CMC Publishing Co., Ltd. (2024.11.05) CMC Publishing Co., Ltd. We will explain the multi-industrial applications of yeast, koji mold, and lactic acid bacteria technologies, and introduce a wide range of examples from functional foods to drug discovery to energy production! A book that helps you understand trends in food microbial research and develop new businesses is now available in a popular edition! “Industrial application development of yeast, koji mold, and lactic acid bacteria [Popular edition]” ( Supervision: Katsuya Gomi, Takaetsu Abe) Released on November 7, 2024 CMC Publishing Co., Ltd. (head office: Chiyoda-ku, Tokyo), which publishes biotechnology and chemical-related technology and market trend reports, has published the book “Industrial Application Development of Yeast, Aspergillus, and Lactic Acid Bacteria (Popular Edition)” (supervised by: Katsuya Gomi, Takaetsu Abe) will be published on November 7, 2024. The list price is 4,400 yen including tax (base price 4,000 yen tax), and orders are accepted on our EC site and at bookstores nationwide. Please see our website below for details such as the table of contents.
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https://cmcebook.inperia.co.jp/ At We also sell electronic version (DL version).
https://prcdn.freetls.fastly.net/release_image/117216/196/117216-196-6b8a2f279e1d9243e798fd0be6d2a45b-1920×1280.jpg Supervision: Katsuya Gomi, Takaetsu Abe Publication date: November 7, 2024 Format: B5 size, 264 pages ISBN code: 978-4-7813-1780-9 Price (tax included): 4,400 yen *Popular editions are books that have been published for some time and are available at affordable prices. Author (Affiliations are as of 2018) Katsuya
Gomi Tohoku University Keiyoshi
Abe Tohoku University Akinori
Matsushika (National Institute) National Institute of Advanced Industrial Science and Technology
Hata Yoji Gekkeikan Co., Ltd. Tomoji
Akada Yamaguchi University Mikiko
Nakamura Yamaguchi University Naoji
Hoshida Yamaguchi University
Matsuyama Takashi Toyota Central Research Institute Co., Ltd. Tomohiro Kaino Shimane University Kawamukai Makoto Shimane University Koichi Funato Hiroshima University Azusa
Hinaga National Institute of Advanced Industrial Science and Technology (AIST) Tomotake Morita (National Institute of Advanced Industrial Science and Technology) Kazuya Tomimoto (Germany) Liquor Research Institute Hiroko Abe (National Institute of Advanced Industrial Science and Technology) National Institute of Advanced Industrial Science and Technology Karen Kubo The University of Tokyo Teiichi Oya University of Tokyo
Others Total 73 people Table of contents [Part I Yeast] Chapter 1 Yeast breeding and development for producing useful substances from woody biomass
1 Introduction 2 Characteristics of biomass and necessary characteristics of yeast for fermentation production 3 Xylose fermentability of yeast 4 High temperature tolerance of yeast 5 Conclusion Chapter 2 Biorefinery technology using super yeast and super koji mold 1 Sake brewing and bioethanol 2 Sake yeast and cell surface engineering 3 Giving sake yeast the functions of koji mold 4 Ethanol fermentation from biomass
5 New technology for stable gene expression – HELOH method 6 Direct decomposition of biomass by super koji mold 7 Bringing technology to biofuel production Chapter 3 Substance production and breeding techniques using the thermostable yeast Kluyveromyces marxianus technique
1 Introduction 2 History of the thermostable yeast Kluyveromyces marxianus 3 Heat resistance and sugar assimilation of Kluyveromyces marxianus 4 Ethanol fermentation of Kluyveromyces marxianus 5 To establish the genetics of Kluyveromyces marxianus 6 Haploid-prone yeast and diploid-prone yeast 7 Cross breeding of the haploid homothallic yeast Kluyveromyces marxianus 8 Obtaining auxotrophic mutants of the haploid yeast Kluyveromyces marxianus 9 Obtaining uracil auxotrophic mutants in Kluyveromyces marxianus 10 Genetic manipulation and non-homologous end joining of Kluyveromyces marxianus 11 Basic research using Kluyveromyces marxianus as a model yeast Chapter 4 High protein production using highly active terminators by yeast
1 Introduction 2 Comprehensive evaluation of terminator activity and discovery of the most active DIT1 terminator 3 Elucidation of the principle of action of the DIT1 terminator and its application to high production of target proteins 4 Combinatorial screening using expression cassette libraries 5 Conclusion Chapter 5 Production of coenzyme Q10 by yeast 1 What is Coenzyme Q (CoQ)? 2 CoQ research in yeast ~ CoQ synthesis and isoprenoid side chain synthesis ~ 3 Upstream pathway of CoQ synthesis pathway ~ Mevalonate pathway ~ 4 High production of CoQ 5 Improving CoQ productivity using yeast Approach towards high production of 6 CoQ10 Chapter 6 Highly efficient production technology of human ceramide using yeast
1 Introduction 2 About sphingolipids
3 The role of ceramide in skin and hair
4 Production of ceramide NS by recombinant yeast
5 Improvement of ceramide NS production by metabolic modification 6 Improvement of ceramide NS production through metabolic compartmentalization 7 Conclusion Chapter 7 Production of biochemicals by basidiomycete yeast
1 Introduction 2 Substance production by basidiomycete yeast 3 Production of organic acids 4 Lipid production 5 Glycolipid (biosurfactant) production 6 Conclusion Chapter 8 Glycan structure modification of Saccharomyces cerevisiae for biopharmaceutical production 1 Biopharmaceuticals and their trends
2 Biopharmaceuticals and glycoprotein sugar chains 3 Saccharomyces cerevisiae as a biopharmaceutical production platform 4 Structural modification of N-linked sugar chains in Saccharomyces cerevisiae 5 Structural modification of O-linked sugar chains in Saccharomyces cerevisiae 6 Current status and future prospects of biopharmaceutical production using Saccharomyces cerevisiae Chapter 9
Saccharomyces cerevisiae as a new drug discovery tool
1 Introduction 2 Chemical genetic profiling 3 morphological profiling 4 Gene expression profiling 5 New antifungal agent targeting cell walls 6 Conclusion Chapter 10 Large-scale high-speed analysis to elucidate the mechanism of action of compounds using yeast chemical genomics law 1 Introduction 2 Chemical genomics based on synthetic lethality 3 Chemical genomics based on haploinsufficiency 4 Chemical genomics using resistance to compounds through gene overexpression
5 Conclusion Chapter 11 Breeding of sake yeast that does not cause aging aroma 1 Introduction
2 Consideration of screening methods 3 Screening for MTA non-assimilating mutant strains 4 DMTS-P1 simple generation test 5 Investigation of the gene responsible for DMTS-P1 low production strain 6 DMTS-P1 Small batch test using low production strain 7 Obtaining homozygous mutant diploids 8 Small preparation test using homomutant diploid 9 Stability test 10 Summary [Part II Aspergillus Aspergillus] Chapter 1 High enzyme production by controlling factors related to carbon catabolite suppression in Aspergillus aspergillus 1 Introduction 2 Factors involved in CCR regulation 3 Control mechanism of CCR in filamentous fungi 4 High production of amylase by destruction of CCR-related factors (CreA, CreB) in Aspergillus oryzae 5 High production of biomass degrading enzymes by destruction of creA and creB in Aspergillus oryzae
6 Functional analysis of CreD and high enzyme production by mutation introduction 7 Summary and future prospects Chapter 2 Development of protein mass production system using Aspergillus 1 Introduction 2 Construction and improvement of a high-expression system for Aspergillus oryzae proteins 3 A track record of protein production using high expression system 4 Conclusion Chapter 3 Production and application of Aspergillus enzyme 1 History of Aspergillus enzyme preparations 2 Manufacture of
Aspergillus enzyme preparations 3 Applications of Aspergillus oryzae enzymes Chapter 4: Exploration of sexual generation of Aspergillus oryzae, discovery of incompatibility and use in cross-breeding 1 Introduction 2 Aspergillus oryzae has two mating types: MAT1-1 type and MAT1-2 type.
3 Functional analysis of mating type genes of Aspergillus oryzae 4 Rediscovery of the cell fusion ability of Aspergillus aspergillus 5 Discovery of incompatibility in Aspergillus oryzae 6 Attempt to discover sexual
reproduction in Aspergillus oryzae 7 Conclusion Chapter 5 A cyclic peptide, ferricrysin, defereriferriculin, produced by the koji mold Aspergillus oryzae 1 Ferricrysin (Fcy) 2 Deferiferrichricin (Dfcy) Chapter 6 Development of fermentation production method for α-ethyl-D-glucoside and application to various products using new functionality 1 Introduction 2 α-EG production in shochu brewing 3 α-EG production by re-fermenting sake lees 4 α-EG production in sake brewing 5 Evaluation of α-EG by human patch test 6 Evaluation of α-EG using human adult fibroblasts 7 Summary and future developments Chapter 7 Effect of increasing intestinal beneficial bacteria by acidic protease derived from Aspergillus oryzae 1 Introduction
2 Functionality of Aspergillus fermented burdock
3 Functionality of protease agent derived from Aspergillus oryzae 4 Discovery of the effect of acid protease derived from rice koji mold to increase beneficial bacteria
5 Conclusion Chapter 8 Production of mold secondary metabolites using Aspergillus as a host 1 Introduction 2 Heterologous production of natural products using Aspergillus oryzae heterologous expression system
3 Application examples of Aspergillus oryzae heterologous expression system 4 Summary Chapter 9 Use of Aspergillus cell wall α-1,3 glucan-deficient strain for high-density culture and high production of substances 1 Analysis of cell wall construction signal transduction mechanism in filamentous fungi 2 Biological functions of cell wall polysaccharide AG in filamentous fungi 3 Application of AG-deficient strain to high-density culture 4 Discovery of a second hyphal attachment factor in Aspergillus oryzae Chapter 10 Characteristics of surfactant protein derived from Aspergillus oryzae (hydrophobin) and its application technology 1 Ecology of hydrophobins 2 Structure and polymerizability of hydrophobin
3 Physical properties of hydrophobins
4 Interaction of hydrophobin and enzyme protein
5 Industrial applications of hydrophobins Chapter 11 Genome analysis of Aspergillus aspergillus and its industrial application 1 Significance of genome analysis of
Aspergillus black aspergillus 2 History of black koji mold 3 Reclassification of black koji mold based on genome analysis 4 Whole genome analysis of A. luchuensis NBRC 4314 strain 5 Intraspecific phylogenetic analysis of A. luchuensis using whole genome information 6 A. luchuensis has its roots in Okinawa Prefecture 7 Further industrial promotion through genome analysis of black koji mold Chapter 12 Development of soy sauce with high functional peptide content by controlling the enzyme activity of Aspergillus oryzae
1 Introduction 2 Attempt to increase peptides in soy sauce 3 Method for suppressing peptidase activity in moromi 4 Isolation, identification and quantification of ACE inhibitory peptide from fermented soybean seasoning solution 5 Continuous intake study on humans with high blood pressure 6 Practical application as food for specified health uses (FOSHU) and development as food with functional claims [Part III Lactic acid bacteria] Chapter 1: Fatty acid conversion function of lactic acid bacteria and its industrial applications 1 Introduction 2 Unsaturated fatty acid saturation metabolism found in lactic acid bacteria
3 Production of fatty acid derivatives utilizing the fatty acid conversion activity of lactic acid bacteria
4 Practical development of lactic acid bacteria lipid conversion products found in hydroxylated fatty acids
5 Conclusion Chapter 2 Advances in genetic
manipulation technology of lactic acid bacteria
1 Introduction 2 Discovery of plasmids and their use 3 Conventional gene disruption/replacement technology 4 The latest gene disruption/replacement technology Chapter 3 Functions and applications of antibacterial peptides and bacteriocins derived from lactic acid bacteria
1 Introduction 2 Diversity of lactic acid bacteriocins 3 Biosynthesis and mechanism of action of lactic acid bacteriocins 4 Use of nisin 5 Uses and prospects of new lactic acid bacteriocins 6 Conclusion Chapter 4 Analysis of interaction between lactic acid bacteria and yeast, and phenomenon of adhesion of lactic acid bacteria to carbohydrates, and application to probiotics 1 Introduction 2 Involvement of lactic acid bacteria and yeast in fermented foods 3 Material production using symbiotic system of lactic acid bacteria and yeast 4 Mechanism of adhesion between lactic acid bacteria and yeast 5 Response due to adhesion between lactic acid bacteria and yeast
6 Significance of adhesion between lactic acid bacteria and yeast 7 Lactic acid bacteria adhesion to carbohydrates and application as probiotics 8 Conclusion Chapter 5
Probiotic functions and product development of bifidobacteria and lactic acid bacteria 1 What are probiotics?
2 Physiological effects of probiotics 3 Product development of bifidobacteria and lactic acid bacteria as probiotics 4 Conclusion Chapter 6 Development of basic cosmetic materials using lactic acid bacteria and bifidobacteria fermentation 1 Introduction 2 Skin and lactic acid bacteria fermentation liquid 3 Cosmetic materials using lactic acid bacteria and bifidobacteria fermentation 4 Effectiveness measurement 5 Safety 6 Conclusion Chapter 7 Development of new therapeutic drugs using active substances derived from lactic acid bacteria 1 Intestinal protective active substance derived from lactic acid bacteria
2 Anti-tumor active substance derived from lactic acid bacteria Chapter 8 Cell reprogramming with lactic acid bacteria 1 Introduction 2 About pluripotent stem cells 3 Cell degeneration due to bacterial infection
4 Cell transformation by lactic acid bacteria
5 Possibility of application of bacterial cell
reprogramming Chapter 9 Development of allergy-improving lactic acid bacteria 1 Introduction 2 Challenges in suppressing allergy risks 3 Selection of lactic acid bacteria to reduce allergy risk 4 Confirmation of efficacy in humans 5 Mechanism of action 6 Conclusion ★Click here for product details including a detailed table of contents★
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