Kaneoke M - Search Results

1

Sake lees fermented with lactic acid bacteria prevents allergic rhinitis-like symptoms and IgE-mediated basophil degranulation.

Kawamoto S, Kaneoke M, Ohkouchi K, Amano Y, Takaoka Y, Kume K, Aki T, Yamashita S, Watanabe K, Kadowaki M, Hirata D, Ono K. Kawamoto S, et al. Among authors: kaneoke m. Biosci Biotechnol Biochem. 2011;75(1):140-4. doi: 10.1271/bbb.100541. Epub 2011 Jan 7. Biosci Biotechnol Biochem. 2011. PMID: 21228477 Free article.

2

Growth-inhibition of hiochi bacteria in namazake (raw sake) by bacteriocins from lactic acid bacteria.

Taniguchi M, Ishiyama Y, Takata T, Nakanishi T, Kaneoke M, Watanabe K, Yanagida F, Chen YS, Kouya T, Tanaka T. Taniguchi M, et al. Among authors: kaneoke m. J Biosci Bioeng. 2010 Jun;109(6):570-5. doi: 10.1016/j.jbiosc.2009.11.015. Epub 2009 Dec 16. J Biosci Bioeng. 2010. PMID: 20471596

3

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.

Kuribayashi T, Kaneoke M, Hirata D, Watanabe K. Kuribayashi T, et al. Among authors: kaneoke m. Biosci Biotechnol Biochem. 2012;76(2):391-4. doi: 10.1271/bbb.110698. Epub 2012 Feb 7. Biosci Biotechnol Biochem. 2012. PMID: 22313771 Free article.

4

Polishing properties of sake rice Koshitanrei for high-quality sake brewing.

Anzawa Y, Nabekura Y, Satoh K, Satoh Y, Ohno S, Watanabe T, Kaneoke M, Kume K, Mizunuma M, Watanabe K, Katsumata K, Hirata D. Anzawa Y, et al. Among authors: kaneoke m. Biosci Biotechnol Biochem. 2013;77(10):2160-5. doi: 10.1271/bbb.130515. Epub 2013 Oct 7. Biosci Biotechnol Biochem. 2013. PMID: 24096657 Free article.

5

Isolation of a non-urea-producing sake yeast strain carrying a discriminable molecular marker.

Kuribayashi T, Tamura H, Sato K, Nabekura Y, Aoki T, Anzawa Y, Katsumata K, Ohdaira S, Yamashita S, Kume K, Kaneoke M, Watanabe K, Hirata D. Kuribayashi T, et al. Among authors: kaneoke m. Biosci Biotechnol Biochem. 2013;77(12):2505-9. doi: 10.1271/bbb.130621. Epub 2013 Dec 7. Biosci Biotechnol Biochem. 2013. PMID: 24317072 Free article.

6

Differentiation of industrial sake yeast strains by a loop-mediated isothermal amplification method that targets the PHO3 gene.

Kuribayashi T, Sato K, Kasai D, Fukuda M, Kaneoke M, Watanabe K. Kuribayashi T, et al. Among authors: kaneoke m. J Biosci Bioeng. 2014 Dec;118(6):661-4. doi: 10.1016/j.jbiosc.2014.05.019. Epub 2014 Jul 22. J Biosci Bioeng. 2014. PMID: 25060726

7

Simple differentiation of sake (Japanese alcoholic beverage) based on trace inorganic components using colorimetric methods.

Kuribayashi T, Sato K, Joh T, Kaneoke M, Watanabe KI. Kuribayashi T, et al. Among authors: kaneoke m. J Biosci Bioeng. 2016 Jan;121(1):43-46. doi: 10.1016/j.jbiosc.2015.05.004. Epub 2015 Jun 13. J Biosci Bioeng. 2016. PMID: 26077711

8

Analysis of metabolites in Japanese alcoholic beverage sake made from the sake rice Koshitanrei.

Ichikawa E, Hirata S, Hata Y, Yazawa H, Tamura H, Kaneoke M, Iwashita K, Hirata D. Ichikawa E, et al. Among authors: kaneoke m. Biosci Biotechnol Biochem. 2019 Aug;83(8):1570-1582. doi: 10.1080/09168451.2019.1608804. Epub 2019 Apr 25. Biosci Biotechnol Biochem. 2019. PMID: 31021711

9

Effect of koji starter on metabolites in Japanese alcoholic beverage sake made from the sake rice Koshitanrei.

Ichikawa E, Hirata S, Hata Y, Yazawa H, Tamura H, Kaneoke M, Iwashita K, Hirata D. Ichikawa E, et al. Among authors: kaneoke m. Biosci Biotechnol Biochem. 2020 Aug;84(8):1714-1723. doi: 10.1080/09168451.2020.1763154. Epub 2020 May 24. Biosci Biotechnol Biochem. 2020. PMID: 32448088

10

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.

Nakatani Y, Kakihara Y, Shimizu S, Kurose M, Sato T, Kaneoke M, Saeki M, Takagi R, Yamamura K, Okamoto K. Nakatani Y, et al. Among authors: kaneoke m. Biosci Biotechnol Biochem. 2019 Jan;83(1):155-165. doi: 10.1080/09168451.2018.1524705. Epub 2018 Oct 5. Biosci Biotechnol Biochem. 2019. PMID: 30286696

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