Kayu Okutsu

发表

Mitochondrial Citrate Transporters CtpA and YhmA Are Required for Extracellular Citric Acid Accumulation and Contribute to Cytosolic Acetyl Coenzyme A Generation in Aspergillus luchuensis mut. kawachii

M. Goto, K. Izumitsu, H. Tamaki, 2019, Applied and Environmental Microbiology.

Mitochondrial citrate transporters CtpA and YhmA are involved in lysine biosynthesis in the white koji fungus, Aspergillus luchuensis mut. kawachii

M. Goto, K. Izumitsu, H. Tamaki, 2018, bioRxiv.

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

H. Tamaki, Kazunori Takamine, T. Futagami, 2017, Food chemistry.

High-Trough Plasma Concentration of Afatinib Is Associated with Dose Reduction

H. Inoue, H. Terazono, K. Mizuno, 2021, Cancers.

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

K. Cheng, A. Asakawa, H. Amitani, 2014, PeerJ.

The Formation of β‐Damascenone in Sweet Potato Shochu

H. Tamaki, Kiyoshi Ito, S. Shimada, 2011 .

A CRISPR/Cas9-mediated gene knockout system in Aspergillus luchuensis mut. kawachii

J. Maruyama, H. Tamaki, Takuya Katayama, 2020, Bioscience, biotechnology, and biochemistry.

Differences between the chemical constituents of tincture and Arishta, an ayurvedic herbal liquor prepared from ginger, long pepper, and jujube

Y. Sasaki, M. Mikage, Kayu Okutsu, 2013 .

Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine

T. Maruyama, H. Tamaki, F. Hashimoto, 2020, Frontiers in Nutrition.

Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during Fermentation

M. Kawai, H. Tamaki, Yohei Shiraishi, 2019, Food Science and Technology Research.

Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar.

H. Tamaki, Kazunori Takamine, T. Futagami, 2020, Journal of bioscience and bioengineering.

Impact of fermentation temperature on the quality and sensory characteristics of imo-shochu

H. Tamaki, Kazunori Takamine, T. Futagami, 2021 .

Characteristic odour compounds in shochu derived from rice koji

H. Tamaki, Yohei Shiraishi, Kazunori Takamine, 2016 .

Effects of the cultivation period of sweet potato on the sensory quality of imo‐shochu, a Japanese traditional spirit

H. Tamaki, Kayu Okutsu, Yumiko Yoshizaki, 2016 .

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

H. Tamaki, Kiyoshi Ito, Kazunori Takamine, 2012, Journal of bioscience and bioengineering.

Differences in volatile compounds between tincture and Ayurvedic herbal liquor "Asava" made from ginger or jujube

N. Kakiuchi, M. Mikage, Kayu Okutsu, 2007 .

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

M. Kawai, H. Tamaki, Yoshinori Ando, 2017, Yeast.

Pex16 is involved in peroxisome and Woronin body formation in the white koji fungus, Aspergillus luchuensis mut. kawachii.

M. Goto, H. Tamaki, Kazunori Takamine, 2019, Journal of bioscience and bioengineering.

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

K. Tashiro, H. Tamaki, Kazunori Takamine, 2021, Microbiology resource announcements.

Chromosome-Level Genome Sequence of the Black Koji Fungus Aspergillus luchuensis RIB2601

M. Goto, K. Tashiro, H. Tamaki, 2021, Microbiology resource announcements.

Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi Aspergillus luchuensis mut. kawachii and Aspergillus oryzae.

M. Goto, H. Tamaki, Kazunori Takamine, 2020, Journal of bioscience and bioengineering.

Overexpression of the RNA-binding protein NrdA affects global gene expression and secondary metabolism in Aspergillus species

M. Goto, K. Izumitsu, H. Tamaki, 2021, bioRxiv.

Sirtuin SirD is involved in α-amylase activity and citric acid production in Aspergillus luchuensis mut. kawachii during a solid-state fermentation process.

M. Goto, H. Tamaki, Kazunori Takamine, 2019, Journal of bioscience and bioengineering.

Impact of solid-state saccharification on the flavor of rice-flavor baijiu.

H. Tamaki, Kazunori Takamine, T. Futagami, 2021, Journal of food science.

Correlation between key aroma and manufacturing processes of rice-flavor baijiu and awamori, Chinese and Japanese traditional liquors

Zhe Zhao, Mina Sugimachi, Yumiko Yoshizaki, 2021, Food Bioscience.

The expression profiles of acid-stable α-amylase and acid-labile α-amylase of Aspergillus luchuensis mut. Kawachii effect on the microstructure of koji and alcohol fermentation

H. Tamaki, M. Yamaguchi, Kazunori Takamine, 2020 .

Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production.

H. Tamaki, M. Ikenaga, Kazunori Takamine, 2019, Journal of bioscience and bioengineering.

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

A. Asakawa, A. Inui, K. Koyama, 2016, PeerJ.

Antioxidants in heat-processed koji and the production mechanisms.

F. Hashimoto, Kazunori Takamine, Kayu Okutsu, 2015, Food chemistry.

Factors that cause replacement of shochu yeast by wild yeast upon Sashi-moto repetition.

H. Tamaki, Kazunori Takamine, T. Futagami, 2022, Journal of bioscience and bioengineering.

Analysis of the fungal population involved in Katsuobushi production.

H. Tamaki, Shingo Kubo, Kazunori Takamine, 2020, The Journal of general and applied microbiology.

Chromosome-level genome sequence data and analysis of the white koji fungus, Aspergillus luchuensis mut. kawachii IFO 4308

M. Goto, K. Tashiro, H. Tamaki, 2022, Data in brief.

Expression of heterochromatin protein 1 affects citric acid production in Aspergillus luchuensis mut. kawachii.

H. Tamaki, Kazunori Takamine, Chihiro Kadooka, 2023, Journal of bioscience and bioengineering.