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1956 2
1957 1
1958 2
1959 2
1962 1
1963 4
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1965 3
1966 2
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1968 3
1969 16
1970 9
1971 4
1972 4
1973 6
1974 7
1975 18
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1977 22
1978 8
1979 21
1980 21
1981 26
1982 21
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1984 39
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1986 25
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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
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2013 176
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2015 175
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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.
Rice used for Japanese sake making.
Okuda M. Okuda M. Biosci Biotechnol Biochem. 2019 Aug;83(8):1428-1441. doi: 10.1080/09168451.2019.1574552. Epub 2019 Feb 6. Biosci Biotechnol Biochem. 2019. PMID: 30727845 Review.
In accordance, both the breeding and the cultivation of sake rice varieties have been extended to wide areas of Japan. To breed new sake rice cultivars and to cultivate rice with high suitability for sake production, an understanding of the properties of the …
In accordance, both the breeding and the cultivation of sake rice varieties have been extended to wide areas of Japan. To breed new …
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 …
SAKE: Strobemer-assisted k-mer extraction.
Leinonen M, Salmela L. Leinonen M, et al. PLoS One. 2023 Nov 29;18(11):e0294415. doi: 10.1371/journal.pone.0294415. eCollection 2023. PLoS One. 2023. PMID: 38019768 Free PMC article.
Furthermore, the precision of SAKE remains similar to DSK. On real bacterial data, SAKE retrieves 97-mers with a recall of over 90% and slightly lower precision than DSK, while the recall of DSK already drops to 50%. We show that SAKE can extract more k-mers …
Furthermore, the precision of SAKE remains similar to DSK. On real bacterial data, SAKE retrieves 97-mers with a recall of ove …
History, lineage and phenotypic differentiation of sake yeast.
Ohya Y, Kashima M. Ohya Y, et al. Biosci Biotechnol Biochem. 2019 Aug;83(8):1442-1448. doi: 10.1080/09168451.2018.1564620. Epub 2019 Jan 9. Biosci Biotechnol Biochem. 2019. PMID: 30626273 Review.
Sake yeast was first isolated as a single yeast strain, Saccharomyces sake, during the Meiji era. Yeast strains suitable for sake fermentation were subsequently isolated from sake brewers and distributed as Kyokai yeast strains. ...
Sake yeast was first isolated as a single yeast strain, Saccharomyces sake, during the Meiji era. Yeast strains suitable for …
Research advances on sake rice, koji, and sake yeast: A review.
Zhang K, Wu W, Yan Q. Zhang K, et al. Food Sci Nutr. 2020 May 19;8(7):2995-3003. doi: 10.1002/fsn3.1625. eCollection 2020 Jul. Food Sci Nutr. 2020. PMID: 32724564 Free PMC article. Review.
Sake is the national alcoholic beverage of Japan, and its history can be traced back more than 1300 years. ...This paper reviews and discusses the research advances of sake rice, koji, and sake yeast. The various enzymes and involved genes of microbes in the …
Sake is the national alcoholic beverage of Japan, and its history can be traced back more than 1300 years. ...This paper reviews and …
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. 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.
Together with the worldwide Washoku (traditional Japanese foods and drinks) boom, interest in sake, a traditional Japanese alcoholic drink, is increasing around the world. There are few scientific analyses and studies on the production of sake or the final product i …
Together with the worldwide Washoku (traditional Japanese foods and drinks) boom, interest in sake, a traditional Japanese alcoholic …
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 …
Importance and mechanisms of S-adenosylmethionine and folate accumulation in sake yeast.
Kanai M, Mizunuma M, Fujii T, Iefuji H. Kanai M, et al. FEMS Yeast Res. 2023 Jan 4;23:foad004. doi: 10.1093/femsyr/foad004. FEMS Yeast Res. 2023. PMID: 36725212 Review.
Sake yeasts have a range of brewing characteristics that are particularly beneficial for sake making including high ethanol fermentability, high proliferative capacity at low temperatures, lactic acid tolerance, and high ester productivity. ...Accordingly, fully cha …
Sake yeasts have a range of brewing characteristics that are particularly beneficial for sake making including high ethanol fe …
5,233 results

Searches related to "sake"