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Hiroshi Takagi

Researcher at Nara Institute of Science and Technology

Publications -  544
Citations -  12331

Hiroshi Takagi is an academic researcher from Nara Institute of Science and Technology. The author has contributed to research in topics: Saccharomyces cerevisiae & Yeast. The author has an hindex of 52, co-authored 515 publications receiving 11358 citations. Previous affiliations of Hiroshi Takagi include Ajinomoto & Murata Manufacturing.

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Microbial alkaline proteases: From a bioindustrial viewpoint

TL;DR: In this paper, a review of the proteases that can resist extreme alkaline environments produced by a wide range of alkalophilic microorganisms is presented, and various nutritional and environmental parameters affecting the production of alkaline proteases are delineated.
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Requirement of pro-sequence for the production of active subtilisin E in Escherichia coli.

TL;DR: The results indicate that the pro-sequence of pre-pro-subtilisin plays an important role in the formation of enzymatically active subtilisin.
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Loss of H19 Imprinting in Esophageal Cancer

TL;DR: H19 expression was frequently abundant in both cancers, and all six esophageal cancers carried LOI with overexpressed H19, suggesting that this overexpression of H19 seems to be an important phenomenon for the development of esphageal and colorectal cancer cells.
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Loss of α-tubulin polyglutamylation in ROSA22 mice is associated with abnormal targeting of KIF1A and modulated synaptic function

TL;DR: Evidence is provided for a role of polyglutamylation of α-tubulin in vivo, as a molecular traffic sign for targeting of KIF1 kinesin required for continuous synaptic transmission within the mammalian nervous system.
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Proline as a stress protectant in yeast: physiological functions, metabolic regulations, and biotechnological applications

TL;DR: Results indicate that the increased stress protection is observed in yeast cells under the artificial condition of proline accumulation, which is expected to contribute to yeast-based industries by improving the production of frozen dough and alcoholic beverages or breakthroughs in bioethanol production.