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THI3 contributes to isoamyl alcohol biosynthesis through thiamine diphosphate homeostasis

Journal of bioscience and bioengineering, 2024-02, Vol.137 (2), p.108-114

2024

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Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production

Journal of bioscience and bioengineering, 2020-03, Vol.129 (3), p.315-321

2020

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Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi Aspergillus luchuensis mut. kawachii and Aspergillus oryzae

Journal of bioscience and bioengineering, 2021-01, Vol.131 (1), p.68-76

2021

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Sirtuin SirD is involved in α-amylase activity and citric acid production in Aspergillus luchuensis mut. kawachii during a solid-state fermentation process

Journal of bioscience and bioengineering, 2020-04, Vol.129 (4), p.454-466

2020

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The Induction of Heat Shock Protein 70 after Oral Administration of Concentrated Brewed Rice Vinegar Kurozu in Mice

Journal of Nutritional Science and Vitaminology, 2020/10/31, Vol.66(5), pp.478-480

2020

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Characterization of aroma profiles of kokuto-shochu prepared from three different cultivars of sugarcane

Journal of bioscience and bioengineering, 2023-06, Vol.135 (6), p.458-465

2023

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Additional moisture during koji preparation contributes to the pigment production of red koji (Monascus‐fermented rice) by influencing gene expression

Journal of food science, 2021-03, Vol.86 (3), p.969-976

2021

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Expression of heterochromatin protein 1 affects citric acid production in Aspergillus luchuensis mut. kawachii

Journal of bioscience and bioengineering, 2023-12, Vol.136 (6), p.443-451

2023

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Overexpression of the DHA1 family, ChlH and ChlK, leads to enhanced dicarboxylic acids production in koji fungi, Aspergillus luchuensis mut. kawachii and Aspergillus oryzae

Journal of bioscience and bioengineering, 2024-04, Vol.137 (4), p.281-289

2024

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Factors that cause replacement of shochu yeast by wild yeast upon Sashi-moto repetition

Journal of bioscience and bioengineering, 2022-10, Vol.134 (4), p.326-330

2022

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Homozygous gene disruption in diploid yeast through a single transformation

Journal of bioscience and bioengineering, 2024-01, Vol.137 (1), p.31-37

2024

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Impact of solid‐state saccharification on the flavor of rice‐flavor baijiu

Journal of food science, 2021-11, Vol.86 (11), p.4958-4968

2021

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Correlation between key aroma and manufacturing processes of rice-flavor baijiu and awamori, Chinese and Japanese traditional liquors

Food bioscience, 2021-12, Vol.44, p.101375, Article 101375

2021

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Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar

Journal of bioscience and bioengineering, 2020-10, Vol.130 (4), p.360-366

2020

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Shochu Koji Microstructure and Starch Structure during Preparation

Journal of applied glycoscience : JAG, 2023-12, Vol.70 (4), p.109-117, Article jag.JAG-2023_0006

2023

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Impact of fermentation temperature on the quality and sensory characteristics of imo‐shochu

Journal of the Institute of Brewing, 2021, Vol.127 (4), p.417-423

2021

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Pex16 is involved in peroxisome and Woronin body formation in the white koji fungus, Aspergillus luchuensis mut. kawachii

Journal of bioscience and bioengineering, 2019-01, Vol.127 (1), p.85-92

2019

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Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during Fermentation

Food Science and Technology Research, 2019, Vol.25(2), pp.313-319

2019

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Effects of microbial fermentation on enzyme activity and volatile properties of Massa Medicata Fermentata

Traditional & Kampo medicine, 2022-04, Vol.9 (1), p.10-17

2022

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Antioxidants in heat-processed koji and the production mechanisms

Food chemistry, 2015-11, Vol.187, p.364-369

2015

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Analysis of the fungal population involved in Katsuobushi production

The Journal of General and Applied Microbiology, 2020, Vol.66(4), pp.239-243

2020

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Chromosome-level genome sequence data and analysis of the white koji fungus, Aspergillus luchuensis mut. kawachii IFO 4308

Data in brief, 2022-04, Vol.41, p.107888-107888, Article 107888

2022

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Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu

Food Science and Technology Research, 2020, Vol.26(3), pp.411-422

2020

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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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Microbial Community Structure and Chemical Constituents in Shinkiku , a Fermented Crude Drug Used in Kampo Medicine

Frontiers in nutrition (Lausanne), 2020-07, Vol.7, p.115

2020

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THI3 contributes to isoamyl alcohol biosynthesis through thiamine diphosphate homeostasis

Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production

Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi Aspergillus luchuensis mut. kawachii and Aspergillus oryzae

Sirtuin SirD is involved in α-amylase activity and citric acid production in Aspergillus luchuensis mut. kawachii during a solid-state fermentation process

The Induction of Heat Shock Protein 70 after Oral Administration of Concentrated Brewed Rice Vinegar Kurozu in Mice

Characterization of aroma profiles of kokuto-shochu prepared from three different cultivars of sugarcane

Additional moisture during koji preparation contributes to the pigment production of red koji (Monascus‐fermented rice) by influencing gene expression

Expression of heterochromatin protein 1 affects citric acid production in Aspergillus luchuensis mut. kawachii

Overexpression of the DHA1 family, ChlH and ChlK, leads to enhanced dicarboxylic acids production in koji fungi, Aspergillus luchuensis mut. kawachii and Aspergillus oryzae

Factors that cause replacement of shochu yeast by wild yeast upon Sashi-moto repetition

Homozygous gene disruption in diploid yeast through a single transformation

Impact of solid‐state saccharification on the flavor of rice‐flavor baijiu

Correlation between key aroma and manufacturing processes of rice-flavor baijiu and awamori, Chinese and Japanese traditional liquors

Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar

Shochu Koji Microstructure and Starch Structure during Preparation

Impact of fermentation temperature on the quality and sensory characteristics of imo‐shochu

Pex16 is involved in peroxisome and Woronin body formation in the white koji fungus, Aspergillus luchuensis mut. kawachii

Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during Fermentation

Effects of microbial fermentation on enzyme activity and volatile properties of Massa Medicata Fermentata

Antioxidants in heat-processed koji and the production mechanisms

Analysis of the fungal population involved in Katsuobushi production

Chromosome-level genome sequence data and analysis of the white koji fungus, Aspergillus luchuensis mut. kawachii IFO 4308

Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu

Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast

Microbial Community Structure and Chemical Constituents in Shinkiku , a Fermented Crude Drug Used in Kampo Medicine

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