Y. Wakai

发表

Molecular cloning and nucleotide sequence of the isoamyl acetate-hydrolyzing esterase gene (EST2) from Saccharomyces cerevisiae

K. Kitamoto, Y. Inoue, A. Kimura, 1996 .

Vacuolar morphology of Saccharomyces cerevisiae during the process of wine making and Japanese sake brewing

Y. Inoue, K. Ikeda, T. Miki, 2010, Applied Microbiology and Biotechnology.

Balance of Activities of Alcohol Acetyltransferase and Esterase in Saccharomyces cerevisiae Is Important for Production of Isoamyl Acetate

K. Kitamoto, Y. Inoue, A. Kimura, 1998, Applied and Environmental Microbiology.

Ester Formation by a Yeast Hansenula mrakii IFO 0895: Contribution of Esterase for Iso-Amyl Acetate Production in Sake Brewing

Y. Inoue, A. Kimura, K. Fukuda, 1994 .

Identification of 4-mercapto-4-methylpentan-2-one as the characteristic aroma of sake made from low-glutelin rice.

T. Fujii, A. Isogai, Y. Wakai, 2017, Journal of bioscience and bioengineering.

Purification and characterization of isoamyl acetate-hydrolyzing esterase encoded by the IAH1 gene of Saccharomyces cerevisiae from a recombinant Escherichia coli

K. Kitamoto, Y. Inoue, A. Kimura, 2000, Applied Microbiology and Biotechnology.

Brewing properties of sake yeast whose EST2 gene encoding isoamyl acetate-hydrolyzing esterase was disrupted

K. Kitamoto, Y. Inoue, A. Kimura, 1998 .

Isoamyl acetate accumulation in sake mash and isoamyl acetate hydrolysis activity of sake-yeast strains☆

Y. Kiyokawa, T. Yanagiuchi, Y. Wakai, 1989 .

Isolation of Sake-yeast strains accumulating large amounts of isoamyl acetate☆

Y. Kiyokawa, T. Yanagiuchi, Y. Wakai, 1989 .

Efficient Extraction of Thioreodoxin from Saccharomyces cerevisiae by Ethanol

H. Masutani, J. Yodoi, Y. Inoue, 2007, Applied and Environmental Microbiology.

Metabolite profiling of the fermentation process of "yamahai-ginjo-shikomi" Japanese sake

M. Ueda, Yoshihiro Yamamoto, Hironobu Morisaka, 2018, PloS one.

Water absorption characteristics and structural properties of rice for sake brewing.

Y. Kiyokawa, Y. Wakai, Tomochika Mizuma, 2008, Journal of bioscience and bioengineering.

Ultrastructure of low-glutelin rice endosperm

Kunisuke Tanaka, T. Masumura, Y. Kiyokawa, 2007 .

Plant Biotechnology 24, 227–229 (2007)

Kunisuke Tanaka, T. Masumura, Y. Kiyokawa, 2007 .

Influence of Rice Proteins on Eating Quality of Cooked Rice and on Aroma and Flavor of Sake

Kunisuke Tanaka, T. Masumura, Y. Ogihara, 2006 .

Combination of four bacterial strains isolated from Yamahai‐shubo in traditional Japanese sake brewing

Kunihiko Watanabe, Y. Wakai, Hisashi Fujiwara, 2023, Food Science & Nutrition.

Distribution of storage proteins in low-glutelin rice seed determined using a fluorescent antibody.

Kunisuke Tanaka, T. Masumura, Y. Kiyokawa, 2003, Journal of Bioscience and Bioengineering.

Observation of low-glutelin rice for sake brewing by scanning electron microscope

H. Nemoto, S. Iida, H. Maeda, 2002 .

Dissolution of Protein from Rice Used for Sake Brewing in Sake Mash

Y. Kiyokawa, T. Yanagiuchi, Y. Wakai, 2000 .

Studies on the relationship of protein binding and gel-affinity of antibiotics including penicillins.

M. Nishida, T. Murakawa, Y. Wakai, 1970, The Journal of antibiotics.

Characterization of Rat8 localization and mRNA export in Saccharomyces cerevisiae during the brewing of Japanese sake

R. Takemura, Y. Inoue, K. Ikeda, 2005, Applied Microbiology and Biotechnology.