2025

Design of a thermostable bilirubin oxidase from Myrothecium verrucaria

Haruka Horiguchi, Kado Yamada, Shohei Semba, Hironori Tsuboi, Takayuki Bogaki, Akio Koda, Kazuhiko Ishikawa, Yutaro Mori, Ogino Chiaki, Takagi Masahiro, Yoshio Tsujino

J. Biosci. Bioeng.

140(2):59-65

2024

Bilirubin oxidase expression and activity enhancement from Myrothecium verrucaria in Aspergillus species

Haruka Horiguchi, Kado Semba, Hironori Yamada, Hirokazu Tsuboi, Takayuki Bogaki, Akio Koda, Kataoka Kunishige, Takagi Masahiro, Yoshio Tsujino

J. Biosci. Bioeng.

138(3):212-217

Development of cosmetics using ingredients derived from sake

Hiroyuki Yamada, Yuki Oura, Akio Koda, Kenji Ozeki

Cosmetic Stage

68-75

The effects of ethyl α-D-glucoside-containing beverage intake on skin elasticity in healthy subjects: A randomized, placebo-controlled, double-blind, parallel-group comparative study

Hiroyuki Yamada, Shinsuke Nerume, Yuki Oura, Takayuki Bogaki, Akio Koda, Naoko Suzuki, Tatsuya Izumi

Pharmacology and treatment

52(2):167-185

2023

Mechanisms of production and control of acetate esters in yeasts

Hiroyuki Yoshimoto, Takayuki Bogaki

J. Biosci. Bioeng.

136(4):261-269

About "J-Premier Extract 31," a natural ingredient from a sake brewery

Hiroyuki Yamada, Yuki Oura, Akio Koda

Development and Market of Fermented Cosmetics (CMC Publishing)

23-29

2022

Recombinant protein production using Aspergillus oryzae

Hirokazu Tsuboi, Yu Kato, Akio Koda

Bioprocessing technology for the production of useful substances

496-503

About "J-Premier Extract 31," a natural ingredient made using sake and fermentation technology

Hiroyuki Yamada, Yuki Oura, Akio Koda

Bioindustry

39(2):12-18

2021

Homogalacturonan and xylogalacturonan region specificity of self-cloning vector-expressed pectin methylesterase (AoPME1-3) in Aspergillus oryzae.

Hiroyuki Yamada, Shoko Kubo, Yuika Kunishige, Hotaru Azuma, Yuka Kotani,　Satoshi Handa, Masami Nakazawa, Mitsuhiro Ueda, Yoshinori Hasegawa, Tatsuji Sakamoto

Enzyme and Microbial Technology

150:109894

Mass protein production system using koji mold

Akio Koda, Hirokazu Tsuboi, Takayuki Bogaki

Bioreactor scale-up and substance production case studies

311-317

2020

Protein contract production service from a sake brewery

Akio Koda, Kaoru Sakamoto, Shohei Yamada, Kazutoshi Hashimoto, Hiromasa Senba, Marie Kida, Kensuke Hata, Yu Kato, Hiroyuki Yamada, Hirokazu Tsuboi, Takayuki Bogaki

Journal of Bioengineering

98(12):706-708

2019

Development of Brewed Beverage Search System and Program

Yoichiro Kanno, Takeshi Onodera, Toyoaki Kamiya, Kiyoshi Toko

Sensors and Materials

31(7):2405-2413

2018

Development of a brewed alcohol search device and program

Yoichiro Kanno, Toyoaki Kamiya, Takeshi Onodera, 都甲潔

Journal of the Japanese Society of Taste and Smell Studies

20(3): S25-S28

Development of alcoholic beverages containing high amounts of ethyl .ALPHA.-D-glucoside and their moisturizing properties

Takayuki Bogaki, Kenji Ozeki

Journal of Japan Brewing Association

113(6):336-345

Visualization of Flavor of Sake by Sensory Evaluation and Statistical Method

Yoichiro Kanno, Toshitaka Minetoki, Takayuki Bogaki, Kiyoshi Toko

Sensors and Materials

30: 1197-1206

2017

The cutting edge of microbial expression systems: current status and challenges Development of a mass protein production system using Aspergillus oryzae

Hirokazu Tsuboi, Akio Koda, Toshiki Minetoki, Takayuki Bogaki

Journal of Bioengineering

95(11):659-661

Introduction to the special feature (The cutting edge of microbial expression systems: current status and challenges)

Akio Koda, Yoshiteru Hashimoto

Journal of Bioengineering

95(11):640

Visualizing the taste of sake using sensory evaluation and statistical methods

Yoichiro Kanno, Toshiki Minetoki, Takayuki Bogaki

The science of deliciousness and the forefront of business development (CMC Publishing)

404-409

Custom protein expression service using genetically modified silkworms

Hiroyuki Yamada, Kensuke Hata

アグリバイオ

1(6):714-715

Effects of ethyl-α-D-glucoside on human dermal fibroblasts

Takayuki Bogaki, Keiichi Mitani, Yuki Oura, Kenji Ozeki

Biosci. Biotechnol. Biochem.

81: 1706-1711

Anti-inflammatory effects of sake lees and fermented sake lees extracts on animal models of fatigue

Masanori Yamato, Keiji Kume, Yasuhisa Tamura, Asami Eguchi, Takada Kobi, Takayuki Bogaki, Yosuke Kataoka

Journal of the Japanese Society of Fatigue Research

13(1):75

2016

What is non-public open innovation?

Masato Hirotsune

Journal of Bioengineering

94(11):681

Production of moisturizing sake made from re-fermented sake lees containing high amounts of ethyl .ALPHA.-D-glucoside

Takayuki Bogaki, Kenji Ozeki

Journal of Bioengineering

94(10):594-600

Development of a mass protein production system using Aspergillus oryzae

Akio Koda, Hirokazu Tsuboi, Toshiki Minetoki, Takayuki Bogaki

Protein Science Society Archives

9: e084

Identification of a novel Penicillium chrysogenum rhamnogalacturonanrhamnohydrolase and the first report of a rhamnogalacturonanrhamnohydrolase gene

Shotaro Matsumoto, Hiroyuki Yamada, Yuika Kunishige, Shigeo Takenaka, Masami Nakazawa, Mitsuhiro Ueda, Tatsuji Sakamoto

Enzyme and Microbial Technology

98: 76-85

Effect of rice as a raw material on the efficiency of ethyl .ALPHA.-D-glucoside production by fermentation

Takayuki Bogaki, Junichi Sagara, Kenji Ozeki

Food and Clinical Nutrition (Web)

e2016:13-20

Development of functional ingredients and bio-business originating from sake breweries

Akio Koda and Takayuki Bogaki

Chemistry and Education

64(11):556-559

2015

New technology development and materials related to moisturizing: New functionality of α-ethyl glucoside materials related to moisturizing effects

Masato Hirotsune

Fragrance Journal

43(10):57-61

Cloning and functional analysis of fungal rhamnogalacturonan rhamnohydrolase (RGRH)

Shotaro Matsumoto, Hiroyuki Yamada, Masami Nakazawa, Mitsuhiro Ueda, Ryuji Sakamoto

Applied Glycoscience

5(3):52

Transglycosilation activity of Aspergillus oryzae-derived α-glucosidase.

E Nagayoshi, K Ozeki, M Hata, T Minetoki, Y Takii

J. Biol. Macromol.

15(1):13-27

Development of acrylamide-free coffee using koji mold

Kenji Ozeki, Takayuki Bogaki, Hirokazu Tsuboi, Kazuya Iwai, Nakagiri Osamu

The Frontline of Fermented and Brewed Foods (CMC Publishing)

206-217

Development of a method for producing sake with a high content of .ALPHA.-ethyl-D-glucoside and its moisturizing effect

Takayuki Bogaki, Junichi Sagara, Kenji Ozeki

Food and Clinical Nutrition (Web)

e2015:10-16

2014

Continued Basic Bioengineering Course Bio Talk The Changing World of Sake

Masato Hirotsune

Journal of Bioengineering

92(4):184-187

Changes in skin properties following oral ingestion of sake concentrate

Yuji Yamashita, Mai Yamazaki, Takeshi Takizawa, Yoshio Tsujino, Masato Hirotsune, Hachiro Tagami, Kazutami Sakamoto

Chiba University of Science Bulletin

7: 97-104

Functional properties of sake lees and product development that utilizes them

Toshiki Minetoki

Journal of Japan Brewing Association

109(1):11-20

2013

Production of biodiesel from plant oil hydrolysates using an Aspergillus oryzae whole-cell biocatalyst highly expressing Candida antarctica lipase B.

Adachi Daisuke, Hama Shinji, Kazunori Nakashima, Takayuki Bogaki, Ogino Chiaki, Akihiko Kondo

Bioresource Technology

135: 410-416

Commercializing Fermentation Technology: Looking Back on 30 Years of Research at a Sake Brewery

Masato Hirotsune

Journal of Japan Brewing Association

108(4):221-228

The definition of deliciousness

Yoichiro Kanno

Journal of Bioengineering

91(4):213

Harnessing the power of koji and brewing: The characteristics and uses of enzyme-treated sake lees seasoning

Toshiki Minetoki

Monthly Food Chemical

29(1):39-46

2012

Promoter analysis of the Aspergillus oryzae amylase gene and its application

Toshiki Minetoki, Akio Koda, Takayuki Bogaki

Revised edition: Molecular Koji Mycelium Biology (Sake Brewing Society of Japan)

80-90

"Profiber" is a new functional material made from sake lees

Toshiki Minetoki

Monthly Food Factory Manager

16(6):36-37

2011

Sake lees resistant protein

Toshiro Watanabe, Masato Hirotsune

Latest Technology and Functionality of Fermented and Brewed Foods II (CMC Publishing)

200-209

Nutritional Values ​​and Functionality of Amazake

Masato Hirotsune

Latest Technology and Functionality of Fermented and Brewed Foods II (CMC Publishing)

210-213

Production of useful proteins using a koji mold protein overexpression system

Akio Koda and Takayuki Bogaki

Latest Technology and Functionality of Fermented and Brewed Foods II (CMC Publishing)

257-266

High production of lipase using the Aspergillus oryzae protein expression system

Junpei Wada, Masato Hirotsune

Journal of Japan Brewing Association

106(6):336-341

Highly efficient biodiesel production by a whole-cell biocatalyst employing a system with high lipase expression in Aspergillus oryzae.

Takaya Tomohiro, Koda Risa, Adachi Daisuke, Kazunori Nakashima, Junpei Wada, Takayuki Bogaki, Ogino Chiaki, Akihiko Kondo

Appl Microbiol Biotechnol

90(3):1171-1177

2009

Production and properties of indigestible ingredients made from sake lees

Masayuki Yukawa, Daisuke Ito, Toshiki Minetoki, Toshiro Watanabe, Masato Hirotsune

Journal of Japan Brewing Association

104(12):963-968

2008

Effects of α-ethyl glucoside, a sake concentrate, on chronic alcoholic liver injury in mice

Hanae Izu, Kazuhisa Hizume, Kuniyasu Goto, Masato Hirotsune

Journal of Japan Brewing Association

103(8):646-652

Formation and Function of α-Ethyl Glucoside in Sake Brewing

Masato Hirotsune

Manufacturing with Microorganisms (CMC Publishing)

54-59

2007

A new ingredient developed using a two-stage fermentation method to combat metabolic syndrome: "Sake lees indigestible component"

Toshiro Watanabe, Toshiki Minetoki, Hiroyuki Tomotake, Norihisa Kato

FOOD Style21

11(12):51-54

2006

Humans, yeast, and bad amino acids

Takayuki Bogaki

Journal of Bioengineering

84(11): p457

The functionality of "ethyl α-D-glucoside" contained in sake

Masato Hirotsune

Latest Technology and Functionality of Fermented and Brewed Foods (CMC Publishing)

276-282

5′ Untranslated region of the Hsp12 gene contributes to efficient translation in Aspergillus oryzae.

A. Koda, T. Bogaki, T. Minetoki, M. Hirotsune

Appl Microbiol Biotechnol

70(3):333-336

2005

Genome sequencing and analysis of Aspergillus oryzae

Machida M, Asai K, Sano M, Tanaka T, Kumagai T, Terai G, Kusumoto K, Arima T, Akita O, Kashiwagi Y, Abe K, Gomi K, Horiuchi H, Kitamoto K, Kobayashi T, Takeuchi M, Denning DW, Galagan JE, Nierman W.C., Yu J, Archer DB, Bennett JW, Bhatnagar D, Cleveland TE, Fedorova ND, Gotoh O, Horikawa H, Hosoyama A, Ichinomiya M, Igarashi R, Iwashita K, Juvvadi PR, Kato M, Kato Y, Kin T, Kokubun A, Maeda H, Maeyama N, Maruyama J, Nagasaki H, Nakajima T, Oda K, Okada K, Paulsen I, Sakamoto K, Sawano T, Takahashi M, Takase K, Terabayashi Y, Wortman JR, Yamada O, Yamagata Y, Anazawa H, Hata Y, Koide Y, Komori T, Koyama Y, Minetoki T, Suharnan S, Tanaka A, Isono K, Kuhara S, Ogasawara N, Kikuchi H

Nature

438: 1157-1161

Taste, functionality and food material technology of rice. II. Development of functional material manufacturing technology from red bran.

Masayuki Yukawa, Kenji Ozeki

food industry

48(24):66-71

High expression of a synthetic gene encoding potato alpha-glucan phosphorylase in Aspergillus niger.

A. Koda, T. Bogaki, T. Minetoki, M. Hirotsune

J. Biosci. Bioeng.

100(5):531-537

Improving the efficiency of heterologous protein production by improving post-transcriptional processes

Akio Koda, Masafumi Tokuoka, Katsuya Gomi

Bioscience and Industry

63(8):543-546

The forefront of post-genomic research on Aspergillus oryzae: Development of a mass protein production system using Aspergillus oryzae

Akio Koda, Toshiki Minetoki

Journal of Bioengineering

83(6):295-297

Yeast breeding that suppresses morning sickness odor

Hirokazu Tsuboi

Journal of Bioengineering

83(5):247

Expression of the Fusarium oxysporum lactonase gene in Aspergillus oryzae: molecular properties of the recombinant enzyme and its application.

Honda, H Tsuboi, T Minetoki, H Nose, K Sakamoto, M Kataokao, S Shimizu

appl. Microbiol. Biotechnol.

66(5):520-526

Improvement of enolase promoter (P-enoA) by introduction of cis-element (region III) in Aspergillus oryzae

H Tsuboi, A Koda, T Toda, T Minetoki, M Hirotsune, M Machida

Biosci. Biotechnol. Biochem.

69(1):206-208

2004

Translation efficiency mediated by the 5′ untranslated region greatly affects protein production in Aspergillus oryzae.

A. Koda, T. Minetoki, K. Ozeki, M. Hirotsune

appl. Microbiol. Biotechnol.

66(3):291-296

New functionality of α-ethyl glucoside contained in sake

Masato Hirotsune

Journal of Japan Brewing Association

99(12):836-841

Analysis of the pyruvate transport system gene (JEN1) in a glucose-derepressed mutant isolated from a 2-deoxyglucose-resistant mutant and its application to sake brewing

Hirokazu Tsuboi, Yasushi Wakisaka, Masato Hirotsune, Ken Akao, 山田修, Osamu Akita

Journal of the Agricultural Chemistry Society of Japan

78(10):994-995

Development of low-alcohol sake

Masato Hirotsune

Warm old knowledge new

41: 58-62

The diverse roles of mRNA are emerging - Post-transcriptional regulation for substance production -

Akio Koda

Journal of Bioengineering

82(2):69

2003

Development of high expression system with the improved promoter using the cis-acting element in Aspergillus species.

Minetoki T, Tsuboi H, Koda A, Ozeki K

J. Biol. Macromol.

3(3):89-96

Promoter analysis of the amylase gene from sake koji mold

Toshiki Minetoki, Katsuhiko Kitamoto

Molecular Koji Mycelium Biology (The Brewing Society of Japan)

41-49

Analysis of the Pyruvate Permease Gene (JEN1) in Glucose Derepression Yeast (Saccharomyces cerevisiae) Isolated from a 2-Deoxyglucose-tolerant Mutant, and Its Application to Sake Making

H Tsuboi, Y Wakisaka, M Hirotsune, T Akao, O Yamada, O Akita

Biosci. Biotechnol. Biochem.

67(4):765-771

2002

Mold (II Biotechnology) Chapter 2 Protein Production

Toshiki Minetoki

Fundamental Science and Biotechnology of Mushrooms and Fungi (IPC)

529-538

Cloning, nucleotide sequencing, and expression of the β-galactosidase-encoding gene (lacA) from Aspergillus oryzae.

Yoshiyuki Ito, Takashi Sasaki, Katsuhiko Kitamoto, Chieko Kumagai, Kohjiro Takahashi, Katsuya Gomi, Gakuzo Tamura

J. Gen. Appl. Microbiol.

48(3):135-142

Continuous clarification of sake using enzymatic methods

Fuminori Seki, Kazuhiko Obuchi, Masato Hirotsune, Masaaki Hamaji, and Chieko Kumagai

Journal of Japan Brewing Association

97(1):81-86

2001

Deletion analysis of the enolase gene (enoA) promoter from the filamentous fungus Aspegillus oryzae.

Tomomi Toda, Motoaki Sano, Munechika Honda, Omar Rimoldi, Yong Yang, Midori Yamamoto, Kumiko Takase, Hirozumi Katsuro, Katsuhiko Kitamoto, Toshitaka Minetoki, Katsuya Gomi, Masayuki Machida

Curr. Genet.

40(4):260-267

Isolation of a New Lytic Enzyme for Hiochi Bacteria and Other Lactic Acid Bacteria.

Kazuhiko Obuchi, Kazuya Hasegawa, Masaaki Hamaji, Kenji Ozeki, Chieko Kumagai

J. Biosci. Bioeng.

91(5):487-492

Elucidation of the mechanism controlling acetate ester production in yeast

Hiroyuki Yoshimoto, Daisuke Fujiwara, Takayuki Bogaki, Nao Nagasawa, 藤井敏雄

Journal of Bioengineering

79(2):33-40

2000

Gene expression systems in eukaryotic microorganisms: Heterologous gene expression systems in the Aspergillus genus

Toshiki Minetoki

Chemistry and Biology

38(12):831-838

Rapid Detection of Homologously Integrated DNA Fragments and Accurate Quantitation of Their Copy Number in Transgenic Aspergillus oryzae by PCR.

Honda, T Minetoki, K Gomi, M Machida

J. Biosci. Bioeng.

90(5):577-579

Promoter analysis of the amylase gene from sake koji mold

Toshiki Minetoki, Katsuhiko Kitamoto

Journal of Japan Brewing Association

95(8):560-568

Molecular Cloning and Characterization of a Transcriptional Activator Gene, amyR, Involved in the Amylolytic Gene Expression in Aspergillus oryzae.

K Gomi, T Akeno, T Minetoki, K Ozeki, C Kumagai, N Okazaki, Y Iimura

Biosci. Biotechnol. Biochem.

64(4):816-827

1999

A method for breeding black koji mold that produces thousands of times more useful enzymes

Kenji Ozeki, Toshiki Minetoki

Bioscience and Industry

57(6):397-398

Molecular and enzymic properties of recombinant 1,2-α-mannosidase from Aspergillus saitoi overexpressed in Aspergillus oryzae cells.

E Ichishima, N Taya, M Ikeguchi, Y Chiba, M. Nakamura, C Kawabata, T. Inoue, K Takahashi, T Minetoki, K Ozeki, C Kumagai, K Gomi, T Yoshida, T Nakajima

Biochem. J.

339(3):589-597

Protoplast formation and regeneration of various yeasts using cell wall lytic enzymes produced by Streptomyces rochei DB-34

Kazuhiko Ohbuchi, Akiko Nishi, Masaaki Hamaji, and Chieko Kumagai

Journal of Bioengineering

77(4):137-146

Isolation and Characterization of the ATF2 Gene Encoding Alcohol Acetyltransferase II in the Bottom Fermenting Yeast Saccharomyces pastorianus.

H. Yoshimoto, D Fujiwara, T Momma, K Tanaka, H Sone, N. Nagasawa, Y Tamai

Yeast

15(5):409-417

Isolation of a constitutively producing mutant of Streptomyces rochei PHA-34 strain producing Phaffia cell wall lytic enzyme and extraction of astaxanthin using the enzyme

Akiko Nishi, Kazuhiko Obuchi, Masaaki Hamaji, Chieko Kumagai

Journal of Bioengineering

77(2):60-65

1998

Cloning and Nucleotide Sequence of the Alcohol Acetyltransferase II Gene (ATF2) from Saccharomyces cerevisiae Kyokai No. 7.

N Nagasawa, T Bogaki, A Iwamatsu, M Hamachi, C Kumagai

Biosci. Biotechnol. Biochem.

62(10):1852-1857

Purification and Characterization of a Feruloylesterase from Aspergillus awamori.

T Koseki, S Furuse, K Iwano, H. Matsuzawa

Biosci. Biotechnol. Biochem.

62(10):2032-2034

Improvement of promoter activity by the introduction of multiple copies of the conserved region III sequence, involved in the efficient expression of Aspergillus oryzae amylase-encoding genes.

T Minetoki, C Kumagai, K Gomi, K Kitamoto, K Takahashi

appl. Microbiol. Biotechnol.

50(4):459-467

Breeding of koji mold producing thermostable α-amylase derived from Bacillus licheniformis and its use in liquefaction mashing

Kenji Ozeki, Akio Koda, Toshiki Minetoki, Masaaki Hamaji, and Chieko Kumagai

Journal of Bioengineering

76(7):301-307

Development of a method for efficient transformation of koji mold (Aspergillus oryzae)

Kenji Ozeki, Yoko Nagamasu, Akio Koda, Toshiki Minetoki, Kazuhiko Obuchi, Masaaki Hamaji, and Chieko Kumagai

Journal of Bioengineering

76(5):187-193

Studies on the analysis of Aspergillus oryzae gene promoters and transformation methods

Kenji Ozeki

Nada Sake Research Association Newsletter

-

Continuous sake brewing using a bioreactor

Masato Hirotsune

Nada Sake Research Association Newsletter

-

1997

Development of a high-level expression system in filamentous fungi using an improved promoter utilizing a conserved sequence (Region III)

Toshiki Minetoki

Bioindustry

14(11):30-39

Recent advances in molecular biological analysis of Aspergillus oryzae (A. oryzae) Functions of Koji in Sake Brewing and Genetic Analysis

Toshiki Minetoki, Katsuhiko Kitamoto

Journal of the Agricultural Chemistry Society of Japan

71(10):1018-1023

An Aspergillus awamori acetylesterase: Purification of the enzyme, and cloning and sequencing of the gene.

T Koseki, S Furuse, K Iwano, H Sakai, H. Matsuzawa

Biochem. J.

326(2):485-490

Screening of lytic enzymes for red yeast Phaffia rhodozyma cell walls and extraction of astaxanthin

Yoshida Mitsuko, Nishi Akiko, Obuchi Kazuhiko, Hojo Tomoko, Matsuzawa Akihito, Hamaji Masaaki, Kumagai Chieko

Journal of Bioengineering

75(4):229-238

Rapid and Sensitive Detection of Hiochi Bacteria by Amplification of Hiochi Bacterial Common Antigen Gene by PCR Method and Characterization of the Antigen.

J Nakamura, D Ito, K Nagai, Y Umehara, M Hamachi, C Kumagai

J. Ferment. Bioeng.

83(2):161-167

Functions of koji in sake brewing and genetic analysis

Toshiki Minetoki, Katsuhiko Kitamoto

Journal of the Agricultural Chemistry Society of Japan

71(10):1018-1023

1996

Deletion analysis of promoter elements of the Aspergillus oryzae agdA gene encoding α-glucosidase.

T Minetoki, Y Nunokawa, K Gomi, K Kitamoto, C Kumagai, G Tamura

Current. Genetics.

30(5):432-438

Rapid detection method for hiochi bacteria

Masaaki Hamaji

Bioscience and Industry

54(10):729-730

Nucleotide Sequences of Alcohol Acetyltransferase Genes from Lager Brewing Yeast, Saccharomyces carlsbergensis.

T Fujii, H. Yoshimoto, N Nagasawa, T Bogaki, Y Tamai, M Hamachi

Yeast

12(6):593-598

Professional & Consulting Engineers and Biotechnology Part 9: The Relationship between Bioprocesses, Artificial Intelligence, and Artificial Life

Kazuo Matsuura

Bioindustry

13(5):47-53

Screening of fungal cell wall lytic enzymes and their potential as fungicides

Tomoko Hojo, Kazuhiko Obuchi, Masaaki Hamaji

Antibacterial and antifungal

24(4):263-268

Construction of a Promoter Probe Vector Autonomously Maintained in Aspergillus and Characterization of Promoter Regions Derived from A. niger and A. oryzae Genomes.

K Ozeki, A Kanda, M Hamachi, Y Nunokawa

Biosci. Biotechnol. Biochem.

60(3):383-389

Immunochemical classification of hiochi bacteria using specific monoclonal antibodies and analysis of cell surface antigens recognized by the antibodies

Jinshichiro Nakamura, Mayumi Iwata (Minami), Masaaki Hamaji

Journal of Bioengineering

74(2):83-90

Alcohol Dehydrogenase I of Sake Yeast Saccharomyces cerevisiae Kyokai No.7.

K Ohbuchi, Y Ishikawa, A Kanda, M Hamachi, Y Nunokawa

J. Ferment. Bioeng.

81(2):125-132

Vitamin C production by koji mold and its transfer to sake

Yoko Nagamasu, Kenji Ozeki, Akiyoshi Kanda, Masaaki Hamaji, Chieko Kumagai, Yataro Nunokawa

Journal of Bioengineering

74(1):1-6

1995

Characteristic Expression of Three Amylase-encoding Genes, agdA, amyB, and glaA in Aspergillus oryzae Transformants Containing Multiple Copies of the agdA Gene.

T Minetoki, K Gomi, K. Kitamoto, C Kumagai, G Tamura

Biosci. Biotechnol. Biochem.

59(12):2251-2254

A Specific Method for the Detection of Hiochi Bacteria Using an Enzyme-linked Immunosorbent Assay System with Anti-hiochi Bacteria Monoclonal Antibodies.

Nakamura J, Minami M, Doi K, Hamachi M

Biosci. Biotechnol. Biochem.

59(11):2039-2043

Measurement and Control of Bioprocesses (4) Future Prospects of Neural Network Applications

Kazuo Matsuura

Bioscience and Industry

53(11):956-959

Optimizing Control of Sensory Evaluation in the Sake Mashing Process by Decentralized Learning of Fuzzy Inferences Using a Genetic Algorithm.

K Matsuura, H Shiba, M Hirotsune, M Hamachi

J. Ferment. Bioeng.

80(3):251-258

Nucleotide Sequence and Expression of α-Glucosidase-encoding Gene (agdA) from Aspergillus oryzae.

T Minetoki, K Gomi, K Kitamoto, C Kumagai, G Tamura

Biosci. Biotechnol. Biochem.

59(8):1516-1521

A Method for the Re-isolation of an Autonomously Replicating Plasmid from Aspergillus Transformants.

K Ozeki, K Hizume, A Kanda, M Hamachi, Y Nunokawa

Biosci. Biotechnol. Biochem.

59(6):113-1134

New Separation Technique under Normal Temperature and Pressure Using an Ultrasonic Atomization.

K Matsuura, M Kobayashi, M Hirotsune, M. Sato, H Sasaki, K Shimizu

Chemical Engineering Symposium Series

46: 44-49

The Science of Sake: Ginjo Sake among Refined Sake

Chieko Kumagai

生物の科学 遺伝

49(1):25-30

Modeling of the Sensory Evaluation of Sake by Dempster-Shafer's Measure and Genetic Algorithm.

K Matsuura, M Hirotsune, M Hamachi, Y Nunokawa

J. Ferment. Bioeng.

79(1):45-53

Special Feature: Control in Biosystems. Control in Sake Brewing.

Kazuo Matsuura

Measurement and Control

34(1):53-57

1994

Transformation of Intact Aspergillus niger by Electroporation.

K Ozeki, F Kyoya, K Hizume, A Kanda, M Hamachi, Y Nunokawa

Biosci. Biotechnol. Biochem.

58(12):2224-2227

On-line control of sake fermentation process by fermentation rate trajectory control

Kazuo Matsuura, Masato Hirotsune, Masaaki Hamaji

Journal of Bioengineering

72(6):453-460

Molecular Cloning, Sequence Analysis, and Expression of the Yeast Alcohol Acetyltransferase Gene.

T Fujii, N. Nagasawa, A Iwamatsu, T Bogaki, Y Tamai, M Hamachi

Appl. Environ. Microbiol.

60(8):2786-2792

Special Feature: Bioprocess Control. Artificial Intelligence Control in Sake Brewing.

Kazuo Matsuura

Chemical Engineering

39(4):310-315

Alcohol dehydrogenase (ADH) of sake yeast

Kazuhiko Obuchi, Yukiko Ishikawa, Akiyoshi Kanda, Masaaki Hamaji, Yataro Nunokawa

Journal of the Agricultural Chemistry Society of Japan

68(3):451

Acceleration of Cell Growth and Ester Formation by Ultrasonic Wave Irradiation.

K Matsuura, M Hirotsune, Y Nunokawa, M. Sato, Honda

J. Ferment. Bioeng.

77(1):36-40

Development of continuous sake brewing method using bioreactors

Masato Hirotsune, Kazuo Matsuura, Masaaki Hamaji

Journal of Bioengineering

72(1):21-31

Use of ultrasound in alcoholic beverage brewing

Kazuo Matsuura

Journal of Japan Brewing Association

89(1):13-17

1993

The Purification, Properties and Internal Peptide Sequences of Alcohol Acetyltransferase Isolated from Saccharomyces cerevisiae Kyokai No. 7.

T Minetoki, T Bogaki, A Iwamatsu, T Fujii, M Hamachi

Biosci. Biotechnol. Biochem.

57(12):2094-2098

A familiar bio-product: A new way of brewing sake

Yataro Nunokawa

Chemical

48(10):669-671

Online control of continuous sake fermentation

Kazuo Matsuura

Journal of Japan Brewing Association

88(5):344-348

Effect of adding solid additives on yeast growth

Michiyo Takezaki, Kazuo Matsuura, Masato Hirotsune, Masaaki Hamaji

Journal of Japan Brewing Association

88(4):319-325

Manufacturing method for glutathione-containing sake

Yasuharu Sawano, Fumiko Fujii, Akiyoshi Kanda, Masaaki Hamaji

Journal of Japan Brewing Association

88(2):163-164

1992

A simple method for measuring koji fungus mass using commercially available enzyme preparations

Fumiko Fujii, Kenji Ozeki, Akiyoshi Kanda, Masaaki Hamaji, Yataro Nunokawa

Journal of Japan Brewing Association

87(10):757-759

Thermal Control Strategy for Isoamylacetate Formation in Sake Brewed with a Saccharified Rice Solution.

A Matsuura, M Hirotsune, M Hamachi, Y Nunokawa

J. Ferment. Bioeng.

74(2):112-116

Isolation of sake yeast with high ester production

Akiyoshi Kanda

Research on Sake Yeast: Research in the 80s (Sake Yeast Research Society)

124

Development of glutathione-containing yeast

Yasuharu Sawano

Research on Sake Yeast: Research in the 80s (Sake Yeast Research Society)

128-133

AATFase: Purification and properties of ATFase.

Toshiki Minetoki

Research on Sake Yeast: Research in the 80s (Sake Yeast Research Society)

140-145

Use of bioreactors

Masato Hirotsune

Research on Sake Yeast: Research in the 80s (Sake Yeast Research Society)

175-181

Alcohol acetyltransferase in sake yeast

Toshiki Minetoki

Journal of Japan Brewing Association

87(5):334-340

Studies on Continuous Sake Brewing (Part 5) Continuous Sake Brewing Using a Multistage Horizontal Flow Bioreactor

Kazuo Matsuura, Masato Hirotsune, Masaaki Hamaji

Journal of Fermentation Technology

70(1):17-23

1991

Effect of adding monopotassium phosphate on the brewing of glutathione-containing sake

Fumiko Fujii, Yasuharu Sawano, Akiyoshi Kanda, Masaaki Hamaji

Journal of Fermentation Technology

69(4):233-236

Breeding of high glycerol-producing yeasts and sake brewing

Kazuhiko Obuchi, Akiyoshi Kanda, Masaaki Hamaji, Yataro Nunokawa

Journal of Fermentation Technology

69(4):203-209

Brewing glutathione-containing sake

Yasuharu Sawano

Journal of Japan Brewing Association

86(3):177-181

1989

Molecular cloning and nucleotide sequence of the gramicidin S synthetase 1 gene.

K Hori, Y Yamamoto, T Minetoki, T Kurotsu, M Kanda, S Miura, K. Okamura, J. Furuyama, Y Saito

Journal of Biochemistry

106(4):639-645

Studies on aroma formation by yeast. V. Effect of aroma-stimulating substances on the filtrate-fermented sake using synthetic sugar solution.

Fujio Nakata, Masaaki Hamaji, Takemitsu Honma

Journal of Fermentation Technology

67(5):411-417

Studies on aroma formation by yeast. IV. The role of aroma-stimulating substances in filtrate-fermented sake.

Fujio Nakata, Masaaki Hamaji, Takemitsu Honma

Journal of Fermentation Technology

67(5):403-409

Dry storage of rice koji

Kenji Ozeki

Journal of Japan Brewing Association

84(7):447-452

Drug resistance of Hiochi bacteria to various antibiotics

Kazuhiko Ohbuchi, Yuko Higashida, Akiyoshi Kanda, Masaaki Hamaji, Takemitsu Honma

Journal of Japan Brewing Association

84(4):270-272

Brewing sake with less urea by adding inorganic salts

Akiyoshi Kanda, Tomoko Mimori, Masaaki Hamaji, Takemitsu Honma

Journal of Japan Brewing Association

84(2):114-117

1988

The relationship between enzyme preparation and fermentation temperature of mash and the amount of urea produced

Yoshitsugu Yano, Masaaki Hamaji, Takemitsu Honma

Journal of Japan Brewing Association

83(10):709-712

Enzyme activity of koji and urea production in sake

Kenji Ozeki, Fujio Nakata, Masaaki Hamaji, Takemitsu Honma

Journal of Japan Brewing Association

83(9):610-613

Studies on the storage of dried koji. III. Practical brewing experiments using stored dried koji.

Kenji Ozeki, Tadayuki Yamamoto, Masaaki Hamaji, Takemitsu Honma

Journal of Japan Brewing Association

83(7):496-500

Studies on the storage of dried koji. I. Small-scale sake brewing experiments using stored dried koji.

Kenji Ozeki, Tadayuki Yamamoto, Masaaki Hamaji, Takemitsu Honma

Journal of Japan Brewing Association

83(2):131-135

Storage of dried koji. I. Quality changes during storage.

Kenji Ozeki, Tadayuki Yamamoto, Masaaki Hamaji, Takemitsu Honma

Journal of Japan Brewing Association

83(1):47-51

Substances that promote aroma formation in filtrate brewing

Fujio Nakata, Masaaki Hamaji, Takemitsu Honma

Journal of Fermentation Technology

66(1):17-23

One cause of high aromatic content in filtrate-brewed sake

Fujio Nakata, Masaaki Hamaji, Takemitsu Honma

Journal of Fermentation Technology

66(1):11-15

1987

Minor aroma components of sake The aroma of ginjo sake

Yataro Nunokawa

Science and Industry

61(6):227-234

Aroma formation during filtrate preparation

Fujio Nakata, Masaaki Hamaji, Takemitsu Honma

Journal of Fermentation Technology

65(3):179-184

Actual example of aseptic filling and packaging: Aseptic packaging technology for sake

Takemitsu Honma and Akiyoshi Kanda

Japan Food Science

26(7):70-80

1986

Studies on the room temperature aseptic filling of sake. V. Aseptic filling in paper containers (BIB type).

Akiyoshi Kanda, Masaaki Hamaji, Takemitsu Honma

Brewery Society of Japan Magazine

81(8):544-548

Studies on the aseptic filling of sake at room temperature. IV. Aseptic filling of sake in bottles.

Akiyoshi Kanda, Masaaki Hamaji, Takemitsu Honma

Brewery Society of Japan Magazine

81(7):481-484

Examination of sterile sake production methods

Akiyoshi Kanda, Masaaki Hamaji, Takemitsu Honma

Brewery Society of Japan Magazine

81(4):259-264

Sake brewing using enzymes

Yataro Nunokawa

microorganism

2(1):2-8

1985

Studies on the room temperature aseptic filling of sake. II. Microbial investigation of sake filling materials and examination of sterilization methods.

Akiyoshi Kanda, Masaaki Hamaji, Takemitsu Honma

Brewery Society of Japan Magazine

80(12):875-878

Aseptic filling of sake at room temperature. I. Environmental survey of sake product factories and examination of environmental disinfectants.

Akiyoshi Kanda, Masaaki Hamaji, Takemitsu Honma

Brewery Society of Japan Magazine

80(11) :p812-817

1984

Relationship between base content and sensory evaluation. I. Sake quality and nucleic acid-related substances.

Akiyoshi Kanda, Masaaki Hamaji, Takemitsu Honma

Journal of Fermentation Technology

62(6):415-420

1983

Microdetermination of glucose in sake and sake mash using a glucose meter

Yasuo Umehara, Kenji Kurima, Shosaku Takamori, Hisao Osawa

Brewery Society of Japan Magazine

78(1):75-76