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class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"960\" height=\"720\" src=\"https:\/\/bsw3.naist.jp\/LabsW\/microbial_interaction\/wp-content\/uploads\/\u30b9\u30e9\u30a4\u30c93.jpg\" alt=\"\" class=\"wp-image-635\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"960\" height=\"720\" src=\"https:\/\/bsw3.naist.jp\/LabsW\/microbial_interaction\/wp-content\/uploads\/\u30b9\u30e9\u30a4\u30c94.jpg\" alt=\"\" class=\"wp-image-636\"\/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<h3 class=\"wp-block-heading\">\u3010\u3053\u306e\u30c6\u30fc\u30de\u306b\u95a2\u9023\u3059\u308b\u4ee3\u8868\u7684\u306a\u8ad6\u6587\u3011<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>M. Yoshioka, Y. Masuda, M. Mori, and <span style=\"text-decoration: underline;\">D. Watanabe<\/span>*; Heritage sustainable lactic acid fermentation in a byproduct of sake making; <em>Res. Sq.<\/em> (preprint) https:\/\/doi.org\/10.21203\/rs.3.rs-5456531\/v1 (2025)<\/li>\n\n\n\n<li><span style=\"text-decoration: underline;\">D. Watanabe<\/span>*, M. Kumano, Y. Sugimoto, and H. Takagi; Spontaneous attenuation of alcoholic fermentation via the dysfunction of Cyc8p in&nbsp;<em>Saccharomyces cerevisiae<\/em>;&nbsp;<em>Int. J. Mol. Sci.<\/em>&nbsp;<strong>25(1):<\/strong>&nbsp;304 (2024)<\/li>\n\n\n\n<li><span style=\"text-decoration: underline;\">D. Watanabe<\/span>&nbsp;and H. Takagi*; Yeast prion-based metabolic reprogramming induced by bacteria in fermented foods;&nbsp;<em>FEMS Yeast Res.&nbsp;<\/em><strong>19:<\/strong>&nbsp;foz061 (2019)<\/li>\n\n\n\n<li><span style=\"text-decoration: underline;\">D. Watanabe<\/span>*, M. Kumano, Y. Sugimoto, M. Ito, M. Ohashi, K. Sunada, T. Takahashi, T. Yamada, and H. Takagi; Metabolic switching of sake yeast by kimoto lactic acid bacteria through the [<em>GAR<sup>+<\/sup><\/em>] non-genetic element;&nbsp;<em>J. Biosci. Bioeng.<\/em>&nbsp;<strong>126(5):<\/strong>&nbsp;624-629 (2018)<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">\u3010\u3053\u306e\u30c6\u30fc\u30de\u306b\u95a2\u9023\u3059\u308b\u4ee3\u8868\u7684\u306a\u65e5\u672c\u8a9e\u7dcf\u8aac\u3011<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u5409\u5ca1\u6c42,&nbsp;<span style=\"text-decoration: underline;\">\u6e21\u8fba\u5927\u8f14<\/span>; \u4f1d\u7d71\u7684\u767a\u9175\u98df\u54c1\u306e\u751f\u614b\u7cfb\u3092\u5f62\u3065\u304f\u308b\u5fae\u751f\u7269\u9593\u76f8\u4e92\u4f5c\u7528;&nbsp;<em>\u65e5\u672c\u91b8\u9020\u5354\u4f1a\u8a8c<\/em>&nbsp;<strong>119:<\/strong>&nbsp;338-346 (2024)<\/li>\n\n\n\n<li><span style=\"text-decoration: underline;\">\u6e21\u8fba\u5927\u8f14<\/span>; \u4f1d\u7d71\u7684\u767a\u9175\u98df\u54c1\u306b\u304a\u3051\u308b\u9175\u6bcd\u306e\u3075\u308b\u307e\u3044\u3092\u8ffd\u7a76\u3059\u308b;&nbsp;<em>\u751f\u7269\u5de5\u5b66\u4f1a\u8a8c<\/em>&nbsp;<strong>101:<\/strong>&nbsp;540-542 (2023)<\/li>\n\n\n\n<li><span style=\"text-decoration: underline;\">\u6e21\u8fba\u5927\u8f14<\/span>; \u6e05\u9152\u9175\u6bcd\u306e\u5171\u751f\u3068\u30a2\u30eb\u30b3\u30fc\u30eb\u767a\u9175;&nbsp;<em>\u6e29\u6545\u77e5\u65b0<\/em><strong>&nbsp;60:<\/strong>&nbsp;67-72 (2023)<\/li>\n\n\n\n<li><span style=\"text-decoration: underline;\">\u6e21\u8fba\u5927\u8f14<\/span>, \u9ad8\u6728\u535a\u53f2; \u5fae\u751f\u7269\u9593\u76f8\u4e92\u4f5c\u7528\u3068\u4ee3\u8b1d\uff0c\u305d\u3057\u3066\u30d7\u30ea\u30aa\u30f3;&nbsp;<em>\u751f\u7269\u5de5\u5b66\u4f1a\u8a8c<\/em>&nbsp;<strong>96:<\/strong>&nbsp;463-466 (2018)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>\u4e16\u754c\u4e2d\u306e\u4f1d\u7d71\u7684\u306a\u767a\u9175\u98df\u54c1\u306f\u3001\u9577\u3044\u6b74\u53f2\u306e\u4e2d\u3067\u53d7\u3051\u7d99\u304c\u308c\u3001\u80b2\u307e\u308c\u3066\u304d\u307e&hellip;<\/p>\n<p> <a class=\"more-link\" href=\"https:\/\/bsw3.naist.jp\/microbial_interaction\/research\/theme2\/\">\u7d9a\u304d\u3092\u8aad\u3080<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":55,"menu_order":2,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-263","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/bsw3.naist.jp\/microbial_interaction\/wp-json\/wp\/v2\/pages\/263","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bsw3.naist.jp\/microbial_interaction\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/bsw3.naist.jp\/microbial_interaction\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/bsw3.naist.jp\/microbial_interaction\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bsw3.naist.jp\/microbial_interaction\/wp-json\/wp\/v2\/comments?post=263"}],"version-history":[{"count":0,"href":"https:\/\/bsw3.naist.jp\/microbial_interaction\/wp-json\/wp\/v2\/pages\/263\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/bsw3.naist.jp\/microbial_interaction\/wp-json\/wp\/v2\/pages\/55"}],"wp:attachment":[{"href":"https:\/\/bsw3.naist.jp\/microbial_interaction\/wp-json\/wp\/v2\/media?parent=263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}