Publications by authors named "Mitsuoki Kaneoke"

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Isolation and characterization of koji mold (Aspergillus oryzae) from nature in Niigata.
Kanae Sakai, Keigo Sato, Mitsuoki Kaneoke, Ken-Ichi Kusumoto

J Biosci Bioeng· November 2024

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Screening using loop-mediated isothermal amplification (LAMP) assay and breeding of a strain isolated from Muramatsu Park, Japan, for sake brewing.
Takashi Kuribayashi, Misaki Tsukada, Nanako Asahi, Shin-Ichi Kai, Ken-Ichi Abe, Mitsuoki Kaneoke

Mycoscience· May 2024

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Genotypic analysis of the FAS2-F1279Y (3836T>A) polymorphism conferring high ethyl caprylate productivity in industrial sake yeast strains.
Takashi Kuribayashi, Toshiki Sakurai, Akira Hatakeyama, Toshio Joh, Mitsuoki Kaneoke

J Gen Appl Microbiol· January 2023

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Genomic and Metabolomic Analyses of a Piezosensitive Mutant of and Application for Generation of Piezosensitive Niigata- Yeast Strains.
Toru Shigematsu, Yuta Kaneko, Minami Ikezaki, Chihiro Kataoka, Kazuki Nomura, Mitsuoki Kaneoke

Foods· September 2021

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Effect of starter on metabolites in Japanese alcoholic beverage sake made from the sake rice .
Eri Ichikawa, Shougo Hirata, Yuko Hata, Hisashi Yazawa, Hiroyasu Tamura, Mitsuoki Kaneoke

Biosci Biotechnol Biochem· August 2020

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Analysis of metabolites in Japanese alcoholic beverage sake made from the sake rice .
Eri Ichikawa, Shougo Hirata, Yuko Hata, Hisashi Yazawa, Hiroyasu Tamura, Mitsuoki Kaneoke

Biosci Biotechnol Biochem· August 2019

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Japanese Rice Wine can reduce psychophysical stress-induced depression-like behaviors and Fos expression in the trigeminal subnucleus caudalis evoked by masseter muscle injury in the rats.
Yosuke Nakatani, Yoshito Kakihara, Shiho Shimizu, Masayuki Kurose, Tsutomu Sato, Mitsuoki Kaneoke

Biosci Biotechnol Biochem· January 2019

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Stable Isotope Analysis of Hydrogen and Oxygen in a Traditional Japanese Alcoholic Beverage, Sake, from Niigata Prefecture in Japan and Other Countries.
Takashi Kuribayashi, Masamichi Sugawara, Keigo Sato, Yoshihito Nabekura, Toshio Aoki, Mitsuoki Kaneoke

Anal Sci· August 2018

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Simple differentiation of sake (Japanese alcoholic beverage) based on trace inorganic components using colorimetric methods.
Takashi Kuribayashi, Keigo Sato, Toshio Joh, Mitsuoki Kaneoke, Ken-Ichi Watanabe

J Biosci Bioeng· January 2016

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Differentiation of industrial sake yeast strains by a loop-mediated isothermal amplification method that targets the PHO3 gene.
Takashi Kuribayashi, Keigo Sato, Daisuke Kasai, Masao Fukuda, Mitsuoki Kaneoke

J Biosci Bioeng· December 2014

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Isolation of a non-urea-producing sake yeast strain carrying a discriminable molecular marker.
Takashi Kuribayashi, Hiroyasu Tamura, Keigo Sato, Yoshihito Nabekura, Toshio Aoki, Mitsuoki Kaneoke

Biosci Biotechnol Biochem· August 2014

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Polishing properties of sake rice Koshitanrei for high-quality sake brewing.
Yoshihiko Anzawa, Yoshihito Nabekura, Kenji Satoh, Yuko Satoh, Satomi Ohno, Mitsuoki Kaneoke

Biosci Biotechnol Biochem· July 2014

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Analysis of free fatty acids in sake by an enzymatic method and its application for estimating ethyl caproate and selecting yeast with high productivity of the ester.
Takashi Kuribayashi, Mitsuoki Kaneoke, Dai Hirata, Ken-ichi Watanabe

Biosci Biotechnol Biochem· July 2012

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Sake lees fermented with lactic acid bacteria prevents allergic rhinitis-like symptoms and IgE-mediated basophil degranulation.
Seiji Kawamoto, Mitsuoki Kaneoke, Kayo Ohkouchi, Yuichi Amano, Yuki Takaoka

Biosci Biotechnol Biochem· April 2011

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Growth-inhibition of hiochi bacteria in namazake (raw sake) by bacteriocins from lactic acid bacteria.
Masayuki Taniguchi, Yohei Ishiyama, Takeomi Takata, Toshihiro Nakanishi, Mitsuoki Kaneoke

J Biosci Bioeng· June 2010

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