Updated on 2023/10/08

写真a

 
Taiki FUTAGAMI
 
Organization
Research Field in Agriculture, Agriculture, Fisheries and Veterinary Medicine Area Faculty of Agriculture Education and Research Center for Fermentation Studies Associate Professor
Title
Associate Professor

Degree

  • 博士(農学) ( 2008.3   九州大学 )

Research Interests

  • 鰹節カビ

  • 麹菌

Research Areas

  • Life Science / Applied microbiology

Research History

  • Kagoshima University   Associate Professor

    2014.3

Professional Memberships

  • 日本微生物生態学会

    2015.10

  • 環境バイオテクノロジー学会

    2015.10

  • 日本醸造学会

    2015.10

  • 酵母遺伝学フォーラム

    2015.10

  • 糸状菌遺伝子研究会

    2015.10

  • 糸状菌分子生物学研究会

    2015.10

  • 日本生物工学会

    2015.10

  • 日本農芸化学会

    2015.10

  • 米国微生物学会

    2015.10

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Papers

  • Nishitani A, Hiramatsu K, Kadooka C, Mori K, Okutsu K, Yoshizaki Y, Takamine K, Tashiro K, Goto M, Tamaki H, Futagami T .  Expression of heterochromatin protein 1 affects citric acid production in Aspergillus luchuensis mut. kawachii. .  Journal of bioscience and bioengineering   2023.9

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    Language:English   Publisher:Journal of Bioscience and Bioengineering  

    A putative methyltransferase, LaeA, controls citric acid production through epigenetic regulation of the citrate exporter gene, cexA, in the white koji fungus Aspergillus luchuensis mut. kawachii. In this study, we investigated the role of another epigenetic regulator, heterochromatin protein 1, HepA, in citric acid production. The ΔhepA strain exhibited reduced citric acid production in liquid culture, although to a lesser extent compared to the ΔlaeA strain. In addition, the ΔlaeA ΔhepA strain showed citric acid production similar to the ΔlaeA strain, indicating that HepA plays a role in citric acid production, albeit with a less-significant regulatory effect than LaeA. RNA-seq analysis revealed that the transcriptomic profiles of the ΔhepA and ΔlaeA strains were similar, and the expression level of cexA was reduced in both strains. These findings suggest that the genes regulated by HepA are similar to those regulated by LaeA in A. luchuensis mut. kawachii. However, the reductions in citric acid production and cexA expression observed in the disruptants were mitigated in rice koji, a solid-state culture. Thus, the mechanism by which citric acid production is regulated differs between liquid and solid cultivation. Further investigation is thus needed to understand the regulatory mechanism in koji.

    DOI: 10.1016/j.jbiosc.2023.09.004

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  • Okutsu K, Yamamoto Y, Matsuo F, Yoshizaki Y, Futagami T, Tamaki H, Maeda G, Tsuchida E, Takamine K .  Characterization of aroma profiles of kokuto-shochu prepared from three different cultivars of sugarcane. .  Journal of bioscience and bioengineering135 ( 6 ) 458 - 465   2023.6

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    Language:English   Publisher:Journal of Bioscience and Bioengineering  

    Kokuto-shochu is a traditional Japanese spirit prepared from kokuto, obtained by evaporating water from sugarcane (Saccharum officinarum L.) juice. To clarify the effects of sugarcane cultivars on the sensory quality of kokuto-shochu, we investigated the flavor characteristics and composition of volatiles in kokuto-shochu prepared from kokuto using three different sugarcane cultivars, NiF8, Ni15, and RK97-14. Furthermore, experiments were conducted by using the cultivars collected between 2018 and 2020 to observe annual variations in their properties. The amino acid content of the three kokuto varieties did not differ significantly, but the amino acid content of NiF8 was two to five times higher than that of RK97-14, which was the same for all samples collected in the selected years. The browning degrees of kokuto were also higher in NiF8, and they were positively correlated to the amino acid contents of kokuto. The kokuto-like aroma of shochu made from Ni15 was stronger than that of shochu made from RK97-14. The concentration of ethyl lactate in shochu made from Ni15 was higher, however, the concentration of guaiacol was the lowest in the three cultivars’ products. Shochu made from NiF8 had the highest levels of Maillard reaction products (MRPs; pyrazines and furans), β-damascenone, and guaiacol amounts. In contrast, shochu made from RK97-14 tended to have a fruity flavor, and lower MRP levels than those made from NiF8. Thus, it was shown that sugarcane cultivars affect the sensory characteristics and volatiles in kokuto-shochu.

    DOI: 10.1016/j.jbiosc.2023.03.010

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  • Sobol MS, Hoshino T, Delgado V, Futagami T, Kadooka C, Inagaki F, Kiel Reese B .  Genome characterization of two novel deep-sea sediment fungi, Penicillium pacificagyrus sp. nov. and Penicillium pacificasedimenti sp. nov., from South Pacific Gyre subseafloor sediments, highlights survivability. .  BMC genomics24 ( 1 ) 249   2023.5

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    Language:English   Publisher:BMC Genomics  

    Background: Marine deep subsurface sediments were once thought to be devoid of eukaryotic life, but advances in molecular technology have unlocked the presence and activity of well-known closely related terrestrial and marine fungi. Commonly detected fungi in deep marine sediment environments includes Penicillium, Aspergillus, Cladosporium, Fusarium, and Schizophyllum, which could have important implications in carbon and nitrogen cycling in this isolated environment. In order to determine the diversity and unknown metabolic capabilities of fungi in deep-sea sediments, their genomes need to be fully analyzed. In this study, two Penicillium species were isolated from South Pacific Gyre sediment enrichments during Integrated Ocean Drilling Program Expedition 329. The inner gyre has very limited productivity, organic carbon, and nutrients. Results: Here, we present high-quality genomes of two proposed novel Penicillium species using Illumina HiSeq and PacBio sequencing technologies. Single-copy homologues within the genomes were compared to other closely related genomes using OrthoMCL and maximum-likelihood estimation, which showed that these genomes were novel species within the genus Penicillium. We propose to name isolate SPG-F1 as Penicillium pacificasedimenti sp. nov. and SPG-F15 as Penicillium pacificagyrus sp. nov. The resulting genome sizes were 32.6 Mbp and 36.4 Mbp, respectively, and both genomes were greater than 98% complete as determined by the presence of complete single-copy orthologs. The transposable elements for each genome were 4.87% for P. pacificasedimenti and 10.68% for P. pacificagyrus. A total of 12,271 genes were predicted in the P. pacificasedimenti genome and 12,568 genes in P. pacificagyrus. Both isolates contained genes known to be involved in the degradation of recalcitrant carbon, amino acids, and lignin-derived carbon. Conclusions: Our results provide the first constructed genomes of novel Penicillium isolates from deep marine sediments, which will be useful for future studies of marine subsurface fungal diversity and function. Furthermore, these genomes shed light on the potential impact fungi in marine sediments and the subseafloor could have on global carbon and nitrogen biogeochemical cycles and how they may be persisting in the most energy-limited sedimentary biosphere.

    DOI: 10.1186/s12864-023-09320-6

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  • Hiramatsu K, Nishitani A, Okutsu K, Yoshizaki Y, Takamine K, Tamaki H, Futagami T .  Efficient gene targeting in Aspergillus chevalieri used to produce katsuobushi. .  Bioscience, biotechnology, and biochemistry87 ( 6 ) 672 - 682   2023.3

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    Language:English   Publisher:Bioscience, Biotechnology and Biochemistry  

    In this study, we developed an efficient gene targeting system for the osmophilic fungus Aspergillus chevalieri, which is commonly used in the production of a dried bonito, katsuobushi. Specifically, we utilized the clustered regularly interspaced short palindromic repeats/Cas9 system to disrupt the ATP sulfurylase encoding sC gene. This results in methionine auxotroph and selenate-resistance. Additionally, we disrupted the DNA ligase IV encoding ligD gene, which is required for nonhomologous end joining. Using the sC marker and selenate-resistance as a selection pressure, we were able to rescue the sC marker and generate a ligD sC strain. We determined that the gene targeting efficiency of the ligD sC strain was significantly higher than that of the parental sC strain, which indicates that this strain provides efficient genetic recombination for the genetic analysis of A. chevalieri.

    DOI: 10.1093/bbb/zbad033

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  • Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi <i>Aspergillus luchuensis</i> mut. <i>kawachii</i> and <i>Aspergillus oryzae</i> .  Seibutsu-kogaku Kaishi101 ( 2 ) 74 - 74   2023.2Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi <i>Aspergillus luchuensis</i> mut. <i>kawachii</i> and <i>Aspergillus oryzae</i>

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    Language:Japanese   Publisher:The Society for Biotechnology, Japan  

    DOI: 10.34565/seibutsukogaku.101.2_74

  • Li B, Yoshizaki Y, Okutsu K, Haruyama Y, Sato Y, Futagami T, Tamaki H, Takamine K .  Factors that cause replacement of shochu yeast by wild yeast upon Sashi-moto repetition. .  Journal of bioscience and bioengineering134 ( 4 ) 326 - 330   2022.10

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    Language:English   Publisher:Journal of Bioscience and Bioengineering  

    In shochu-making, a small amount of fermenting moromi is added to a koji/water mixture instead of yeast culture to initiate fermentation. This is a characteristic process called Sashi-moto. It is known that shochu yeast is replaced by wild yeast upon repetition of Sashi-moto. The shochu yeast strains Kagoshima No. 2 (K2), Kagoshima No. 4 (C4), and Kagoshima No. 5 (H5), but not Kagoshima No. 6 (A6), were replaced by wild yeast (strain No. S5-g). K2 and C4 were easily replaced compared to H5, and the specific growth rates of K2 and C4 were lower than that of S5-g under higher osmotic pressure. Although the specific growth rate of H5 was higher than that of S5-g, its yeast population at the stationary phase was smaller than S5-g. On the other hand, both the specific growth rate and yeast population of A6 were higher than those of S5-g. The specific growth rate of yeast would be affected by osmotic tolerance and specific characters of the yeast strain.

    DOI: 10.1016/j.jbiosc.2022.07.011

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  • Futagami T .  The white koji fungus Aspergillus luchuensis mut. kawachii. .  Bioscience, biotechnology, and biochemistry86 ( 5 ) 574 - 584   2022.4Reviewed

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    The white koji fungus, Aspergillus luchuensis mut. kawachii, is used in the production of shochu, a traditional Japanese distilled spirit. White koji fungus plays an important role in the shochu production process by supplying amylolytic enzymes such as α-amylase and glucoamylase. These enzymes convert starch contained in primary ingredients such as rice, barley, buckwheat, and sweet potato into glucose, which is subsequently utilized by the yeast Saccharomyces cerevisiae to produce ethanol. White koji fungus also secretes large amounts of citric acid, which lowers the pH of the shochu mash, thereby preventing the growth of undesired microbes and enabling stable production of shochu in relatively warm regions of Japan. This review describes the historical background, research tools, and recent advances in studies of the mechanism of citric acid production by white koji fungus.

    DOI: 10.1093/bbb/zbac033

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  • Mori K, Kadooka C, Oda K, Okutsu K, Yoshizaki Y, Takamine K, Tashiro K, Goto M, Tamaki H, Futagami T .  Chromosome-level genome sequence data and analysis of the white koji fungus, Aspergillus luchuensis mut. kawachii IFO 4308. .  Data in brief41   107888   2022.4Chromosome-level genome sequence data and analysis of the white koji fungus, Aspergillus luchuensis mut. kawachii IFO 4308.

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    DOI: 10.1016/j.dib.2022.107888

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  • Ketkaeo S, Nagano Y, Baba S, Kimura K, Futagami T, Sanpamongkolchai W, Kobayashi G, Goto M .  Development of Monascus purpureus monacolin K-hyperproducing mutant strains by synchrotron light irradiation and their comparative genome analysis. .  Journal of bioscience and bioengineering133 ( 4 ) 362 - 368   2022.4

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    Language:English   Publisher:Journal of Bioscience and Bioengineering  

    Monascus purpureus have been used for making koji and other fermented foods and supplements. M. purpureus characteristically produces monacolin K (MK), a secondary metabolite that competitively inhibits cholesterol synthesis. Synchrotron light irradiation was applied to induce mutation in the strain KUPM5 to improve the MK-producing ability of M. purpureus strain KUPM5. Screening by a bioassay utilizing sensitivities to yeast Saccharomyces cerevisiae from 936 colonies allows isolating three mutant strains: SC01, SC02, and SC03. These mutant strains and the parental strain KUPM5 were subjected to make koji using rice, and their metabolites were compared. All strains SC01, SC02, and SC03 in koji showed higher production of MK than the strain KUPM5. Particularly, the SC02 strain produced MK threefold higher than KUPM5 and maintained the production capabilities of other metabolites, including red, yellow, and orange pigments, mycelial contents, and α-amylase activity comparable to those of the strain KUPM5. Comparative genome analysis among strain KUPM5 and the mutants revealed that synchrotron light irradiation introduced mutations in approximately 90% of the total genes, including SNV, MNV, and indel mutations. The frequencies of SNV substitution in the whole genome occupied 68.96% of all mutations, of which 92.38% were transversions and 7.62% were transitions. This study, therefore, proved the synchrotron light irradiation was highly efficient for the strain improvement of a filamentous fungus, M. purpureus, and provided insights into the properties of mutation in the fungus by this mutagen.

    DOI: 10.1016/j.jbiosc.2021.11.011

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  • Oussou-Azo FA, Futagami T, Vestergaard MCM .  Immuno-Dipstick for Colletotrichum gloeosporioides Detection: Towards On-Farm Application. .  Biosensors12 ( 2 )   2022.1

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    Language:English   Publisher:Biosensors  

    Early and quick detection of pathogens are crucial for managing the spread of infections in the biomedical, biosafety, food, and agricultural fields. While molecular diagnostics can offer the specificity and reliability in acute infectious diseases, detection of pathogens is often slowed down by the current benchtop molecular diagnoses, which are time consuming, labor intensive, and lack the mobility for application at the point-of-need. In this work, we developed a complete on-farm use detection protocol for the plant-devastating anthracnose agent: Colletotrichum gloeosporioides. Our methods combined a simplified DNA extraction on paper that is compatible with loop-mediated isothermal amplification (LAMP), coupled with paper-based immunoassay lateral flow sensing. Our results offer simple, quick, easy, and a minimally instrumented toolkit for Colletotrichum gloeosporioides detection. This scalable and adaptable platform is a valuable alternative to traditional sensing systems towards on-the-go pathogen detection in food and agriculture, biomedical, and other fields.

    DOI: 10.3390/bios12020049

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  • Futagami T, Goto M .  Insights regarding sirtuin-dependent gene regulation during white koji production. .  Communicative & integrative biology15 ( 1 ) 92 - 95   2022Reviewed

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    Language:English   Publisher:Communicative and Integrative Biology  

    White koji, a solid-state culture of Aspergillus luchuensis mut. kawachii using grains such as rice and barley, is used as a source of amylolytic enzymes and citric acid for the production of shochu, a traditional Japanese distilled spirit. We previously characterized changes in gene expression that affect the properties of white koji during the shochu production process; however, the underlying regulatory mechanisms were not determined. We then characterized the NAD+-dependent histone deacetylase sirtuin, an epigenetic regulator of various biological phenomena, in A. l. mut. kawachii and found that sirtuin SirD is involved in expression of α-amylase activity and citric acid accumulation. In this addendum study, we measured the NAD+/NADH redox state and found that the NAD+ level and NAD+/NADH ratio decrease during koji production, indicating that sirtuin activity declines in the late stages of koji culture. By comparing these results with transcriptomic data obtained in our previous studies, we estimate that approximately 35% of the gene expression changes during white koji production are SirD dependent. This study provides clues to the mechanism of gene expression regulation in A. l. mut. kawachii during the production of white koji.

    DOI: 10.1080/19420889.2022.2051844

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  • Zhao Z., Sugimachi M., Yoshizaki Y., Yin X., Han X.L., Okutsu K., Futagami T., Tamaki H., Takamine K. .  Correlation between key aroma and manufacturing processes of rice-flavor baijiu and awamori, Chinese and Japanese traditional liquors .  Food Bioscience44   2021.12

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    Language:Japanese   Publisher:Food Bioscience  

    In this study, we compared the flavor profiles Chinese rice-flavor baijiu and Japanese awamori—traditional liquors with similar manufacturing processes. Citric acid and lactic acid were the major acid constituents in the mash of awamori and rice-flavor baijiu, respectively. The amino acid content of awamori mash was greater than that of rice-flavor baijiu owing to the higher proteolytic activities in the former. The high amino acid content also induced yeast growth at the early stage of fermentation in awamori mash, thus increasing the fermentation rate. Sensory evaluation revealed that rice-flavor baijiu had a significantly stronger alcoholic, floral, and fruity aroma, whereas the awamori had a strong sour, koji-like, oily, and cereal-like aromas. We determined the aroma threshold of (+)-ethyl D-lactate (15,400 μg/L) and (−)-ethyl L-lactate (12,500 μg/L). Both compounds have a common sweet, fruity, and green leaves-like aroma and a different nuance; (+)-ethyl D-lactate has a peach- and citrus-like aromas, and (−)-ethyl L-lactate has an apple-like and milky aromas. In rice-flavor baijiu, (−)-ethyl L-lactate constitutes the major isoform, as evident from the higher concentration of L (+)-lactic acid in the mash. Higher alcohols, (−)-ethyl L-lactate, and isoamyl acetate contents were greater in rice-flavor baijiu, while 1-octen-3-ol and acetic acid were greater in awamori. These results showed that solid-state saccharification contributed to the production of ethyl lactate by supplying in the mash a large amount of lactic acid produced by Rhizopus oryzae and koji contributed to the production of 1-octen-3-ol via the high fatty acid oxygenase activity produced by Aspergillus luchuensis.

    DOI: 10.1016/j.fbio.2021.101375

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  • Zitai Wang, Kayu Okutsu, Yumiko Yoshizaki, Taiki Futagami, Hisanori Tamaki, Takuro Maruyama, Kazufumi Toume, Katsuko Komatsu, Fumio Hashimoto, Kazunori Takamine .  Effects of microbial fermentation on enzyme activity and volatile properties of Massa Medicata Fermentata .  Traditional & Kampo Medicine9 ( 1 ) 10 - 17   2021.11

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    Language:Japanese   Publisher:Wiley  

    Aim: Massa Medicata Fementata (MMF) is a crude drug used in East Asia to treat anorexia and dyspepsia. It is prepared from wheat and several herbs through microbial fermentation using Aspergillus sp. and Rhizopus sp. There is great difference in the quality of commercial MMF, and the microbes of MMF are suggested to affect its quality. We investigated the effects of microbial fermentation on the quality of MMF. Methods: Raw materials of MMF were mixed according to the ratio listed in the National Standard for Chinese Patent Drugs, and MMF was prepared using pure cultures of Aspergillus oryzae or Rhizopus oryzae. Digestive enzyme activities (α-amylase, protease, and lipase) and volatile compounds were measured using an analytical kit and GC–MS, respectively. Results: Enzyme activity increased in MMF. MMF prepared with A. oryzae (MMF-A) showed higher α-amylase and lipase activities than that prepared with R. oryzae (MMF-R). Protease activity was marginally higher in MMF-R than in MMF-A. GC–MS analysis revealed that terpenoids decreased with fermentation; however, 2,3-butanediol, acetoin, and guaiacol were detected in MMF only. C8 compounds such as 1-octen-3-ol were higher in MMF-A than MMF-R; however, aromatic compounds such as 4-vinylguaiacol and pyrazines were higher in MMF-R than MMF-A. Conclusion: Microbial fermentation contributes to increased enzyme activity and changes in MMF volatiles. These properties of MMF were considerably affected by the microbes used, and it is proposed in this study that it is important to have microbial control in the production of commercial MMF.

    DOI: 10.1002/tkm2.1303

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  • Hirose J, Watanabe T, Futagami T, Fujihara H, Kimura N, Suenaga H, Goto M, Suyama A, Furukawa K .  A New ICEclc Subfamily Integrative and Conjugative Element Responsible for Horizontal Transfer of Biphenyl and Salicylic Acid Catabolic Pathway in the PCB-Degrading Strain Pseudomonas stutzeri KF716. .  Microorganisms9 ( 12 )   2021.11

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    Integrative and conjugative elements (ICEs) are chromosomally integrated self-transmissible mobile genetic elements. Although some ICEs are known to carry genes for the degradation o-f aromatic compounds, information on their genetic features is limited. We identified a new member of the ICEclc family carrying biphenyl catabolic bph genes and salicylic acid catabolic sal genes from the PCB-degrading strain Pseudomonas stutzeri KF716. The 117-kb ICEbph-sal KF716 contains common core regions exhibiting homology with those of degradative ICEclc from P. knackmussii B13 and ICEXTD from Azoarcus sp. CIB. A comparison of the gene loci collected from the public database revealed that several putative ICEs from P. putida B6-2, P, alcaliphila JAB1, P. stutzeri AN10, and P. stutzeri 2A20 had highly conserved core regions with those of ICEbph-sal KF716, along with the variable region that encodes the catabolic genes for biphenyl, naphthalene, toluene, or phenol. These data indicate that this type of ICE subfamily is ubiquitously distributed within aromatic compound-degrading bacteria. ICEbph-sal KF716 was transferred from P. stutzeri KF716 to P. aeruginosa PAO1 via a circular extrachromosomal intermediate form. In this study, we describe the structure and genetic features of ICEbph-sal KF716 compared to other catabolic ICEs.

    DOI: 10.3390/microorganisms9122462

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  • Zhao Z, Sugimachi M, Yoshizaki Y, Yin X, Han XL, Okutsu K, Futagami T, Tamaki H, Takamine K .  Impact of solid-state saccharification on the flavor of rice-flavor baijiu. .  Journal of food science86 ( 11 ) 4958 - 4968   2021.11

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    Language:English   Publisher:Wiley  

    Rice-flavor baijiu is a traditional Chinese liquor. The flavor profile and volatiles presented with or without the solid-state saccharification (SSS) were investigated to reveal the effects of SSS process on the quality of rice-flavor baijiu. The liquor prepared with SSS had a sweet flavor. It contained significantly higher contents of β-phenylethyl alcohol, β-phenylethyl acetate, and ethyl lactate with odor active value of >1. The liquor prepared without SSS had a cheese-like flavor. It was confirmed that the cheese-like flavor derived from butanoic acid was only detected in the liquor prepared without SSS. SSS facilitated the biosynthesis of β-phenylethyl alcohol and ethyl lactate by supplying a large amount of phenylalanine and lactic acid at the initial stage of fermentation, and it prevented contamination. These results indicated that the SSS process contributed to produce the characteristic flavor compounds of rice-flavor baijiu. Practical Application: Solid-state saccharification (SSS) process of rice-flavor baijiu contributes not only in brewing, but also in the production of the characteristic flavor compounds and the repression of the off-flavor derived from the contamination. Therefore, SSS is a critical process to control the flavor of rice-flavor baijiu.

    DOI: 10.1111/1750-3841.15935

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  • Kadooka C, Mori K, Okutsu K, Yoshizaki Y, Takamine K, Tashiro K, Tamaki H, Futagami T .  Chromosome-Level Genome Sequence of Aspergillus chevalieri M1, Isolated from Katsuobushi. .  Microbiology resource announcements10 ( 37 ) e0038521   2021.9

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    Language:English   Publisher:Microbiology Resource Announcements  

    In this study, we report the chromosome-level genome sequence of the osmophilic filamentous fungus Aspergillus chevalieri M1, which was isolated from a dried bonito, katsuobushi. This fungus plays a significant role in the fermentation and ripening process. Thus, elucidating the sequence data for this fungus will aid in subsequent genomic research on the fungi involved in katsuobushi production.

    DOI: 10.1128/MRA.00385-21

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  • Futagami T, Mori K, Kadooka C, Niihara H, Tashiro K, Tamaki H, Tanaka T .  Chromosome-Level Genome Sequence of Aspergillus puulaauensis MK2, a Fungus Isolated from a Dead Hard Tick. .  Microbiology resource announcements10 ( 36 ) e0037221   2021.9

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    Language:English   Publisher:American Society for Microbiology  

    <jats:p>
    <jats:named-content content-type="genus-species">Aspergillus puulaauensis</jats:named-content>
    strain MK2 was isolated from a dead hard tick (
    <jats:named-content content-type="genus-species">Haemaphysalis longicornis</jats:named-content>
    ). Here, we determined the chromosome-level genome sequence of
    <jats:named-content content-type="genus-species">A. puulaauensis</jats:named-content>
    MK2.
    </jats:p>

    DOI: 10.1128/MRA.00372-21

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  • Mori K, Kadooka C, Nishitani A, Okutsu K, Yoshizaki Y, Takamine K, Tashiro K, Goto M, Tamaki H, Futagami T .  Chromosome-Level Genome Sequence of the Black Koji Fungus Aspergillus luchuensis RIB2601. .  Microbiology resource announcements10 ( 29 ) e0038421   2021.7

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    Language:English   Publisher:American Society for Microbiology  

    <jats:p>
    <jats:named-content content-type="genus-species">Aspergillus luchuensis</jats:named-content>
    is used for the production of awamori and shochu, which are traditional Japanese distilled alcoholic beverages. Here, we determined the chromosome-level genome sequence of
    <jats:italic>A. luchuensis</jats:italic>
    RIB2601.
    </jats:p>

    DOI: 10.1128/MRA.00384-21

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  • Hayashi K, Kajiwara Y, Futagami T, Goto M, Takashita H .  Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi. .  Journal of fungi (Basel, Switzerland)7 ( 7 )   2021.6

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    Language:English   Publisher:Journal of Fungi  

    The traditional Japanese single distilled liquor, which uses koji and yeast with designated ingredients, is called “honkaku shochu.” It is made using local agricultural products and has several types, including barley shochu, sweet potato shochu, rice shochu, and buckwheat shochu. In the case of honkaku shochu, black koji fungus (Aspergillus luchuensis) or white koji fungus (Aspergillus luchuensis mut. kawachii) is used to (1) saccharify the starch contained in the ingredients, (2) produce citric acid to prevent microbial spoilage, and (3) give the liquor its unique flavor. In order to make delicious shochu, when cultivating koji fungus during the shochu production process, we use a unique temperature control method to ensure that these three important elements, which greatly affect the taste of the produced liquor, are balanced without any excess or deficiency. This review describes in detail the production method of honkaku shochu, a distilled spirit unique to Japan and whose market is expected to expand worldwide, with special attention paid to the koji fungi cultivation step. Furthermore, we describe the history of the koji fungi used today in the production of shochu, and we provide a thorough explanation of the characteristics of each koji fungi. We also report the latest research progress on this topic.

    DOI: 10.3390/jof7070517

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  • FUTAGAMI Taiki, KADOOKA Chihiro, GOTO Masatoshi, TAMAKI Hisanori .  Citric Acid Production by the White Koji Fungus: Transporters Play a Key Role in the Citric Acid Production .  KAGAKU TO SEIBUTSU59 ( 5 ) 241 - 246   2021.5Citric Acid Production by the White Koji Fungus: Transporters Play a Key Role in the Citric Acid Production

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    Language:Japanese   Publisher:Japan Society for Bioscience, Biotechnology, and Agrochemistry  

    DOI: 10.1271/kagakutoseibutsu.59.241

  • Zeng C, Yoshizaki Y, Yin X, Wang Z, Okutsu K, Futagami T, Tamaki H, Takamine K .  Additional moisture during koji preparation contributes to the pigment production of red koji (Monascus-fermented rice) by influencing gene expression. .  Journal of food science86 ( 3 ) 969 - 976   2021.3

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    Abstract: Additional moisture in preparing red koji, Monascus-fermented rice, is a characteristic production process. To determine how additional moisture affects red koji preparation as per quality, we compared the growth of Monascus purpureus, enzyme and pigment production, and related gene expressions using our findings. We considered two kinds of red koji: one prepared with additional moisture at the middle part of the preparation and the other prepared without additional moisture. Our results showed that additional moisture did not promote the growth of M. purpureus, but it was significantly increased the pigment (red and yellow) and tended to increase the α-amylase level and saccharification power. Although adding a high amount of moisture (approximately 60% moisture content) promoted pigment production, it slightly repressed enzyme production. In contrast, adding approximately 50% moisture content promoted enzyme production. These findings showed that the additional moisture can affect the quality of red koji on the purpose. The expression of 10 pigment biosynthetic gene clusters and two glycohydrolase genes in red koji after adding moisture was analyzed through real-time qPCR. Eight genes were upregulated within 1 hr after adding water, with mppR2 being the first upregulated gene within 30 min. The expression of genes as per pigment production quickly responded to additional moisture during solid-state fermentation. Moreover, acetyl-CoA, which is a starting substrate for pigment content in red koji was increased within 3 hr after adding water. This study first described the relationship between additional moisture and expression of pigment biosynthetic genes by Monascus spp. during red koji preparation.

    DOI: 10.1111/1750-3841.15610

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  • Zeng C. .  The expression profiles of acid-stable α-amylase and acid-labile α-amylase of Aspergillus luchuensis mut. Kawachii effect on the microstructure of koji and alcohol fermentation .  LWT139   2021.3

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    We investigated the contribution of the complex expressions of two α-amylases, namely acid-stable α-amylase (AS-amylase) and acid-labile α-amylase (AL-amylase), from Aspergillus kawachii to the microstructure of koji and the brewing. AL-amylase was found to be the primary contributor to the decomposition of starch in the early stage of koji making. From the middle stage, both α-amylases decomposed the starch in a coordinated manner, and at the final stage, acid-stable α-amylase and glucoamylase decomposed the starch granules. Characterization of koji prepared by the single disruptions of AS-amylase or AL-amylase genes, double disruption of both α-amylase genes, and triple disruption of two α-amylase and glucoamylase genes in A. kawachii cells indicated that both α-amylases can work in a synergistic manner to decompose starches during koji making. AL-amylase was found, for the first time, to play an important role in starch decomposition in koji. The speed of alcohol fermentation and ester contents of the fermented mash were higher the mash prepared the control strain, followed by single, double, and triple disruptants. These results indicate that the microstructure of koji plays a role in promoting alcohol fermentation and flavor development.

    DOI: 10.1016/j.lwt.2020.110580

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  • Nakamura E, Kadooka C, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T .  Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi Aspergillus luchuensis mut. kawachii and Aspergillus oryzae. .  Journal of bioscience and bioengineering131 ( 1 ) 68 - 76   2021.1

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    Citrate exporter CexA plays a key role in the production of citric acid in fungi; however, its role in intracellular metabolism has remained unclear. In this study, we comparably characterized homologous cexA genes in the white koji fungus Aspergillus luchuensis mut. kawachii and the yellow koji fungus Aspergillus oryzae, which exhibit high and low abilities, respectively, to produce citric acid. Disruption of cexA caused a significant decline of both extracellular and intracellular citric acid accumulation in Aspergillus kawachii, while overexpression of the A. kawachii cexA gene (AkcexA) into A. oryzae significantly enhanced both extracellular and intracellular citric acid accumulation in A. oryzae to a level comparable to that of A. kawachii. In addition, overexpression of two intrinsic cexA homologs (AocexA and AocexB) in A. oryzae also enhanced its extracellular and intracellular citric acid accumulation. Comprehensive analysis of intracellular metabolites from an AkcexA-overexpressing strain of A. oryzae compared with its control strain identified metabolic changes associated with intracellular citric acid accumulation via the glycolytic pathway, pentose phosphate pathway, and tricarboxylic acid cycle. Our results indicate that citric acid export enhances not only extracellular citric acid accumulation but also intracellular metabolic fluxes to generate citric acid.

    DOI: 10.1016/j.jbiosc.2020.09.002

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  • Genqiao Liu, Juna Serikawa, Kayu Okutsu, Yumiko Yoshizaki, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine .  Impact of fermentation temperature on the quality and sensory characteristics of imo‐shochu .  Journal of the Institute of Brewing127 ( 4 ) 417 - 423   2021.1

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    DOI: 10.1002/jib.674

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  • 二神 泰基 .  クエン酸分泌生産の鍵となる輸送体 .  生物工学会誌99 ( 2 ) 82 - 82   2021

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    DOI: 10.34565/seibutsukogaku.99.2_82

  • Wakamatsu T, Mizobuchi S, Mori F, Futagami T, Terada T, Morono Y .  Construction of Aerobic/Anaerobic-Substrate-Induced Gene Expression Procedure for Exploration of Metagenomes From Subseafloor Sediments. .  Frontiers in microbiology12   726024   2021

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    Substrate-induced gene expression (SIGEX) is a high-throughput promoter-trap method. It is a function-based metagenomic screening tool that relies on transcriptional activation of a reporter gene green fluorescence protein (gfp) by a metagenomic DNA library upon induction with a substrate. However, its use is limited because of the relatively small size of metagenomic DNA libraries and incompatibility with screening metagenomes from anaerobic environments. In this study, these limitations of SIGEX were addressed by fine-tuning metagenome DNA library construction protocol and by using Evoglow, a green fluorescent protein that forms a chromophore even under anaerobic conditions. Two metagenomic libraries were constructed for subseafloor sediments offshore Shimokita Peninsula (Pacific Ocean) and offshore Joetsu (Japan Sea). The library construction protocol was improved by (a) eliminating short DNA fragments, (b) applying topoisomerase-based high-efficiency ligation, (c) optimizing insert DNA concentration, and (d) column-based DNA enrichment. This led to a successful construction of metagenome DNA libraries of approximately 6 Gbp for both samples. SIGEX screening using five aromatic compounds (benzoate, 3-chlorobenzoate, 3-hydroxybenzoate, phenol, and 2,4-dichlorophenol) under aerobic and anaerobic conditions revealed significant differences in the inducible clone ratios under these conditions. 3-Chlorobenzoate and 2,4-dichlorophenol led to a higher induction ratio than that for the other non-chlorinated aromatic compounds under both aerobic and anaerobic conditions. After the further screening of induced clones, a clone induced by 3-chlorobenzoate only under anaerobic conditions was isolated and characterized. The clone harbors a DNA insert that encodes putative open reading frames of unknown function. Previous aerobic SIGEX attempts succeeded in the isolation of gene fragments from anaerobes. This study demonstrated that some gene fragments require a strict in vivo reducing environment to function and may be potentially missed when screened by aerobic induction. The newly developed anaerobic SIGEX scheme will facilitate functional exploration of metagenomes from the anaerobic biosphere.

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  • Kadooka C, Yamaguchi M, Okutsu K, Yoshizaki Y, Takamine K, Katayama T, Maruyama JI, Tamaki H, Futagami T .  A CRISPR/Cas9-mediated gene knockout system in Aspergillus luchuensis mut. kawachii .  Biosci Biotechnol Biochem.84 ( 10 ) 2179 - 2183   2020.10A CRISPR/Cas9-mediated gene knockout system in Aspergillus luchuensis mut. kawachiiReviewed

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  • Iwasaki F, Sunao M, Okutsu K, Yoshizaki Y, Futagami T, Tamaki H, Takamine K, Sameshima Y .  Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar .  J Biosci Bioeng130 ( 4 ) 360 - 366   2020.10Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugarReviewed

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  • Iwasaki F, Sunao M, Okutsu K, Yoshizaki Y, Futagami T, Tamaki H, Takamine K, Sameshima Y .  Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar. .  Journal of bioscience and bioengineering130 ( 4 ) 360 - 366   2020.10

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    DOI: 10.1016/j.jbiosc.2020.05.006

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  • Kadooka C, Yamaguchi M, Okutsu K, Yoshizaki Y, Takamine K, Katayama T, Maruyama JI, Tamaki H, Futagami T .  A CRISPR/Cas9-mediated gene knockout system in <i>Aspergillus luchuensis</i> mut. <i>kawachii</i>. .  Bioscience, biotechnology, and biochemistry84 ( 10 ) 2179 - 2183   2020.10

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    DOI: 10.1080/09168451.2020.1792761

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  • Kadooka C, Nakamura E, Kubo S, Okutsu K, Yoshizaki Y, Takamine K, Tamaki H, Futagami T .  Analysis of the fungal population involved in Katsuobushi production. .  The Journal of general and applied microbiology66 ( 4 ) 239 - 243   2020.9Invited Reviewed

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    DOI: 10.2323/jgam.2019.09.003

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  • Nakamura E, Kadooka C, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T. .  Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi Aspergillus luchuensis mut. kawachii and Aspergillus oryzae .  J Biosci Bioeng   2020.9Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi Aspergillus luchuensis mut. kawachii and Aspergillus oryzaeReviewed

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  • Wang Z, Okutsu K, Futagami T, Yoshizaki Y, Tamaki H, Maruyama T, Toume K, Komatsu K, Hashimoto F, Takamine K .  Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine .  Front Nutr7 ( 115 )   2020.7Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo MedicineReviewed

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  • 門岡千尋、合原翔平、久保臣悟、尾上昌平、奥津果優、吉﨑由美子、髙峯和則、後藤正利、玉置尚徳、二神泰基 .  白麹菌Aspergillus luchuensis mut. kawachii NBRC 4308のアルビノ表現型の原因遺伝子の解析 .  日本醸造協会誌116 ( 6 ) 369 - 377   2020.6白麹菌Aspergillus luchuensis mut. kawachii NBRC 4308のアルビノ表現型の原因遺伝子の解析Reviewed

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  • Oussou-Azo AF, Nakama T, Nakamura M, Futagami T, Vestergaard MCM .  Antifungal Potential of Nanostructured Crystalline Copper and Its Oxide Forms .  Nanomaterials (Basel)10 ( 5 ) 1003   2020.5Antifungal Potential of Nanostructured Crystalline Copper and Its Oxide Forms

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  • Oussou-Azo AF, Nakama T, Nakamura M, Futagami T, Vestergaard MCM .  Antifungal Potential of Nanostructured Crystalline Copper and Its Oxide Forms. .  Nanomaterials (Basel, Switzerland)10 ( 5 )   2020.5

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    DOI: 10.3390/nano10051003

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  • Miyamoto A, Kadooka C, Mori K, Tagawa Y, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T .  Sirtuin SirD is involved in α-amylase activity and citric acid production in Aspergillus luchuensis mut. kawachii during a solid-state fermentation process. .  Journal of bioscience and bioengineering129 ( 4 ) 454 - 466   2020.4Invited Reviewed

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    DOI: 10.1016/j.jbiosc.2019.11.004

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  • 瀬戸口翔, 章超, 飯島遼平, 二神泰基, 河野邦晃, 岩井謙一, 玉置尚徳 .  焼酎醸造において発酵遅延を引き起こす黄変黒麹から見出された抗菌物質の抗菌効果 .  日本醸造学会誌115   151 - 158   2020.3焼酎醸造において発酵遅延を引き起こす黄変黒麹から見出された抗菌物質の抗菌効果Reviewed

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  • Xuan Yin, Yumiko Yoshizaki, Shugo Kurazono, Mina Sugimachi, Haruka Takeuchi, Xing-Lin Han, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine .  Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu. .  Food Science and Technology Research26 ( 3 ) 411 - 422   2020.3Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu.Reviewed

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  • Yin X, Yoshizaki Y, Ikenaga M, Han XL, Okutsu K, Futagami T, Tamaki H, Takamine K .  Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production. .  Journal of bioscience and bioengineering129 ( 3 ) 315 - 321   2020.3Invited Reviewed

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    DOI: 10.1016/j.jbiosc.2019.09.017

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  • Kadooka C, Nakamura E, Mori K, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T .  LaeA Controls Citric Acid Production through Regulation of the Citrate Exporter-Encoding <i>cexA</i> Gene in Aspergillus luchuensis mut. <i>kawachii</i>. .  Applied and environmental microbiology86 ( 5 ) 1 - 17   2020.2

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    DOI: 10.1128/AEM.01950-19

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  • Kadooka C, Nakamura E, Mori K, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T .  LaeA Controls Citric Acid Production through Regulation of the Citrate Exporter-Encoding cexA Gene in Aspergillus luchuensis mut. kawachii .  Appl Environ Microbiol86 ( 5 ) e01950-19   2020.2LaeA Controls Citric Acid Production through Regulation of the Citrate Exporter-Encoding cexA Gene in Aspergillus luchuensis mut. kawachiiReviewed

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  • 瀬戸口翔, 益留綾菜, 大岩達郎, 二神泰基, 河野邦晃, 岩井謙一, 玉置尚徳 .  酸性プロテアーゼを高生産する黒麹菌の育種と芋焼酎醸造試験 .  日本醸造学会誌115   54 - 61   2020.1酸性プロテアーゼを高生産する黒麹菌の育種と芋焼酎醸造試験Reviewed

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  • Wang Z, Okutsu K, Futagami T, Yoshizaki Y, Tamaki H, Maruyama T, Toume K, Komatsu K, Hashimoto F, Takamine K .  Microbial Community Structure and Chemical Constituents in <i>Shinkiku</i>, a Fermented Crude Drug Used in Kampo Medicine. .  Frontiers in nutrition7   115   2020Microbial Community Structure and Chemical Constituents in <i>Shinkiku</i>, a Fermented Crude Drug Used in Kampo Medicine.

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  • Setoguchi S, Mizutani O, Yamada O, Futagami T, Iwai K, Takase Y, Tamaki H. .  Effect of pepA deletion and overexpression in Aspergillus luchuensis on sweet potato shochu brewing .  J. Biosci. Bioeng128 ( 4 ) 456 - 462   2019.10Effect of pepA deletion and overexpression in Aspergillus luchuensis on sweet potato shochu brewingReviewed

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  • Setoguchi S, Mizutani O, Yamada O, Futagami T, Iwai K, Takase Y, Tamaki H .  Effect of pepA deletion and overexpression in Aspergillus luchuensis on sweet potato shochu brewing. .  Journal of bioscience and bioengineering128 ( 4 ) 456 - 462   2019.10

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    DOI: 10.1016/j.jbiosc.2019.03.019

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  • Kurokawa Y, Konishi R, Yoshida A, Tomioku K, Futagami T, Tamaki H, Tanabe K, Fujita A. .  Essential and distinct roles of phosphatidylinositol 4-kinases, Pik1p and Stt4p, in yeast autophagy. .  Biochim Biophys Acta Mol Cell Biol Lipids1864 ( 9 ) 1214 - 1225   2019.9Essential and distinct roles of phosphatidylinositol 4-kinases, Pik1p and Stt4p, in yeast autophagy.Reviewed

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  • Kurokawa Y, Konishi R, Yoshida A, Tomioku K, Futagami T, Tamaki H, Tanabe K, Fujita A .  Essential and distinct roles of phosphatidylinositol 4-kinases, Pik1p and Stt4p, in yeast autophagy. .  Biochimica et biophysica acta. Molecular and cell biology of lipids1864 ( 9 ) 1214 - 1225   2019.9

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    DOI: 10.1016/j.bbalip.2019.05.004

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  • Hirose J, Fujihara H, Watanabe T, Kimura N, Suenaga H, Futagami T, Goto M, Suyama A, Furukawa K .  Biphenyl/PCB Degrading <i>bph</i> Genes of Ten Bacterial Strains Isolated from Biphenyl-Contaminated Soil in Kitakyushu, Japan: Comparative and Dynamic Features as Integrative Conjugative Elements (ICEs). .  Genes10 ( 5 )   2019.5

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    DOI: 10.3390/genes10050404

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  • Hirose J, Fujihara H, Watanabe T, Kimura N, Suenaga H, Futagami T, Goto M, Suyama A, Furukawa K. .  Biphenyl/PCB Degrading bph Genes of Ten Bacterial Strains Isolated from Biphenyl-Contaminated Soil in Kitakyushu, Japan: Comparative and Dynamic Features as Integrative Conjugative Elements (ICEs). .  Genes (Basel)10 ( 5 ) E404   2019.5Biphenyl/PCB Degrading bph Genes of Ten Bacterial Strains Isolated from Biphenyl-Contaminated Soil in Kitakyushu, Japan: Comparative and Dynamic Features as Integrative Conjugative Elements (ICEs).Reviewed

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  • Kadooka C, Izumitsu K, Onoue M, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T .  Mitochondrial Citrate Transporters CtpA and YhmA Are Required for Extracellular Citric Acid Accumulation and Contribute to Cytosolic Acetyl Coenzyme A Generation in Aspergillus luchuensis mut. <i>kawachii</i>. .  Applied and environmental microbiology85 ( 8 )   2019.4

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    DOI: 10.1128/AEM.03136-18

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  • Kojo T, Kawai M, Shiraishi Y, Kurazono S, Kadooka C, Okutsu K, Yoshizaki Y, Ikenaga M, Futagami T, Takamine K, Tamaki H. .  Effect of maturation time on koji-like smell and volatile compounds of barley miso (Japanese soybean paste) during fermentation .  Food Sci. Technol. Res.25   313 - 319   2019.4Effect of maturation time on koji-like smell and volatile compounds of barley miso (Japanese soybean paste) during fermentationReviewed

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  • Kadooka C, Izumitsu K, Onoue M, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T .  Mitochondrial citrate transporters CtpA and YhmA are required for extracellular citric acid accumulation and contribute to cytosolic acetyl-CoA generation in Aspergillus luchuensis mut. kawachii .  Appl Environ Microbiol.   AEM.03136-18   2019.2Mitochondrial citrate transporters CtpA and YhmA are required for extracellular citric acid accumulation and contribute to cytosolic acetyl-CoA generation in Aspergillus luchuensis mut. kawachiiReviewed

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  • Sobol MS, Hoshino T, Futagami T, Inagaki F, Kiel Reese B. .  Draft Genome Sequences of Penicillium spp. from Deeply Buried Oligotrophic Marine Sediments .  Microbiol Resour Announc.8   e01613-18   2019.2Draft Genome Sequences of Penicillium spp. from Deeply Buried Oligotrophic Marine SedimentsReviewed

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  • Sobol MS, Hoshino T, Futagami T, Inagaki F, Kiel Reese B .  Draft Genome Sequences of <i>Penicillium</i> spp. from Deeply Buried Oligotrophic Marine Sediments. .  Microbiology resource announcements8 ( 6 )   2019.2

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    DOI: 10.1128/MRA.01613-18

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  • Kimoto D, Kadooka C, Saenrungrot P, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T .  Pex16 is involved in peroxisome and Woronin body formation in the white koji fungus, Aspergillus luchuensis mut. kawachii. .  Journal of bioscience and bioengineering127 ( 1 ) 85 - 92   2019.1

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    DOI: 10.1016/j.jbiosc.2018.07.003

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  • Kojo T. .  Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley MISO (Japanese Soybean Paste) during Fermentation .  Food Science and Technology Research25 ( 2 ) 313 - 319   2019

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    DOI: 10.3136/fstr.25.313

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  • Wakamatsu T. .  Metal-ion-induced expression of gene fragments from subseafloor micro-organisms in the Kumano forearc basin, Nankai Trough .  Journal of Applied Microbiology125 ( 5 ) 1396 - 1407   2018.11

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    DOI: 10.1111/jam.14061

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  • Kimoto D, Kadooka C, Saenrungrot P, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T .  Pex16 is involved in peroxisome and Woronin body formation in the white koji fungus, Aspergillus luchuensis mut. kawachii. .  J Biosci Bioeng   2018.7Pex16 is involved in peroxisome and Woronin body formation in the white koji fungus, Aspergillus luchuensis mut. kawachii.Reviewed

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  • Kimura N, Watanabe T, Suenaga H, Fujihara H, Futagami T, Goto M, Hanada S, Hirose J. .  Pseudomonas furukawaii sp. nov., a polychlorinated biphenyldegrading bacterium isolated from biphenyl-contaminated soil in Japan .  Int J Syst Evol Microbiol68 ( 5 ) 1429 - 1435   2018.5Pseudomonas furukawaii sp. nov., a polychlorinated biphenyldegrading bacterium isolated from biphenyl-contaminated soil in JapanReviewed

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  • Kan-na Tomioku, Mikiko Shigekuni, Hiroki Hayashi, Akane Yoshida, Taiki Futagami, Hisanori Tamaki, Kenji Tanabe, Akikazu Fujita .  Nanoscale domain formation of phosphatidylinositol 4-phosphate in the plasma and vacuolar membranes of living yeast cells .  European Journal of Cell Biology   2018.5Nanoscale domain formation of phosphatidylinositol 4-phosphate in the plasma and vacuolar membranes of living yeast cellsReviewed

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  • Kimura N, Watanabe T, Suenaga H, Fujihara H, Futagami T, Goto M, Hanada S, Hirose J .  Pseudomonas furukawaii sp. nov., a polychlorinated biphenyl-degrading bacterium isolated from biphenyl-contaminated soil in Japan. .  International journal of systematic and evolutionary microbiology68 ( 5 ) 1429 - 1435   2018.5

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    DOI: 10.1099/ijsem.0.002670

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  • Tomioku KN, Shigekuni M, Hayashi H, Yoshida A, Futagami T, Tamaki H, Tanabe K, Fujita A .  Nanoscale domain formation of phosphatidylinositol 4-phosphate in the plasma and vacuolar membranes of living yeast cells. .  European journal of cell biology97 ( 4 ) 269 - 278   2018.5

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    DOI: 10.1016/j.ejcb.2018.03.007

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  • 吉﨑由美子、奥津果優、二神泰基、玉置尚徳、鮫島吉廣、髙峯和則 .  プロテアーゼまたは細胞壁分解酵素製剤添加による紅麹焼酎製造法の改良 .  日本醸造教会誌113 ( 4 ) 265 - 272   2018.4プロテアーゼまたは細胞壁分解酵素製剤添加による紅麹焼酎製造法の改良Reviewed

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  • Kojo T, Kadooka C, Komohara M, Onitsuka S, Tanimura M, Muroi Y, Kurazono S, Shiraishi Y, Oda K, Iwashita K, Onoue M, Okutsu K, Yoshizaki Y, Takamine K, Futagami T, Mori K, Tamaki H .  Characterization of amylolytic enzyme overproducing mutant of Aspergillus luchuensis obtained by ion beam mutagenesis. .  The Journal of general and applied microbiology63 ( 6 ) 339 - 346   2018.1

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    DOI: 10.2323/jgam.2017.02.004

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  • Mori K, Kadooka C, Masuda C, Muto A, Okutsu K, Yoshizaki Y, Takamine K, Futagami T, Tamaki H .  Genome Sequence of <i>Saccharomyces cerevisiae</i> Strain Kagoshima No. 2, Used for Brewing the Japanese Distilled Spirit Shōchū. .  Genome announcements5 ( 41 )   2017.10

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    DOI: 10.1128/genomeA.01126-17

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  • Futagami T, Kadooka C, Ando Y, Okutsu K, Yoshizaki Y, Setoguchi S, Takamine K, Kawai M, Tamaki H .  Multi-gene phylogenetic analysis reveals that shochu-fermenting Saccharomyces cerevisiae strains form a distinct sub-clade of the Japanese sake cluster. .  Yeast (Chichester, England)34 ( 10 ) 407 - 415   2017.10

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    Publisher:Yeast  

    DOI: 10.1002/yea.3243

    Scopus

    PubMed

  • Suenaga H, Fujihara H, Kimura N, Hirose J, Watanabe T, Futagami T, Goto M, Shimodaira J, Furukawa K .  Insights into the genomic plasticity of Pseudomonas putida KF715, a strain with unique biphenyl-utilizing activity and genome instability properties. .  Environmental microbiology reports9 ( 5 ) 589 - 598   2017.10

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    Publisher:Environmental Microbiology Reports  

    DOI: 10.1111/1758-2229.12561

    Scopus

    PubMed

  • 白石洋平, 安藤有加, 奥津果優, 吉﨑由美子, 二神泰基, 玉置尚徳, 和久豊, 髙峯和則 .  芋焼酎の香気形成に及ぼすアミノ酸の影響 .  日本醸造協会誌112 ( 8 ) 563 - 568   2017.8芋焼酎の香気形成に及ぼすアミノ酸の影響Reviewed

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    Language:Japanese   Publishing type:Research paper (scientific journal)  

  • Suenaga H, Fujihara H, Kimura N, Hirose J, Watanabe T, Futagami T, Goto M, Shimodaira J, Furukawa K .  Insights into the genomic plasticity of Pseudomonas putida KF715, a strain with unique biphenyl-utilizing activity and genome instability properties .  Environmental Microbiology Reports   2017.7Insights into the genomic plasticity of Pseudomonas putida KF715, a strain with unique biphenyl-utilizing activity and genome instability propertiesReviewed

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  • 白石洋平、安藤有加、奥津果優、吉﨑由美子、二神泰基、玉置尚徳、和久豊、髙峯和則 .  芋焼酎醪へのプロテアーゼ剤添加による揮発成分と官能評価への影響 .  日本醸造協会誌112 ( 7 ) 517 - 523   2017.7芋焼酎醪へのプロテアーゼ剤添加による揮発成分と官能評価への影響Reviewed

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    Language:Japanese   Publishing type:Research paper (scientific journal)  

  • Futagami T, Kadooka C, Ando Y, Okutsu K, Yoshizaki Y, Setoguchi S, Takamine K, Kawai M, Tamaki H. .  Multi-gene phylogenetic analysis reveals that shochu-fermenting Saccharomyces cerevisiae strains form a distinct sub-clade of the Japanese sake cluster .  Yeast   2017.7Multi-gene phylogenetic analysis reveals that shochu-fermenting Saccharomyces cerevisiae strains form a distinct sub-clade of the Japanese sake clusterReviewed

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    Authorship:Lead author   Language:English   Publishing type:Research paper (scientific journal)  

  • Rahayu YY, Yoshizaki Y, Yamaguchi K, Okutsu K, Futagami T, Tamaki H, Sameshima Y, Takamine K. .  Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation .  Food Chemistry   2017.6Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentationReviewed

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  • Rahayu YY, Yoshizaki Y, Yamaguchi K, Okutsu K, Futagami T, Tamaki H, Sameshima Y, Takamine K .  Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation. .  Food chemistry224   398 - 406   2017.6

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    Publisher:Food Chemistry  

    DOI: 10.1016/j.foodchem.2016.12.005

    Scopus

    PubMed

  • Suenaga H, Yamazoe A, Hosoyama A, Kimura N, Hirose J, Watanabe T, Fujihara H, Futagami T, Goto M, Furukawa K .  Complete Genome Sequence of the Polychlorinated Biphenyl-Degrading Bacterium <i>Pseudomonas putida</i> KF715 (NBRC 110667) Isolated from Biphenyl-Contaminated Soil. .  Genome announcements5 ( 7 )   2017.2

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    Publisher:Genome Announcements  

    DOI: 10.1128/genomeA.01624-16

    Scopus

    PubMed

  • Suenaga H, Yamazoe A, Hosoyama A, Kimura N, Hirose J, Watanabe T, Fujihara H, Futagami T, Goto M, Furukawa K. .  Complete genome sequence of the polychlorinated biphenyl-degrading bacterium Pseudomonas putida KF715 (NBRC 110667) isolated from biphenyl-contaminated soil .  Genome Announc.   2017.2Complete genome sequence of the polychlorinated biphenyl-degrading bacterium Pseudomonas putida KF715 (NBRC 110667) isolated from biphenyl-contaminated soil

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    Language:English   Publishing type:Research paper (scientific journal)  

  • 奥津果優、門岡千尋、小城章裕、吉﨑由美子、二神泰基、玉置尚徳、髙峯和則. .  中国及び韓国の市場品「神麹」における菌叢と含有成分の実態調査 .  生薬学雑誌   2017.2中国及び韓国の市場品「神麹」における菌叢と含有成分の実態調査

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    Language:Japanese   Publishing type:Research paper (scientific journal)  

  • 奥津 果優, 門岡 千尋, 小城 章裕, 吉崎 由美子, 二神 泰基, 玉置 尚徳, 高峯 和則 .  中国及び韓国の市場品「神麹」における菌叢と含有成分の実態調査 .  生薬学雑誌71 ( 1 ) 41 - 48   2017.2中国及び韓国の市場品「神麹」における菌叢と含有成分の実態調査

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    Publisher:(一社)日本生薬学会  

    中国および韓国で入手した市場品の神麹15種をサンプルとし、菌叢、酵素活性(アミラーゼ、リパーゼ、プロテアーゼ)およびフェルラ酸含量について調査した。Denaturing gradient gel electrophoresis(DGGE)解析の結果、神麹には乳酸菌や枯草菌など複数の微生物が存在し、製品によって微生物の種類が大きく異なることが判明した。また、半数以上のサンプルでアミラーゼ活性およびリパーゼ活性を認め、全サンプルでフェルラ酸の含有を認めた。色調により暗褐色系、白色系、黄褐色系の3群に分類して主成分分析した結果、酵素活性が検出されなかったのは全て黄褐色群で、明度が低いほどフェルラ酸含量が高い傾向であった。以上より、神麹は、色調によって酵素活性およびフェルラ酸含量の予測が可能であると考えられた。

  • Kojo T, Kadooka C, Komohara M, Onitsuka S, Tanimura M, Muroi Y, Kurazono S, Shiraishi Y, Oda K, Iwashita K, Onoue M, Okutsu K, Yoshizaki Y, Takamine K, Futagami T, Mori K, Tamaki H .  Characterization of amylolytic enzyme overproducing mutant of Aspergillus luchuensis obtained by ion beam mutagenesis .  The Journal of General and Applied Microbiology   2017Characterization of amylolytic enzyme overproducing mutant of Aspergillus luchuensis obtained by ion beam mutagenesisReviewed

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    Authorship:Lead author   Language:English   Publishing type:Research paper (scientific journal)  

  • Okutsu Kayu, Kadooka Chihiro, Kojo Akihiro, Yoshizaki Yumiko, Futagami Taiki, Tamaki Hisanori, Takamine Kazunori .  Microbial Diversity and Chemical Constituents in "<i>Shinkiku</i>", a Fermented Crude Drug .  Shoyakugaku Zasshi71 ( 1 ) 41 - 48   2017

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    Publisher:The Japanese Society of Pharmacognosy  

    <p>"<i>Shinkiku</i>" is a traditional digestive drug prepared by the fermentation of wheat and some herbs with fermentative microbes. <i>Shinkiku</i> is manufactured in China and Korea, and also used in Japanese <i>Kampo</i> medicine as a component of <i>Hangebyakujutsutemmato</i>. However, there are currently no quality standards for <i>shinkiku</i>, and thus, the quality of <i>shinkiku</i> has considerable variation depending on its manufacturer. Although these variations would be partially derived from the differences in fermentative microbes, there are no studies about microbial diversities or chemical constituents in commercial <i>shinkiku</i>. Thus, we investigated the microbial diversity and chemical constituents of 15 commercial <i>shinkiku</i> samples to standardize its quality. PCR-denaturing gradient gel electrophoresis of 16S rDNA and ITS1 sequences revealed that different microbes such as <i>Lactobacillus</i> sp. and <i>Candida</i> sp. were present in each <i>shinkiku</i> sample. On the other hand, most <i>shinkiku</i> samples showed amylase (12/15 samples) and lipase activities (9/15 samples) that behave as digestants. In addition, all samples commonly contained ferulic acid (>10 nmol/g), which has anti-inflammatory and anti-oxidant activities. Thus, enzyme activities and ferulic acid were suggested to be one of the candidates for use as reference standards for the quality control of <i>shinkiku</i>. Exceptional <i>shinkiku</i> samples without enzyme activities showed a baked brown color, and ferulic acid content was inversely related with the brightness color of <i>shinkiku</i> (R<sup>2</sup>=0.47). Therefore, it seems that color indices would be effective to predict the quality of <i>shinkiku</i> such as enzyme activities and ferulic acid.</p>

    DOI: 10.24684/jspharm.71.1_41

  • Genome sequence of Aspergillus luchuensis NBRC 4314 .    00 ( 0 ) 1 - 9   2016.9Genome sequence of Aspergillus luchuensis NBRC 4314Reviewed

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  • Yohei Shiraishi, Yumiko Yoshizaki, Toshifumi Ono, Hiroaki Yamato, Kayu Okutsu, Hisanori Tamaki, Taiki Futagami, Sameshima Yoshihiro, and Kazunori Takamine .  Characteristic odour compounds in shochu derived from rice koji .  Journal of the Institute of Brewing122 ( 3 ) 381 - 387   2016.7Characteristic odour compounds in shochu derived from rice kojiReviewed

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    Language:English   Publishing type:Research paper (scientific journal)  

    DOI: 10.1002/jib.334

  • Kadooka C, Onitsuka S, Uzawa M, Tashiro S, Kajiwara Y, Takashita H, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T. .  Marker recycling system using the sC gene in the white koji mold, Aspergillus luchuensis mut. kawachii .  The Journal of General and Applied Microbiology62 ( 3 ) 160 - 163   2016.5Marker recycling system using the sC gene in the white koji mold, Aspergillus luchuensis mut. kawachiiReviewed

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    Language:English   Publishing type:Research paper (scientific journal)  

    DOI: 10.2323/jgam.2016.01.001

  • Fujihara H, Yamazoe A, Hosoyama A, Suenaga H, Kimura N, Hirose J, Watanabe T, Futagami T, Goto M, Furukawa K. .  Draft Genome Sequence of Pseudomonas abietaniphila KF701 (NBRC110664), a Polychlorinated Biphenyl-Degrading Bacterium Isolated from Biphenyl-Contaminated Soil. .  Genome Announc.3 ( 3 ) e00473-15   2015.5Draft Genome Sequence of Pseudomonas abietaniphila KF701 (NBRC110664), a Polychlorinated Biphenyl-Degrading Bacterium Isolated from Biphenyl-Contaminated Soil.Reviewed

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    Language:English   Publishing type:Research paper (scientific journal)  

  • Fujihara H, Yamazoe A, Hosoyama A, Suenaga H, Kimura N, Hirose J, Watanabe T, Futagami T, Goto M, Furukawa K. .  Draft Genome Sequence of Pseudomonas aeruginosa KF702 (NBRC 110665), a Polychlorinated Biphenyl-Degrading Bacterium Isolated from Biphenyl-Contaminated Soil. .  Genome Announc.3 ( 3 ) e00517-15.   2015.5Draft Genome Sequence of Pseudomonas aeruginosa KF702 (NBRC 110665), a Polychlorinated Biphenyl-Degrading Bacterium Isolated from Biphenyl-Contaminated Soil.Reviewed

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    Language:English   Publishing type:Research paper (scientific journal)  

  • Kimura N, Yamazoe A, Hosoyama A, Hirose J, Watanabe T, Suenaga H, Fujihara H, Futagami T, Goto M, Furukawa K. .  Draft Genome Sequence of Pseudomonas abietaniphila KF717 (NBRC 110669), Isolated from Biphenyl-Contaminated Soil in Japan. .  Genome Announc.   e00059-15   2015.3Draft Genome Sequence of Pseudomonas abietaniphila KF717 (NBRC 110669), Isolated from Biphenyl-Contaminated Soil in Japan.Reviewed

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    Language:English   Publishing type:Research paper (scientific journal)  

  • Watanabe T, Yamazoe A, Hosoyama A, Fujihara H, Suenaga H, Hirose J, Futagami T, Goto M, Kimura N, Furukawa K. .  Draft Genome Sequence of Cupriavidus pauculus Strain KF709, a Biphenyl-Utilizing Bacterium Isolated from Biphenyl-Contaminated Soil. .  Genome Announc. doi: 10.1128/genomeA.00222-15.   2015.3Draft Genome Sequence of Cupriavidus pauculus Strain KF709, a Biphenyl-Utilizing Bacterium Isolated from Biphenyl-Contaminated Soil.Reviewed

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    Language:English   Publishing type:Research paper (scientific journal)  

  • Suenaga H, Yamazoe A, Hosoyama A, Kimura N, Hirose J, Watanabe T, Fujihara H, Futagami T, Goto M, Furukawa K. .  Draft Genome Sequence of the Polychlorinated Biphenyl-Degrading Bacterium Cupriavidus basilensis KF708 (NBRC 110671) Isolated from Biphenyl-Contaminated Soil. .  Genome Announc.   e00143-15   2015.3Draft Genome Sequence of the Polychlorinated Biphenyl-Degrading Bacterium Cupriavidus basilensis KF708 (NBRC 110671) Isolated from Biphenyl-Contaminated Soil.Reviewed

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    Language:English   Publishing type:Research paper (scientific journal)  

  • Suenaga H, Yamazoe A, Hosoyama A, Kimura N, Hirose J, Watanabe T, Fujihara H, Futagami T, Goto M, Furukawa K. .  Draft Genome Sequence of the Polychlorinated Biphenyl-Degrading Bacterium Pseudomonas putida KF703 (NBRC 110666) Isolated from Biphenyl-Contaminated Soil. .  Genome Announc.   e00142-15.   2015.3Draft Genome Sequence of the Polychlorinated Biphenyl-Degrading Bacterium Pseudomonas putida KF703 (NBRC 110666) Isolated from Biphenyl-Contaminated Soil.Reviewed

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    Language:English   Publishing type:Research paper (scientific journal)  

  • Futagami T, Seto K, Kajiwara Y, Takashita H, Omori T, Takegawa K, Goto M. .  The putative stress sensor protein MtlA is required for conidia formation, cell wall stress tolerance, and cell wall integrity in Aspergillus nidulans. .  Biosci. Biotechnol. Biochem.78   2014.4The putative stress sensor protein MtlA is required for conidia formation, cell wall stress tolerance, and cell wall integrity in Aspergillus nidulans.Reviewed

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  • Kawai M, Futagami T, Toyoda A, Takaki Y, Nishi S, Hori S, Arai W, Tsubouchi T, Morono Y, Uchiyama I, Itoh T, Fujiyama A, Inagaki F, Takami H. .  High frequency of phylogenetically diverse reductive dehalogenase-homologous genes in deep subseafloor sedimentary metagenomes. .  Front. Microbiol.5   80   2014.3High frequency of phylogenetically diverse reductive dehalogenase-homologous genes in deep subseafloor sedimentary metagenomes.Reviewed

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  • Oba Y, Futaghami T, Amachi S. .  Enrichment of a microbial consortium capable of reductive deiodination of 2,4,6-triiodophenol. .  J. Biosci. Bioeng.117   310 - 317   2014.3 Enrichment of a microbial consortium capable of reductive deiodination of 2,4,6-triiodophenol.Reviewed

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  • Futagami T, Mori K, Wada S, Ida H, Kajiwara Y, Takashita H, Tashiro K, Yamada O, Omori T, Kuhara S, Goto M. .  Transcriptomic analysis of temperature responses of Aspergillus kawachii during barley koji production. .  Appl. Environ. Microbiol.AEM.03483-14.   2014Transcriptomic analysis of temperature responses of Aspergillus kawachii during barley koji production.Reviewed

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Books

  • The Genus Desulfitobacterium.

    ( Role: Joint author)

    Springer Berlin Heidelberg  2016.9 

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    Responsible for pages:173-207   Language:English Book type:Scholarly book

  • Cell wall biosynthesis in filamentous fungi.

    Oka T, Futagami T, Goto M. ( Role: Joint author)

    In: Takagi H, Kitagaki H (eds), Stress Biology of Yeasts and Fungi. Springer Japan, pp. 151-168, 2015.  2015.2 

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    Language:English Book type:Scholarly book

  • Genetic system of organohalide-respiring bacteria.

    Futagami T, Goto M, Furukawa K.( Role: Joint author)

    In: Nojiri H, Tsuda M, Fukuda M, and Kamagata Y (eds), Biodegradative Bacteria. Springer Verlag, Tokyo. pp. 59-81.  2014 

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    Language:English Book type:Scholarly book

MISC

  • 焼酎

    二神泰基

    食と微生物の事典   16 - 17   2017.1

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    Language:Japanese   Publishing type:Article, review, commentary, editorial, etc. (trade magazine, newspaper, online media)   Publisher:朝倉書店  

  • 焼酎製造に用いられる白麹菌のゲノム解析と育種基盤の開発

    1) 二神泰基, 後藤正利.

    バイオサイエンスとインダストリー   74   402 - 205   2016.10

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    Language:Japanese   Publishing type:Article, review, commentary, editorial, etc. (bulletin of university, research institution)  

  • 本格焼酎と微生物の関わり Reviewed

    二神泰基

    生物工学会誌   92 ( 12 )   678   2014.12

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    Language:Japanese   Publishing type:Article, review, commentary, editorial, etc. (scientific journal)  

  • 焼酎麹菌のIdentityを探る.

    後藤正利, 二神泰基, 梶原康博, 高下秀春.

    日本醸造協会誌   109   219 - 227   2014

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    Language:Japanese   Publishing type:Article, review, commentary, editorial, etc. (scientific journal)  

Presentations

  • 木村信忠、山副敦司、細山晢、廣瀬遵、渡邊崇人、末永光、藤原秀彦、二神泰基、後藤正利、古川謙介.   ビフェニル/PCB分解菌 Pseudomonas balearica KF707 株の完全長ゲノムシーケンス解析.  

    環境バイオテクノロジー学会  環境バイオテクノロジー学会

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    Event date: 2015.6

    Language:Japanese  

    Venue: 東京大学.  

    国内学会

  • 二神泰基.   焼酎麹菌のクエン酸高生産機構に関する研究.  

    真核微生物交流会  真核微生物交流会

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    Event date: 2015.6

    Language:Japanese  

    Venue:酒類総合研究所  

    研究会

  • 廣瀬遵、米村凌、横井春比古、山副敦司、細山哲、末永光、木村信忠、渡邊崇人、二神泰基、後藤正利、藤原秀彦、古川謙介.   Pseudomonas putida KF703のビフェニル、サリチル酸および安息香酸分解経路をコードするゲノミックアイランドの解析.  

    環境バイオテクノロジー学会.  環境バイオテクノロジー学会.

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    Event date: 2015.6

    Language:Japanese  

    Venue:東京大学  

    国内学会

  • 奥津果優、吉﨑由美子、二神泰基、玉置尚徳、髙峯和則.   漢方生薬「神麹」の標準化のための指標成分の探索.  

    日本薬学会第135年会.  日本薬学会第135年会.

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    Event date: 2015.3

    Language:Japanese  

    Venue:神戸  

    国内学会

  • 松本典子、吉﨑由美子、奥津果優、二神泰基、玉置尚徳、髙峯和則.   韓国麹「ヌルク」から単離した酵母の発酵特性.  

    第21回日本生物工学会九州支部大会.  第21回日本生物工学会九州支部大会.

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    Event date: 2014.12

    Language:Japanese  

    Venue:熊本大学  

    国内学会

  • 二神泰基、田代智史、梶原康博、高下秀春、竹川薫、玉置尚徳、後藤正利.   白麹菌における推定転写制御因子 NosA と RosA の解析.  

    第14回糸状菌分生物学コンファレンス.  第14回糸状菌分生物学コンファレンス.

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    Event date: 2014.11

    Language:Japanese  

    Venue:東北大学.  

    国内学会

  • 諸野祐樹、寺田武志、星野辰彦、二神泰基、稲垣史生.   基質誘導型遺伝子発現解析による海底下微生物の機能遺伝子探索.  

    環境微生物系学会合同大会.  環境微生物系学会合同大会.

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    Event date: 2014.10

    Language:Japanese  

    Venue:浜松アクトシティコングレスセンター.  

    国内学会

  • 迎麻菜美、吉崎由美子、奥津果優、高峯和則、二神泰基、玉置尚徳.   LOHを利用した2倍体焼酎酵母遺伝子破壊システムの構築.  

    第66回階日本生物工学会大会.  第66回階日本生物工学会大会.

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    Event date: 2014.9

    Language:Japanese  

    Venue:札幌コンベンションセンター.  

    国内学会

  • 後藤正利、田代智史、二神泰基、竹川薫、梶原康博、高下秀春.   白麹菌Aspergillus kawachiiのクエン酸高生産に関わる遺伝子の探索.  

    第66回階日本生物工学会大会.  第66回階日本生物工学会大会.

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    Event date: 2014.9

    Language:Japanese  

    Venue:札幌コンベンションセンター.  

    国内学会

  • 玉置尚徳、高峯和則、吉崎由美子、奥津果優、二神泰基、中山玲子、熊谷英彦.   分裂酵母におけるplg7の機能解析.  

    酵母遺伝学フォーラム第47回研究報告会.  酵母遺伝学フォーラム第47回研究報告会.

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    Event date: 2014.9

    Language:Japanese  

    Venue:東京大学  

    国内学会

  • 迎麻菜美、吉崎由美子、奥津果優、高峯和則、二神泰基、玉置尚徳.   2倍体焼酎酵母における繰り返し利用可能な遺伝子破壊システムの構築.  

    酵母遺伝学フォーラム第47回研究報告会.  酵母遺伝学フォーラム第47回研究報告会.

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    Event date: 2014.9

    Language:Japanese  

    Venue:東京大学  

    国内学会

  • Masatoshi Goto, Taiki Futagami, Yasuhiro Kajiwara, and Hideharu Takashita.   Identification of the genes that affect productivity of organic acids in Aspergillus kawachii.   International conference

    The 10th International Mycological Congress.  The 10th International Mycological Congress.

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    Event date: 2014.8

    Language:English  

    Venue:Bangkok, Thailand.  

    国際学会

  • 二神泰基.   糸状菌のストレス応答に関する研究.  

    九州大学大学院農学研究院生命機能科学部門未来創成微生物学寄附講座開設5周年シンポジウム.  九州大学大学院農学研究院生命機能科学部門未来創成微生物学寄附講座開設5周年シンポジウム.

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    Event date: 2014.4

    Language:Japanese  

    Venue:九州大学  

    その他

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    日本農芸化学会大会.  日本農芸化学会大会.

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    Event date: 2014.3

    Language:Japanese  

    Venue:明治大学  

    国内学会

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    日本農芸化学会大会.  日本農芸化学会大会.

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    Event date: 2014.3

    Language:Japanese  

    Venue:明治大学  

    国内学会

  • 奥津 果優, 門岡 千尋, 小城 章裕, 吉崎 由美子, 二神 泰基, 玉置 尚徳, 高峯 和則   中国及び韓国の市場品「神麹」における菌叢と含有成分の実態調査  

    和漢医薬学会学術大会要旨集  2017.8  (一社)和漢医薬学会

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    和漢医薬学会学術大会要旨集  2018.9  (一社)和漢医薬学会

  • 奥津 果優, 吉崎 由美子, 二神 泰基, 玉置 尚徳, 高峯 和則   漢方生薬「神麹」の発酵による成分変化  

    日本薬学会年会要旨集  2018.3  (公社)日本薬学会

  • 王 子泰, 奥津 果優, 二神 泰基, 吉崎 由美子, 玉置 尚徳, 丸山 卓郎, 小松 かつ子, 高峯 和則   発酵時の微生物の違いが「神麹」の品質に与える影響  

    和漢医薬学会学術大会要旨集  2019.8  (一社)和漢医薬学会

  • 渡邊 崇人, 秋好 陽香梨, 森田 暁人, 二神 泰基, 木村 信忠, 後藤 正利, 渡辺 隆司   選択的白色腐朽菌Ceriporiopsis subvermisporaが産生する脂質関連代謝物ceriporic acidの生合成候補遺伝子の探索と解析  

    日本生物工学会大会講演要旨集  2018.8  (公社)日本生物工学会

  • 中光 はるの, 王 子泰, 奥津 果優, 吉崎 由美子, 二神 泰基, 玉置 尚徳, 丸山 卓郎, 河野 徳昭, 當銘 一文, 小松 かつ子, 高峯 和則   漢方用薬「神麹」の製造時における植物添加の影響  

    和漢医薬学会学術大会要旨集  2021.9  (一社)和漢医薬学会

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    Language:Japanese  

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