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Research overview of L-DOPA production using a bacterial enzyme, tyrosine phenol-lyase

Proceedings of the Japan Academy, Series B, 2023/03/10, Vol.99(3), pp.75-101

2023

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Total biosynthesis of opiates by stepwise fermentation using engineered Escherichia coli

Nature communications, 2016-02, Vol.7 (1), p.10390-10390, Article 10390

2016

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A bacterial platform for fermentative production of plant alkaloids

Nature communications, 2011-05, Vol.2 (1), p.326-326, Article 326

2011

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Robust Domination of Lactobacillus sakei in Microbiota During Traditional Japanese Sake Starter Yamahai-Moto Fermentation and the Accompanying Changes in Metabolites

Current microbiology, 2018-11, Vol.75 (11), p.1498-1505

2018

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Featuring Fermented Food and Salt

Bulletin of the Society of Sea Water Science, Japan, 2018, Vol.72(5), pp.271-271

KOYANAGI, Takashi

2018

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Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application

International journal of molecular sciences, 2023-06, Vol.24 (11), p.9668

2023

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Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing

Current microbiology, 2021-06, Vol.78 (6), p.2406-2413

2021

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Isolation of the high polyamine-producing bacterium Staphylococcus epidermidis FB146 from fermented foods and identification of polyamine-related genes

Bioscience of Microbiota, Food and Health, 2023, Vol.42(1), pp.24-33

2023

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Progressive freeze-concentration of apple juice and its application to produce a new type apple wine

Journal of food engineering, 2016-02, Vol.171, p.153-158

2016

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Development of a new chromogenic method for putrescine quantification using coupling reactions involving putrescine oxidase

Analytical biochemistry, 2020-03, Vol.593, p.113607-113607, Article 113607

2020

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Characterization of two cryptic plasmids from Kocuria palustris IPUFS-1 and construction of novel Escherichia coli–Kocuria shuttle vector for biocatalysis

Journal of bioscience and bioengineering, 2017-09, Vol.124 (3), p.255-262

2017

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Gut bacterial aromatic amine production: aromatic amino acid decarboxylase and its effects on peripheral serotonin production

Gut microbes, 2022-12, Vol.14 (1), p.2128605

2022

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(R,S)-Tetrahydropapaveroline production by stepwise fermentation using engineered Escherichia coli

Scientific reports, 2014-10, Vol.4 (1), p.6695-6695, Article 6695

2014

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Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk

International journal of microbiology, 2020, Vol.2020 (2020), p.1-11

2020

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Microbiological and Functional Characterization of Kefir Grown in Different Sugar Solutions

Food Science and Technology Research, 2019, Vol.25(2), pp.303-312

2019

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Significant contribution of amino acids to antioxidant capacity of Japanese rice wine (sake)

Journal of the science of food and agriculture, 2024-08

2024

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Age-related pharmacokinetic changes of acetaminophen, antipyrine, diazepam, diphenhydramine, and ofloxacin in male cynomolgus monkeys and beagle dogs

Xenobiotica, 2014-10, Vol.44 (10), p.893-901

2014

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Thermococcus sp. KS-1 PPIase as a fusion partner improving soluble production of aromatic amino acid decarboxylase

AMB Express, 2021-12, Vol.11 (1), p.178-178, Article 178

2021

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Changes in Microbiota Population during Fermentation of Narezushi as Revealed by Pyrosequencing Analysis

Bioscience, biotechnology, and biochemistry, 2012-01, Vol.76 (1), p.48-52

2012

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Tracing microbiota changes in yamahai-moto, the traditional Japanese sake starter

Bioscience, biotechnology, and biochemistry, 2016-02, Vol.80 (2), p.399-406

2016

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Phylogenomic analysis in Latilactobacillus sakei by using polymorphisms detected by next-generation sequencing

Bioscience of Microbiota, Food and Health, 2023, pp.2022-017

2023

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Laboratory-scale production of (S)-reticuline, an important intermediate of benzylisoquinoline alkaloids, using a bacterial-based method

Bioscience, biotechnology, and biochemistry, 2017-02, Vol.81 (2), p.396-402

2017

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Microbial and chemical properties of Cambodian traditional fermented fish products

Journal of the science of food and agriculture, 2014-04, Vol.94 (6), p.1124-1131

2014

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Pyrosequencing Analysis of Microbiota in Kaburazushi, a Traditional Medieval Sushi in Japan

Bioscience, biotechnology, and biochemistry, 2013, Vol.77 (10), p.2125-2130

2013

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Rapid identification of Tetragenococcus halophilus and Tetragenococcus muriaticus, important species in the production of salted and fermented foods, by matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS)

Food control, 2014-01, Vol.35 (1), p.419-425

2014

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Research overview of L-DOPA production using a bacterial enzyme, tyrosine phenol-lyase

Total biosynthesis of opiates by stepwise fermentation using engineered Escherichia coli

A bacterial platform for fermentative production of plant alkaloids

Robust Domination of Lactobacillus sakei in Microbiota During Traditional Japanese Sake Starter Yamahai-Moto Fermentation and the Accompanying Changes in Metabolites

Featuring Fermented Food and Salt

Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application

Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing

Isolation of the high polyamine-producing bacterium Staphylococcus epidermidis FB146 from fermented foods and identification of polyamine-related genes

Progressive freeze-concentration of apple juice and its application to produce a new type apple wine

Development of a new chromogenic method for putrescine quantification using coupling reactions involving putrescine oxidase

Characterization of two cryptic plasmids from Kocuria palustris IPUFS-1 and construction of novel Escherichia coli–Kocuria shuttle vector for biocatalysis

Gut bacterial aromatic amine production: aromatic amino acid decarboxylase and its effects on peripheral serotonin production

(R,S)-Tetrahydropapaveroline production by stepwise fermentation using engineered Escherichia coli

Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk

Microbiological and Functional Characterization of Kefir Grown in Different Sugar Solutions

Significant contribution of amino acids to antioxidant capacity of Japanese rice wine (sake)

Age-related pharmacokinetic changes of acetaminophen, antipyrine, diazepam, diphenhydramine, and ofloxacin in male cynomolgus monkeys and beagle dogs

Thermococcus sp. KS-1 PPIase as a fusion partner improving soluble production of aromatic amino acid decarboxylase

Changes in Microbiota Population during Fermentation of Narezushi as Revealed by Pyrosequencing Analysis

Tracing microbiota changes in yamahai-moto, the traditional Japanese sake starter

Phylogenomic analysis in Latilactobacillus sakei by using polymorphisms detected by next-generation sequencing

Laboratory-scale production of (S)-reticuline, an important intermediate of benzylisoquinoline alkaloids, using a bacterial-based method

Microbial and chemical properties of Cambodian traditional fermented fish products

Pyrosequencing Analysis of Microbiota in Kaburazushi, a Traditional Medieval Sushi in Japan

Rapid identification of Tetragenococcus halophilus and Tetragenococcus muriaticus, important species in the production of salted and fermented foods, by matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS)

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