213 related articles for article (PubMed ID: 32748014)
1. 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]
2. 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]
3. High-level production of ornithine by expression of the feedback inhibition-insensitive N-acetyl glutamate kinase in the sake yeast Saccharomyces cerevisiae.
Ohashi M; Nasuno R; Isogai S; Takagi H
Metab Eng; 2020 Nov; 62():1-9. PubMed ID: 32805427
[TBL] [Abstract][Full Text] [Related]
4. High-Level Production of Isoleucine and Fusel Alcohol by Expression of the Feedback Inhibition-Insensitive Threonine Deaminase in
Isogai S; Nishimura A; Kotaka A; Murakami N; Hotta N; Ishida H; Takagi H
Appl Environ Microbiol; 2022 Mar; 88(5):e0213021. PubMed ID: 35020456
[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. 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]
7. Role of Gln79 in Feedback Inhibition of the Yeast γ-Glutamyl Kinase by Proline.
Nishimura A; Takasaki Y; Isogai S; Toyokawa Y; Tanahashi R; Takagi H
Microorganisms; 2021 Sep; 9(9):. PubMed ID: 34576795
[TBL] [Abstract][Full Text] [Related]
8. Characteristic features of the unique house sake yeast strain Saccharomyces cerevisiae Km67 used for industrial sake brewing.
Takao Y; Takahashi T; Yamada T; Goshima T; Isogai A; Sueno K; Fujii T; Akao T
J Biosci Bioeng; 2018 Nov; 126(5):617-623. PubMed ID: 29884321
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. Isolation and analysis of a sake yeast mutant with phenylalanine accumulation.
Nishimura A; Isogai S; Murakami N; Hotta N; Kotaka A; Matsumura K; Hata Y; Ishida H; Takagi H
J Ind Microbiol Biotechnol; 2022 May; 49(3):. PubMed ID: 34788829
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. 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]
15. Functional Analysis of Feedback Inhibition-Insensitive Variants of
Ohashi M; Isogai S; Takagi H
Microbiol Spectr; 2022 Jun; 10(3):e0082222. PubMed ID: 35543513
[TBL] [Abstract][Full Text] [Related]
16. Effect of yeast chromosome II aneuploidy on malate production in sake brewing.
Hotta N; Kotaka A; Matsumura K; Sasano Y; Hata Y; Harada T; Sugiyama M; Harashima S; Ishida H
J Biosci Bioeng; 2024 Jan; 137(1):24-30. PubMed ID: 37989703
[TBL] [Abstract][Full Text] [Related]
17. Nutrient Signaling via the TORC1-Greatwall-PP2A
Watanabe D; Kajihara T; Sugimoto Y; Takagi K; Mizuno M; Zhou Y; Chen J; Takeda K; Tatebe H; Shiozaki K; Nakazawa N; Izawa S; Akao T; Shimoi H; Maeda T; Takagi H
Appl Environ Microbiol; 2019 Jan; 85(1):. PubMed ID: 30341081
[No Abstract] [Full Text] [Related]
18. Genome Editing to Generate Sake Yeast Strains with Eight Mutations That Confer Excellent Brewing Characteristics.
Chadani T; Ohnuki S; Isogai A; Goshima T; Kashima M; Ghanegolmohammadi F; Nishi T; Hirata D; Watanabe D; Kitamoto K; Akao T; Ohya Y
Cells; 2021 May; 10(6):. PubMed ID: 34073778
[TBL] [Abstract][Full Text] [Related]
19. Proline biosynthesis in Saccharomyces cerevisiae: molecular analysis of the PRO1 gene, which encodes gamma-glutamyl kinase.
Li W; Brandriss MC
J Bacteriol; 1992 Jun; 174(12):4148-56. PubMed ID: 1350780
[TBL] [Abstract][Full Text] [Related]
20. Ability of Saccharomyces cerevisiae MC87-46 to assimilate isomaltose and its effects on sake taste.
Tsutsumi S; Mochizuki M; Sakai K; Ieda A; Ohara R; Mitsui S; Ito A; Hirano T; Shimizu M; Kato M
Sci Rep; 2019 Sep; 9(1):13908. PubMed ID: 31558734
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]