Publications by authors named "Kayu Okutsu"

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Diverse fungal communities in commercial karebushi produced with or without a starter culture.
Kazuna Yanagi, Kentaro Hiramatsu, Chihiro Kadooka, Atsushi Nishitani, Kayu Okutsu

J Gen Appl Microbiol· August 2025

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Overexpression of the RNA-binding protein NrdA affects global gene expression and secondary metabolism in species.
Chihiro Kadooka, Kosuke Izumitsu, Teigo Asai, Kentaro Hiramatsu, Kazuki Mori, Kayu Okutsu

mSphere· February 2025

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Deficiency of β-xylosidase activity in Aspergillus luchuensis mut. kawachii IFO 4308.
Enkang Zhu, Kentaro Hiramatsu, Taiga Inoue, Kazuki Mori, Kosuke Tashiro, Kayu Okutsu

Biosci Biotechnol Biochem· June 2024

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Overexpression of the DHA1 family, ChlH and ChlK, leads to enhanced dicarboxylic acids production in koji fungi, Aspergillus luchuensis mut. kawachii and Aspergillus oryzae.
Atsushi Nishitani, Kentaro Hiramatsu, Chihiro Kadooka, Kyoka Hiroshima, Kazutaka Sawada, Kayu Okutsu

J Biosci Bioeng· April 2024

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THI3 contributes to isoamyl alcohol biosynthesis through thiamine diphosphate homeostasis.
Yuki Kobashi, Yumiko Yoshizaki, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki

J Biosci Bioeng· February 2024

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Homozygous gene disruption in diploid yeast through a single transformation.
Yuki Kobashi, Eri Nakayama, Naoki Fukumori, Ayane Shimojima, Manami Tabira, Kayu Okutsu

J Biosci Bioeng· January 2024

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Expression of heterochromatin protein 1 affects citric acid production in Aspergillus luchuensis mut. kawachii.
Atsushi Nishitani, Kentaro Hiramatsu, Chihiro Kadooka, Kazuki Mori, Kayu Okutsu

J Biosci Bioeng· December 2023

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Shochu Koji Microstructure and Starch Structure during Preparation.
Tiantian Wang, Isao Hanashiro, Yumiko Yoshizaki, Yuki Kobashi, Suzuka Noda, Kayu Okutsu

J Appl Glycosci (1999)· December 2023

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Characterization of aroma profiles of kokuto-shochu prepared from three different cultivars of sugarcane.
Kayu Okutsu, Yuka Yamamoto, Fumiya Matsuo, Yumiko Yoshizaki, Taiki Futagami

J Biosci Bioeng· June 2023

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Efficient gene targeting in Aspergillus chevalieri used to produce katsuobushi.
Kentaro Hiramatsu, Atsushi Nishitani, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine

Biosci Biotechnol Biochem· May 2023

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Factors that cause replacement of shochu yeast by wild yeast upon Sashi-moto repetition.
Bohan Li, Yumiko Yoshizaki, Kayu Okutsu, Yuki Haruyama, Yuta Sato

J Biosci Bioeng· October 2022

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Chromosome-level genome sequence data and analysis of the white koji fungus, mut. IFO 4308.
Kazuki Mori, Chihiro Kadooka, Ken Oda, Kayu Okutsu, Yumiko Yoshizaki

Data Brief· April 2022

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Impact of solid-state saccharification on the flavor of rice-flavor baijiu.
Zhe Zhao, Mina Sugimachi, Yumiko Yoshizaki, Xuan Yin, Xing-Lin Han, Kayu Okutsu

J Food Sci· November 2021

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Chromosome-Level Genome Sequence of Aspergillus chevalieri M1, Isolated from Katsuobushi.
Chihiro Kadooka, Kazuki Mori, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine

Microbiol Resour Announc· September 2021

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Chromosome-Level Genome Sequence of the Black Koji Fungus Aspergillus luchuensis RIB2601.
Kazuki Mori, Chihiro Kadooka, Atsushi Nishitani, Kayu Okutsu, Yumiko Yoshizaki

Microbiol Resour Announc· July 2021

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High-Trough Plasma Concentration of Afatinib Is Associated with Dose Reduction.
Takayuki Takahashi, Hideyuki Terazono, Takayuki Suetsugu, Hideki Sugawara, Junko Arima, Kayu Okutsu

Cancers (Basel)· July 2021

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Additional moisture during koji preparation contributes to the pigment production of red koji (Monascus-fermented rice) by influencing gene expression.
Chuantao Zeng, Yumiko Yoshizaki, Xuan Yin, Zitai Wang, Kayu Okutsu

J Food Sci· March 2021

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Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi Aspergillus luchuensis mut. kawachii and Aspergillus oryzae.
Eri Nakamura, Chihiro Kadooka, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine

J Biosci Bioeng· January 2021

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Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar.
Fumina Iwasaki, Miyuki Sunao, Kayu Okutsu, Yumiko Yoshizaki, Taiki Futagami

J Biosci Bioeng· October 2020

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A CRISPR/Cas9-mediated gene knockout system in mut. .
Chihiro Kadooka, Masaaki Yamaguchi, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine

Biosci Biotechnol Biochem· October 2020

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Analysis of the fungal population involved in Katsuobushi production.
Chihiro Kadooka, Eri Nakamura, Shingo Kubo, Kayu Okutsu, Yumiko Yoshizaki

J Gen Appl Microbiol· September 2020

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Microbial Community Structure and Chemical Constituents in , a Fermented Crude Drug Used in Kampo Medicine.
Zitai Wang, Kayu Okutsu, Taiki Futagami, Yumiko Yoshizaki, Hisanori Tamaki

Front Nutr· July 2020

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Sirtuin SirD is involved in α-amylase activity and citric acid production in Aspergillus luchuensis mut. kawachii during a solid-state fermentation process.
Aoi Miyamoto, Chihiro Kadooka, Kazuki Mori, Yuki Tagawa, Kayu Okutsu

J Biosci Bioeng· April 2020

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Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production.
Xuan Yin, Yumiko Yoshizaki, Makoto Ikenaga, Xing-Lin Han, Kayu Okutsu

J Biosci Bioeng· March 2020

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LaeA Controls Citric Acid Production through Regulation of the Citrate Exporter-Encoding Gene in Aspergillus luchuensis mut. .
Chihiro Kadooka, Eri Nakamura, Kazuki Mori, Kayu Okutsu, Yumiko Yoshizaki

Appl Environ Microbiol· February 2020

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