Yamada Tasuku | General Res. Lab. Of Kiku-masamune Sake Brewing Co. Ltd.

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著作論文

High Expression of Unsaturated Fatty Acid Synthesis Gene OLE1 in Sake Yeasts(Brewing and Food Technology)
A hapl Mutation in a Laboratory Strain of Saccharomyces cerevisiae Results in Decreased Expression of Ergosterol-Related Genes and Cellular Ergosterol Content Compared to Sake Yeast(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
Properties of TCA-Insoluble Peptides in Kimoto (Traditional Seed Mash for Sake Brewing) and Conditions for Liberation of the Peptides from Rice Protein
Isolation of Copper-Tolerant Mutants of Sake Yeast with Defective Peptide Uptake(BREWING AND FOOD TECHNOLOGY)
Effect of Amino Acids on Peptide Transport in Sake Yeast(Brewing and Food Technology)
Increased Alcohol Acetyltransferase Activity by Inositol Limitation in Saccharomyces cerevisiae in Sake Mash
Increased Ethyl Caproate Production by Inositol Limitation in Saccharomyces cerevisiae
Influence of Amino Acid Content in Seed Mash on Peptide Uptake by Yeast Cells in Main Mash in Sake Brewing Process
Properties of the Peptides Liberated from Rice Protein in Sokujo-moto

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