J Shima

Summary

Affiliation: National Institute of Agrobiological Sciences
Country: Japan

Publications

  1. pmc Stress tolerance in doughs of Saccharomyces cerevisiae trehalase mutants derived from commercial Baker's yeast
    J Shima
    National Food Research Institute, 2 1 2 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Appl Environ Microbiol 65:2841-6. 1999
  2. ncbi request reprint 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
    Jun Shima
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Int J Food Microbiol 102:63-71. 2005
  3. pmc Disruption of the CAR1 gene encoding arginase enhances freeze tolerance of the commercial baker's yeast Saccharomyces cerevisiae
    Jun Shima
    National Food Research Institute, Tsukuba, Ibaraki 305 8642, Japan
    Appl Environ Microbiol 69:715-8. 2003
  4. ncbi request reprint EOS1, whose deletion confers sensitivity to oxidative stress, is involved in N-glycosylation in Saccharomyces cerevisiae
    Toshihide Nakamura
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Biochem Biophys Res Commun 353:293-8. 2007
  5. ncbi request reprint Isolation and characterization of a low molecular weight peptide contained in sourdough
    Toshihide Nakamura
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    J Agric Food Chem 55:4871-6. 2007
  6. ncbi request reprint Functional genomics of commercial baker's yeasts that have different abilities for sugar utilization and high-sucrose tolerance under different sugar conditions
    Fumiko Tanaka-Tsuno
    National Food Research Institute, 2 1 12, Kannondai Tsukuba, Ibaraki 305 8642, Japan
    Yeast 24:901-11. 2007
  7. ncbi request reprint Overexpression of two transcriptional factors, Kin28 and Pog1, suppresses the stress sensitivity caused by the rsp5 mutation in Saccharomyces cerevisiae
    Mika Demae
    Graduate School of Biological Sciences, Nara Institute of Science and Technology, Ikoma, Nara, Japan
    FEMS Microbiol Lett 277:70-8. 2007
  8. doi request reprint Possible roles of vacuolar H+-ATPase and mitochondrial function in tolerance to air-drying stress revealed by genome-wide screening of Saccharomyces cerevisiae deletion strains
    Jun Shima
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Yeast 25:179-90. 2008
  9. ncbi request reprint Characterization of glutamate decarboxylase from a high gamma-aminobutyric acid (GABA)-producer, Lactobacillus paracasei
    Noriko Komatsuzaki
    National Food Research Institute, Tsukuba, Ibaraki 305 8642, Japan
    Biosci Biotechnol Biochem 72:278-85. 2008
  10. ncbi request reprint Identification and classification of genes required for tolerance to freeze-thaw stress revealed by genome-wide screening of Saccharomyces cerevisiae deletion strains
    Akira Ando
    National Food Research Institute, Tsukuba, Ibaraki, Japan
    FEMS Yeast Res 7:244-53. 2007

Collaborators

  • Hajime Watanabe
  • Hiroshi Takagi
  • DANIEL KLIONSKY
  • Chise Suzuki
  • Yasuyuki Fukumoto
  • Satoshi Hanada
  • Akira Ando
  • Toshihide Nakamura
  • Yoshinori Murata
  • Noriko Komatsuzaki
  • Shinichi Kawamoto
  • Fumiko Tanaka
  • Tomohiro Kaino
  • Satomi Mizukami-Murata
  • Mika Demae
  • Fumiko Tanaka-Tsuno
  • Kazutaka Kuroda
  • Osamu Nishida
  • Youko Sakayori
  • Chao Wen Wang
  • Tetsuya Tateiwa
  • Toshinori Kimura
  • Mirei Hisano
  • Toshiyuki Kawasumi
  • Yutaka Haitani
  • Ayako Yoshida
  • Kiyonori Haga
  • Kazuyoshi Suzuki
  • Seigo Kuwazaki
  • Dai Hanajima
  • Mizuho Muramatsu
  • Yoichi Kamagata
  • Rumi Sato
  • Naoko Horikoshi
  • Sadahiro Ohmomo
  • Tomoko Eguchi
  • Per E Stromhaug
  • Takashi Sameshima
  • Kazuko Takeshita
  • Junko Shibato

Detail Information

Publications19

  1. pmc Stress tolerance in doughs of Saccharomyces cerevisiae trehalase mutants derived from commercial Baker's yeast
    J Shima
    National Food Research Institute, 2 1 2 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Appl Environ Microbiol 65:2841-6. 1999
    ..The improved freeze tolerance exhibited by all of the trehalase mutants may make these strains useful in frozen dough...
  2. ncbi request reprint 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
    Jun Shima
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Int J Food Microbiol 102:63-71. 2005
    ..The genes involved in the metabolism of amino acids also showed enhanced expression in synthetic medium. This identification of genes provides information that will help improve the baker's yeast production process...
  3. pmc Disruption of the CAR1 gene encoding arginase enhances freeze tolerance of the commercial baker's yeast Saccharomyces cerevisiae
    Jun Shima
    National Food Research Institute, Tsukuba, Ibaraki 305 8642, Japan
    Appl Environ Microbiol 69:715-8. 2003
    ..An arginase mutant accumulated higher levels of arginine and/or glutamate and showed increased leavening ability during the frozen-dough baking process, suggesting that disruption of the CAR1 gene enhances freeze tolerance...
  4. ncbi request reprint EOS1, whose deletion confers sensitivity to oxidative stress, is involved in N-glycosylation in Saccharomyces cerevisiae
    Toshihide Nakamura
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Biochem Biophys Res Commun 353:293-8. 2007
    ..The inhibition of the N-glycosylation of carboxypeptidase Y and invertase activity caused by the addition of tunicamycin was depressed in Delta eos1, suggesting that EOS1 may be involved in N-glycosylation of the cellular proteins...
  5. ncbi request reprint Isolation and characterization of a low molecular weight peptide contained in sourdough
    Toshihide Nakamura
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    J Agric Food Chem 55:4871-6. 2007
    ..SDP1 showed angiotensin-converting enzyme (ACE) inhibitory activity, and the 50% inhibitory peptide concentration (IC50) was 336 microM. It is possible that the SDP1 peptide partially confers ACE inhibitory activity in sourdough...
  6. ncbi request reprint Functional genomics of commercial baker's yeasts that have different abilities for sugar utilization and high-sucrose tolerance under different sugar conditions
    Fumiko Tanaka-Tsuno
    National Food Research Institute, 2 1 12, Kannondai Tsukuba, Ibaraki 305 8642, Japan
    Yeast 24:901-11. 2007
    ..Welch's t-test for this comparison showed that the relative growth rates of the deletion strains whose deletion occurred in genes belonging to cluster 1 were significantly higher than the average growth rates of all deletion strains...
  7. ncbi request reprint Overexpression of two transcriptional factors, Kin28 and Pog1, suppresses the stress sensitivity caused by the rsp5 mutation in Saccharomyces cerevisiae
    Mika Demae
    Graduate School of Biological Sciences, Nara Institute of Science and Technology, Ikoma, Nara, Japan
    FEMS Microbiol Lett 277:70-8. 2007
    ..These results suggest that the overexpression of Kin28 and Pog1 enhances the protein refolding and degradation pathways in rsp5(A401E) cells...
  8. doi request reprint Possible roles of vacuolar H+-ATPase and mitochondrial function in tolerance to air-drying stress revealed by genome-wide screening of Saccharomyces cerevisiae deletion strains
    Jun Shima
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Yeast 25:179-90. 2008
    ..The results suggested that oxidative stress is a critical determinant of sensitivity to air-drying stress, although ROS-scavenging systems are not necessary for air-drying stress tolerance...
  9. ncbi request reprint Characterization of glutamate decarboxylase from a high gamma-aminobutyric acid (GABA)-producer, Lactobacillus paracasei
    Noriko Komatsuzaki
    National Food Research Institute, Tsukuba, Ibaraki 305 8642, Japan
    Biosci Biotechnol Biochem 72:278-85. 2008
    ..The findings suggest that the ability of Lb. paracasei to produce high levels of GABA results from two characteristics of GAD, viz., a low Km value and activity at low pH...
  10. ncbi request reprint Identification and classification of genes required for tolerance to freeze-thaw stress revealed by genome-wide screening of Saccharomyces cerevisiae deletion strains
    Akira Ando
    National Food Research Institute, Tsukuba, Ibaraki, Japan
    FEMS Yeast Res 7:244-53. 2007
    ..Our results suggest the presence of at least two different mechanisms of freeze-thaw injury: oxidative stress generated during the freeze-thaw process, and defects in cell wall assembly...
  11. ncbi request reprint Functional genomic analysis of commercial baker's yeast during initial stages of model dough-fermentation
    Fumiko Tanaka
    National Food Research Institute, Tsukuba, Ibaraki, Japan
    Food Microbiol 23:717-28. 2006
    ..Our study presents the first overall description of the transcriptional response of baker's yeast during dough-fermentation, and will thus help clarify genomic responses to various stresses during commercial fermentation processes...
  12. ncbi request reprint Identification and classification of genes required for tolerance to high-sucrose stress revealed by genome-wide screening of Saccharomyces cerevisiae
    Akira Ando
    National Food Research Institute, Ibaraki, Japan
    FEMS Yeast Res 6:249-67. 2006
    ..The genes identified in this study might be important for tolerance to high-sucrose stress, and therefore should be target genes in future research into molecular modification for breeding of yeast tolerant to high-sucrose stress...
  13. pmc Survival of genetically modified and self-cloned strains of commercial baker's yeast in simulated natural environments: environmental risk assessment
    Akira Ando
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Appl Environ Microbiol 71:7075-82. 2005
    ..In conclusion, disruption of ATH1 by genetic engineering apparently does not promote the survival of viable cells and DNA in natural environments...
  14. ncbi request reprint Superior molasses assimilation, stress tolerance, and trehalose accumulation of baker's yeast isolated from dried sweet potatoes (hoshi-imo)
    Osamu Nishida
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Biosci Biotechnol Biochem 68:1442-8. 2004
    ..These results suggest that ONY1 has potential commercial use as baker's yeast for frozen dough and high-sugar dough...
  15. pmc Biochemical and genetic characterization of mundticin KS, an antilisterial peptide produced by Enterococcus mundtii NFRI 7393
    Shinichi Kawamoto
    National Food Research Institute, Tsukuba, Ibaraki 305 8642, Japan
    Appl Environ Microbiol 68:3830-40. 2002
    ..faecium, L. curvatus, and Lactococcus lactis. Based on our results, the mun locus is located on a 50-kb plasmid, pML1, of E. mundtii NFRI 7393...
  16. pmc Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs
    Tomohiro Kaino
    Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916 5 Takayama, Ikoma, Nara 630 0192, Japan
    Appl Environ Microbiol 74:5845-9. 2008
    ..These results suggest that proline-accumulating baker's yeast is suitable for frozen-dough baking...
  17. ncbi request reprint Isolation of thermophilic ammonium-tolerant bacterium and its application to reduce ammonia emission during composting of animal wastes
    Kazutaka Kuroda
    National Institute of Livestock and Grassland Science, National Agriculture and Bio Oriented Research Organization, Tukuba, Ibaraki, Japan
    Biosci Biotechnol Biochem 68:286-92. 2004
    ..These results suggested the possibility of reducing NH3 emission from composting of animal wastes by adding TAT105...
  18. ncbi request reprint Characterization of Enterococcus faecium mutants resistant to mundticin KS, a class IIa bacteriocin
    Youko Sakayori
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Microbiology 149:2901-8. 2003
    ..These changes in membrane structure may influence resistance of enterococci to class IIa and class I bacteriocins...
  19. pmc The Ccz1-Mon1 protein complex is required for the late step of multiple vacuole delivery pathways
    Chao Wen Wang
    Department of Molecular, Cellular, and Developmental Biology, Life Sciences Institute, University of Michigan, Ann Arbor, Michigan 48109 1048, USA
    J Biol Chem 277:47917-27. 2002
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