Mamoru Yamada

Professor

Yamaguchi University

Japan

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About

Professor Mamoru Yamada is a faculty member at Yamaguchi University in Japan. His research focuses on fermentation optimization and bioethanol production, exploring the enhancement of bioactive properties in functional beverages. Recent publications highlight his work on stress tolerance in various yeast and bacterial strains, as well as innovative methods for efficient ethanol production from biomass.

Articles (17)

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2025

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2023

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2021

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2021

Collaborators (2)

Tomoyuki Kosaka

Associate Professor

Yamaguchi University

JAPAN

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Yu Kanesaki

Shizuoka University

JAPAN

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Mamoru Yamada

Research Interests

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About

Articles (17)

Optimization of Fermentation Parameters for Enhanced Bioethanol Production by Multistress-Tolerant Saccharomycodes ludwigii APRE2 Using Undetoxified Sugarcane Bagasse Hydrolysate

Enhancing the Bioactive Properties of Sugarcane Vinegar Through Caesalpinia sappan Extract Supplementation: A Novel Approach for Functional Beverage Development

Limited Diversity of Thermal Adaptation to a Critical Temperature in Zymomonas mobilis: Evidence from Multiple-Parallel Laboratory Evolution Experiments

Transcriptional Regulation Mechanisms in Adaptively Evolved Pichia kudriavzevii Under Acetic Acid Stress

Enhanced Multi-Stress Tolerance in Escherichia coli via the Heterologous Expression of Zymomonas mobilis recA: Implications for Industrial Strain Engineering

High-Temperature Fermentation and Its Downstream Processes for Compact-Scale Bioethanol Production

Optimization Condition for Ethanol Production from Sweet Sorghum Juice by Recombinant Zymomonas mobilis Overexpressing groESL Genes

Optimization Conditions for Ethanol Production from Sweet Sorghum Juice by Thermotolerant Yeast Saccharomyces cerevisiae: Using a Statistical Experimental Design

Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits

Mutants with Enhanced Multi-Stress Tolerance of Kluyveromyces marxianus and Their Ability for Ethanol Fermentation

Evolutionary Adaptation by Repetitive Long-Term Cultivation with Gradual Increase in Temperature for Acquiring Multi-Stress Tolerance and High Ethanol Productivity in <i>Kluyveromyces marxianus</i> DMKU 3-1042

Mutants with Enhanced Cellobiose-Fermenting Ability from Thermotolerant <i>Kluyveromyces marxianus</i> DMKU 3-1042, Which Are Beneficial for Fermentation with Cellulosic Biomass

Distinct Metabolic Flow in Response to Temperature in Thermotolerant Kluyveromyces marxianus

Adaptive Laboratory Evolution for Multistress Tolerance, including Fermentability at High Glucose Concentrations in Thermotolerant <i>Candida tropicalis</i>

Application of Zeolite Membranes to Dehydrate a Bio-Ethanol Solution Produced by High-Temperature Fermentation

Process Intensification in Bio-Ethanol Production–Recent Developments in Membrane Separation

Cell Lysis Directed by SulA in Response to DNA Damage in <i>Escherichia coli</i>

Collaborators (2)

Tomoyuki Kosaka

Yu Kanesaki

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