Koichi Tanabe

Sugar Metabolisms Altered By Undissociated Forms of Organic Acids Based on the Emergence of [ GAR + ] Cells in Saccharomyces cerevisiae

Koichi Tanabe, Atsuhiko Nakata, Mizuki Hosotani, Jun Shima

ABSTRACT The glucose repression system is a mechanism for effective energy acquisition by glucose assimilation in microorganisms. In yeast, Saccharomyces cerevisiae , which is known as a prion‐like protein [ GAR + ], is involved in the bypass of glucose repression. It …

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A0661 – Clinical features and risk factors of enfortumab vedotin-induced peripheral neuropathy in patients with metastatic urothelial carcinoma: a multi-institutional retrospective study (YUSHIMA study)

Tomoya Soma, Hideaki Tanaka, Yuki Nakamura, N. Numao et autres

Glazing Affects the Fermentation Process of Sake Brewed in Pottery

Koichi Tanabe, Honoka Hayashi, Natsuki Murakami, Yoko Yoshiyama et autres

Sake (Japanese rice wine) was fermented in pottery for more than a millennium before wooden barrels were adopted to obtain a greater brewing capacity. Although a recently conducted analysis of sake brewed in pottery indicated that sake brewed in unglazed pottery contains …

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Hannaella oleicumulans sp. nov. and Hannaella higashiohmiensis sp. nov., two novel oleaginous basidiomycetous yeast species

Ayumi Tanimura, Hikaru Adachi, Koichi Tanabe, Jun Ogawa et autres

Three strains of novel oleaginous yeast species were isolated from soil samples collected in Shiga Prefecture, Japan. The sequences of the internal transcribed spacer (ITS) region and the D1/D2 region of the large subunit (LSU) of the rRNA genes indicated that these …

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Emergence of [GAR+] cells in yeast from sake brewing affects the fermentation properties

Koichi Tanabe, Natsumi Maeda, Honoka Okumura, Jun Shima

Abstract In the traditional (kimoto) method of sake (Japanese rice wine) brewing, Saccharomyces cerevisiae yeast cells are exposed to lactate, which is produced by lactic acid bacteria in the seed mash. Lactate promotes the appearance of glucose‐repression‐resistant [GAR+] cells. Herein, we compared …

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Lentilactobacillus buchneri domination during the fermentation of Japanese traditional fermented fish (funazushi)

Koichi Tanabe, Masaki Monguchi, Ryoga Inoue, Rio Zamami et autres

Abstract Funazushi is a Japanese traditional fermented fish made with boiled rice without the addition of microbial starter cultures. Isolates from various commercial funazushi products, as identified by 16S rDNA sequences, suggested that Lentilactobacillus buchneri strains are major lactic acid bacteria. Based …

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Exhibition of antifungal resistance by sterol-auxotrophic strains ofCandida glabratawith intact virulence

Minoru Nagi, Koichi Tanabe, Kazuko Tanaka, Keigo Ueno et autres

Abstract Background Candida glabrata is an emerging fungal pathogen in immune-compromised hosts. Previously undetected C. glabrata isolates were successfully recovered from clinical specimens by adding sterols to the growth medium. The clinical isolates are unable to synthesize ergosterol but can take up …

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Preparation and recycling property of nanofiber-reinforced polystyrene molded product using the emulsion-forming ability of chitin nanofibers

Koichi Tanabe, Hironori Izawa, Shinsuke Ifuku

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Direct hydroxylation of benzene with hydrogen peroxide using copper complexes encapsulated into zeolite with organic cations

Koichi Tanabe

Lactobacillus curvatus Strains Specifically Show High Levels of Tolerance to Freeze-Thaw Stress

Koichi Tanabe

Flat and twin-free InAs layer growth on Ge (1 1 1) substrates

Yasutomo Kajikawa, Yuki Uematsu, Koichi Tanabe

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Lactobacillus curvatus Strains Specifically Show High Levels of Tolerance to Freeze-Thaw Stress

Ryunosuke Ikai, Koichi Tanabe, Jun Shima

ABSTRACT Tolerance to freeze-thaw stress is an important characteristic in recent fermentation processes. To gain insight into the freeze-thaw tolerance of lactic acid bacteria (LAB), we performed screening experiments and observed that several Lactobacillus curvatus strains showed high freeze-tolerance even in the …

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