Jun Shima
National Food Research Institute
2-1-2 Kannondai
Tsukuba
Ibaraki 305-8642
Japan
Name/email consistency: high
- Identification of genes whose expressions are enhanced or reduced in baker's yeast during fed-batch culture process using molasses medium by DNA microarray analysis. Shima, J., Kuwazaki, S., Tanaka, F., Watanabe, H., Yamamoto, H., Nakajima, R., Tokashiki, T., Tamura, H. Int. J. Food Microbiol. (2005)
- Disruption of the CAR1 gene encoding arginase enhances freeze tolerance of the commercial baker's yeast Saccharomyces cerevisiae. Shima, J., Sakata-Tsuda, Y., Suzuki, Y., Nakajima, R., Watanabe, H., Kawamoto, S., Takano, H. Appl. Environ. Microbiol. (2003)
- Stress tolerance in doughs of Saccharomyces cerevisiae trehalase mutants derived from commercial Baker's yeast. Shima, J., Hino, A., Yamada-Iyo, C., Suzuki, Y., Nakajima, R., Watanabe, H., Mori, K., Takano, H. Appl. Environ. Microbiol. (1999)