All Stories

  1. Skin Health of the Elderly and People in Long-term Care

    Article • Current Cosmetic Science, July 2023, Bentham Science Publishers

    Professor Hiroshi Kitagaki

  2. Koji glycosylceramide commonly contained in Japanese traditional fermented foods alters cholesterol metabolism in obese mice

    Article • Bioscience Biotechnology and Biochemistry, December 2018, Taylor & Francis

    Professor Hiroshi Kitagaki, Masaru Tanaka

  3. Glucosylceramide Contained in Koji Mold-Cultured Cereal Confers Membrane and Flavor Modification and Stress Tolerance to Saccharomyces cerevisiae during Coculture Fermentation

    Article • Applied and Environmental Microbiology, March 2015, ASM Journals

    Professor Hiroshi Kitagaki

  4. SUMO expression shortens the lag phase of Saccharomyces cerevisiae yeast growth caused by complex interactive effects of major mixed fermentation inhibitors found in hot-compressed water-treated lignocellulosic hydrolysate

    Article • Applied Microbiology and Biotechnology, October 2014, Springer Science + Business Media

    Professor Hiroshi Kitagaki

  5. Variations in mitochondrial membrane potential correlate with malic acid production by natural isolates ofSaccharomyces cerevisiaesake strains

    Article • FEMS Yeast Research, June 2014, Oxford University Press (OUP)

    Professor Hiroshi Kitagaki

  6. Quantitation and Structural Determination of Glucosylceramides Contained in Sake Lees

    Article • Journal of Oleo Science, January 2014, Japan Oil Chemists' Society

    Professor Hiroshi Kitagaki

  7. Enhancement of Ethanol Fermentation in Saccharomyces cerevisiae Sake Yeast by Disrupting Mitophagy Function

    Article • Applied and Environmental Microbiology, November 2013, ASM Journals

    Professor Hiroshi Kitagaki

  8. Improved sake metabolic profile during fermentation due to increased mitochondrial pyruvate dissimilation

    Article • FEMS Yeast Research, November 2013, Oxford University Press (OUP)

    Professor Hiroshi Kitagaki

  9. Analysis of the Role of Mitochondria of Sake Yeast during Sake Brewing and Its Applications in Fermentation Technologies

    Article • AGri-Bioscience Monographs, November 2013, Terrapub

    Professor Hiroshi Kitagaki

  10. Engineering redox cofactor utilization for detoxification of glycolaldehyde, a key inhibitor of bioethanol production, in yeast Saccharomyces cerevisiae

    Article • Applied Microbiology and Biotechnology, June 2013, Springer Science + Business Media

    Professor Hiroshi Kitagaki

  11. Breeding Research on Sake Yeasts in Japan: History, Recent Technological Advances, and Future Perspectives

    Article • Annual Review of Food Science and Technology, February 2013, Annual Reviews

    Professor Hiroshi Kitagaki

  12. Structural Determination of Glucosylceramides in the Distillation Remnants of Shochu, the Japanese Traditional Liquor, and Its Production by Aspergillus kawachii

    Article • Journal of Agricultural and Food Chemistry, November 2012, American Chemical Society (ACS)

    Professor Hiroshi Kitagaki

  13. Breeding of a high tyrosol-producing sake yeast by isolation of an ethanol-resistant mutant from atrp3mutant

    Article • Journal of the Institute of Brewing, October 2012, Wiley

    Professor Hiroshi Kitagaki

  14. Mitochondrial activity of sake brewery yeast affects malic and succinic acid production during alcoholic fermentation

    Article • Journal of the Institute of Brewing, May 2012, Wiley

    Professor Hiroshi Kitagaki

  15. Improvement of tolerance of Saccharomyces cerevisiae to hot-compressed water-treated cellulose by expression of ADH1

    Article • Applied Microbiology and Biotechnology, February 2012, Springer Science + Business Media

    Professor Hiroshi Kitagaki

  16. Properties of a High Malic Acid-Producing Strains ofSaccharomyces cerevisiaeIsolated from Sake Mash

    Article • Bioscience Biotechnology and Biochemistry, October 2011, Taylor & Francis

    Professor Hiroshi Kitagaki

  17. Whole-Genome Sequencing of Sake Yeast Saccharomyces cerevisiae Kyokai no. 7

    Article • DNA Research, September 2011, Oxford University Press (OUP)

    Professor Hiroshi Kitagaki

  18. Breeding of a Low Pyruvate-Producing Sake Yeast by Isolation of a Mutant Resistant to Ethyl α-Transcyanocinnamate, an Inhibitor of Mitochondrial Pyruvate Transport

    Article • Bioscience Biotechnology and Biochemistry, April 2010, Taylor & Francis

    Professor Hiroshi Kitagaki

  19. Disruption of ubiquitin-related genes in laboratory yeast strains enhances ethanol production during sake brewing

    Article • Journal of Bioscience and Bioengineering, June 2009, Elsevier

    Professor Hiroshi Kitagaki

  20. QTL mapping of sake brewing characteristics of yeast

    Article • Journal of Bioscience and Bioengineering, April 2009, Elsevier

    Professor Hiroshi Kitagaki

  21. ISC1-dependent Metabolic Adaptation Reveals an Indispensable Role for Mitochondria in Induction of Nuclear Genes during the Diauxic Shift in Saccharomyces cerevisiae

    Article • Journal of Biological Chemistry, February 2009, American Society for Biochemistry & Molecular Biology (ASBMB)

    Professor Hiroshi Kitagaki

  22. Hydroxyurea Sensitivity Reveals a Role for ISC1 in the Regulation of G2/M

    Article • Journal of Biological Chemistry, January 2009, American Society for Biochemistry & Molecular Biology (ASBMB)

    Professor Hiroshi Kitagaki

  23. Ethanol stress stimulates the Ca2+-mediated calcineurin/Crz1 pathway in Saccharomyces cerevisiae

    Article • Journal of Bioscience and Bioengineering, January 2009, Elsevier

    Professor Hiroshi Kitagaki

  24. Brewing characteristics of haploid strains isolated from sake yeast Kyokai No. 7

    Article • Yeast, November 2008, Wiley

    Professor Hiroshi Kitagaki

  25. Inhibition of mitochondrial fragmentation during sake brewing causes high malate production in sake yeast

    Article • Journal of Bioscience and Bioengineering, June 2008, Elsevier

    Professor Hiroshi Kitagaki

  26. Common industrial sake yeast strains have three copies of theAQY1–ARR3 region of chromosome XVI in their genomes

    Article • Yeast, January 2008, Wiley

    Professor Hiroshi Kitagaki

  27. Isc1 regulates sphingolipid metabolism in yeast mitochondria

    Article • Biochimica et Biophysica Acta (BBA) - Biomembranes, November 2007, Elsevier

    Professor Hiroshi Kitagaki

  28. Elevated expression of genes under the control of stress response element (STRE) and Msn2p in an ethanol-tolerance sake yeast Kyokai No. 11

    Article • Journal of Bioscience and Bioengineering, October 2007, Elsevier

    Professor Hiroshi Kitagaki

  29. Mitochondrial dynamics of yeast during sake brewing

    Article • Journal of Bioscience and Bioengineering, September 2007, Elsevier

    Professor Hiroshi Kitagaki

  30. Elevated expression of genes under the control of stress response element (STRE) and Msn2p in an ethanol-tolerance sake yeast Kyokai no. 11

    Article • Journal of Bioscience and Bioengineering, September 2007, Elsevier

    Professor Hiroshi Kitagaki

  31. Amplified fragment length polymorphism of the AWA1 gene of sake yeasts for identification of sake yeast strains

    Article • Journal of Bioscience and Bioengineering, December 2005, Elsevier

    Professor Hiroshi Kitagaki

  32. A Temperature-Sensitive dcw1 Mutant of Saccharomyces cerevisiae Is Cell Cycle Arrested with Small Buds Which Have Aberrant Cell Walls

    Article • Eukaryotic Cell, October 2004, ASM Journals

    Professor Hiroshi Kitagaki

  33. Cloning and Analysis of the AWA1 Gene of a Nonfoaming Mutant of a Sake Yeast

    Article • Journal of Bioscience and Bioengineering, January 2004, Elsevier

    Professor Hiroshi Kitagaki

  34. Cloning and analysis of the AWA1 gene of a nonfoaming mutant of a sake yeast

    Article • Journal of Bioscience and Bioengineering, January 2004, Elsevier

    Professor Hiroshi Kitagaki

  35. Transition of the DPPH-scavenging ability of sake during brewing

    Article • JOURNAL OF THE BREWING SOCIETY OF JAPAN, January 2003, Brewing Society of Japan

    Professor Hiroshi Kitagaki

  36. 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging ability of sake during storage

    Article • Journal of Bioscience and Bioengineering, January 1999, Elsevier

    Professor Hiroshi Kitagaki

  37. Sensory evaluation of a model sake endowed with free radical scavenging ability

    Article • JOURNAL OF THE BREWING SOCIETY OF JAPAN, January 1999, Brewing Society of Japan

    Professor Hiroshi Kitagaki

  38. Identification and Analysis of a Static Culture-Specific Cell Wall Protein, Tir1p/Srp1p in Saccharomyces Cerevisiae

    Article • European Journal of Biochemistry, October 1997, Wiley

    Professor Hiroshi Kitagaki