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2019 | 3 |
2020 | 1 |
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Page 1
Chemical and Bacterial Components in Sake and Sake Production Process.
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.
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: kusaba y.
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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Extra copy of the mitochondrial cytochrome-c peroxidase gene confers a pyruvate-underproducing characteristic of sake yeast through respiratory metabolism.
Fujimaru Y, Kusaba Y, Zhang N, Dai H, Yamamoto Y, Takasaki M, Kakeshita T, Kitagaki H.
Fujimaru Y, et al. Among authors: kusaba y.
J Biosci Bioeng. 2021 Jun;131(6):640-646. doi: 10.1016/j.jbiosc.2021.01.007. Epub 2021 Feb 15.
J Biosci Bioeng. 2021.
PMID: 33597082
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Pharyngocutaneous fistula caused by dried 'Kombu' (edible seaweed) after total laryngectomy.
Kusaba Y, Miwa T, Ise M, Minoda R.
Kusaba Y, et al.
BMJ Case Rep. 2019 Feb 26;12(2):e228091. doi: 10.1136/bcr-2018-228091.
BMJ Case Rep. 2019.
PMID: 30814102
Free PMC article.
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