Yumiko Yoshizaki
Overview
Explore the profile of Yumiko Yoshizaki including associated specialties, affiliations and a list of published articles.
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40
Citations
155
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Recent Articles
1.
Kadooka C, Izumitsu K, Asai T, Hiramatsu K, Mori K, Okutsu K, et al.
mSphere
. 2025 Jan;
10(2):e0084924.
PMID: 39853104
RNA-binding protein Nrd1 plays a role in RNA polymerase II transcription termination. In this study, we showed that the orthologous NrdA is important in global mRNA expression and secondary metabolism...
2.
Mizuno Y, Yoshimura T, Sawada K, Tsuge K, Nagano Y, Yoshizaki Y, et al.
J Biosci Bioeng
. 2025 Jan;
139(4):271-279.
PMID: 39837758
In modern Japanese soy sauce production, sealed outdoor fermentation tanks are used to ferment moromi with halotolerant starter cultures: the lactic acid bacterium Tetragenococcus halophilus and yeasts Wickerhamiella versatilis and...
3.
Dynamics of the microbiome and volatile organic compounds during fermentation and aging of soy sauce
Mizuno Y, Yoshimura T, Sawada K, Tsuge K, Nagano Y, Yoshizaki Y, et al.
J Biosci Bioeng
. 2024 Sep;
138(6):522-532.
PMID: 39304483
A comprehensive analysis of the microbiome and volatile organic compounds (VOC) in the moromi of soy sauce during fermentation and aging was conducted under industrial production. Microbiome analysis using next-generation...
4.
Zhu E, Hiramatsu K, Inoue T, Mori K, Tashiro K, Fujita K, et al.
Biosci Biotechnol Biochem
. 2024 Apr;
88(7):816-823.
PMID: 38621718
In this study, we investigated a deleterious mutation in the β-xylosidase gene, xylA (AkxylA), in Aspergillus luchuensis mut. kawachii IFO 4308 by constructing an AkxylA disruptant and complementation strains of...
5.
Nishitani A, Hiramatsu K, Kadooka C, Hiroshima K, Sawada K, Okutsu K, et al.
J Biosci Bioeng
. 2024 Feb;
137(4):281-289.
PMID: 38331655
The white koji fungus Aspergillus luchuensis mut. kawachii secretes substantial amounts of citric acid through the expression of the citric acid exporter CexA, a member of the DHA1 family. In...
6.
Wang T, Hanashiro I, Yoshizaki Y, Kobashi Y, Noda S, Okutsu K, et al.
J Appl Glycosci (1999)
. 2024 Jan;
70(4):109-117.
PMID: 38239766
In this study, we investigated the changes in composition, microstructure, and starch molecular structure of shochu koji during preparation. We observed that the gelatinized and outer part of starch was...
7.
Kobashi Y, Yoshizaki Y, Okutsu K, Futagami T, Tamaki H, Takamine K
J Biosci Bioeng
. 2023 Dec;
137(2):108-114.
PMID: 38102023
Isoamyl alcohol is a precursor of isoamyl acetate, an aromatic compound that imparts the ginjo aroma to sake. The isoamyl alcohol biosynthesis pathway in yeasts involves the genes PDC1, PDC5,...
8.
Kobashi Y, Nakayama E, Fukumori N, Shimojima A, Tabira M, Nishimura Y, et al.
J Biosci Bioeng
. 2023 Nov;
137(1):31-37.
PMID: 37981488
As industrial shochu yeast is a diploid strain, obtaining a strain with mutations in both allelic genes was considered difficult. We investigated a method for disrupting two copies of a...
9.
Nishitani A, Hiramatsu K, Kadooka C, Mori K, Okutsu K, Yoshizaki Y, et al.
J Biosci Bioeng
. 2023 Sep;
136(6):443-451.
PMID: 37775438
A putative methyltransferase, LaeA, controls citric acid production through epigenetic regulation of the citrate exporter gene, cexA, in the white koji fungus Aspergillus luchuensis mut. kawachii. In this study, we...
10.
Okutsu K, Yamamoto Y, Matsuo F, Yoshizaki Y, Futagami T, Tamaki H, et al.
J Biosci Bioeng
. 2023 Apr;
135(6):458-465.
PMID: 37076402
Kokuto-shochu is a traditional Japanese spirit prepared from kokuto, obtained by evaporating water from sugarcane (Saccharum officinarum L.) juice. To clarify the effects of sugarcane cultivars on the sensory quality...