Chemical and Bacterial Components in Sake and Sake Production Process
Akaike, Misaki, Miyagawa, Hiroto, Kimura, Yukiko, Terasaki, Momoka, Kusaba, Yuki, Kitagaki, Hiroshi, Nishida, Hiromi
Published in Current microbiology (01.04.2020)
Published in Current microbiology (01.04.2020)
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Journal Article
Extra copy of the mitochondrial cytochrome-c peroxidase gene confers a pyruvate-underproducing characteristic of sake yeast through respiratory metabolism
Fujimaru, Yuki, Kusaba, Yuki, Zhang, Nairui, Dai, Huanghuang, Yamamoto, Yuki, Takasaki, Mitsuhiro, Kakeshita, Tetsuro, Kitagaki, Hiroshi
Published in Journal of bioscience and bioengineering (01.06.2021)
Published in Journal of bioscience and bioengineering (01.06.2021)
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Journal Article
Induction of Chromosomal Aneuploids from Brewery Shochu Yeast with Novel Brewery Characteristics
Kusaba, Yuki, Otsuka, Akira, Dai, Huanghuang, Inaba, Shigeki, Kitagaki, Hiroshi
Published in Fermentation (Basel) (01.02.2022)
Published in Fermentation (Basel) (01.02.2022)
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Journal Article
Saccharomyces arboricola and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile
Winans, Matthew J., Yamamoto, Yuki, Fujimaru, Yuki, Kusaba, Yuki, Gallagher, Jennifer E. G., Kitagaki, Hiroshi
Published in Fermentation (Basel) (20.01.2020)
Published in Fermentation (Basel) (20.01.2020)
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Journal Article
Downbeat nystagmus caused by hypomagnesemia : A case report
KURODA, Tatsuaki, KURODA, Kazuhiro, TAKANO, Wakana, KUSABA, Yuki, FUSHIKI, Hiroaki
Published in jibi to rinsho (20.03.2022)
Published in jibi to rinsho (20.03.2022)
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Journal Article
Endoscopic Skull Base Approach for Pediatric Fibrous Dysplasia: Usefulness of the Simultaneous Combination of Craniotomy
Yano, Shigetoshi, Shinojima, Naoki, Hide, Takuichiro, Kuratsu, Jun-ichi, Sanuki, Tetsuji, Kusaba, Yuki, Yumoto, Eiji
Published in Journal of Neurological Surgery Part B: Skull Base (03.03.2016)
Published in Journal of Neurological Surgery Part B: Skull Base (03.03.2016)
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Conference Proceeding
Journal Article
Metionin i glicin stabiliziraju aktivnost mitohondrija kvasca tijekom alkoholnog vrenja pri proizvodnji tradicionalnog japanskog pića (sake)
Ferdouse, Jannatul, Kusaba, Yuki, Fujimaru, Yuki, Yamamoto, Yuki, Kitagaki, Hiroshi
Published in Food Technology and Biotechnology (27.12.2019)
Published in Food Technology and Biotechnology (27.12.2019)
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Paper