Hiroshi Kitagaki - Search Results

Year	Number of Results
2002	1
2004	2
2005	1
2007	4
2008	3
2009	6
2010	2
2011	3
2012	3
2013	6
2014	6
2015	2
2016	5
2017	2
2018	3
2019	4
2020	1
2021	2
2022	1
2024	0

1

Chemical and Bacterial Components in Sake and Sake Production Process.

Akaike M, Miyagawa H, Kimura Y, Terasaki M, Kusaba Y, Kitagaki H, Nishida H. Akaike M, et al. Among authors: kitagaki h. Curr Microbiol. 2020 Apr;77(4):632-637. doi: 10.1007/s00284-019-01718-4. Epub 2019 Jun 27. Curr Microbiol. 2020. PMID: 31250090 Review.

2

Medical Application of Substances Derived from Non-Pathogenic Fungi Aspergillus oryzae and A. luchuensis-Containing Koji.

Kitagaki H. Kitagaki H. J Fungi (Basel). 2021 Mar 24;7(4):243. doi: 10.3390/jof7040243. J Fungi (Basel). 2021. PMID: 33804991 Free PMC article. Review.

3

Mitochondrial-morphology-targeted breeding of industrial yeast strains for alcohol fermentation.

Kitagaki H. Kitagaki H. Biotechnol Appl Biochem. 2009 May 29;53(Pt 3):145-53. doi: 10.1042/BA20090032. Biotechnol Appl Biochem. 2009. PMID: 19476438 Review.

4

Identification and detoxification of glycolaldehyde, an unattended bioethanol fermentation inhibitor.

Jayakody LN, Ferdouse J, Hayashi N, Kitagaki H. Jayakody LN, et al. Among authors: kitagaki h. Crit Rev Biotechnol. 2017 Mar;37(2):177-189. doi: 10.3109/07388551.2015.1128877. Epub 2016 Mar 8. Crit Rev Biotechnol. 2017. PMID: 26953525 Review.

5

Mitochondrial metabolism and stress response of yeast: Applications in fermentation technologies.

Kitagaki H, Takagi H. Kitagaki H, et al. J Biosci Bioeng. 2014 Apr;117(4):383-93. doi: 10.1016/j.jbiosc.2013.09.011. Epub 2013 Oct 25. J Biosci Bioeng. 2014. PMID: 24210052 Review.

6

Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives.

Kitagaki H, Kitamoto K. Kitagaki H, et al. Annu Rev Food Sci Technol. 2013;4:215-35. doi: 10.1146/annurev-food-030212-182545. Annu Rev Food Sci Technol. 2013. PMID: 23464572 Review.

7

Glucosylceramide Changes Bacterial Metabolism and Increases Gram-Positive Bacteria through Tolerance to Secondary Bile Acids In Vitro.

Dai H, Otsuka A, Tanabe K, Yanagita T, Nakayama J, Kitagaki H. Dai H, et al. Among authors: kitagaki h. Int J Mol Sci. 2022 May 10;23(10):5300. doi: 10.3390/ijms23105300. Int J Mol Sci. 2022. PMID: 35628110 Free PMC article.

8

New role for ceramide in the pheromone response.

Matmati N, Kitagaki H, Hannun YA. Matmati N, et al. Among authors: kitagaki h. Cell Cycle. 2016;15(5):617-8. doi: 10.1080/15384101.2016.1143271. Cell Cycle. 2016. PMID: 26822556 Free PMC article. No abstract available.

9

Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast.

Ferdouse J, Yamamoto Y, Taguchi S, Yoshizaki Y, Takamine K, Kitagaki H. Ferdouse J, et al. Among authors: kitagaki h. PeerJ. 2018 May 10;6:e4768. doi: 10.7717/peerj.4768. eCollection 2018. PeerJ. 2018. PMID: 29761062 Free PMC article.

10

Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation.

Ferdouse J, Kusaba Y, Fujimaru Y, Yamamoto Y, Kitagaki H. Ferdouse J, et al. Among authors: kitagaki h. Food Technol Biotechnol. 2019 Dec;57(4):535-543. doi: 10.17113/ftb.57.04.19.5665. Food Technol Biotechnol. 2019. PMID: 32123515 Free PMC article.

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