217 related articles for article (PubMed ID: 16332860)
1. Effect of L-proline on sake brewing and ethanol stress in Saccharomyces cerevisiae.
Takagi H; Takaoka M; Kawaguchi A; Kubo Y
Appl Environ Microbiol; 2005 Dec; 71(12):8656-62. PubMed ID: 16332860
[TBL] [Abstract][Full Text] [Related]
2. Proline accumulation protects Saccharomyces cerevisiae cells in stationary phase from ethanol stress by reducing reactive oxygen species levels.
Takagi H; Taguchi J; Kaino T
Yeast; 2016 Aug; 33(8):355-63. PubMed ID: 26833688
[TBL] [Abstract][Full Text] [Related]
3. Gene dosage effect of L-proline biosynthetic enzymes on L-proline accumulation and freeze tolerance in Saccharomyces cerevisiae.
Terao Y; Nakamori S; Takagi H
Appl Environ Microbiol; 2003 Nov; 69(11):6527-32. PubMed ID: 14602584
[TBL] [Abstract][Full Text] [Related]
4. Desensitization of feedback inhibition of the Saccharomyces cerevisiae gamma-glutamyl kinase enhances proline accumulation and freezing tolerance.
Sekine T; Kawaguchi A; Hamano Y; Takagi H
Appl Environ Microbiol; 2007 Jun; 73(12):4011-9. PubMed ID: 17449694
[TBL] [Abstract][Full Text] [Related]
5. L-proline accumulation and freeze tolerance of Saccharomyces cerevisiae are caused by a mutation in the PRO1 gene encoding gamma-glutamyl kinase.
Morita Y; Nakamori S; Takagi H
Appl Environ Microbiol; 2003 Jan; 69(1):212-9. PubMed ID: 12513997
[TBL] [Abstract][Full Text] [Related]
6. Effects of a novel variant of the yeast γ-glutamyl kinase Pro1 on its enzymatic activity and sake brewing.
Murakami N; Kotaka A; Isogai S; Ashida K; Nishimura A; Matsumura K; Hata Y; Ishida H; Takagi H
J Ind Microbiol Biotechnol; 2020 Oct; 47(9-10):715-723. PubMed ID: 32748014
[TBL] [Abstract][Full Text] [Related]
7. Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs.
Kaino T; Tateiwa T; Mizukami-Murata S; Shima J; Takagi H
Appl Environ Microbiol; 2008 Sep; 74(18):5845-9. PubMed ID: 18641164
[TBL] [Abstract][Full Text] [Related]
8. Construction and analysis of self-cloning sake yeasts that accumulate proline.
Takagi H; Matsui F; Kawaguchi A; Wu H; Shimoi H; Kubo Y
J Biosci Bioeng; 2007 Apr; 103(4):377-80. PubMed ID: 17502281
[TBL] [Abstract][Full Text] [Related]
9. Isolation of baker's yeast mutants with proline accumulation that showed enhanced tolerance to baking-associated stresses.
Tsolmonbaatar A; Hashida K; Sugimoto Y; Watanabe D; Furukawa S; Takagi H
Int J Food Microbiol; 2016 Dec; 238():233-240. PubMed ID: 27672730
[TBL] [Abstract][Full Text] [Related]
10. Enhancement of the proline and nitric oxide synthetic pathway improves fermentation ability under multiple baking-associated stress conditions in industrial baker's yeast.
Sasano Y; Haitani Y; Hashida K; Ohtsu I; Shima J; Takagi H
Microb Cell Fact; 2012 Apr; 11():40. PubMed ID: 22462683
[TBL] [Abstract][Full Text] [Related]
11. Overexpression of MSN2 in a sake yeast strain promotes ethanol tolerance and increases ethanol production in sake brewing.
Watanabe M; Watanabe D; Akao T; Shimoi H
J Biosci Bioeng; 2009 May; 107(5):516-8. PubMed ID: 19393550
[TBL] [Abstract][Full Text] [Related]
12. Gene expression profiles and intracellular contents of stress protectants in Saccharomyces cerevisiae under ethanol and sorbitol stresses.
Kaino T; Takagi H
Appl Microbiol Biotechnol; 2008 May; 79(2):273-83. PubMed ID: 18351334
[TBL] [Abstract][Full Text] [Related]
13. Enhancement of ethanol fermentation in Saccharomyces cerevisiae sake yeast by disrupting mitophagy function.
Shiroma S; Jayakody LN; Horie K; Okamoto K; Kitagaki H
Appl Environ Microbiol; 2014 Feb; 80(3):1002-12. PubMed ID: 24271183
[TBL] [Abstract][Full Text] [Related]
14. Proline accumulation by mutation or disruption of the proline oxidase gene improves resistance to freezing and desiccation stresses in Saccharomyces cerevisiae.
Takagi H; Sakai K; Morida K; Nakamori S
FEMS Microbiol Lett; 2000 Mar; 184(1):103-8. PubMed ID: 10689174
[TBL] [Abstract][Full Text] [Related]
15. Adaptive evolution of Saccharomyces cerevisiae with enhanced ethanol tolerance for Chinese rice wine fermentation.
Chen S; Xu Y
Appl Biochem Biotechnol; 2014 Aug; 173(7):1940-54. PubMed ID: 24879599
[TBL] [Abstract][Full Text] [Related]
16. Characterization of Rat8 localization and mRNA export in Saccharomyces cerevisiae during the brewing of Japanese sake.
Izawa S; Takemura R; Ikeda K; Fukuda K; Wakai Y; Inoue Y
Appl Microbiol Biotechnol; 2005 Nov; 69(1):86-91. PubMed ID: 15803312
[TBL] [Abstract][Full Text] [Related]
17. Stable N-acetyltransferase Mpr1 improves ethanol productivity in the sake yeast Saccharomyces cerevisiae.
Ohashi M; Nasuno R; Watanabe D; Takagi H
J Ind Microbiol Biotechnol; 2019 Jul; 46(7):1039-1045. PubMed ID: 30963326
[TBL] [Abstract][Full Text] [Related]
18. The Escherichia coli proB gene corrects the proline auxotrophy of Saccharomyces cerevisiae pro1 mutants.
Orser CS; Goodner BW; Johnston M; Gelvin SB; Csonka LN
Mol Gen Genet; 1988 Apr; 212(1):124-8. PubMed ID: 2836700
[TBL] [Abstract][Full Text] [Related]
19. Disruption of ubiquitin-related genes in laboratory yeast strains enhances ethanol production during sake brewing.
Wu H; Watanabe T; Araki Y; Kitagaki H; Akao T; Takagi H; Shimoi H
J Biosci Bioeng; 2009 Jun; 107(6):636-40. PubMed ID: 19447341
[TBL] [Abstract][Full Text] [Related]
20. Sake yeast strains have difficulty in entering a quiescent state after cell growth cessation.
Urbanczyk H; Noguchi C; Wu H; Watanabe D; Akao T; Takagi H; Shimoi H
J Biosci Bioeng; 2011 Jul; 112(1):44-8. PubMed ID: 21459038
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
