Hitoshi Shindo | Researchain

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Featured researches published by Hitoshi Shindo.

Bioscience, Biotechnology, and Biochemistry | 2015

Cyclopiazonic acid biosynthesis gene cluster gene cpaM is required for speradine A biosynthesis

Masafumi Tokuoka; Tomoki Kikuchi; Yasutomo Shinohara; Akifumi Koyama; Shin-ichiro Iio; Takaaki Kubota; Jun'ichi Kobayashi; Yasuji Koyama; Akira Totsuka; Hitoshi Shindo; Kazuo Sato

Speradine A is a derivative of cyclopiazonic acid (CPA) found in culture of an Aspergillus tamarii isolate. Heterologous expression of a predicted methyltransferase gene, cpaM, in the cpa biosynthesis gene cluster of A. tamarii resulted in the speradine A production in a 2-oxoCPA producing A. oryzae strain, indicating cpaM is involved in the speradine A biosynthesis.

American Journal of Enology and Viticulture | 2005

Anthocyanidin Reductase Gene Expression and Accumulation of Flavan-3-ols in Grape Berry

Akiko Fujita; Noriko Soma; Nami Goto-Yamamoto; Hitoshi Shindo; Toshitaka Kakuta; Takeo Koizumi; Katsumi Hashizume

Food Science and Technology Research | 1999

Structure of Antibacterial Substance in Extract of Cocklebur Leaves Used for Preparation of Wheat-Koji (qu) Described in the Chinese Classic "Chi-min-yao-shu" and Its Effect on Growth of Bacteria and Yeasts

Makoto Kanauchi; Tomoko Shibano; Hitoshi Shindo; Masaharu Suzuki; Toshitaka Kakuta; Kiyoshi Yoshizawa; Takeo Koizumi

Sen-i Gakkaishi | 1998

Purification and Properties of Two Different Azoreductases from a Yeast Candida curvata AN723

Toshitaka Kakuta; Fukashi Aoki; Toshiki Okada; Hitoshi Shindo; Kiyoshi Yoshizawa; Takeo Koizumi; Kikuo Nojiro

Journal of the Society of Brewing, Japan | 1994

Effects of Fermentation Temperature on Amino Acid Composition of Moromi Mash During Sake Mash Fermentation:Studies on Fermentation Temperature of Sake (Part 1)

Hitoshi Shindo; Toshitaka Kakuta; Kiyoshi Yoshizawa; Takeo Koizumi

Journal of Bioscience and Bioengineering | 2017

Analysis of the oligosaccharides in Japanese rice wine, sake, by hydrophilic interaction liquid chromatography–time-of-flight/mass spectrometry

Masafumi Tokuoka; Chihiro Honda; Akira Totsuka; Hitoshi Shindo; Masaru Hosaka

Journal of the Society of Brewing, Japan | 2006

Effect of low temperatures on amounts of sulfur compounds accumulated in yeast cells and the activity of methionine adenosyl transferase during moromi-mash and in parallel fermentation media

Hitoshi Shindo; Shuhei Yabe; Toshitaka Kakuta; Takeo Koizumi

Journal of the Society of Brewing, Japan | 1998

Characteristics of Traditional Wheat-Qu (koji) Described in the Classic literature, ^|^ldquo;Chi min yao shu^|^rdquo;, of the Ancient Chinese

Makoto Kanauchi; Hitoshi Shindo; Masaharu Suzuki; Toshitaka Kakuta; Kiyoshi Yoshizawa; Takeo Koizumi

Journal of the Society of Brewing, Japan | 1998

Role of extract from cocklebur leaves used for wheat-qu (koji) making described in Chinese old literature Chimin yao shu

Makoto Kanauchi; Hitoshi Shindo; Masaharu Suzuki; Toshitaka Kakuta; Kiyoshi Yoshizawa; Takeo Koizumi

Journal of the Society of Brewing, Japan | 1998

Microflora and Enzyme Activities in Si-jiru of Awamori Making

Toshitaka Kakuta; Makoto Kanauchi; Kazushi Atsuta; Hitoshi Shindo; Kiyoshi Yoshizawa; Takeo Koizumi

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