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Medical Application of Substances Derived from Non-Pathogenic Fungi Aspergillus oryzae and A. luchuensis -Containing Koji

Journal of fungi (Basel), 2021-03, Vol.7 (4), p.243

Kitagaki, Hiroshi

2021

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Breeding Research on Sake Yeasts in Japan: History, Recent Technological Advances, and Future Perspectives

Annual review of food science and technology, 2013-02, Vol.4 (1), p.215-235

2013

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Mitochondrial metabolism and stress response of yeast: Applications in fermentation technologies

Journal of bioscience and bioengineering, 2014-04, Vol.117 (4), p.383-393

2014

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Chemical and Bacterial Components in Sake and Sake Production Process

Current microbiology, 2020-04, Vol.77 (4), p.632-637

2020

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Glucosylceramide Changes Bacterial Metabolism and Increases Gram-Positive Bacteria through Tolerance to Secondary Bile Acids In Vitro

International journal of molecular sciences, 2022-05, Vol.23 (10), p.5300

2022

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Perturbation of sphingolipid metabolism induces endoplasmic reticulum stress-mediated mitochondrial apoptosis in budding yeast

Molecular microbiology, 2012-12, Vol.86 (5), p.1246-1261

2012

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Effect of Fermented Rice Drink “Amazake” on Patients with Nonalcoholic Fatty Liver Disease and Periodontal Disease: A Pilot Study

Reports (MDPI), 2021-12, Vol.4 (4), p.36

2021

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Extra copy of the mitochondrial cytochrome-c peroxidase gene confers a pyruvate-underproducing characteristic of sake yeast through respiratory metabolism

Journal of bioscience and bioengineering, 2021-06, Vol.131 (6), p.640-646

2021

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Identification and detoxification of glycolaldehyde, an unattended bioethanol fermentation inhibitor

Critical reviews in biotechnology, 2017-02, Vol.37 (2), p.177-189

2017

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Enhancement of Ethanol Fermentation in Saccharomyces cerevisiae Sake Yeast by Disrupting Mitophagy Function

Applied and Environmental Microbiology, 2014-02, Vol.80 (3), p.1002-1012

2014

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Ethanol-induced death in yeast exhibits features of apoptosis mediated by mitochondrial fission pathway

FEBS letters, 2007-06, Vol.581 (16), p.2935-2942

2007

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A Decrease in the Hardness of Feces with Added Glucosylceramide Extracted from Koji In Vitro—A Working Hypothesis of Health Benefits of Dietary Glucosylceramide

Life (Basel, Switzerland), 2024-06, Vol.14 (6), p.739

2024

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Engineering redox cofactor utilization for detoxification of glycolaldehyde, a key inhibitor of bioethanol production, in yeast Saccharomyces cerevisiae

Applied microbiology and biotechnology, 2013-07, Vol.97 (14), p.6589-6600

2013

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Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic

SpringerPlus, 2016-08, Vol.5 (1), p.1321-1321, Article 1321

2016

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Chromosomal Aneuploidy Improves the Brewing Characteristics of Sake Yeast

Applied and environmental microbiology, 2017-12, Vol.83 (24)

2017

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Glucosylceramide Contained in Koji Mold-Cultured Cereal Confers Membrane and Flavor Modification and Stress Tolerance to Saccharomyces cerevisiae during Coculture Fermentation

Applied and environmental microbiology, 2015-06, Vol.81 (11), p.3688-3698

2015

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Induction of Chromosomal Aneuploids from Brewery Shochu Yeast with Novel Brewery Characteristics

Fermentation (Basel), 2022-02, Vol.8 (2), p.62

2022

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Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation

Food technology and biotechnology, 2019-10, Vol.57 (4), p.535-543

2019

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Fermented Cosmetics and Metabolites of Skin Microbiota—A New Approach to Skin Health

Fermentation (Basel), 2022-12, Vol.8 (12), p.703

2022

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Skin Health of the Elderly and People in Long-term Care

Current Cosmetic Science, 2023-07, Vol.2

Kitagaki, Hiroshi

2023

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A Trial for the Construction of a Cosmetic Pattern Map Considering Their Effects on Skin Microbiota—Principal Component Analysis of the Effects on Short-Chain Fatty Acid Production by Skin Microbiota Staphylococcus epidermidis

Fermentation (Basel), 2023-07, Vol.9 (7), p.647

2023

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SUMO expression shortens the lag phase of Saccharomyces cerevisiae yeast growth caused by complex interactive effects of major mixed fermentation inhibitors found in hot-compressed water-treated lignocellulosic hydrolysate

Applied microbiology and biotechnology, 2015-01, Vol.99 (1), p.501-515

2015

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New role for ceramide in the pheromone response

Cell cycle (Georgetown, Tex.), 2016-03, Vol.15 (5), p.617-618

2016

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Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation

PeerJ (San Francisco, CA), 2016-01, Vol.4, p.e1552-e1552, Article e1552

2016

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Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast

PeerJ (San Francisco, CA), 2018-05, Vol.6, p.e4768-e4768, Article e4768

2018

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Medical Application of Substances Derived from Non-Pathogenic Fungi Aspergillus oryzae and A. luchuensis -Containing Koji

Breeding Research on Sake Yeasts in Japan: History, Recent Technological Advances, and Future Perspectives

Mitochondrial metabolism and stress response of yeast: Applications in fermentation technologies

Chemical and Bacterial Components in Sake and Sake Production Process

Glucosylceramide Changes Bacterial Metabolism and Increases Gram-Positive Bacteria through Tolerance to Secondary Bile Acids In Vitro

Perturbation of sphingolipid metabolism induces endoplasmic reticulum stress-mediated mitochondrial apoptosis in budding yeast

Effect of Fermented Rice Drink “Amazake” on Patients with Nonalcoholic Fatty Liver Disease and Periodontal Disease: A Pilot Study

Extra copy of the mitochondrial cytochrome-c peroxidase gene confers a pyruvate-underproducing characteristic of sake yeast through respiratory metabolism

Identification and detoxification of glycolaldehyde, an unattended bioethanol fermentation inhibitor

Enhancement of Ethanol Fermentation in Saccharomyces cerevisiae Sake Yeast by Disrupting Mitophagy Function

Ethanol-induced death in yeast exhibits features of apoptosis mediated by mitochondrial fission pathway

A Decrease in the Hardness of Feces with Added Glucosylceramide Extracted from Koji In Vitro—A Working Hypothesis of Health Benefits of Dietary Glucosylceramide

Engineering redox cofactor utilization for detoxification of glycolaldehyde, a key inhibitor of bioethanol production, in yeast Saccharomyces cerevisiae

Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic

Chromosomal Aneuploidy Improves the Brewing Characteristics of Sake Yeast

Glucosylceramide Contained in Koji Mold-Cultured Cereal Confers Membrane and Flavor Modification and Stress Tolerance to Saccharomyces cerevisiae during Coculture Fermentation

Induction of Chromosomal Aneuploids from Brewery Shochu Yeast with Novel Brewery Characteristics

Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation

Fermented Cosmetics and Metabolites of Skin Microbiota—A New Approach to Skin Health

Skin Health of the Elderly and People in Long-term Care

A Trial for the Construction of a Cosmetic Pattern Map Considering Their Effects on Skin Microbiota—Principal Component Analysis of the Effects on Short-Chain Fatty Acid Production by Skin Microbiota Staphylococcus epidermidis

SUMO expression shortens the lag phase of Saccharomyces cerevisiae yeast growth caused by complex interactive effects of major mixed fermentation inhibitors found in hot-compressed water-treated lignocellulosic hydrolysate

New role for ceramide in the pheromone response

Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation

Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast

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