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High-Level Production of Isoleucine and Fusel Alcohol by Expression of the Feedback Inhibition-Insensitive Threonine Deaminase in Saccharomyces cerevisiae.
Isogai S, Nishimura A, Kotaka A, Murakami N, Hotta N, Ishida H, Takagi H. Isogai S, et al. Appl Environ Microbiol. 2022 Mar 8;88(5):e0213021. doi: 10.1128/AEM.02130-21. Epub 2022 Jan 12. Appl Environ Microbiol. 2022. PMID: 35020456 Free PMC article.
A variety of the yeast Saccharomyces cerevisiae with intracellular accumulation of isoleucine (Ile) would be a promising strain for developing a distinct kind of sake, a traditional Japanese alcoholic beverage, because Ile-derived volatile compounds have a great impact on the fla …
A variety of the yeast Saccharomyces cerevisiae with intracellular accumulation of isoleucine (Ile) would be a promising strain for developi …
Effects of sulfur dioxide on formation of fishy off-odor and undesirable taste in wine consumed with seafood.
Fujita A, Isogai A, Endo M, Utsunomiya H, Nakano S, Iwata H. Fujita A, et al. J Agric Food Chem. 2010 Apr 14;58(7):4414-20. doi: 10.1021/jf9041547. J Agric Food Chem. 2010. PMID: 20218721
In order to evaluate sensory compatibility of alcoholic beverages with food, beverages and dried squid, namely, "surume", a common Japanese accompaniment, were consumed together. ...
In order to evaluate sensory compatibility of alcoholic beverages with food, beverages and dried squid, namely, "surume", a co …
Identification of 2,4,6-trichloroanisole (TCA) causing a musty/muddy off-flavor in sake and its production in rice koji and moromi mash.
Miki A, Isogai A, Utsunomiya H, Iwata H. Miki A, et al. J Biosci Bioeng. 2005 Aug;100(2):178-83. doi: 10.1263/jbb.100.178. J Biosci Bioeng. 2005. PMID: 16198261
We confirmed that TCA is one of the components causing this off-flavor in sake, as in other alcoholic beverages, from a sensory analysis showing the correlation between TCA concentration and the intensity of the musty/muddy off-flavor. ...
We confirmed that TCA is one of the components causing this off-flavor in sake, as in other alcoholic beverages, from a sensory analy …