Takamine K - Search Results

1

Chromosome-Level Genome Sequence of Aspergillus chevalieri M1, Isolated from Katsuobushi.

Kadooka C, Mori K, Okutsu K, Yoshizaki Y, Takamine K, Tashiro K, Tamaki H, Futagami T. Kadooka C, et al. Among authors: takamine k. Microbiol Resour Announc. 2021 Sep 16;10(37):e0038521. doi: 10.1128/MRA.00385-21. Epub 2021 Sep 16. Microbiol Resour Announc. 2021. PMID: 34528823 Free PMC article.

2

Characterization of glucoamylase and α-amylase from Monascus anka: enhanced production of α-amylase in red koji.

Yoshizaki Y, Susuki T, Takamine K, Tamaki H, Ito K, Sameshima Y. Yoshizaki Y, et al. Among authors: takamine k. J Biosci Bioeng. 2010 Dec;110(6):670-4. doi: 10.1016/j.jbiosc.2010.07.005. Epub 2010 Aug 12. J Biosci Bioeng. 2010. PMID: 20708432

3

Development of a heat-processing method for koji to enhance its antioxidant activity.

Okutsu K, Yoshizaki Y, Takamine K, Tamaki H, Ito K, Sameshima Y. Okutsu K, et al. Among authors: takamine k. J Biosci Bioeng. 2012 Mar;113(3):349-54. doi: 10.1016/j.jbiosc.2011.10.024. Epub 2011 Dec 3. J Biosci Bioeng. 2012. PMID: 22136796

4

Rice koji reduced body weight gain, fat accumulation, and blood glucose level in high-fat diet-induced obese mice.

Yoshizaki Y, Kawasaki C, Cheng KC, Ushikai M, Amitani H, Asakawa A, Okutsu K, Sameshima Y, Takamine K, Inui A. Yoshizaki Y, et al. Among authors: takamine k. PeerJ. 2014 Aug 26;2:e540. doi: 10.7717/peerj.540. eCollection 2014. PeerJ. 2014. PMID: 25237599 Free PMC article.

5

Antioxidants in heat-processed koji and the production mechanisms.

Okutsu K, Yoshizaki Y, Ikeda N, Kusano T, Hashimoto F, Takamine K. Okutsu K, et al. Among authors: takamine k. Food Chem. 2015 Nov 15;187:364-9. doi: 10.1016/j.foodchem.2015.04.004. Epub 2015 Apr 18. Food Chem. 2015. PMID: 25977038

6

Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects.

Kido M, Asakawa A, Koyama KK, Takaoka T, Tajima A, Takaoka S, Yoshizaki Y, Okutsu K, Takamine KT, Sameshima Y, Inui A. Kido M, et al. Among authors: takamine kt. PeerJ. 2016 Apr 4;4:e1853. doi: 10.7717/peerj.1853. eCollection 2016. PeerJ. 2016. PMID: 27069795 Free PMC article.

7

Marker recycling system using the sC gene in the white koji mold, Aspergillus luchuensis mut. kawachii.

Kadooka C, Onitsuka S, Uzawa M, Tashiro S, Kajiwara Y, Takashita H, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T. Kadooka C, et al. Among authors: takamine k. J Gen Appl Microbiol. 2016 Jul 14;62(3):160-3. doi: 10.2323/jgam.2016.01.001. Epub 2016 May 23. J Gen Appl Microbiol. 2016. PMID: 27211832 Free article. No abstract available.

8

Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation.

Rahayu YY, Yoshizaki Y, Yamaguchi K, Okutsu K, Futagami T, Tamaki H, Sameshima Y, Takamine K. Rahayu YY, et al. Among authors: takamine k. Food Chem. 2017 Jun 1;224:398-406. doi: 10.1016/j.foodchem.2016.12.005. Epub 2016 Dec 7. Food Chem. 2017. PMID: 28159286

9

Multi-gene phylogenetic analysis reveals that shochu-fermenting Saccharomyces cerevisiae strains form a distinct sub-clade of the Japanese sake cluster.

Futagami T, Kadooka C, Ando Y, Okutsu K, Yoshizaki Y, Setoguchi S, Takamine K, Kawai M, Tamaki H. Futagami T, et al. Among authors: takamine k. Yeast. 2017 Oct;34(10):407-415. doi: 10.1002/yea.3243. Epub 2017 Aug 17. Yeast. 2017. PMID: 28703391

10

Genome Sequence of Saccharomyces cerevisiae Strain Kagoshima No. 2, Used for Brewing the Japanese Distilled Spirit Shōchū.

Mori K, Kadooka C, Masuda C, Muto A, Okutsu K, Yoshizaki Y, Takamine K, Futagami T, Tamaki H. Mori K, et al. Among authors: takamine k. Genome Announc. 2017 Oct 12;5(41):e01126-17. doi: 10.1128/genomeA.01126-17. Genome Announc. 2017. PMID: 29025949 Free PMC article.

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