Investigating the therapeutic effects of a Japanese sake yeast supplement on a zebrafish model of Parkinson's disease: Antioxidant and inflammatory responses by Chang Li, Meihe Li, Yi Jin, Qing An, Huimin Dang, Wei Gong

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Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation by Jannatul Ferdouse, Yuki Kusaba, Yuki Fujimaru, Yuki Yamamoto, Hiroshi Kitagaki

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Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast by Jannatul Ferdouse, Yuki Yamamoto, Seiga Taguchi, Yumiko Yoshizaki, Kazunori Takamine, Hiroshi Kitagaki

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Phenotypic Diagnosis of Lineage and Differentiation During Sake Yeast Breeding by Shinsuke Ohnuki, Hiroki Okada, Anne Friedrich, Yoichiro Kanno, Tetsuya Goshima, Hirokazu Hasuda, Masaaki Inahashi, Naoto Okazaki, Hiroyasu Tamura, Ryo Nakamura, Dai Hirata, Hisashi Fukuda, Hitoshi Shimoi, Katsuhiko Kitamoto, Daisuke Watanabe, Joseph Schacherer, Takeshi Akao, Yoshikazu Ohya

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Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation by Kazutaka Sawada, Hiroshi Kitagaki

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Effect of <i>kuratsuki Bacillus</i> and <i>Priestia</i> on Taste of Sake by Karin Kobayashi, Hiromi Nishida

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Beneficial effects of Japanese sake yeast supplement on biochemical, antioxidant, and anti-inflammatory factors in streptozotocin-induced diabetic rats by Davoodi M, Karimooy FN, Budde T, Ortega-Martinez S, Moradi-Kor N

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<i>Kuratsuki</i> Bacteria Interactions with Sake Yeast and Effect on Taste by Hiromi Nishida

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Molecular Hydrogen Treatment of Sake Yeast and <i>kuratsuki</i> Bacteria Affects Sake Taste by Misaki Saito, Hiromi Nishida

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Functional Analysis of Feedback Inhibition-Insensitive Variants of N-Acetyl Glutamate Kinase Found in Sake Yeast Mutants with Ornithine Overproduction by Masataka Ohashi, Shota Isogai, Hiroshi Takagi

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Targeted Mutations Produce Divergent Characteristics in Pedigreed Sake Yeast Strains by Norapat Klinkaewboonwong, Shinsuke Ohnuki, Tomoya Chadani, Ikuhisa Nishida, Yuto Ushiyama, Saki Tomiyama, Atsuko Isogai, Tetsuya Goshima, Farzan Ghanegolmohammadi, Tomoyuki Nishi, Katsuhiko Kitamoto, Takeshi Akao, Dai Hirata, Yoshikazu Ohya

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Transcriptome Analysis of Sake Yeast in Co-Culture with <i>kuratsuki Kocuria</i> by Karin Kobayashi, Hiromi Nishida

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Genome Editing to Generate Sake Yeast Strains with Eight Mutations That Confer Excellent Brewing Characteristics by Tomoya Chadani, Shinsuke Ohnuki, Atsuko Isogai, Tetsuya Goshima, Mao Kashima, Farzan Ghanegolmohammadi, Tomoyuki Nishi, Dai Hirata, Daisuke Watanabe, Katsuhiko Kitamoto, Takeshi Akao, Yoshikazu Ohya

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