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Expansion and Foresight of Zymology/Zymurgy

Published by Bioscience, Biotechnology, and Biochemistry

Enjoy FREE ACCESS to the below articles via this page until 31 March 2020


The special issue “Expansion and Foresight of Zymology/Zymurgy” includes the cutting edge of this field as follows; 2 Award Reviews (Dr. Gomi, “Amylolytic gene regulation in Aspergillus oryzae” and Dr. Asano, “Determination and transformation of amino acids” ), 5 Reviews (Evaluating the palatability of fermented foods, Research for Japan wine, Rice used for sake making, Phenotypic differentiation of sake yeast, Functional amino acids in yeast, and Genomics and genome-wide study of sake yeast), and 15 Articles. We hope you enjoy reading this special issue.

TitleAuthor(s)
Regulatory mechanisms for amylolytic gene expression in the koji mold Aspergillus oryzae Katsuya Gomi
Screening and development of enzymes for determination and transformation of amino acidsYasuhisa Asano
Evaluating the palatability of fermented foodsTohru Fushiki & Kumiko Nakano
Japan Wine, its characteristics and researchNami Goto-Yamamoto
Rice used for Japanese sake makingMasaki Okuda
History, lineage and phenotypic differentiation of sake yeastYoshikazu Ohya & Mao Kashima
Metabolic regulatory mechanisms and physiological roles of functional amino acids and their applications in yeastHiroshi Takagi
Progress in the genomics and genome-wide study of sake yeastTakeshi Akao
SKO1 deficiency extends chronological lifespan in Saccharomyces cerevisiaeKoji Masumura, Sachi Matsukami, Kumiko Yonekita, Muneyoshi Kanai, Kazunori Kume, Dai Hirata & Masaki Mizunuma
Nutritional characterization of sake cake (sake-kasu) after heat-drying and freeze-dryingHanae Izu, Sayo Yamashita, Hideyuki Arima & Tsutomu Fujii
Fermented product of rice with Lactobacillus kefiranofaciens induces anti-aging effects and heat stress tolerance in nematodes via DAF-16Takaya Sugawara, Tsubasa Furuhashi, Kenji Shibata, Masayuki Abe, Keita Kikuchi, Masato Arai & Kazuichi Sakamoto
Sake cake (sake-kasu) ingestion increases branched-chain amino acids in the plasma, muscles, and brains of senescence-accelerated mice prone 8Hanae Izu, Sachi Shibata, Tsutomu Fujii & Kiminori Matsubara
Histone deacetylases in sake yeast affect fermentation characteristicsKazuya Tomimoto, Takeshi Akao & Hisashi Fukuda
Identification of a gene cluster for biosynthesis of the sesquiterpene antibiotic, heptelidic acid, in Aspergillus oryzaeYasutomo Shinohara, Ikuko Nishimura & Yasuji Koyama
Koji glycosylceramide commonly contained in Japanese traditional fermented foods alters cholesterol metabolism in obese miceHiroshi Hamajima, Masaru Tanaka, Miyuki Miyagawa, Mayuko Sakamoto, Tsuyoshi Nakamura, Teruyoshi Yanagita, Megumi Nishimukai, Susumu Mitsutake, Jiro Nakayama, Koji Nagao & Hiroshi Kitagaki
Aggregation of Lactobacillus brevis associated with decrease in pH by glucose fermentationKatsuichi Saito, Satoru Tomita & Toshihide Nakamura
Breeding of a cordycepin-resistant and adenosine kinase-deficient sake yeast strain that accumulates high levels of S-adenosylmethionineMuneyoshi Kanai, Norito Yasuda, Tomoko Morimoto, Satoko Yoshida, Nahoko Nishibori, Masaki Mizunuma, Tsutomu Fujii & Haruyuki Iefuji
Decrease of citric acid produced by Aspergillus niger through disruption of the gene encoding a putative mitochondrial citrate-oxoglutarate shuttle proteinKohtaro Kirimura, Keiichi Kobayashi & Isato Yoshioka
Construction of a Pseudozyma antarctica strain without foreign DNA sequences (self-cloning strain) for high yield production of a biodegradable plastic-degrading enzymeYuka Sameshima-Yamashita, Takashi Watanabe, Takumi Tanaka, Shun Tsuboi, Tohru Yarimizu, Tomotake Morita, Hideaki Koike, Ken Suzuki & Hiroko Kitamoto
Inter-strain expression of sequence-diverse HET domain genes severely inhibits growth of Aspergillus oryzaeNoriko Mori, Takuya Katayama, Ryota Saito, Kazuhiro Iwashita & Jun-ichi Maruyama
Analysis of metabolites in Japanese alcoholic beverage sake made from the sake rice KoshitanreiEri Ichikawa, Shougo Hirata, Yuko Hata, Hisashi Yazawa, Hiroyasu Tamura, Mitsuoki Kaneoke, Kazuhiro Iwashita & Dai Hirata
Genome editing to generate nonfoam-forming sake yeast strainsShinsuke Ohnuki, Mao Kashima, Toshikazu Yamada, Farzan Ghanegolmohammadi, Yan Zhou, Tetsuya Goshima, Jun-Ichi Maruyama, Katsuhiko Kitamoto, Dai Hirata, Takeshi Akao & Yoshikazu Ohya
Loss of Rim15p in shochu yeast alters carbon utilization during barley shochu fermentationDaisuke Watanabe,Satoshi Tashiro, Dai Shintani,Yukiko Sugimoto,Akihiko Iwami,Yasuhiro Kajiwara,Hideharu Takashita & Hiroshi Takagi

Bioscience, Biotechnology and Biochemistry

The official journal of the Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA). The society's main objective is to contribute to scientific, technological and industrial developments. In order to further promote international activities and to realize funds for international conferences, the society widely stresses the importance of agricultural science. The journal is now indexed in several databases including Science Citation Index Expanded, Scopus, MEDLINE, PubMed, among others. For further information on JSBBA please do visit the society's website at http://www.jsbba.or.jp/e.

Language: en-UK

Publisher: tandf

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