Kazuaki Yoshimune

Unique Amino Acid Composition of Proteins in Halophilic Bacteria

Satoshi Fukuchi, Kazuaki Yoshimune, Mamoru Wakayama et al. · Journal of Molecular Biology · 2003 · 274 citations

Biochemistry, Bacteriology, Microbiology +2

Microbial glutaminase: biochemistry, molecular approaches and applications in the food industry

Renu Nandakumar, Kazuaki Yoshimune, Mamoru Wakayama et al. · Journal of Molecular Catalysis B Enzymatic · 2003 · 150 citations

Food Chemistry, Engineering, Food Fermentation +11

Characterization of salt-tolerant glutaminase from Stenotrophomonas maltophilia NYW-81 and its application in Japanese soy sauce fermentation

Mamoru Wakayama, Tomohiro Yamagata, Aki Kamemura et al. · Journal of Industrial Microbiology & Biotechnology · 2005 · 69 citations · Full text

Bacterial community characterization and dynamics of indigo fermentation

Kenichi Aino, Takashi Narihiro, Kimiko Minamida et al. · FEMS Microbiology Ecology · 2010 · 62 citations · Full text

Microbial Diversity, Microbial Systematics, Bacteriology +10

Production of d-amino acids by N-acyl-d-amino acid amidohydrolase and its structure and function

Mamoru Wakayama, Kazuaki Yoshimune, Yoshihiko Hirose et al. · Journal of Molecular Catalysis B Enzymatic · 2003 · 44 citations

Biosynthesis, N-acyl-d-amino Acid Amidohydrolase, Biochemistry +9