Asahi Breweries (Japan)

Recent papers from Asahi Breweries (Japan)

1. The combination of yeast cell wall and Heyndrickxia coagulans SANK70258 maximized butyrate production in an in vitro gut modelScientific Reports · 2026
2. Optimized Rapid Detection Conditions Using Carboxyfluorescein Diacetate Staining for Beer-Spoilage Lactic Acid Bacteria and Wild Yeast in Product Quality ControlJournal of the American Society of Brewing Chemists · 2026
3. Regional physicochemical filtering shapes microbiome–metabolome coupling at the Huangshui interface during Nongxiangxing Baijiu fermentationFrontiers in Microbiology · 2026
4. Effect of Carbonation on the Survival of Escherichia coli and Salmonella Enteritidis in Non-Alcoholic Beer and the Microbiological and Physicochemical Quality of Draught ProductsJournal of the American Society of Brewing Chemists · 2026
5. Development of RTD Product Development Software by Using DX Technology and Introduction of Examples of UtilizationJOURNAL OF THE BREWING SOCIETY OF JAPAN · 2024
6. Comprehensive analysis of the lipid composition in Saccharomyces cerevisiae, Saccharomyces eubayanus , and Saccharomyces pastorianus grown at different temperatures by untargeted lipidomicsBioscience Biotechnology and Biochemistry · 2026
7. From brewer's spent grain protein to edible coatings: Extraction, characterization and application in blueberry preservationLWT · 2026
8. Intestinal Epithelial-like Cells Stimulated by a Functional Food Ingredient Promote Lysyl Oxidase (LOX) Expression in Osteoblast Precursor Cells via BMP-1 SecretionInternational Journal of Molecular Sciences · 2026
9. Development of a liquid chromatography–tandem mass spectrometry method for 4-aminobenzoic acid ethyl ester–derivatized glycosaminoglycans and its application to synovial fluidJournal of Chromatography Open · 2026
10. Natural food-derived antimicrobials against beer spoilage microorganismsApplied Microbiology and Biotechnology · 2026
11. Next-generation Koji Making Technology that Takes Advantage of Narrow Spaces～<Craft Kura® Kobo> and Terasawa Ultra-compact Koji Making MachineJOURNAL OF THE BREWING SOCIETY OF JAPAN · 2023
12. Analysis of the compounds in alcohol made from rice bran and evaluating the possibility of brewers alcohol for sake mashJOURNAL OF THE BREWING SOCIETY OF JAPAN · 2023
13. Real-world Analysis of Urinary Protein-to-Creatinine Ratio and Blood Pressure in Lenvatinib TherapyAnticancer Research · 2026
14. Sparkling water consumption mitigates cognitive fatigue during prolonged esports playComputers in Human Behavior Reports · 2026
15. Apilactobacillus kunkeei as a promising fermentation candidate for reducing free sugars in fruit juicesBMC Microbiology · 2026
16. Age differences in alcohol and music consumption among Japanese nonproblem drinkersScientific Reports · 2025
17. Age differences in alcohol and music consumption among Japanese nonproblem drinkersScientific Reports · 2025
18. Characterization of Flavor Compounds from Hops ( Humulus lupulus L.) Variety Polaris Contributing to the Cooling Sensation: Mechanistic Insight Involving Three Flavor CompoundsJournal of Agricultural and Food Chemistry · 2025
19. Genomic and physiological characterization of beer spoiling Megasphaera spp.Genomics · 2025
20. Development of a Novel Technique for Evaluating Beer Foam Color Using Two-Dimensional ColorimeterJournal of the American Society of Brewing Chemists · 2025