| 1 |
Profiling of taste-related compounds during the fermentation of Japanese sake brewed with or without a traditional seed mash (kimoto)
Taniguchi M, Takao Y, Kawasaki H, Yamada T, Fukusaki E
Journal of Bioscience and Bioengineering, 130(1), 63, 2020 |
| 2 |
Metabolic switching of sake yeast by kimoto lactic acid bacteria through the [GAR(+)] non-genetic element
Watanabe D, Kumano M, Sugimoto Y, Ito M, Ohashi M, Sunada K, Takahashi T, Yamada T, Takagi H
Journal of Bioscience and Bioengineering, 126(5), 624, 2018 |
| 3 |
Properties of TCA-insoluble peptides in Kimoto (traditional seed mash for sake brewing) and conditions for liberation of the peptides from rice protein
Iemura Y, Takahashi T, Yamada T, Furukawa K, Hara S
Journal of Bioscience and Bioengineering, 88(5), 531, 1999 |
| 4 |
Influence of amino acid content in seed mash on peptide uptake by yeast cells in main mash in sake brewing process
Iemura Y, Yamada T, Takahashi T, Furukawa K, Hara S
Journal of Bioscience and Bioengineering, 88(6), 679, 1999 |
| 5 |
Ethanol-Induced Alterations in Lipid-Composition of Saccharomyces-Cerevisiae in the Presence of Exogenous Fatty-Acid
Mizoguchi H, Hara S
Journal of Fermentation and Bioengineering, 83(1), 12, 1997 |
