KIKU-Masamune SAKE Brewing Co., Ltd. (Japan)

Alternate names: KIKU-Masamune SAKE Brewing, KIKU-Masamune SAKE Brewing Co., Ltd., 菊正宗酒造株式会社

ROR: 028a66r50

OpenAlex ID: I4405264546

Whole-Genome Sequencing of Sake Yeast Saccharomyces cerevisiae Kyokai no. 7

2011 · T. Akao, I. Yashiro, et al. · DNA Research · 166

Specific Expression and Temperature-Dependent Expression of the Acid Protease-Encoding Gene (pepA) in Aspergillus oryzae in Solid-State Culture (Rice-Koji).

2002 · Hideyuki Kitano, Kouhei Kataoka, et al. · Journal of Bioscience and Bioengineering · 99

Identification of genes required for growth under ethanol stress using transposon mutagenesis in Saccharomyces cerevisiae

2001 · T. Takahashi, H. Shimoi, et al. · Molecular Genetics and Genomics · 94

Effect of Cellular Inositol Content on Ethanol Tolerance of Saccharomyces cerevisiae in Sake Brewing

2004 · Keiji Furukawa, Hiroshi Obata, et al. · Journal of Bioscience and Bioengineering · 69

Breeding of a sake yeast mutant with enhanced ethyl caproate productivity in sake brewing using rice milled at a high polishing ratio

2017 · Toshinari Takahashi, Yusuke Ohara, et al. · Journal of Bioscience and Bioengineering · 48

Increased Ethyl Caproate Production by Inositol Limitation in Saccharomyces cerevisiae

2003 · Keiji Furukawa, Tasuku Yamada, et al. · Journal of Bioscience and Bioengineering · 46

A hap1 Mutation in a Laboratory Strain of Saccharomyces cerevisiae Results in Decreased Expression of Ergosterol-Related Genes and Cellular Ergosterol Content Compared to Sake Yeast

2004 · Ken-Ichi Tamura, Yongqing Gu, et al. · Journal of Bioscience and Bioengineering · 44

Effect of fatty acid saturation in membrane lipid bilayers on simple diffusion in the presence of ethanol at high concentrations

1996 · Haruhiko Mizoguchi, Shodo Hara · Journal of Fermentation and Bioengineering · 37

Cloning and Nucleotide Sequence of the Glutamate Decarboxylase-encoding GenegadAfromAspergillus oryzae

2002 · Yuki KATO, Yoko KATO, et al. · Bioscience Biotechnology and Biochemistry · 35

Metabolic switching of sake yeast by kimoto lactic acid bacteria through the [GAR] non-genetic element

2018 · Daisuke Watanabe, Maika Kumano, et al. · Journal of Bioscience and Bioengineering · 32

Characteristic features of the unique house sake yeast strain Saccharomyces cerevisiae Km67 used for industrial sake brewing

2018 · Yoshifumi Takao, Toshinari Takahashi, et al. · Journal of Bioscience and Bioengineering · 30

Permeability barrier of the yeast plasma membrane induced by ethanol

1998 · Haruhiko Mizoguchi, Shodo Hara · Journal of Fermentation and Bioengineering · 30

Ethanol-induced alterations in lipid composition of Saccharomyces cerevisiae in the presence of exogenous fatty acid

1997 · Haruhiko Mizoguchi, Shodo Hara · Journal of Fermentation and Bioengineering · 30

Properties of TCA-Insoluble peptides in Kimoto (traditional seed mash for sake brewing) and conditions for liberation of the peptides from rice protein

1999 · Yoshitsugu Iemura, Toshinari Takahashi, et al. · Journal of Bioscience and Bioengineering · 26

Isolation and characterization of sake yeast mutants with enhanced isoamyl acetate productivity

2016 · Toshinari Takahashi, Yusuke Ohara, et al. · Journal of Bioscience and Bioengineering · 21

Properties of the peptides liberated from rice protein in Sokujo-moto

1999 · Yoshitsugu Iemura, Tasuku Yamada, et al. · Journal of Bioscience and Bioengineering · 20

Isolation and Characterization of Sake Yeast Mutants Deficient in γ-Aminobutyric Acid Utilization in Sake Brewing

2004 · Toshinari Takahashi, Akihisa Furukawa, et al. · Journal of Bioscience and Bioengineering · 18

Differences in the intracellular lipids of sake yeast in main mash seeded respectively with two kinds of seed mash: Kimoto and sokujo-moto

1995 · Haruhiko Mizoguchi, Tomo Ikeda, et al. · Journal of Fermentation and Bioengineering · 18

Profiling of taste-related compounds during the fermentation of Japanese sake brewed with or without a traditional seed mash (kimoto)

2020 · Moyu Taniguchi, Yoshifumi Takao, et al. · Journal of Bioscience and Bioengineering · 17

Increased Alcohol Acetyltransferase Activity by Inositol Limitation in Saccharomyces cerevisiae in Sake Mash

2003 · Keiji Furukawa, Tasuku Yamada, et al. · Journal of Bioscience and Bioengineering · 15

Influence of amino acid content in seed mash on peptide uptake by yeast cells in main mash in sake brewing process

1999 · Yoshitsugu Iemura, Tasuku Yamada, et al. · Journal of Bioscience and Bioengineering · 15

Effects of Rice Varieties and Polishing Ratio on the Dissolutin of Protein from Steamed Rice

1995 · Yoshitsugu IEMURA, Yukari OHTA, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 15

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New insertion sequence in Lactobacillus fructivorans strains isolated from spoiled sake

2007 · Yasuhiko Wada, Haruhiko Mizoguchi · Journal of Bioscience and Bioengineering · 14

Anti-allergic effect of lactic acid bacteria isolated from seed mash used for brewing sake is not dependent on the total IgE levels

2012 · Yasuyuki Masuda, Toshinari Takahashi, et al. · Journal of Bioscience and Bioengineering · 13

High expression of unsaturated fatty acid synthesis gene OLE1 in sake yeasts

2005 · Tasuku Yamada, Hitoshi Shimoi, et al. · Journal of Bioscience and Bioengineering · 13

Works count: 97

Citation count: 3,286