Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production
Yin, Xuan, Yoshizaki, Yumiko, Ikenaga, Makoto, Han, Xing-Lin, Okutsu, Kayu, Futagami, Taiki, Tamaki, Hisanori, Takamine, Kazunori
Published in Journal of bioscience and bioengineering (01.03.2020)
Published in Journal of bioscience and bioengineering (01.03.2020)
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Journal Article
Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi Aspergillus luchuensis mut. kawachii and Aspergillus oryzae
Nakamura, Eri, Kadooka, Chihiro, Okutsu, Kayu, Yoshizaki, Yumiko, Takamine, Kazunori, Goto, Masatoshi, Tamaki, Hisanori, Futagami, Taiki
Published in Journal of bioscience and bioengineering (01.01.2021)
Published in Journal of bioscience and bioengineering (01.01.2021)
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Journal Article
Sirtuin SirD is involved in α-amylase activity and citric acid production in Aspergillus luchuensis mut. kawachii during a solid-state fermentation process
Miyamoto, Aoi, Kadooka, Chihiro, Mori, Kazuki, Tagawa, Yuki, Okutsu, Kayu, Yoshizaki, Yumiko, Takamine, Kazunori, Goto, Masatoshi, Tamaki, Hisanori, Futagami, Taiki
Published in Journal of bioscience and bioengineering (01.04.2020)
Published in Journal of bioscience and bioengineering (01.04.2020)
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Journal Article
Characterization of aroma profiles of kokuto-shochu prepared from three different cultivars of sugarcane
Okutsu, Kayu, Yamamoto, Yuka, Matsuo, Fumiya, Yoshizaki, Yumiko, Futagami, Taiki, Tamaki, Hisanori, Maeda, Goki, Tsuchida, Eito, Takamine, Kazunori
Published in Journal of bioscience and bioengineering (01.06.2023)
Published in Journal of bioscience and bioengineering (01.06.2023)
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Journal Article
Additional moisture during koji preparation contributes to the pigment production of red koji (Monascus‐fermented rice) by influencing gene expression
Zeng, Chuantao, Yoshizaki, Yumiko, Yin, Xuan, Wang, Zitai, Okutsu, Kayu, Futagami, Taiki, Tamaki, Hisanori, Takamine, Kazunori
Published in Journal of food science (01.03.2021)
Published in Journal of food science (01.03.2021)
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Journal Article
Expression of heterochromatin protein 1 affects citric acid production in Aspergillus luchuensis mut. kawachii
Nishitani, Atsushi, Hiramatsu, Kentaro, Kadooka, Chihiro, Mori, Kazuki, Okutsu, Kayu, Yoshizaki, Yumiko, Takamine, Kazunori, Tashiro, Kosuke, Goto, Masatoshi, Tamaki, Hisanori, Futagami, Taiki
Published in Journal of bioscience and bioengineering (01.12.2023)
Published in Journal of bioscience and bioengineering (01.12.2023)
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Journal 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, Atsushi, Hiramatsu, Kentaro, Kadooka, Chihiro, Hiroshima, Kyoka, Sawada, Kazutaka, Okutsu, Kayu, Yoshizaki, Yumiko, Takamine, Kazunori, Goto, Masatoshi, Tamaki, Hisanori, Futagami, Taiki
Published in Journal of bioscience and bioengineering (01.04.2024)
Published in Journal of bioscience and bioengineering (01.04.2024)
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Journal Article
Factors that cause replacement of shochu yeast by wild yeast upon Sashi-moto repetition
Li, Bohan, Yoshizaki, Yumiko, Okutsu, Kayu, Haruyama, Yuki, Sato, Yuta, Futagami, Taiki, Tamaki, Hisanori, Takamine, Kazunori
Published in Journal of bioscience and bioengineering (01.10.2022)
Published in Journal of bioscience and bioengineering (01.10.2022)
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Journal Article
Impact of solid‐state saccharification on the flavor of rice‐flavor baijiu
Zhao, Zhe, Sugimachi, Mina, Yoshizaki, Yumiko, Yin, Xuan, Han, Xing‐Lin, Okutsu, Kayu, Futagami, Taiki, Tamaki, Hisanori, Takamine, Kazunori
Published in Journal of food science (01.11.2021)
Published in Journal of food science (01.11.2021)
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Journal Article
Correlation between key aroma and manufacturing processes of rice-flavor baijiu and awamori, Chinese and Japanese traditional liquors
Zhao, Zhe, Sugimachi, Mina, Yoshizaki, Yumiko, Yin, Xuan, Han, Xing-Lin, Okutsu, Kayu, Futagami, Taiki, Tamaki, Hisanori, Takamine, Kazunori
Published in Food bioscience (01.12.2021)
Published in Food bioscience (01.12.2021)
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Journal Article
Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar
Iwasaki, Fumina, Sunao, Miyuki, Okutsu, Kayu, Yoshizaki, Yumiko, Futagami, Taiki, Tamaki, Hisanori, Takamine, Kazunori, Sameshima, Yoshihiro
Published in Journal of bioscience and bioengineering (01.10.2020)
Published in Journal of bioscience and bioengineering (01.10.2020)
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Journal Article
Pex16 is involved in peroxisome and Woronin body formation in the white koji fungus, Aspergillus luchuensis mut. kawachii
Kimoto, Daichi, Kadooka, Chihiro, Saenrungrot, Pakornkiat, Okutsu, Kayu, Yoshizaki, Yumiko, Takamine, Kazunori, Goto, Masatoshi, Tamaki, Hisanori, Futagami, Taiki
Published in Journal of bioscience and bioengineering (01.01.2019)
Published in Journal of bioscience and bioengineering (01.01.2019)
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Journal Article
Antioxidants in heat-processed koji and the production mechanisms
Okutsu, Kayu, Yoshizaki, Yumiko, Ikeda, Natsumi, Kusano, Tatsuro, Hashimoto, Fumio, Takamine, Kazunori
Published in Food chemistry (15.11.2015)
Published in Food chemistry (15.11.2015)
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Journal Article
Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during Fermentation
Kojo, Toshihiro, Kawai, Mikihiko, Shiraishi, Yohei, Kurazono, Shugo, Kadooka, Chihiro, Okutsu, Kayu, Yoshizaki, Yumiko, Ikenaga, Makoto, Futagami, Taiki, Takamine, Kazunori, Tamaki, Hisanori
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2019)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2019)
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Journal Article
Effects of microbial fermentation on enzyme activity and volatile properties of Massa Medicata Fermentata
Wang, Zitai, Okutsu, Kayu, Yoshizaki, Yumiko, Futagami, Taiki, Tamaki, Hisanori, Maruyama, Takuro, Toume, Kazufumi, Komatsu, Katsuko, Hashimoto, Fumio, Takamine, Kazunori
Published in Traditional & Kampo medicine (01.04.2022)
Published in Traditional & Kampo medicine (01.04.2022)
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Journal Article
Analysis of the fungal population involved in Katsuobushi production
Kadooka, Chihiro, Nakamura, Eri, Kubo, Shingo, Okutsu, Kayu, Yoshizaki, Yumiko, Takamine, Kazunori, Tamaki, Hisanori, Futagami, Taiki
Published in Journal of general and applied microbiology (01.01.2020)
Published in Journal of general and applied microbiology (01.01.2020)
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Journal Article
Chromosome-level genome sequence data and analysis of the white koji fungus, Aspergillus luchuensis mut. kawachii IFO 4308
Mori, Kazuki, Kadooka, Chihiro, Oda, Ken, Okutsu, Kayu, Yoshizaki, Yumiko, Takamine, Kazunori, Tashiro, Kosuke, Goto, Masatoshi, Tamaki, Hisanori, Futagami, Taiki
Published in Data in brief (01.04.2022)
Published in Data in brief (01.04.2022)
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Journal Article
Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu
Yin, Xuan, Yoshizaki, Yumiko, Kurazono, Shugo, Sugimachi, Mina, Takeuchi, Haruka, Han, Xing-Lin, Okutsu, Kayu, Futagami, Taiki, Tamaki, Hisanori, Takamine, Kazunori
Published in Food Science and Technology Research (01.01.2020)
Published in Food Science and Technology Research (01.01.2020)
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Journal Article