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Bioscience, Biotechnology, and Biochemistry Volume 79, 2015 - Issue 7
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Microbiology & Fermentation Technology

Isolation of a spontaneous cerulenin-resistant sake yeast with both high ethyl caproate-producing ability and normal checkpoint integrity

Hiroyasu TamuraResearch and Development Department, Asahi Sake Brewing Co., Ltd., Nagaoka, Japan;Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University, Higashi-Hiroshima, JapanCorrespondence[email protected]
,
Hiroki OkadaDepartment of Integrated Biosciences, Graduate School of Frontier Sciences, The University of Tokyo, Kashiwa, Japan
,
Kazunori KumeDepartment of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University, Higashi-Hiroshima, Japan
,
Takayuki KoyanoDepartment of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University, Higashi-Hiroshima, Japan
,
Tetsuya GoshimaNational Research Institute of Brewing, Higashi-Hiroshima, Japan
,
Ryo NakamuraResearch and Development Department, Asahi Sake Brewing Co., Ltd., Nagaoka, Japan
,
Takeshi AkaoNational Research Institute of Brewing, Higashi-Hiroshima, Japan
,
Hitoshi ShimoiDepartment of Biological Chemistry and Food Sciences, Iwate University, Morioka, Japan
,
Masaki MizunumaDepartment of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University, Higashi-Hiroshima, Japan
,
Yoshikazu OhyaDepartment of Integrated Biosciences, Graduate School of Frontier Sciences, The University of Tokyo, Kashiwa, Japan
&
Dai HirataResearch and Development Department, Asahi Sake Brewing Co., Ltd., Nagaoka, Japan;Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University, Higashi-Hiroshima, JapanCorrespondence[email protected]
 show all
Pages 1191-1199 | Received 24 Dec 2014, Accepted 10 Feb 2015, Published online: 19 Mar 2015

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Takeshi Akao. (2019) Progress in the genomics and genome-wide study of sake yeast. Bioscience, Biotechnology, and Biochemistry 83:8, pages 1463-1472.
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Yoshikazu Ohya & Mao Kashima. (2019) History, lineage and phenotypic differentiation of sake yeast. Bioscience, Biotechnology, and Biochemistry 83:8, pages 1442-1448.
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Tetsuya Goshima, Ryo Nakamura, Kazunori Kume, Hiroki Okada, Eri Ichikawa, Hiroyasu Tamura, Hirokazu Hasuda, Masaaki Inahashi, Naoto Okazaki, Takeshi Akao, Hitoshi Shimoi, Masaki Mizunuma, Yoshikazu Ohya & Dai Hirata. (2016) Identification of a mutation causing a defective spindle assembly checkpoint in high ethyl caproate-producing sake yeast strain K1801. Bioscience, Biotechnology, and Biochemistry 80:8, pages 1657-1662.
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Articles from other publishers (11)

Norapat Klinkaewboonwong, Shinsuke Ohnuki, Tomoya Chadani, Ikuhisa Nishida, Yuto Ushiyama, Saki Tomiyama, Atsuko Isogai, Tetsuya Goshima, Farzan Ghanegolmohammadi, Tomoyuki Nishi, Katsuhiko Kitamoto, Takeshi Akao, Dai Hirata & Yoshikazu Ohya. (2023) Targeted Mutations Produce Divergent Characteristics in Pedigreed Sake Yeast Strains. Microorganisms 11:5, pages 1274.
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Tomoya Chadani, Shinsuke Ohnuki, Atsuko Isogai, Tetsuya Goshima, Mao Kashima, Farzan Ghanegolmohammadi, Tomoyuki Nishi, Dai Hirata, Daisuke Watanabe, Katsuhiko Kitamoto, Takeshi Akao & Yoshikazu Ohya. (2021) Genome Editing to Generate Sake Yeast Strains with Eight Mutations That Confer Excellent Brewing Characteristics. Cells 10:6, pages 1299.
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Nobuo Fukuda, Shinya Honda, Maki Fujiwara, Yuko Yoshimura & Tsutomu Nakamura. (2020) Polyploid engineering by increasing mutant gene dosage in yeasts. Microbial Biotechnology 14:3, pages 979-992.
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Nobuo Fukuda. (2020) A new scheme to artificially alter yeast mating-types without autodiploidization. Fungal Genetics and Biology 144, pages 103442.
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Farzan Ghanegolmohammadi, Shinsuke Ohnuki & Yoshikazu Ohya. 2019. Single-Cell Omics. Single-Cell Omics 355 379 .
Naoto OKAZAKI, Futami NORO, Masaaki INAHASHI, Katsumi NAKAHARA, Hirokazu HASUDA, Takafumi MUTOU, Tomoko MURAKAMI, Tetsuya GOSHIMA, Takeshi AKAO, Yasuzo KIZAKI & Takeaki ISHIKAWA. (2018) Classification of <i>Kyokai sake yeast</i> stock strains by brewing characteristicsきょうかい清酒酵母保存株の醸造特性による分別. JOURNAL OF THE BREWING SOCIETY OF JAPAN 113:8, pages 515-524.
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Bruna Trindade de Carvalho, Sylvester Holt, Ben Souffriau, Rogelio Lopes Brandão, Maria R. Foulquié-Moreno & Johan M. Thevelein. (2017) Identification of Novel Alleles Conferring Superior Production of Rose Flavor Phenylethyl Acetate Using Polygenic Analysis in Yeast. mBio 8:6.
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Shinsuke Ohnuki, Hiroki Okada, Anne Friedrich, Yoichiro Kanno, Tetsuya Goshima, Hirokazu Hasuda, Masaaki Inahashi, Naoto Okazaki, Hiroyasu Tamura, Ryo Nakamura, Dai Hirata, Hisashi Fukuda, Hitoshi Shimoi, Katsuhiko Kitamoto, Daisuke Watanabe, Joseph Schacherer, Takeshi Akao & Yoshikazu Ohya. (2017) Phenotypic Diagnosis of Lineage and Differentiation During Sake Yeast Breeding. G3 Genes|Genomes|Genetics 7:8, pages 2807-2820.
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Qianying Zhang, Yuju Yuan, Liyun Zeng, Shuang Wang, Qinglan Tang, Zhengyun Wu & Wenxue Zhang. (2017) Discrimination of Luzhou -flavoured fresh raw liquor distilled from Zaopei fermented in new, trend to-be aged and aged pit mud based on their aroma and flavour compounds . Journal of the Institute of Brewing 123:2, pages 242-251.
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. (2016) 平成27年度における酒類の研究業績. JOURNAL OF THE BREWING SOCIETY OF JAPAN 111:4, pages 219-253.
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Hiroyasu TAMURA, Takashi KURIBAYASHI, Kazunori KUME, Tetsuya GOSHIMA, Ryo NAKAMURA, Ken-ichi WATANABE, Ken AKAO, Hitoshi SHIMOI, Masaki MIZINUMA & Dai HIRATA. (2015) A Method for Rapid Identification of the Sake Yeast with High Ethyl Caproate-producing Abilityカプロン酸エチル高生産性清酒酵母の迅速識別法. JOURNAL OF THE BREWING SOCIETY OF JAPAN 110:12, pages 820-826.
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