effects of microbial fermentation on enzyme activity and volatile properties of Massa Medicata Fermentata.
48. Glucose-dependent cell size is regulated by a G protein-coupled receptor system in yeast Saccharomyces cerevisiae
49. Characterization of heterotrimeric G protein complexes in rice plasma membrane
50. Gene Organization and Molecular Modeling of Copper Amine Oxidase from Aspergillus niger: Re-Evaluation of the Cofactor Structure
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