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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.
Sawada K, Sato T, Hamajima H, Jayakody LN, Hirata M, Yamashiro M, Tajima M, Mitsutake S, Nagao K, Tsuge K, Abe F, Hanada K, Kitagaki H. Sawada K, et al. Appl Environ Microbiol. 2015 Jun;81(11):3688-98. doi: 10.1128/AEM.00454-15. Epub 2015 Mar 20. Appl Environ Microbiol. 2015. PMID: 25795678 Free PMC article.
Chromosomal Aneuploidy Improves the Brewing Characteristics of Sake Yeast.
Kadowaki M, Fujimaru Y, Taguchi S, Ferdouse J, Sawada K, Kimura Y, Terasawa Y, Agrimi G, Anai T, Noguchi H, Toyoda A, Fujiyama A, Akao T, Kitagaki H. Kadowaki M, et al. Among authors: sawada k. Appl Environ Microbiol. 2017 Dec 1;83(24):e01620-17. doi: 10.1128/AEM.01620-17. Print 2017 Dec 15. Appl Environ Microbiol. 2017. PMID: 28986374 Free PMC article.
Overexpression of the DHA1 family, ChlH and ChlK, leads to enhanced dicarboxylic acids production in koji fungi, Aspergillus luchuensis mut. kawachii and Aspergillus oryzae.
Nishitani A, Hiramatsu K, Kadooka C, Hiroshima K, Sawada K, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T. Nishitani A, et al. Among authors: sawada k. J Biosci Bioeng. 2024 Apr;137(4):281-289. doi: 10.1016/j.jbiosc.2024.01.010. Epub 2024 Feb 7. J Biosci Bioeng. 2024. PMID: 38331655
1,788 results