Found: 23
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Regulatory mechanisms for amylolytic gene expression in the koji mold Aspergillus oryzae.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1385, doi. 10.1080/09168451.2019.1625265
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- Article
Genome editing to generate nonfoam-forming sake yeast strains.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1583, doi. 10.1080/09168451.2019.1631146
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- Article
Progress in the genomics and genome-wide study of sake yeast.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1463, doi. 10.1080/09168451.2019.1588098
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Analysis of metabolites in Japanese alcoholic beverage sake made from the sake rice Koshitanrei.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1570, doi. 10.1080/09168451.2019.1608804
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- Article
Fermented product of rice with Lactobacillus kefiranofaciens induces anti-aging effects and heat stress tolerance in nematodes via DAF-16.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1484, doi. 10.1080/09168451.2019.1606696
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- Article
Loss of Rim15p in shochu yeast alters carbon utilization during barley shochu fermentation.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1594, doi. 10.1080/09168451.2019.1594679
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- Article
Sake cake (sake-kasu) ingestion increases branched-chain amino acids in the plasma, muscles, and brains of senescence-accelerated mice prone 8.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1490, doi. 10.1080/09168451.2019.1621155
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- Article
Aggregation of Lactobacillus brevis associated with decrease in pH by glucose fermentation.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1523, doi. 10.1080/09168451.2019.1584522
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- Article
Inter-strain expression of sequence-diverse HET domain genes severely inhibits growth of Aspergillus oryzae.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1557, doi. 10.1080/09168451.2019.1580138
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Metabolic regulatory mechanisms and physiological roles of functional amino acids and their applications in yeast.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1449, doi. 10.1080/09168451.2019.1576500
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- Article
Rice used for Japanese sake making.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1428, doi. 10.1080/09168451.2019.1574552
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- Article
Decrease of citric acid produced by Aspergillus niger through disruption of the gene encoding a putative mitochondrial citrate-oxoglutarate shuttle protein.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1538, doi. 10.1080/09168451.2019.1574205
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- Article
SKO1 deficiency extends chronological lifespan in Saccharomyces cerevisiae.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1473, doi. 10.1080/09168451.2019.1571901
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Construction of a Pseudozyma antarctica strain without foreign DNA sequences (self-cloning strain) for high yield production of a biodegradable plastic-degrading enzyme.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1547, doi. 10.1080/09168451.2019.1571898
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Breeding of a cordycepin-resistant and adenosine kinase-deficient sake yeast strain that accumulates high levels of S-adenosylmethionine.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1530, doi. 10.1080/09168451.2019.1571896
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History, lineage and phenotypic differentiation of sake yeast.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1442, doi. 10.1080/09168451.2018.1564620
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- Article
Koji glycosylceramide commonly contained in Japanese traditional fermented foods alters cholesterol metabolism in obese mice.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1514, doi. 10.1080/09168451.2018.1562877
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- Article
Nutritional characterization of sake cake (sake-kasu) after heat-drying and freeze-drying.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1477, doi. 10.1080/09168451.2018.1559723
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- Article
Japan Wine, its characteristics and research.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1422, doi. 10.1080/09168451.2018.1559032
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Screening and development of enzymes for determination and transformation of amino acids.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1402, doi. 10.1080/09168451.2018.1559027
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- Article
Histone deacetylases in sake yeast affect fermentation characteristics.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1498, doi. 10.1080/09168451.2018.1536514
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Evaluating the palatability of fermented foods.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1417, doi. 10.1080/09168451.2018.1554425
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Identification of a gene cluster for biosynthesis of the sesquiterpene antibiotic, heptelidic acid, in Aspergillus oryzae.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1506, doi. 10.1080/09168451.2018.1549934
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