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Shingo Izawa

Laboratory of Molecular Microbiology

Graduate School of Agriculture

Kyoto University

Gokasho

Japan

[email]@*.kyoto-u.ac.jp

Name/email consistency: high

 
 
 
 
 
 
 

Affiliation

  • Laboratory of Molecular Microbiology, Graduate School of Agriculture, Kyoto University, Gokasho, Japan. 2004 - 2008

References

  1. Heat shock and ethanol stress provoke distinctly different responses in 3'-processing and nuclear export of HSP mRNA in Saccharomyces cerevisiae. Izawa, S., Kita, T., Ikeda, K., Inoue, Y. Biochem. J. (2008) [Pubmed]
  2. Formation of cytoplasmic P-bodies in sake yeast during Japanese sake brewing and wine making. Izawa, S., Kita, T., Ikeda, K., Miki, T., Inoue, Y. Biosci. Biotechnol. Biochem. (2007) [Pubmed]
  3. Msn2p/Msn4p-activation is essential for the recovery from freezing stress in yeast. Izawa, S., Ikeda, K., Ohdate, T., Inoue, Y. Biochem. Biophys. Res. Commun. (2007) [Pubmed]
  4. Improvement of tolerance to freeze-thaw stress of baker's yeast by cultivation with soy peptides. Izawa, S., Ikeda, K., Takahashi, N., Inoue, Y. Appl. Microbiol. Biotechnol. (2007) [Pubmed]
  5. Asr1, an alcohol-responsive factor of Saccharomyces cerevisiae, is dispensable for alcoholic fermentation. Izawa, S., Ikeda, K., Kita, T., Inoue, Y. Appl. Microbiol. Biotechnol. (2006) [Pubmed]
  6. Characterization of Rat8 localization and mRNA export in Saccharomyces cerevisiae during the brewing of Japanese sake. Izawa, S., Takemura, R., Ikeda, K., Fukuda, K., Wakai, Y., Inoue, Y. Appl. Microbiol. Biotechnol. (2005) [Pubmed]
  7. Characterization of the export of bulk poly(A)+ mRNA in Saccharomyces cerevisiae during the wine-making process. Izawa, S., Takemura, R., Miki, T., Inoue, Y. Appl. Environ. Microbiol. (2005) [Pubmed]
  8. Gle2p is essential to induce adaptation of the export of bulk poly(A)+ mRNA to heat shock in Saccharomyces cerevisiae. Izawa, S., Takemura, R., Inoue, Y. J. Biol. Chem. (2004) [Pubmed]
 
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