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Hironori Maruyama, Takuma Yamamiya, Atsuki Ozawa, Eiji Yamazaki & Narihiro Suzuki. (2024) Beer Brewed with Sake Yeast Strain Has Unique Sake-like Flavors. Journal of the American Society of Brewing Chemists 82:2, pages 150-159.
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Taiyu Liu, Baolin Liu, Hualan Zhou & Jianguo Zhang. (2021) Knockout of the DAS gene increases S-adenosylmethionine production in Komagataella phaffii. Biotechnology & Biotechnological Equipment 35:1, pages 29-36.
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Muneyoshi Kanai, Norito Yasuda, Tomoko Morimoto, Satoko Yoshida, Nahoko Nishibori, Masaki Mizunuma, Tsutomu Fujii & Haruyuki Iefuji. (2019) Breeding of a cordycepin-resistant and adenosine kinase-deficient sake yeast strain that accumulates high levels of S-adenosylmethionine. Bioscience, Biotechnology, and Biochemistry 83:8, pages 1530-1537.
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Vichuta Lauruengtana, Takeshi Furuta, Muneyoshi Kanai, Haruyuki Iefuji & Hidefumi Yoshii. (2010) Spray Drying of S-Adenosyl-L-Methionine in Saccharomyces cerevisiae K-9. Drying Technology 28:9, pages 1055-1062.
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Articles from other publishers (3)
Hailong Chen, Nianqing Zhu, Yan Wang, Xinxin Gao, Yuhe Song, Jia Zheng, Jiaping Peng & Xin Zhang. (2021) Increasing glycolysis by deletion of kcs1 and arg82 improved S-adenosyl-l-methionine production in Saccharomyces cerevisiae. AMB Express 11:1.
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Masaki MIZUNUMA, Koji MASUMURA & Muneyoshi KANAI. (2018) Characteristics of Long-lived <i>SSG1</i> Mutant Revealed the Factors Related to Yeast Lifespan長寿変異株<i>SSG1</i>変異株の特徴からみる酵母寿命の関連因子. JOURNAL OF THE BREWING SOCIETY OF JAPAN 113:9, pages 530-535.
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Nobuhiko MUKAI, Tomoko MORIMOTO, Narumi FUKE, Satoko YOSHIDA, Tsutomu KUMAZAKI, Takumi TERAMOTO, Daiki UESAKO, Ryuichi SATO, Nahoko NISHIBORI, Muneyoshi KANAI, Osamu YAMADA & Tsutomu FUJII. (2017) Investigation of the content of nutrients and functional ingredients in shochu distillation residue焼酎粕の栄養成分及び機能性成分の含量調査. JOURNAL OF THE BREWING SOCIETY OF JAPAN 112:10, pages 695-706.
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