Medical Application of Substances Derived from Non-Pathogenic Fungi <i>Aspergillus oryzae</i> and <i>A. luchuensis</i>-Containing <i>Koji</i>

by Hiroshi Kitagaki
Published 2021-03-01

Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation

by Kazutaka Sawada, Hiroshi Kitagaki
Published 2016-01-01

Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation

by Jannatul Ferdouse, Yuki Kusaba, Yuki Fujimaru, Yuki Yamamoto, Hiroshi Kitagaki
Published 2019-01-01

Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast

by Jannatul Ferdouse, Yuki Yamamoto, Seiga Taguchi, Yumiko Yoshizaki, Kazunori Takamine, Hiroshi Kitagaki
Published 2018-05-01

Glycosylceramides Purified from the Japanese Traditional Non-Pathogenic Fungus <i>Aspergillus</i> and <i>Koji</i> Increase the Expression of Genes Involved in Tight Junctions and C...

by Miyuki Miyagawa, Ayami Fujikawa, Mayu Nagadome, Kanae Kohama, Takatoshi Ogami, Seiichi Kitamura, Hiroshi Kitagaki
Published 2019-05-01

<i>Saccharomyces arboricola</i> and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile

by Matthew J. Winans, Yuki Yamamoto, Yuki Fujimaru, Yuki Kusaba, Jennifer E. G. Gallagher, Hiroshi Kitagaki
Published 2020-01-01