Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

Filters

My NCBI Filters

Results by year

Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1887 1
1926 1
1928 1
1936 1
1938 2
1947 1
1953 2
1954 3
1956 2
1957 1
1958 2
1959 2
1962 1
1963 4
1964 4
1965 3
1966 2
1967 5
1968 3
1969 16
1970 9
1971 4
1972 4
1973 6
1974 7
1975 18
1976 16
1977 22
1978 8
1979 21
1980 21
1981 26
1982 21
1983 17
1984 39
1985 26
1986 25
1987 30
1988 24
1989 43
1990 48
1991 42
1992 56
1993 60
1994 64
1995 62
1996 72
1997 64
1998 90
1999 76
2000 93
2001 74
2002 82
2003 91
2004 97
2005 129
2006 114
2007 130
2008 109
2009 135
2010 135
2011 155
2012 162
2013 176
2014 223
2015 175
2016 213
2017 230
2018 267
2019 275
2020 317
2021 331
2022 397
2023 312
2024 136

Text availability

Article attribute

Article type

Publication date

Search Results

5,130 results

Results by year

Filters applied: . Clear all
Page 1
For the sake of science.
Gierasch LM, Davidson NO, Rye KA, Burlingame AL. Gierasch LM, et al. J Biol Chem. 2019 Feb 22;294(8):2976. doi: 10.1074/jbc.E119.007916. Epub 2019 Feb 13. J Biol Chem. 2019. PMID: 30760528 Free PMC article. No abstract available.
Progress in the genomics and genome-wide study of sake yeast.
Akao T. Akao T. Biosci Biotechnol Biochem. 2019 Aug;83(8):1463-1472. doi: 10.1080/09168451.2019.1588098. Epub 2019 Mar 5. Biosci Biotechnol Biochem. 2019. PMID: 30835624 Review.
Moreover, whole genome analysis of representative sake yeast strain Kyokai no. 7 was performed in the late 2000s, and enabled comparative genomics between sake yeast and laboratory yeast, resulting in some notable finding for of sake yeast genetics. Developme …
Moreover, whole genome analysis of representative sake yeast strain Kyokai no. 7 was performed in the late 2000s, and enabled compara …
Modeling the sake brewing characteristics of rice from brown rice metabolites.
Kobayashi T, Kumazaki T, Morikawa K, Komatsu-Hata Y, Okuda M, Takahashi M, Saito R, Oda K, Yazawa H, Iwashita K. Kobayashi T, et al. J Biosci Bioeng. 2022 Aug;134(2):116-124. doi: 10.1016/j.jbiosc.2022.04.007. Epub 2022 May 21. J Biosci Bioeng. 2022. PMID: 35610162
Sake, soy sauce, miso (Japanese bean paste), and beer are made from grains. ...The objective variables were the physical and chemical properties of the rice, the enzymatic activity of the rice-koji, the fermentation properties of the sake mash, the standard analytic …
Sake, soy sauce, miso (Japanese bean paste), and beer are made from grains. ...The objective variables were the physical and chemical …
Aspergillus oryzae FaeA is responsible for the release of ferulic acid, a precursor of off-odor 4-vinylguaiacol in sake brewing.
Todokoro T, Negoro H, Kotaka A, Hata Y, Ishida H. Todokoro T, et al. J Biosci Bioeng. 2022 Feb;133(2):140-145. doi: 10.1016/j.jbiosc.2021.11.001. Epub 2021 Nov 20. J Biosci Bioeng. 2022. PMID: 34815172
Fermented sake was analyzed by measuring the 4-VG content and sensory evaluation. 4-VG content was reduced to approximately 10% of that of sake fermented with control koji. ...Our findings showed that disruption of faeA in A. oryzae is a promising strategy to reduce …
Fermented sake was analyzed by measuring the 4-VG content and sensory evaluation. 4-VG content was reduced to approximately 10% of th …
Glazing Affects the Fermentation Process of Sake Brewed in Pottery.
Tanabe K, Hayashi H, Murakami N, Yoshiyama Y, Shima J, Shoda S. Tanabe K, et al. Foods. 2023 Dec 29;13(1):121. doi: 10.3390/foods13010121. Foods. 2023. PMID: 38201148 Free PMC article.
Although a recently conducted analysis of sake brewed in pottery indicated that sake brewed in unglazed pottery contains more ethanol than that brewed in glazed pottery, little is known about the characteristics of sake brewed in pottery. ...Taste-sensory val …
Although a recently conducted analysis of sake brewed in pottery indicated that sake brewed in unglazed pottery contains more …
Solvent-assisted stir bar sorptive extraction and gas chromatography-mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake.
Sasaki T, Ochiai N, Yamazaki Y, Sasamoto K. Sasaki T, et al. Food Chem. 2023 Mar 30;405(Pt A):134640. doi: 10.1016/j.foodchem.2022.134640. Epub 2022 Oct 19. Food Chem. 2023. PMID: 36334457 Free article.
Yamahai-brewed sake, a Japanese alcoholic beverage brewed from rice and produced via natural lactic acid fermentation, has a complex and rich flavor compared with Sokujo-brewed sake, brewed with a general method using pure lactic acid. ...SA-SBSE with GC-O/MS increa …
Yamahai-brewed sake, a Japanese alcoholic beverage brewed from rice and produced via natural lactic acid fermentation, has a complex …
Co-cultivation of sake yeast and Kocuria isolates from the sake brewing process.
Terasaki M, Inoue A, Kanamoto E, Yoshida S, Yamada M, Toda H, Nishida H. Terasaki M, et al. FEMS Microbiol Lett. 2021 May 28;368(9):fnab053. doi: 10.1093/femsle/fnab053. FEMS Microbiol Lett. 2021. PMID: 34021569
Kocuria isolates collected from the sake brewing process have inhabited the Narimasa Sake Brewery in Toyama, Japan. ...Thus, Kocuria isolates affected the microbial metabolism, but the effects were not identical between the two isolates. This strongly suggests that …
Kocuria isolates collected from the sake brewing process have inhabited the Narimasa Sake Brewery in Toyama, Japan. ...Thus, K …
Tetrad analysis of sake yeast and identification of an RFLP marker for the absence of phenolic off-flavour production.
Ogata T, Ayuzawa R, Yamada R. Ogata T, et al. J Gen Appl Microbiol. 2020 Aug 26;66(3):175-180. doi: 10.2323/jgam.2019.05.003. Epub 2019 Sep 6. J Gen Appl Microbiol. 2020. PMID: 31495807 Free article.
Mating is a promising breeding method for industrial yeast. Although sake yeast has a low spore-formation ability, segregants exhibiting a mating type have been isolated from sake yeast K7. ...This tetrad analysis indicated that a single genetic region around the ge …
Mating is a promising breeding method for industrial yeast. Although sake yeast has a low spore-formation ability, segregants exhibit …
Development of sake yeast breeding and analysis of genes related to its various phenotypes.
Negoro H, Ishida H. Negoro H, et al. FEMS Yeast Res. 2022 Dec 7;22(1):foac057. doi: 10.1093/femsyr/foac057. FEMS Yeast Res. 2022. PMID: 36370450 Review.
Yeast strains, also called sake yeasts, with high alcohol yield and the ability to produce desired flavor compounds in the sake, have been isolated from the environment for more than a century. ...With the recent development of molecular biology, the suitable sak …
Yeast strains, also called sake yeasts, with high alcohol yield and the ability to produce desired flavor compounds in the sake …
Quantitative stability of the folates highly accumulated in a non-Kyokai sake yeast.
Shibata Y, Takahashi T, Morimoto T, Kanai M, Fujii T, Akao T, Goshima T, Yamada T. Shibata Y, et al. J Gen Appl Microbiol. 2021 Nov 25;67(5):214-219. doi: 10.2323/jgam.2021.03.002. Epub 2021 Aug 7. J Gen Appl Microbiol. 2021. PMID: 34373370 Free article.
Pressed sake cake, a by-product of sake brewing, is a rich dietary source of folates, which are important vitamins for humans. ...In addition, the homocysteine content of Km67 pressed sake cakes was almost always higher than that of K701 pressed sake c …
Pressed sake cake, a by-product of sake brewing, is a rich dietary source of folates, which are important vitamins for humans. …
5,130 results