These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
178 related articles for article (PubMed ID: 31888328)
1. Transglycosylation Forms Novel Glycoside Ethyl α-Maltoside and Ethyl α-Isomaltoside in Sake during the Brewing Process by α-Glucosidase A of Kojima Y; Honda C; Kobayashi I; Katsuta R; Matsumura S; Wagatsuma I; Takehisa M; Shindo H; Hosaka M; Nukada T; Tokuoka M J Agric Food Chem; 2020 Feb; 68(5):1419-1426. PubMed ID: 31888328 [TBL] [Abstract][Full Text] [Related]
2. Chemical and Bacterial Components in Sake and Sake Production Process. Akaike M; Miyagawa H; Kimura Y; Terasaki M; Kusaba Y; Kitagaki H; Nishida H Curr Microbiol; 2020 Apr; 77(4):632-637. PubMed ID: 31250090 [TBL] [Abstract][Full Text] [Related]
3. Crucial role of the intracellular α-glucosidase MalT in the activation of the transcription factor AmyR essential for amylolytic gene expression in Aspergillus oryzae. Ichikawa T; Tanaka M; Watanabe T; Zhan S; Watanabe A; Shintani T; Gomi K Biosci Biotechnol Biochem; 2021 Aug; 85(9):2076-2083. PubMed ID: 34245563 [TBL] [Abstract][Full Text] [Related]
4. Novel 4-methyl-2-oxopentanoate reductase involved in synthesis of the Japanese sake flavor, ethyl leucate. Shimizu M; Yamamoto T; Okabe N; Sakai K; Koide E; Miyachi Y; Kurimoto M; Mochizuki M; Yoshino-Yasuda S; Mitsui S; Ito A; Murano H; Takaya N; Kato M Appl Microbiol Biotechnol; 2016 Apr; 100(7):3137-45. PubMed ID: 26615399 [TBL] [Abstract][Full Text] [Related]
5. Nucleotide sequence and expression of alpha-glucosidase-encoding gene (agdA) from Aspergillus oryzae. Minetoki T; Gomi K; Kitamoto K; Kumagai C; Tamura G Biosci Biotechnol Biochem; 1995 Aug; 59(8):1516-21. PubMed ID: 7549103 [TBL] [Abstract][Full Text] [Related]
6. Characteristic expression of three amylase-encoding genes, agdA, amyB, and glaA in Aspergillus oryzae transformants containing multiple copies of the agdA gene. Minetoki T; Gomi K; Kitamoto K; Kumagai C; Tamura G Biosci Biotechnol Biochem; 1995 Dec; 59(12):2251-4. PubMed ID: 8611747 [TBL] [Abstract][Full Text] [Related]
7. Contribution of ethanol-tolerant xylanase G2 from Aspergillus oryzae on Japanese sake brewing. Sato Y; Fukuda H; Zhou Y; Mikami S J Biosci Bioeng; 2010 Dec; 110(6):679-83. PubMed ID: 20727822 [TBL] [Abstract][Full Text] [Related]
8. Agmatine Production by Aspergillus oryzae Is Elevated by Low pH during Solid-State Cultivation. Akasaka N; Kato S; Kato S; Hidese R; Wagu Y; Sakoda H; Fujiwara S Appl Environ Microbiol; 2018 Aug; 84(15):. PubMed ID: 29802188 [TBL] [Abstract][Full Text] [Related]
9. Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria. Hagi T; Kurahashi A; Oguro Y; Kodaira K; Kobayashi M; Hayashida S; Yamashita H; Arakawa Y; Miura T; Sato K; Tomita S; Suzuki S; Kusumoto KI; Moriya N; Nomura M J Dairy Sci; 2022 Jun; 105(6):4868-4881. PubMed ID: 35465988 [TBL] [Abstract][Full Text] [Related]
10. Metabolic engineering of Aspergillus oryzae for efficient production of l-malate directly from corn starch. Liu J; Li J; Shin HD; Du G; Chen J; Liu L J Biotechnol; 2017 Nov; 262():40-46. PubMed ID: 28965975 [TBL] [Abstract][Full Text] [Related]
11. Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives. Kitagaki H; Kitamoto K Annu Rev Food Sci Technol; 2013; 4():215-35. PubMed ID: 23464572 [TBL] [Abstract][Full Text] [Related]
12. Purification and enzymatic characterization of secretory glycoside hydrolase family 3 (GH3) aryl β-glucosidases screened from Aspergillus oryzae genome. Kudo K; Watanabe A; Ujiie S; Shintani T; Gomi K J Biosci Bioeng; 2015 Dec; 120(6):614-23. PubMed ID: 25936960 [TBL] [Abstract][Full Text] [Related]
13. Behaviors of D- and L-lactic acids during the brewing process of sake (Japanese rice wine). Kodama S; Yamamoto A; Matsunaga A; Matsui K; Nakagomi K; Hayakawa K J Agric Food Chem; 2002 Feb; 50(4):767-70. PubMed ID: 11829643 [TBL] [Abstract][Full Text] [Related]
14. MAL73, a novel regulator of maltose fermentation, is functionally impaired by single nucleotide polymorphism in sake brewing yeast. Ohdate T; Omura F; Hatanaka H; Zhou Y; Takagi M; Goshima T; Akao T; Ono E PLoS One; 2018; 13(6):e0198744. PubMed ID: 29894505 [TBL] [Abstract][Full Text] [Related]
15. Profiling of taste-related compounds during the fermentation of Japanese sake brewed with or without a traditional seed mash (kimoto). Taniguchi M; Takao Y; Kawasaki H; Yamada T; Fukusaki E J Biosci Bioeng; 2020 Jul; 130(1):63-70. PubMed ID: 32265130 [TBL] [Abstract][Full Text] [Related]
16. Genome-wide analysis of maltose utilization and regulation in aspergilli. Vongsangnak W; Salazar M; Hansen K; Nielsen J Microbiology (Reading); 2009 Dec; 155(Pt 12):3893-3902. PubMed ID: 19696104 [TBL] [Abstract][Full Text] [Related]
17. Protodioscin-glycosidase-1 hydrolyzing 26-O-β-D-glucoside and 3-O-(1 → 4)-α-L-rhamnoside of steroidal saponins from Aspergillus oryzae. Liu T; Yu H; Liu C; Wang Y; Tang M; Yuan X; Luo N; Wang Q; Xu X; Jin F Appl Microbiol Biotechnol; 2013 Dec; 97(23):10035-43. PubMed ID: 23467827 [TBL] [Abstract][Full Text] [Related]
19. Change in maltose- and soluble starch-hydrolyzing activities of chimeric alpha-glucosidases of Mucor javanicus and Aspergillus oryzae. Sugimoto M; Ohta T; Kawai F Biochim Biophys Acta; 2003 Jan; 1645(1):1-5. PubMed ID: 12535604 [TBL] [Abstract][Full Text] [Related]
20. Investigation of relationship between sake-making parameters and sake metabolites using a newly developed sake metabolome analysis method. Yazawa H; Tokuoka M; Kozato H; Mori Y; Umeo M; Toyoura R; Oda K; Fukuda H; Iwashita K J Biosci Bioeng; 2019 Aug; 128(2):183-190. PubMed ID: 30885682 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]