Updated on 2024/04/01

写真a

 
TAKAMINE Kazunori
 
Organization
Research Field in Agriculture, Agriculture, Fisheries and Veterinary Medicine Area Faculty of Agriculture Department of Agriculture Professor
Title
Professor
Contact information
メールアドレス
External link

Degree

  • 博士(工学) ( 2005.3   熊本大学 )

Research Interests

  • 微生物の育種・開発

  • 醸造

  • 発酵

  • 焼酎

  • Flavor compound

  • shochu manufacture

  • shochu

  • 機能性食品

  • functional food

Research Areas

  • Others / Others  / 焼酎製造学

  • Others / Others  / 醸造学

  • Others / Others  / 発酵工学

  • Life Science / Food sciences

Education

  • Kumamoto University

    1999.4 - 2005.3

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    Country: Japan

  • Kagoshima University

    1983.4 - 1987.3

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    Country: Japan

  • Kagoshima University   Faculty of Agriculture

    - 1986

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    Country: Japan

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  • 熊本大学大学院自然科学研究科物質・生命科学博士後期課程専攻

    2005.3

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Research History

  • Kagoshima University   Research Field in Agriculture, Agriculture, Fisheries and Veterinary Medicine Area Faculty of Agriculture Education and Research Center for Fermentation Studies   Professor

    2016.4

  • Kagoshima University   Research Field in Agriculture, Agriculture, Fisheries and Veterinary Medicine Area Faculty of Agriculture Education and Research Center for Fermentation Studies   Associate Professor

    2006.4 - 2016.3

  • Kagoshima University   Research Field in Agriculture, Agriculture, Fisheries and Veterinary Medicine Area United Graduate School of Agricultural Sciences

    2006.4 - 2016.3

  • Kagoshima Prefectural Institute of Industrial Technology   Chief Researcher

    1991.5

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  • 南九州コカ・コーラボトリング(株)   第2研究開発室   研究員

    1986.4

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Professional Memberships

  • 日本応用糖質科学会

    2015.10

  • 日本醸造学会

    2015.10

  • 日本生物工学会

    2015.10

  • 日本醸造学会

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  • 日本生物工学会

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Papers

  • Atsushi Nishitani, Kentaro Hiramatsu, Chihiro Kadooka, Kyoka Hiroshima, Kazutaka Sawada, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Masatoshi Goto, Hisanori Tamaki, Taiki Futagami .  Overexpression of the DHA1 family, ChlH and ChlK, leads to enhanced dicarboxylic acids production in koji fungi, Aspergillus luchuensis mut. kawachii and Aspergillus oryzae. .  Journal of bioscience and bioengineering137 ( 4 ) 281 - 289   2024.2

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

    The white koji fungus Aspergillus luchuensis mut. kawachii secretes substantial amounts of citric acid through the expression of the citric acid exporter CexA, a member of the DHA1 family. In this study, we aimed to characterize 11 CexA homologs (Chl proteins) encoded in the genome of A. luchuensis mut. kawachii to identify novel transporters useful for organic acid production. We constructed overexpression strains of chl genes using a cexA disruptant of the A. luchuensis mut. kawachii as the host strain, which prevented excessive secretion of citric acid into the culture supernatant. Subsequently, we evaluated the effects of overexpression of chl on producing organic acids by analyzing the culture supernatant. All overexpression strains did not exhibit significant citric acid accumulation in the culture supernatant, indicating that Chl proteins are not responsible for citric acid export. Furthermore, the ChlH overexpression strain displayed an accumulation of 2-oxoglutaric and fumaric acids in the culture supernatant, while the ChlK overexpression strain exhibited the accumulation of 2-oxoglutaric, malic and succinic acids. Notably, the ChlH and ChlK overexpression led to a substantial increase in the production of 2-oxoglutaric acid, reaching approximately 25 mM and 50 mM, respectively. Furthermore, ChlH and ChlK overexpression also significantly increased the secretory production of dicarboxylic acids, including 2-oxoglutaric acid, in the yellow koji fungus, Aspergillus oryzae. Our study demonstrates that overexpression of DHA1 family gene results in enhanced secretion of organic acids in koji fungi of the genus Aspergillus.

    DOI: 10.1016/j.jbiosc.2024.01.010

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  • Yuki Kobashi, Yumiko Yoshizaki, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine .  THI3 contributes to isoamyl alcohol biosynthesis through thiamine diphosphate homeostasis. .  Journal of bioscience and bioengineering137 ( 2 ) 108 - 114   2023.12

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    Isoamyl alcohol is a precursor of isoamyl acetate, an aromatic compound that imparts the ginjo aroma to sake. The isoamyl alcohol biosynthesis pathway in yeasts involves the genes PDC1, PDC5, PDC6, ARO10, and THI3 encoding enzymes that decarboxylate α-ketoisocaproic acid to isovaleraldehyde. Among these genes, THI3 is the main gene involved in isoamyl alcohol biosynthesis. Decreased production of isoamyl alcohol has been reported in yeast strains with disrupted THI3 (Δthi3). However, it has also been reported that high THI3 expression did not enhance decarboxylase activity. Therefore, the involvement of THI3 in isoamyl alcohol biosynthesis remains unclear. In this study, we investigated the role of THI3 in isoamyl alcohol biosynthesis. While reproducing previous reports of reduced isoamyl alcohol production by the Δthi3 strain, we observed that the decrease in isoamyl alcohol production occurred only at low yeast nitrogen base concentrations in the medium. Upon investigating individual yeast nitrogen base components, we found that the isoamyl alcohol production by the Δthi3 strain reduced when thiamine concentrations in the medium were low. Under low-thiamine conditions, both thiamine and thiamine diphosphate (TPP) levels decreased in Δthi3 cells. We also found that the decarboxylase activity of cell-free extracts of the Δthi3 strain cultured in a low-thiamine medium was lower than that of the wild-type strain, but was restored to the level of the wild-type strain when TPP was added. These results indicate that the loss of THI3 lowers the supply of TPP, a cofactor for decarboxylases, resulting in decreased isoamyl alcohol production.

    DOI: 10.1016/j.jbiosc.2023.11.006

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  • Ryota Kobayashi, Yoshifuru Mitsui, Yumiko Yoshizaki, Kohki Takahashi, Kazunori Takamine, Keiichi Koyama .  Controlling the growth of yeast by culturing in high magnetic fields .  Journal of Magnetism and Magnetic Materials586   2023.11

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

    The effect of static magnetic fields up to a strength of 15 T on the growth of three types of yeast which were all classified as Saccharomyces cerevisiae was studied. The growth rate of the yeasts was suppressed by applying a magnetic field. The degree of suppression depended on the type of yeast. The reduction in the numbers of yeast cells was due to growth suppression, not sterilization. Among the three types of Saccharomyces cerevisiae, the degree of suppression on the growth of two yeasts was strongest in a magnetic field at 8 T with different suppression degree of 19% and 12% for a culture time of 24 h. Growth of the other yeast most suppressed by 10% at a magnetic field of around 4 T. Therefore, the yeasts have their characteristic magnetic field sensitivity on the growth. The results were discussed using a model based on the competition between yeast osmotic pressure changes by magnetic field and magnetic forces induced by magnetic field gradient. In low magnetic field regions, change of the osmotic pressure shrink the yeast cell and reduce the contact frequency between yeast cells and glucose-based ions. In higher magnetic field regions, effect of magnetic force become apparent, and recover the growth rate of the yeast. It suggested that the selective growth of yeast can be expected by in-magnetic-field culturing.

    DOI: 10.1016/j.jmmm.2023.171193

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  • Atsushi Nishitani, Kentaro Hiramatsu, Chihiro Kadooka, Kazuki Mori, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Kosuke Tashiro, Masatoshi Goto, Hisanori Tamaki, Taiki Futagami .  Expression of heterochromatin protein 1 affects citric acid production in Aspergillus luchuensis mut. kawachii. .  Journal of bioscience and bioengineering136 ( 6 ) 443 - 451   2023.9

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    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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  • Wang Tiantian, Hanashiro Isao, Yoshizaki Yumiko, Kobashi Yuki, Noda Suzuka, Okutsu Kayu, Futagami Taiki, Tamaki Hisanori, Takamine Kazunori .  Shochu koji microstructure and starch structure during preparation .  Journal of Applied Glycoscienceadvpub ( 0 ) 109 - 117   2023.9

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    Language:English   Publishing type:Research paper (scientific journal)   Publisher:The Japanese Society of Applied Glycoscience  

    <p>In this study, we investigated the changes in composition-, microstructure-, and starch molecular structure of shochu koji during preparation. We observed that the gelatinized and outer part of starch was decomposed in priority during the early and middle preparation stages. The gap between the starch granules increased with the delayed time. Finally, the koji microstructure became spongy. Shochu koji mold produced two α-amylases in different expression manners. Acid-labile α-amylase was produced in the early and middle preparation stages. Acid-stable α-amylase and saccharification power were produced in the middle and late stages. Throughout the koji preparation, reducing sugars content reached approximately 13%–20% of the total sugar content, with glucose representing over 70% of the reducing sugars. α-Glucan fragments with C chains of degree of polymerization [DP] 4–73 were observed in the early and middle stages (<23 h), indicating the degradation of amylopectin at long B chains. In the latter stage, the amount of C chains of DP 6–30 decreased, while the longer C chains (DP 30<) did not change. These results showed that acid-labile α-amylase, acid-stable α-amylase, and saccharification enzymes including glucoamylase and α-glucosidase work preferentially on the amorphous regions of starch granules, and cooperative action of these enzymes during koji preparation contributes to the formation of the observed microstructure. Our study is the first report on the decomposition schemes of starch and the microstructure forming process in shochu koji.</p>

    DOI: 10.5458/jag.jag.jag-2023_0006

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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:Japanese   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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  • Kentaro Hiramatsu, Atsushi Nishitani, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Hisanori Tamaki, Taiki Futagami .  Efficient gene targeting in Aspergillus chevalieri used to produce katsuobushi. .  Bioscience, biotechnology, and biochemistry87 ( 6 ) 672 - 682   2023.3International journal

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    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 non-homologous end joining. Using the sC marker and selenate-resistance as a selection pressure, we were able to rescue the sC marker and generate a ΔligD ΔsC strain. We determined that the gene targeting efficiency of the ΔligD ΔsC strain was significantly higher than that of the parental ΔsC 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

  • Yuki Kobashi, Eri Nakayama, Naoki Fukumori, Ayane Shimojima, Manami Tabira, Yuki Nishimura, Manami Mukae, Ai Muto, Naoto Nakashima, Kayu Okutsu, Yumiko Yoshizaki, Taiki Futagami, Kazunori Takamine, Hisanori Tamaki .  Homozygous gene disruption in diploid yeast through a single transformation. .  Journal of bioscience and bioengineering137 ( 1 ) 31 - 37   2023

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    As industrial shochu yeast is a diploid strain, obtaining a strain with mutations in both allelic genes was considered difficult. We investigated a method for disrupting two copies of a homozygous gene with a single transformation. We designed a disruption cassette containing an intact LYS5 flanked by nonfunctional ura3 gene fragments divided into the 5'- and 3'-regions. These fragments had overlapping sequences that enabled LYS5 removal as well as URA3 regeneration through loop-out. Furthermore, both ends of the disruption cassette had an additional repeat sequence that allowed the cassette to be removed from the chromosome through loop-out. First, 45 bases of 5'- and 3'-regions of target gene sequences were added on both ends of this cassette using polymerase chain reaction; the resultant disruption cassette was introduced into a shochu yeast strain (ura3/ura3 lys5/lys5); then, single allele disrupted strains were selected on Lys drop-out plates; and after cultivation in YPD medium, double-disrupted strains, in which replacement of another allelic gene with disruption cassette by loss of heterozygosity and regeneration of URA3 in one of the cassettes by loop-out, were obtained by selection on Ura and Lys drop-out plates. The disruption cassettes were removed from the double-disrupted strain via loop-out between repeat sequences in the disruption cassette. The strains that lost either URA3 or LYS5 were counter-selected on 5-fluoroorotic acid or α-amino adipic acid plates, respectively. Using this method, we obtained leu2/leu2 and leu2/leu2 his3/his3 strains in shochu yeast, demonstrating the effectiveness and repeatability of this gene disruption technique in diploid yeast Saccharomyces cerevisiae.

    DOI: 10.1016/j.jbiosc.2023.11.003

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  • CHRISTOPHER IMANSANTOSO Rimba, YOSHIZAKI Yumiko, OKUTSU Kayu, TAKAMINE Kazunori .  Measuring the Alcohol Content in Shochu Moromi by Near-infrared Spectroscopy .  BUNSEKI KAGAKU71 ( 7.8 ) 425 - 430   2022.8

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    Language:Japanese   Publisher:The Japan Society for Analytical Chemistry  

    <p>We measured alcohol content in shochu moromi using near-infrared spectroscopy (NIRS) and verified the obtained values by comparing them with the distillation-oscillatory densimeter (D-OD) method. We prepared six types of shochu moromi made from three types of koji (white, black, and yellow koji) and two main ingredients (rice and sweet potato) and measured the alcohol content in shochu moromi using NIRS and D-OD. The gauze filtrate sample could not measure alcohol content using NIRS due to high turbidity. The NIRS sample needed paper or membrane filtration. The values of alcohol content measured using NIRS and D-OD were almost the same and had a high correlation. Furthermore, the measurement error of NIRS was smaller than that of D-OD. Thus, NIRS can measure the alcohol content in shochu moromi in a simple and reliable manner.</p>

    DOI: 10.2116/bunsekikagaku.71.425

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  • Bohan Li, Yumiko Yoshizaki, Kayu Okutsu, Yuki Haruyama, Yuta Sato, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine .  Factors that cause replacement of shochu yeast by wild yeast upon Sashi-moto repetition .  Journal of Bioscience and Bioengineering134 ( 4 ) 326 - 330   2022.8

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    Language:Japanese   Publishing type:Research paper (scientific journal)   Publisher:Elsevier BV  

    DOI: 10.1016/j.jbiosc.2022.07.011

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  • Kazuki Mori, Chihiro Kadooka, Ken Oda, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Kosuke Tashiro, Masatoshi Goto, Hisanori Tamaki, Taiki Futagami .  Chromosome-level genome sequence data and analysis of the white koji fungus, Aspergillus luchuensis mut. kawachii IFO 4308 .  Data in Brief41   107888 - 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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  • Wang Zitai, Okutsu Kayu, Yoshizaki Yumiko, Futagami Taiki, Tamaki Hisanori, Maruyama Takuro, Toume Kazufumi, Komatsu Katsuko, Hashimoto Fumio, Takamine Kazunori .  Effects of microbial fermentation on enzyme activity and volatile properties of Massa Medicata Fermentata(タイトル和訳中) .  Traditional & Kampo Medicine9 ( 1 ) 10 - 17   2022.4Effects of microbial fermentation on enzyme activity and volatile properties of Massa Medicata Fermentata(タイトル和訳中)

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    Language:English   Publisher:John Wiley & Sons Australia, Ltd  

    Massa Medicata Fermentata(MMF)はAspergillus属やRhizopus属による微生物発酵でコムギと数種のハーブから調製されるので、微生物発酵の影響について検討した。National Standard for Chinese Patent Drugsに従ってMMFの原材料を混合し、Aspergillus oryzae培養で調製(MMF-A)またはRhizopus oryzae培養で調製(MMF-R)した。MMFの調製により酵素活性は上昇した。MMF-AはMMF-Rよりもα-アミラーゼとリパーゼの活性が高かった。プロテアーゼ活性はMMF-Rがわずかに高かった。テルペノイドは発酵で低下したが、2,3-ブタンジオール、アセトイン、グアヤコールはMMFだけで検出された。1-オクテン-3-オールのC8化合物はMMF-RよりもMMF-Aで高く、4-ビニルグアヤコールとピラジンの芳香族化合物はMMF-Rで高かった。

  • 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 <i>Massa Medicata Fermentata</i> .  Traditional &amp; Kampo Medicine9 ( 1 ) 10 - 17   2022.4

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

    DOI: 10.1002/tkm2.1303

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    Other Link: https://onlinelibrary.wiley.com/doi/full-xml/10.1002/tkm2.1303

  • Zhe Zhao, Mina Sugimachi, Yumiko Yoshizaki, Xuan Yin, Xing-Lin Han, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine .  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   Publishing type:Research paper (scientific journal)   Publisher:ELSEVIER  

    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 mu g/L) and (-)-ethyl L-lactate (12,500 mu g/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 Llactate 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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  • Zhe Zhao, Mina Sugimachi, Yumiko Yoshizaki, Xuan Yin, Xing-Lin Han, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine .  Impact of solid-state saccharification on the flavor of rice-flavor baijiu .  JOURNAL OF FOOD SCIENCE86 ( 11 ) 4958 - 4968   2021.11International journal

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    Language:Japanese   Publishing type:Research paper (scientific journal)   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 beta-phenylethyl alcohol, beta-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 beta-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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  • Chihiro Kadooka, Kazuki Mori, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Kosuke Tashiro, Hisanori Tamaki, Taiki Futagami .  Chromosome-Level Genome Sequence of Aspergillus chevalieri M1, Isolated from Katsuobushi. .  Microbiology resource announcements10 ( 37 September ) e0038521   2021.9International journal

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

    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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  • 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38回   70 - 70   2021.9漢方用薬「神麹」の製造時における植物添加の影響

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    Language:Japanese   Publisher:(一社)和漢医薬学会  

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  • Kazuki Mori, Chihiro Kadooka, Atsushi Nishitani, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Kosuke Tashiro, Masatoshi Goto, Hisanori Tamaki, Taiki Futagami .  Chromosome-Level Genome Sequence of the Black Koji Fungus Aspergillus luchuensis RIB2601. .  Microbiology resource announcements10 ( 29 ) e0038421   2021.7International journal

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    Aspergillus luchuensis 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 A. luchuensis RIB2601.

    DOI: 10.1128/MRA.00384-21

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  • 蔵薗秀伍,吉﨑由美子,印璇,奥津果優,髙峯和則 .  青ヶ島で製造される焼酎 (青酎) の特徴について .  日本醸造協会誌116 ( 3 ) 182 - 194   2021.3青ヶ島で製造される焼酎 (青酎) の特徴について Reviewed

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    Authorship:Last author, Corresponding author   Language:Japanese   Publishing type:Research paper (scientific journal)  

  • Zeng C. .  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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    Publisher:Journal of Food Science  

    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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    Publisher:LWT  

    DOI: 10.1016/j.lwt.2020.110580

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  • 白石洋平, 竹浦 澪, 奥津果優, 吉﨑由美子, 二神泰基, 玉置尚徳, 和久豊, 髙峯和則 .  麴菌菌種の違いが芋焼酎の香味形成に及ぼす影響 (第1報) 酵素活性と芋焼酎醪の差異 .  日本醸造協会誌116 ( 1 ) 39 - 48   2021.1麴菌菌種の違いが芋焼酎の香味形成に及ぼす影響 (第1報) 酵素活性と芋焼酎醪の差異 Reviewed

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  • 白石洋平, 竹浦 澪, 奥津果優, 吉﨑由美子, 二神泰基, 玉置尚徳, 和久豊, 髙峯和則 .  麴菌菌種の違いが芋焼酎の香味形成に及ぼす影響 (第2報) 香気成分と官能評価での差異 .  日本醸造協会誌116 ( 1 ) 49 - 58   2021.1麴菌菌種の違いが芋焼酎の香味形成に及ぼす影響 (第2報) 香気成分と官能評価での差異 Reviewed

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  • Nakamura E. .  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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    Publisher:Journal of Bioscience and Bioengineering  

    DOI: 10.1016/j.jbiosc.2020.09.002

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  • Liu G. .  Impact of fermentation temperature on the quality and sensory characteristics of imo-shochu .  Journal of the Institute of Brewing127 ( 4 ) 417 - 423   2021

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    Language:Japanese   Publisher:Journal of the Institute of Brewing  

    DOI: 10.1002/jib.674

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  • Iwasaki F. .  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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    Publisher:Journal of Bioscience and Bioengineering  

    DOI: 10.1016/j.jbiosc.2020.05.006

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  • Zitai Wang, Kayu Okutsu, Taiki Futagami, Yumiko Yoshizaki, Hisanori Tamaki, Takuro Maruyama, Kazufumi Toume, Katsuko Komatsu, Fumio Hashimoto, Kazunori Takamine .  Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medici .  Frontier in Nutrition7 ( 7 ) 1 - 11   2020.7Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo MediciReviewed

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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 .  The characterization of flavor compounds of rice-flavor baijiu, a traditional Chinese distilled liquor, compared with Japanese distilled liquor, awamori and kome-shochu .  Food Science and Technology Research26 ( 3 ) 411 - 422   2020.7The characterization of flavor compounds of rice-flavor baijiu, a traditional Chinese distilled liquor, compared with Japanese distilled liquor, awamori and kome-shochuReviewed

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  • Miyamoto A. .  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   2020.4

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    Publisher:Journal of Bioscience and Bioengineering  

    DOI: 10.1016/j.jbiosc.2019.11.004

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  • Miyamoto Aoi, Kadooka Chihiro, Mori Kazuki, Tagawa Yuki, Okutsu Kayu, Yoshizaki Yumiko, Takamine Kazunori, Goto Masatoshi, Tamaki Hisanori, Futagami Taiki .  サーチュインSirDはAspergillus luchuensis mut. kawachiiの固相発酵過程におけるα-アミラーゼ活性とクエン酸産生に関与する(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   2020.4サーチュインSirDはAspergillus luchuensis mut. kawachiiの固相発酵過程におけるα-アミラーゼ活性とクエン酸産生に関与する(Sirtuin SirD is involved in α-amylase activity and citric acid production in Aspergillus luchuensis mut. kawachii during a solid-state fermentation process)

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    Publisher:(公社)日本生物工学会  

    白コウジカビAspergillus luchuensis mut. kawachiiの固相培養における、デンプン分解酵素とクエン酸産生の調節に対するサーチュインの役割を解析した。5種のサーチュイン遺伝子破壊株の性質解析により、これらの遺伝子がデンプン分解活性と酸性化に関与し、特にsirD破壊株では酸安定なα-アミラーゼ活性とクエン酸産生が低下した。sirD破壊株は菌糸の色が変化し、細胞壁合成阻害剤に高い感受性を示し、分生子形成が低下した。キャップ分析遺伝子発現と定量的RT-PCRを行ったところ、sirD破壊株において酸安定性α-アミラーゼ遺伝子とクエン酸エクスポーターの転写体レベルが低下していた。SirDはA.kawachiiの固相発酵において、酸安定性α-アミラーゼとクエン酸の産生を含む全体の転写調節に重要な役割を果たしていると考えられた。

  • Kadooka C. .  Lae A controls citric acid production through regulation of the citrate exporter-encoding cex A Gene in Aspergillus luchuensis mut. kawachii .  Applied and Environmental Microbiology86 ( 5 ) 1 - 17   2020.3

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    Publisher:Applied and Environmental Microbiology  

    DOI: 10.1128/AEM.01950-19

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  • Yin X. .  Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production .  Journal of Bioscience and Bioengineering129 ( 3 ) 315 - 321   2020.3

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    Publisher:Journal of Bioscience and Bioengineering  

    DOI: 10.1016/j.jbiosc.2019.09.017

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  • Kadooka C. .  A CRISPR/Cas9-mediated gene knockout system in Aspergillus luchuensis mut. kawachii .  Bioscience, Biotechnology and Biochemistry84 ( 10 ) 1 - 5   2020

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    Publisher:Bioscience, Biotechnology and Biochemistry  

    DOI: 10.1080/09168451.2020.1792761

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  • Yagi T. .  Red rice koji extract alleviates hyperglycemia by increasing glucose uptake and glucose transporter type 4 levels in skeletal muscle in two diabetic mouse models .  Food and Nutrition Research64   1 - 9   2020

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    Publisher:Food and Nutrition Research  

    DOI: 10.29219/fnr.v64.4226

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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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  • Yin Xuan, Takamine Kazunori, Yoshizaki Yumiko, Kurazono Shugo, Sugimachi Mina, Takeuchi Haruka, Han Xing-Lin, Okutsu Kayu, Futagami Taiki, Tamaki Hisanori .  Characterization of Flavor Compounds in Rice-flavor <i>baijiu</i>, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, <i>awamori</i> and <i>kome-shochu</i> .  Food Science and Technology Research26 ( 3 ) 411 - 422   2020

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    Publisher:公益社団法人 日本食品科学工学会  

    <p>This study aimed to reveal the chemical and flavor profiles of rice-flavor <i>baijiu</i> by comparison with <i>awamori</i> and <i>kome-shochu</i>, traditional Japanese liquors. Rice-flavor <i>baijiu</i> is similar to <i>awamori</i> and <i>kome-shochu</i> with regard to ingredients and the fermentation starter. Of the 15 rice-flavor <i>baijiu</i> samples in this study, 3 had a light yellow to dark-brown color. Dark-brown samples had high glucose and low amino acid contents. Lactic acid was detected in all rice-flavor <i>baijiu</i> samples. Compared to <i>awamori</i> and <i>kome-shochu</i>, rice-flavor <i>baijiu</i> contained more acetic acid. Thirty-four volatile compounds in rice-flavor <i>baijiu</i> were identified and quantified. In all, 18 compounds in rice-flavor <i>baijiu</i>, 15 in <i>awamori</i> and 13 in <i>kome-shochu</i> had an odor activity value (OAV) of >1. Of these, 11 compounds showed a three-fold higher OAV in rice-flavor <i>baijiu</i> than in <i>awamori</i> and <i>kome-shochu</i>. Principal component analysis revealed that ethyl lactate is a key volatile compound that is distinct to rice-flavor <i>baijiu</i>.</p>

    DOI: 10.3136/fstr.26.411

  • Kadooka Chihiro, Nakamura Eri, Kubo Shingo, Okutsu Kayu, Yoshizaki Yumiko, Takamine Kazunori, Tamaki Hisanori, Futagami Taiki .  Analysis of the fungal population involved in Katsuobushi production .  The Journal of General and Applied Microbiology66 ( 4 ) 239 - 243   2020

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    Publisher:公益財団法人 応用微生物学・分子細胞生物学研究奨励会  

    <p>Naturally occurring fungi have been used in the traditional production of dried bonito, Katsuobushi, in Japan. In this study, we analyzed the fungal population present during Katsuobushi production. Amplicon sequence analysis of ITS1 indicated that <i>Aspergillus</i> spp. are predominant throughout the production process. In addition, culture-dependent analyzes identified three species <i>Aspergillus chevalieri</i>, <i>Aspergillus montevidensis</i>, and <i>Aspergillus sydowii</i>, based on sequencing of <i>benA</i>, <i>caM</i>, and <i>rpb2</i> genes. <i>A. chevalieri</i> isolates were classified into teleomorphic and anamorphic strains based on morphological analysis. <i>A. chevarieri</i> was the dominant species throughout the production process, whereas <i>A. montevidensis</i> increased and <i>A. sydowii</i> decreased in abundance during Katsuobushi production. Our study will enhance the understanding of fungal species involved in traditional Katsuobushi production.</p>

    DOI: 10.2323/jgam.2019.09.003

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  • Kojo T, Kawai M, Shiraishi Y, Kurazono S, Kadooka C, Okutsu K, Yoshizaki Y, IKenaga M, Futagami T, Takamine K and 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   2019.9Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during FermentationReviewed

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  • Kadooka C. .  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. Kawachii .  Applied and Environmental Microbiology85 ( 8 )   2019.4

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    Publisher:Applied and Environmental Microbiology  

    DOI: 10.1128/AEM.03136-18

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  • Takamine K. .  Sweet potato dietary fiber .  Sweet Potato: Chemistry, Processing and Nutrition   117 - 148   2019.1

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    Publisher:Sweet Potato: Chemistry, Processing and Nutrition  

    DOI: 10.1016/B978-0-12-813637-9.00005-3

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  • Takamine K. .  Sweet potato fermentation food (sweet potato shochu) .  Sweet Potato: Chemistry, Processing and Nutrition   325 - 347   2019.1

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    Publisher:Sweet Potato: Chemistry, Processing and Nutrition  

    DOI: 10.1016/B978-0-12-813637-9.00012-0

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  • Kimoto D. .  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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    Publisher:Journal of Bioscience and Bioengineering  

    DOI: 10.1016/j.jbiosc.2018.07.003

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  • Kojo Toshihiro, Takamine Kazunori, Tamaki Hisanori, Kawai Mikihiko, Shiraishi Yohei, Kurazono Shugo, Kadooka Chihiro, Okutsu Kayu, Yoshizaki Yumiko, Ikenaga Makoto, Futagami Taiki .  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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    Publisher:公益社団法人 日本食品科学工学会  

    <p>Barley miso (Japanese soybean paste) is generally classified into either the light-colored type or the red type based on a short or long maturation time, respectively. In this study, we characterized barley miso with a focus on its koji-like smell. Sensory evaluation showed that koji-like smell was significantly reduced during the maturation process, especially after two months. However, comprehensive analysis of volatile compounds indicated that known constituents of koji-like smell, 1-octen-3-ol and phenylacetaldehyde, were present in similar and lower concentrations, respectively, in the light-colored barley miso compared to the red barley miso. In addition, most compounds, such as aldehydes and esters, were found in larger concentrations in the red barley miso than in the light-colored barley miso. These results suggest that maturation time has an important role in koji-like smell, and the contributions of decreases in 1-octen-3-ol and phenylacetaldehyde to koji-like smell during the maturation process remains unclear.</p>

    DOI: 10.3136/fstr.25.313

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  • 白石洋平、原口愛美、村田梨恵、久遼馬、奥津果優、吉﨑由美子、二神泰基、玉置尚徳、和久豊、髙峯和則 .  異なる麹菌を用いた本格焼酎の酒質の多様化 .  日本醸造学会誌113 ( 12 ) 757 - 767   2018.12異なる麹菌を用いた本格焼酎の酒質の多様化Reviewed

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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 .  日本醸造協会誌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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  • 髙峯和則、小島舞、奥津果優、二神泰基、玉置尚徳、吉崎由美子 .  芋焼酎の発酵および酒質に及ぼす二次醪pHの影響 .  日本醸造協会誌   2018芋焼酎の発酵および酒質に及ぼす二次醪pHの影響Reviewed

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  • Ferdouse J. .  Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast .  PeerJ2018 ( MAY ) e4768   2018

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    Publisher:PeerJ  

    DOI: 10.7717/peerj.4768

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  • Futagami T. .  Multi-gene phylogenetic analysis reveals that shochu-fermenting Saccharomyces cerevisiae strains form a distinct sub-clade of the Japanese sake cluster .  Yeast34 ( 10 ) 407 - 415   2017.10

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    Publisher:Yeast  

    DOI: 10.1002/yea.3243

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  • 奥津果優,吉﨑由美子,髙峯和則 .  栽培期間がサツマイモの品質及び芋焼酎の酒質に及ぼす影響 .  日本醸造協会誌112 ( 8 ) 543 - 549   2017.8栽培期間がサツマイモの品質及び芋焼酎の酒質に及ぼす影響Reviewed

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  • Rahayu Y. .  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

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  • 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。

  • 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芋焼酎の香気形成に及ぼすアミノ酸の影響Reviewed

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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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  • Yen Yen Sally Rahayu,· Yumiko Yoshizaki,· Keiko Yamaguchi, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Yoshihiro Sameshima, Kazunori Takamine .  Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation .  Food Chem224   398 - 406   2017Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentationReviewed

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  • 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71 ( 1 ) 41 - 48   2017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Reviewed

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  • Kojo Toshihiro, Iwashita Kazuhiro, Onoue Masahira, Okutsu Kayu, Yoshizaki Yumiko, Takamine Kazunori, Futagami Taiki, Mori Kazuki, Tamaki Hisanori, Kadooka Chihiro, Komohara Marisa, Onitsuka Shiori, Tanimura Miya, Muroi Yukiko, Kurazono Shugo, Shiraishi Yohei, Oda Ken .  Characterization of amylolytic enzyme overproducing mutant of <i>Aspergillus luchuensis</i> obtained by ion beam mutagenesis .  The Journal of General and Applied Microbiology63 ( 6 ) 339 - 346   2017

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    Publisher:公益財団法人 応用微生物学・分子細胞生物学研究奨励会  

    <p><i>Aspergillus luchuensis</i> is a kuro (black) koji fungus that has been used as a starch degrader for the awamori- and shochu-making industries in Japan. In this study, we investigated the effect of ion beam irradiation on <i>A. luchuensis</i> RIB2601 and obtained a high starch-degrading mutant strain U1. Strain U1 showed reduced growth rate, whereas it showed higher α-amylase, glucoamylase, and α-glucosidase activities on a mycelial mass basis than the wild type (wt) strain both on agar plates and in rice koji. In addition, strain U1 showed higher <i>N</i>-acetylglucosamine content in the cell wall and higher sensitivity to calcofluor white, suggesting a deficiency in cell wall composition. Interestingly, produced protein showed higher expression of acid-labile α-amylase (AmyA) and glucoamylase (GlaA) in strain U1, although real-time RT-PCR indicated no significant change in the transcription of the <i>amyA</i> or <i>glaA</i> gene. These results suggested that the high amylolytic activity of strain U1 is attributable to a high AmyA and GlaA production level, but the elevated production is not due to transcriptional regulation of the corresponding genes. Furthermore, RNA-seq analysis indicated that strain U1 shows transcriptional changes in at least 604 genes related to oxidation-reduction, transport, and glucosamine-containing compound metabolic processes, which may be involved in the deficient cell wall composition of strain U1.</p>

    DOI: 10.2323/jgam.2017.02.004

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  • 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

  • Mori K. .  Genome sequence of Saccharomyces cerevisiae strain Kagoshima no. 2, used for brewing the Japanese distilled spirit shochu .  Genome Announcements5 ( 41 )   2017

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    DOI: 10.1128/genomeA.01126-17

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  • 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 - 3   2016.7Marker recycling system using the sC gene in the white koji mold, Aspergillus luchuensis mut. kawachii.

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    DOI: 10.2323/jgam.2016.01.001

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  • Megumi Kido, Akihiro Asakawa, Ken-Ichiro Koyama, Toshio Takaoka, Aya Tajima, Shigeru Takaoka, Yumiko Yoshizaki, Kayu Okutsu, Kazunori Takamine, Yoshihiro Sameshima, Akio Inui .  Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects .  Peer J(PubMed 27069795 )   2016.4Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjectsReviewed

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  • Kim Myoung Hui,Yoshitake Kazuya,Takamine Kazunori, Lee Hyeong-un, Kim Won Sin .  Properties of Flavors and Tastes of Koguma-soju Prepared Using Korean Sweet Potato .  Korean Journal of Human Ecology25 ( 1 ) 89 - 97   2016.1Properties of Flavors and Tastes of Koguma-soju Prepared Using Korean Sweet PotatoReviewed

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  • Kayu Okutsu, Yumiko Yoshizaki, Mai Kojima, Kazuya Yoshitake, Hisanori Tamaki and Takamine Kazunori* .  Effects of the cultivation period of sweet potato on the sensory quality of imo-shochu, a Japanese traditional spirit .    122   168 - 174   2016Effects of the cultivation period of sweet potato on the sensory quality of imo-shochu, a Japanese traditional spiritReviewed

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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   381 - 389   2016Characteristic odour compounds in shochu derived from rice kojiReviewed

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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   381 - 387   2016Characteristic odour compounds in shochu derived from rice kojiReviewed

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  • Kido M, Asakawa A, Koyama KK, Takaoka T, Tajima A, Takaoka S, Yoshizaki Y, Okutsu K, Takamine KT, Sameshima Y, Inui A .  Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects. .  PeerJ4   e1853   2016Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects.

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    DOI: 10.7717/peerj.1853

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  • Okutsu K, Yoshizaki Y, Ikeda N, Kusano T, Hashimoto F, Takamine K .  Antioxidants in heat-processed koji and the production mechanisms. .  Food chemistry187   364 - 9   2015.11Antioxidants in heat-processed koji and the production mechanisms.

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    DOI: 10.1016/j.foodchem.2015.04.004

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  • 吉﨑由美子、金顯民、奥津果優、池永誠、玉置尚徳、髙峯和則 .  韓国伝統的麹「ヌルク」を用いた焼酎製造の可能性 .  日本醸造学会誌110   170 - 178   2015 韓国伝統的麹「ヌルク」を用いた焼酎製造の可能性Reviewed

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  • Megumi Kido, Akihiro Asakawa, Ken-Ichiro Koyama, Toshio Takaoka, Aya Tajima, Shigeru Takaoka, Yumiko Yoshizaki, Kayu Okutsu, Kazunori Takamine, Yoshihiro Sameshima, Akio Inui .  Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects .  Peer J   2015Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjectsReviewed

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  • Kim, Myoung Hui1․Yoshitake, Kazuya․Takamine, Kazunori․Lee, Hyeong-un․Kim, Won Sin .  Properties of Flavors and Tastes of Koguma-soju Prepared Using Korean Sweet Potato .  Korean Journal of Human Ecology   2015Properties of Flavors and Tastes of Koguma-soju Prepared Using Korean Sweet PotatoReviewed

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  • Kayu Okutsu, Yumiko Yoshizaki, Mai Kojima, Kazuya Yoshitake, Hisanori Tamaki and Takamine Kazunori .  Effects of the cultivation period of sweet potato on the sensory quality of imo-shochu, a Japanese traditional spirit .  Journal of the Institute of Brewing   2015Effects of the cultivation period of sweet potato on the sensory quality of imo-shochu, a Japanese traditional spiritReviewed

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  • Han-Seok, Ji-Eun Kang, Seak-Tae Jeong, Chan-Woo Kim, and Kazunori Takamine .  Characterization of Yeast for Soju (Distilled Spirits) from Korean Traditional Nuruk .  The Korean Journal of Mycology   2015Characterization of Yeast for Soju (Distilled Spirits) from Korean Traditional NurukReviewed

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  • 吉﨑由美子、松山晃佑、大庭暁紘、園田舟、奥津果優、玉置尚徳、髙峯和則 .  サツマイモの加熱方法が芋焼酎香気に与える影響 .  日本醸造学会誌   2015サツマイモの加熱方法が芋焼酎香気に与える影響Reviewed

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  • Myoung Hui Kim, Kazuya Yoshitake, Kazunori Takamine, Hyeong-un Lee, and Won Sin Kim .  Aromatic Ingredients and Distinct Flavors of the Koguma-Soju Produced from Korean Sweet Potato Varieties .  KOREAN J. FOOD SCI. TECHNOL   2015Aromatic Ingredients and Distinct Flavors of the Koguma-Soju Produced from Korean Sweet Potato VarietiesReviewed

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  • K. Okutsu, Y. Yoshizaki, N. Ikeda, T. Kusano, F. Hashimoto, K. Takamine .  Antioxidants in heat-processed koji and the production mechanisms .  Food Chemistry   2015Antioxidants in heat-processed koji and the production mechanismsReviewed

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  • Yumiko Yoshizaki, Chihiro Kawasaki, Kai-Chun Cheng, Miharu Ushikai, Haruka Amitani, Akihiro Asakawa, Kayu Okutsu, Yoshihiro Sameshima, Kazunori Takamine, Akio Inui .  Rice koji reduced body weight gain, fat accumulation, and blood glucose level in high-fat diet-induced obese mice. .  Peer J DOI .7717/peerj.54010   2014.9Rice koji reduced body weight gain, fat accumulation, and blood glucose level in high-fat diet-induced obese mice.Reviewed

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  • 澤田和敬,中畑絵里子,柘植圭介,平田みよ,髙峯和則,永尾晃治,北垣浩志 .  エレクトロスプレーイオン化質量分析(ESI-MS/MS)による芋焼酎粕に含まれるグルコシルセラミドの構造決定. .  日本醸造学会誌109   535 - 542   2014.1エレクトロスプレーイオン化質量分析(ESI-MS/MS)による芋焼酎粕に含まれるグルコシルセラミドの構造決定.Reviewed

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  • Yoshizaki Y, Kawasaki C, Cheng KC, Ushikai M, Amitani H, Asakawa A, Okutsu K, Sameshima Y, Takamine K, Inui A .  Rice koji reduced body weight gain, fat accumulation, and blood glucose level in high-fat diet-induced obese mice. .  PeerJ2   e540   2014Rice koji reduced body weight gain, fat accumulation, and blood glucose level in high-fat diet-induced obese mice.

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    DOI: 10.7717/peerj.540

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  • 池田浩二,中野隆之,米元俊一,藤井信,侯徳興,吉元誠,髙峯和則,菅沼俊彦 .  米麹を添加した芋焼酎粕飲料の生理作用(第2報) 生体防御能亢進効果について.(Physiological functions of a sweetpotato shochu distilled residue beverage with rice koji added : Enhancement of a biological defense ability (NK activity).) .  日本醸造学会誌107 ( 11 ) 875 - 881   2012.11米麹を添加した芋焼酎粕飲料の生理作用(第2報) 生体防御能亢進効果について.(Physiological functions of a sweetpotato shochu distilled residue beverage with rice koji added : Enhancement of a biological defense ability (NK activity).)Reviewed

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  • 髙峯和則,吉﨑由美子,山本優,吉竹一哉,橋本文雄,玉置尚徳,鮫島吉広 .  サツマイモに含まれるモノテルペン配糖体の分布(The distribution of monoterpene glycosides in sweet potato) .  日本醸造学会誌107 ( 10 ) 782 - 787   2012.10サツマイモに含まれるモノテルペン配糖体の分布(The distribution of monoterpene glycosides in sweet potato)Reviewed

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  • 池田浩二,中野隆之,藤井信,侯徳興,吉元誠,倉田理恵,髙峯和則,菅沼俊彦 .  米麹を添加した芋焼酎粕飲料の生理作用(Physiological functions of a sweetpotato shochu distilled residue beverage with rice koji added.) .  日本醸造学会107 ( 5 ) 355 - 361   2012.5米麹を添加した芋焼酎粕飲料の生理作用(Physiological functions of a sweetpotato shochu distilled residue beverage with rice koji added.)Reviewed

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  • Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Hisanori Tamaki,Kiyoshi Ito, and Yoshihiro Sameshima .  Development of a heat-processing method for koji to enhance its antioxidant activity. .  Journal of Bioscience and Bioengineering113 ( 3 ) 349 - 354   2012.3Development of a heat-processing method for koji to enhance its antioxidant activity.Reviewed

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  • Okutsu K, Yoshizaki Y, Takamine K, Tamaki H, Ito K, Sameshima Y .  Development of a heat-processing method for koji to enhance its antioxidant activity. .  Journal of bioscience and bioengineering113 ( 3 ) 349 - 54   2012.3Development of a heat-processing method for koji to enhance its antioxidant activity.

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    DOI: 10.1016/j.jbiosc.2011.10.024

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  • Takamine K., Jeon B. H., Kim W. S.: .  Screening of Dietary Fiber Degradation Enzyme for Making Sweet Potato Soju by Vacuum Distillation. .  Korean Journal Oriental Physiology & Pathology 26 ( 1 ) 35 - 39   2012.1Screening of Dietary Fiber Degradation Enzyme for Making Sweet Potato Soju by Vacuum Distillation.Reviewed

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  • 高峯和則,吉﨑由美子,島田翔吾,髙屋総一郎,玉置尚徳,伊藤清,鮫島吉廣 .  芋焼酎に検出されたローズオキサイドの生成機構(Estimation of the mechanism for cis and trans rose oxides formation in sweet potato shochu. Journal of Bioscience and Bioengineering) .  日本醸造学会106 ( 1 ) 50 - 57   2011.1芋焼酎に検出されたローズオキサイドの生成機構(Estimation of the mechanism for cis and trans rose oxides formation in sweet potato shochu. Journal of Bioscience and Bioengineering)Reviewed

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  • Yumiko Yoshizaki1, Kazunori Takamine, Hisanori Tamaki, Kiyoshi Ito, and Yoshihiro Sameshima .  The formation of β-damascenone in sweet potato shochu. .  Journal of the Institute of Brewing177 ( 2 ) 217 - 223   2011.1The formation of β-damascenone in sweet potato shochu.Reviewed

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  • Yoshizaki Y, Susuki T, Takamine K, Tamaki H, Ito K, Sameshima Y .  Characterization of glucoamylase and α-amylase from Monascus anka: enhanced production of α-amylase in red koji. .  Journal of bioscience and bioengineering110 ( 6 ) 670 - 4   2010.12Characterization of glucoamylase and α-amylase from Monascus anka: enhanced production of α-amylase in red koji.

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    DOI: 10.1016/j.jbiosc.2010.07.005

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  • Y. Yoshizaki, H. Yamato, K. Takamine, H. Tamaki, K. Ito and Y. Sameshima .  Analysis of Volatile Compounds in Shochu Koji, Sake Koji,and Steamed Rice by Gas Chromatograpy-Mass Spectrometry. .  Journal of the Institute of Brewing116 ( 1 ) 49 - 55   2010.1Analysis of Volatile Compounds in Shochu Koji, Sake Koji,and Steamed Rice by Gas Chromatograpy-Mass Spectrometry.Reviewed

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  • Yumiko Yoshizaki, Tomoka Susuki, Kazunori Takamine, Hisanori Tamaki, Kiyoshi Ito, and Yoshihiro Sameshima. .  Characterization of glucoamylase and α-amylase from Monascus anka: Enhanced production of α-amylase in red koji. .  Journal of Bioscience and Bioengineering110   670 - 674   2010.1Characterization of glucoamylase and α-amylase from Monascus anka: Enhanced production of α-amylase in red koji.Reviewed

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  • 高峯和則、大山修一、吉﨑由美子、玉置尚徳、鮫島吉廣 .  土壌からの焼酎酵母の分離と分離酵母の実用化 .  日本醸造学会105 ( 8 ) 546 - 555   2010.1土壌からの焼酎酵母の分離と分離酵母の実用化Reviewed

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  • 米元俊一、中野智木、竹迫寿一、中冶十成、高峯和則、青木孝良、藤井信 .  サツマイモ発酵エキスと乳成分を利用した新しい乳酸菌飲料の開発 .  日本醸造学会誌104 ( 12 ) 969 - 977   2009.12サツマイモ発酵エキスと乳成分を利用した新しい乳酸菌飲料の開発Reviewed

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  • 神渡巧、瀬戸口智子、上田次郎、吉永優、緒方新一郎、瀬戸口真治、高峯和則、鮫島吉廣 .  原料サツマイモの特性と芋焼酎の特徴香成分 .  日本醸造学会誌104 ( 1 ) 49 - 56   2009.1原料サツマイモの特性と芋焼酎の特徴香成分Reviewed

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  • 上塘賀子、瀬戸口真治、高峯和則、渡部由香、鮫島吉廣、八木史郎 .  紫芋もろみ酢製造に用いる市販セルラーゼの選抜とアントシアニンに及ぼす影響 .  日本醸造協会誌(Journal of the Brewing Society of Japan)103 ( 3 ) 193 - 200   2008.3紫芋もろみ酢製造に用いる市販セルラーゼの選抜とアントシアニンに及ぼす影響Reviewed

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  • Kazunori Takamine, Jun-ichi Abe, Kaori Shimono, Yoshihiro Sameshima, Shigeru Morimura, Kenji Kida. .  Physicochemical and Gelling Characterizations of Pectin Extracted from Sweetpotato Pulp. .  Journal of Applied Glycoscience54 ( 4 ) 211 - 214   2007.10Physicochemical and Gelling Characterizations of Pectin Extracted from Sweetpotato Pulp.Reviewed

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  • 原口泉、木場信人、鮫島吉廣、尾堂友紀、高峯和則 .  焼酎粕の有効活用に向けて:産学官の役割と機能 .  鹿児島大学水産学部紀要特別号   72 - 75   2007.3焼酎粕の有効活用に向けて:産学官の役割と機能

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  • 神渡巧・瀬戸口真治・高峯和則・緒方新一郎 .  ストレスを受けた焼酎原料サツマイモのモノテルペンアルコール含量と芋焼酎の香気特性.(Content of Mono-terpene Alcohols in Stressed Sweet Potatoes and the Flavor Property of Imo-shochu.) .  日本醸造協会(Journal of the Brewing Society of Japan)100 ( 7 ) 520 - 526   2005.7ストレスを受けた焼酎原料サツマイモのモノテルペンアルコール含量と芋焼酎の香気特性.(Content of Mono-terpene Alcohols in Stressed Sweet Potatoes and the Flavor Property of Imo-shochu.)Reviewed

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  • Kazunori Takamine, Hiroko Hotta, Yoko Degawa, Shigeru Morimura, Kenji Kida. .  Effects of Dietary Fiber Prepared from Sweet Potato Pulp on Cecal Fermentation Products and Microflora in Rats. .  Journal of Applied Glycoscience52 ( 1 ) 1 - 5   2005.4Effects of Dietary Fiber Prepared from Sweet Potato Pulp on Cecal Fermentation Products and Microflora in Rats.Reviewed

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  • Toru Shigematu, Kaunori Takamine, Makoto Kitazato, Shigeru Morita, Toru Naritomi, Shigeru Morimura, Kenji Kida. .  (Cellulose Production from Sweet Potato Pulp using a Glucose Dehydrogenase Gene (gdh)-Deficient Mutant of Gluconacetobacter xylinus.) .  Journal of Bioscience and Bioengineering99 ( 4 ) 415 - 422   2005.4(Cellulose Production from Sweet Potato Pulp using a Glucose Dehydrogenase Gene (gdh)-Deficient Mutant of Gluconacetobacter xylinus.)Reviewed

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  • Shigematsu T, Takamine K, Kitazato M, Morita T, Naritomi T, Morimura S, Kida K .  Cellulose production from glucose using a glucose dehydrogenase gene (gdh)-deficient mutant of Gluconacetobacter xylinus and its use for bioconversion of sweet potato pulp. .  Journal of bioscience and bioengineering99 ( 4 ) 415 - 22   2005.4Cellulose production from glucose using a glucose dehydrogenase gene (gdh)-deficient mutant of Gluconacetobacter xylinus and its use for bioconversion of sweet potato pulp.

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    DOI: 10.1263/jbb.99.415

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  • Ando H, Ohba H, Sakaki T, Takamine K, Kamino Y, Moriwaki S, Bakalova R, Uemura Y, Hatate Y .  Hot-compressed-water decomposed products from bamboo manifest a selective cytotoxicity against acute lymphoblastic leukemia cells. .  Toxicology in vitro : an international journal published in association with BIBRA18 ( 6 ) 765 - 71   2004.12Hot-compressed-water decomposed products from bamboo manifest a selective cytotoxicity against acute lymphoblastic leukemia cells.

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    DOI: 10.1016/j.tiv.2004.03.011

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  • 高峯和則・安藤義則・亀沢浩幸・下野かおり・前野一朗 .  焼酎酵母の安定供給に関する研究(Study on Stable Supply of Shochu Yeast.) .  鹿児島県工業技術センター(Kagoshima Prefectual Institute of Industrial Technology)18 ( ※ ) 1 - 5   2004.7焼酎酵母の安定供給に関する研究(Study on Stable Supply of Shochu Yeast.)

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  • Ando, H., Ohba, H., Sakaki, T., Takamine, K., Kamino, Y., Moriwaki, S., Bakalova, R., Uemura, Y. and Hatate, Y. .  Hot-compressed-water decomposed products from bamboo manifest a selective cytotoxicity against acute lymphobastic leukemia cells .  Toxicology in Vitro18 ( 6 ) 765 - 771   2004.1Hot-compressed-water decomposed products from bamboo manifest a selective cytotoxicity against acute lymphobastic leukemia cellsReviewed

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  • 高峯和則・亀沢浩幸・下野かおり・間世田春作 .  甘藷のエクストルーダ加工特性および加工甘藷を用いた本格いも焼酎の製造に関する研究(Study on Properties of Extrusion-cooked Sweet Potato and Making Shochu Using Extruded Sweet Potato.) .  鹿児島県工業技術センター(Kagoshima Prefectual Institute of Industrial Technology)15 ( ※ ) 5 - 9   2001.7甘藷のエクストルーダ加工特性および加工甘藷を用いた本格いも焼酎の製造に関する研究(Study on Properties of Extrusion-cooked Sweet Potato and Making Shochu Using Extruded Sweet Potato.)

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  • 高峯和則・安藤義則・亀沢浩幸・下野かおり・間世田春作 .  維分解酵素を用いた本格いも焼酎の製造に関する研究(Study on Making Seet Potato Shochu Using Dietary Fiber Degradation Enzyme.) .  鹿児島県工業技術センター(Kagoshima Prefectual Institute of Industrial Technology)15 ( ※ ) 11 - 16   2001.7維分解酵素を用いた本格いも焼酎の製造に関する研究(Study on Making Seet Potato Shochu Using Dietary Fiber Degradation Enzyme.)

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  • 高峯和則・岩屋あまね・下野かおり・間世田春作・安部淳一 .  甘藷澱粉粕からペクチンの調製とその性状(Preperation of Pectin from Sweetpotato Residue and Its Characterization.) .  日本応用糖質科学会(Journal of Applied Glycoscience)47 ( 2 ) 201 - 206   2000.7甘藷澱粉粕からペクチンの調製とその性状(Preperation of Pectin from Sweetpotato Residue and Its Characterization.)Reviewed

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  • 高峯和則・安藤義則・児玉剛・原健二郎・亀沢浩幸・間世田春 .  本格いも焼酎用原料甘藷の特性に関する研究(Study on the Characterisitic of Materials Sweetpotato for Shochu.) .  鹿児島県工業技術センター(Kagoshima Prefectual Institute of Industrial Technology)14 ( ※ ) 25 - 30   2000.7本格いも焼酎用原料甘藷の特性に関する研究(Study on the Characterisitic of Materials Sweetpotato for Shochu.)

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  • 高峯和則 .  鹿児島の本格焼酎 .  春苑堂出版※ ( ※ ) ※ - ※   2000.6鹿児島の本格焼酎

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  • 高峯和則・岩屋あまね・間世田春作・安部淳一・檜作進 .  澱粉粕から効率よい食物繊維の製造法およびその物理的特性(A New Manufacturing Process for Dietary Fiber from Sweetpotato Residue and Its Physical Characterisics.) .  日本応用糖質科学会(Journal of Applied Glycoscience)47 ( 1 ) 67 - 72   2000.4澱粉粕から効率よい食物繊維の製造法およびその物理的特性(A New Manufacturing Process for Dietary Fiber from Sweetpotato Residue and Its Physical Characterisics.)Reviewed

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  • Shibanuma, K., Takamine, K., Maeda, S., Osaki, S., Abe, J. and Hizukiri, H. .  Partial Acid Hydrolysis of Corn Fiber for the Production of L-Arabinose .  Journal of Applied Glycoscience46 ( 3 ) 249 - 256   1999.11Partial Acid Hydrolysis of Corn Fiber for the Production of L-ArabinoseReviewed

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  • 秋田修・鈴木修・高峯和則・瀬戸口真治・岩下雄二郎・家藤治幸・小幡孝之 .  Geotricum属酵母M111株による麦焼酎蒸留廃液の固液分離と液部の微生物処理(Solid-liquid Separation of Wastewater from a Barley Shochu Distillery Using Geotricum sp. M111 and Treatment of the Liquid Component with Hansenula anomala and Activated Sludge.) .  日本生物工学会(The Society for Biotechnology,Japan)73 ( 5 ) 397 - 404   1995.5Geotricum属酵母M111株による麦焼酎蒸留廃液の固液分離と液部の微生物処理(Solid-liquid Separation of Wastewater from a Barley Shochu Distillery Using Geotricum sp. M111 and Treatment of the Liquid Component with Hansenula anomala and Activated Sludge.)Reviewed

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

  • Kazunori Takamine, Sandeep. Bhatnagar, Milford A Hanna .  Effect of Eggshell on Properties of Corn Starch Extrudates. .  Cereal Chemistry72 ( 4 ) 385 - 388   1995.4Effect of Eggshell on Properties of Corn Starch Extrudates.Reviewed

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  • 高峯和則、瀬戸口真治、亀沢浩幸、浜崎幸男 .  焼酎酵母の分離に関する研究.(Study on Screening of Shochu Yeast.) .  鹿児島県工業技術センター(Kagoshima Prefectual Institute of Industrial Technology)8 ( ※ ) 1 - 6   1994.7焼酎酵母の分離に関する研究.(Study on Screening of Shochu Yeast.)

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  • 高峯和則・瀬戸口真治・間世田春作・浜崎幸男・武宮重人・小幡孝之 .  Trichosporon M111株を用いた甘藷焼酎蒸留排液の固液分離(Solid-liquid Separation of Stillate from Sweet Potato Shochu Distillery Using Trichosporon M111 Strain.) .  日本醸造協会(Journal of the Brewing Society of Japan)89 ( 4 ) 315 - 320   1994.4Trichosporon M111株を用いた甘藷焼酎蒸留排液の固液分離(Solid-liquid Separation of Stillate from Sweet Potato Shochu Distillery Using Trichosporon M111 Strain.)Reviewed

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  • 高峯和則、瀬戸口真治、亀沢浩幸、美坂幸子、浜崎幸男 .  鹿児島工試酵母の分類学的研究(Taxonomic Study on Kagoshima-koshi Yeast) .  鹿児島県工業技術センター(Kagoshima Prefectual Institute of Industrial Technology)5 ( ※ ) 1 - 7   1991.7鹿児島工試酵母の分類学的研究(Taxonomic Study on Kagoshima-koshi Yeast)

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  • 高峯和則・木田建次・園田頼和・生田六也・塚田定清 .  糖化酵素を用いた芋焼酎製造における香味成分の検討(Studies of Flavor and Taste Components in Shochu Making from Sweet Potato using a Saccharifying Enzyme. ) .  日本醸造協会(Journal of the Brewing Society of Japan)85 ( 11 ) 825 - 830   1990.11糖化酵素を用いた芋焼酎製造における香味成分の検討(Studies of Flavor and Taste Components in Shochu Making from Sweet Potato using a Saccharifying Enzyme. )Reviewed

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  • 高峯和則,木田建次,園田頼和,生田六也,塚田定清 .  糖化酵素を用いた芋焼酎製造法について(Shochu Making from Raw and Cooked Sweet Potato using a Saccharifying Enzyme.) .  日本醸造協会(Journal of the Brewing Society of Japan)84 ( 8 ) 560 - 567   1989.8糖化酵素を用いた芋焼酎製造法について(Shochu Making from Raw and Cooked Sweet Potato using a Saccharifying Enzyme.)Reviewed

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Books

  • 焼酎の科学 : 発酵、蒸留に秘められた日本人の知恵と技

    鮫島 吉広, 高峯 和則

    講談社  2022.1  ( ISBN:9784065268070

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    Language:Japanese

    CiNii Books

  • 醸造の事典

    ( Role: Joint author ,  焼酎の歴史)

    朝倉書店  2021.6 

  • Sweet Potato

    Kazunori TAKAMINE( Role: Joint author ,  Chapter 5 Sweet potato dietary fiber , 117-148, Chapter 12 Sweet potato fermentation food (sweet potato shochu), )

    Academic press  2019.4 

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    Language:Japanese Book type:Scholarly book

  • 発酵と醸造のいろは

    高峯和則 他( Role: Joint author)

    (株)エヌ・ティー・エス  2017.10 

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    Language:Japanese Book type:Scholarly book

  • 本格焼酎の化学

    高峯和則 他( Role: Sole author)

    化学と教育  2016 

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    Language:Japanese

  • 焼きいも事典

    ( Role: Joint author ,  焼きいもの香気成分)

    一般社団法人いも類振興会  2014.10  ( ISBN:978-4-9907976-0-7

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    Language:Japanese

  • 発酵食品学

    高峯和則( Role: Contributor)

    講談社  2012 

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    Language:Japanese Book type:Scholarly book

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MISC

  • 山薬麹エキスの作製と生物活性の検討

    奥津 果優, 高峯 和則, 吉崎 由美子, 東田 千尋, 楊 煕蒙

    和漢医薬学総合研究所年報   49   63 - 67   2023.4

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    Language:Japanese   Publisher:富山大学和漢医薬学総合研究所  

  • Analysis of the genes involved in the life cycle in Aspergillus chevalieri used for the production of katsuobushi

    平松健太郎, 門岡千尋, 森一樹, 田代康介, 奥津果優, 吉崎由美子, 高峯和則, 玉置尚徳, 二神泰基

    日本生物工学会大会講演要旨集   74th   2022

  • Analysis of the genes related to the life cycle in Aspergillus chevalieri

    平松健太郎, 門岡千尋, 森一樹, 森一樹, 奥津果優, 吉崎由美子, 高峯和則, 玉置尚徳, 二神泰基

    日本農芸化学会大会講演要旨集(Web)   2022   2022

  • 酵母のTHI3遺伝子破壊株のイソアミルアルコール生成量に与えるチアミンの影響

    小橋有輝, 吉崎由美子, 吉崎由美子, 奥津果優, 二神泰基, 二神泰基, 玉置尚徳, 玉置尚徳, 高峯和則, 高峯和則

    日本醸造学会大会講演要旨集   2022 (CD-ROM)   2022

  • 白麹菌におけるMAPキナーゼを介したクエン酸生産制御機構の解析

    林那波, 池田萌, 門岡千尋, 奥津果優, 吉崎由美子, 高峯和則, 後藤正利, 玉置尚徳, 二神泰基

    日本農芸化学会西日本支部大会およびシンポジウム講演要旨集   2022   2022

  • 分裂酵母におけるリン脂質分解酵素の機能解析

    田尻桃子, 李愛友美, 奥津果優, 吉崎由美子, 高峯和則, 二神泰基, 玉置尚徳

    日本農芸化学会西日本支部大会およびシンポジウム講演要旨集   2022   2022

  • The possibility of producing Imo-shochu when applying solid-state saccharification of sweet potato

    LIU Genqiao, 吉崎由美子, 吉崎由美子, 奥津果優, 二神泰基, 二神泰基, 玉置尚徳, 玉置尚徳, 高峯和則, 高峯和則

    日本醸造協会誌   117 ( 10 )   2022

  • Flavor properties of Taro-shochu and the bioactive function of the distillation residue

    ZENG Chuntao, LIU Mendgi, 吉崎由美子, 吉崎由美子, 遠城道雄, 奥津果優, 二神泰基, 二神泰基, 玉置尚徳, 玉置尚徳, 高峯和則, 高峯和則

    日本醸造協会誌   117 ( 10 )   2022

  • Characteristics of shochu (aochu) made on Aogashima Island

    藏薗秀伍, 吉崎由美子, 吉崎由美子, YIN Xuan, 奥津果優, 高峯和則, 高峯和則

    日本醸造協会誌   116 ( 3 )   2021

  • Effect of the koji variety of Aspergillus species on the flavor formation of imo-shochu (Part 2) Difference in volatile compounds and sensory evaluations of imo-shochu

    白石洋平, 奥津果優, 吉崎由美子, 二神泰基, 玉置尚徳, 和久豊, 高峯和則

    日本醸造協会誌   116 ( 1 )   2021

  • Effect of the koji variety of Aspergillus species on the flavor formation of imo-shochu (Part 1) Differences in enzyme activity of koji and imo-shochu moromi

    白石洋平, 竹浦澪, 奥津果優, 吉崎由美子, 二神泰基, 玉置尚徳, 和久豊, 高峯和則

    日本醸造協会誌   116 ( 1 )   2021

  • 芋焼酎の酒質に及ぼす二次醪温度の影響

    劉根僑, 芹川樹奈, 吉崎由美子, 奥津果優, 二神泰基, 玉置尚徳, 高峯和則

    日本醸造学会大会講演要旨集   2021 (CD-ROM)   2021

  • 紅麹に含まれる苦味成分の同定とマスキング

    曾伝濤, 吉崎由美子, 奥津果優, 二神泰基, 玉置尚徳, 高峯和則

    日本食品科学工学会大会講演集   68th   2021

  • Analysis of α-amylase AmyB in the white koji fungus Aspergillus luchuensis mut. kawachii

    山口正晃, 門岡千尋, 奥津果優, 吉崎由美子, 高峯和則, 後藤正利, 玉置尚徳, 二神泰基

    日本農芸化学会大会講演要旨集(Web)   2021   2021

  • Analysis of MAP kinases in the white koji fungus Aspergillus luchuensis mut. kawachii

    池田萌, 門岡千尋, 奥津果優, 吉崎由美子, 高峯和則, 後藤正利, 玉置尚徳, 二神泰基

    日本農芸化学会大会講演要旨集(Web)   2021   2021

  • 白麹菌Aspergillus luchuensis mut. kawachiiにおけるα-アミラーゼAmyBの機能解析

    井上太雅, 山口正晃, 門岡千尋, 奥津果優, 吉崎由美子, 高峯和則, 後藤正利, 玉置尚徳, 二神泰基

    日本醸造学会大会講演要旨集   2021 (CD-ROM)   2021

  • 漢方用薬「神麹」の製造時における植物添加の影響

    中光はるの, 王子泰, 奥津果優, 吉崎由美子, 吉崎由美子, 二神泰基, 二神泰基, 玉置尚徳, 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, 高峯和則

    和漢医薬学会学術大会要旨集   38th   2021

  • 差しもとを繰り返すことによる焼酎醪の野生酵母への置換について

    佐藤祐汰, 李伯函, 春山祐紀, 吉崎由美子, 奥津果優, 二神泰基, 玉置尚徳, 高峯和則

    日本醸造学会大会講演要旨集   2021 (CD-ROM)   2021

  • 固体糖化工程が小曲米酒の風味に与える影響

    趙哲, 杉町美奈, 吉崎由美子, 吉崎由美子, 印せん, 韓興林, 奥津果優, 二神泰基, 二神泰基, 玉置尚徳, 玉置尚徳, 高峯和則, 高峯和則

    日本醸造学会大会講演要旨集   2021 (CD-ROM)   2021

  • Role of phospholipases in fission yeast

    中村大地, 奥津果優, 吉崎由美子, 高峯和則, 二神泰基, 玉置尚徳

    日本農芸化学会大会講演要旨集(Web)   2021   2021

  • サトイモ焼酎の香気特性と焼酎粕の機能性

    曾伝濤, 劉夢迪, 吉崎由美子, 奥津果優, 二神泰基, 玉置尚徳, 高峯和則

    日本醸造学会大会講演要旨集   2021 (CD-ROM)   2021

  • 芋焼酎のバナナの香りって何?

    髙峯和則

    醸造産業新聞社   2020.8

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  • 白麹菌におけるサーチュインSirDの解析

    池田萌, 森一樹, 奥津果優, 吉崎由美子, 高峯和則, 後藤正利, 玉置尚徳, 二神泰基

    日本醸造協会誌   115 ( 11 )   2020

  • 白麹菌におけるサーチュインSirDの解析

    池田萌, 森一樹, 奥津果優, 吉崎由美子, 高峯和則, 後藤正利, 玉置尚徳, 二神泰基

    日本醸造学会大会講演要旨集   2020 (CD-ROM)   2020

  • 白麹菌におけるMAPキナーゼを介したクエン酸生産制御機構の解析

    池田萌, 門岡千尋, 奥津果優, 吉崎由美子, 高峯和則, 後藤正利, 玉置尚徳, 二神泰基

    日本農芸化学会西日本支部大会およびシンポジウム講演要旨集   2020 (CD-ROM)   2020

  • 白麹菌におけるCRISPR/Cas9システムによるゲノム編集

    山口正晃, 門岡千尋, 奥津果優, 吉崎由美子, 高峯和則, 片山琢也, 丸山潤一, 玉置尚徳, 二神泰基

    日本農芸化学会西日本支部大会およびシンポジウム講演要旨集   2020 (CD-ROM)   2020

  • Analysis of the causative gene for the albino phenotype of the white koji fungus, Aspergillus luchuensis mut. kawachii NBRC 4308

    門岡千尋, 門岡千尋, 合原翔平, 久保臣悟, 尾上昌平, 奥津果優, 吉崎由美子, 吉崎由美子, 高峯和則, 高峯和則, 後藤正利, 後藤正利, 玉置尚徳, 玉置尚徳, 二神泰基, 二神泰基

    日本醸造協会誌   115 ( 6 )   2020

  • 土壌改良資材の施用が土壌中の微生物叢と揮発性有機化合物(VOCs)に及ぼす影響

    池永誠, 森本由香里, 印せん, 吉崎由美子, 高峯和則, 境雅夫

    日本土壌微生物学会講演要旨集   2020 (CD-ROM)   2020

  • 分裂酵母におけるホスホリパーゼの機能解析

    中村大地, 奥津果優, 吉崎由美子, 高峯和則, 二神泰基, 玉置尚徳

    日本農芸化学会西日本支部大会およびシンポジウム講演要旨集   2020 (CD-ROM)   2020

  • Analysis of relationships between secondary metabolism and ornithine metabolism in Aspergillus nidulans

    門岡千尋, 門岡千尋, 浅井禎吾, 森一樹, 奥津果優, 吉崎由美子, 吉崎由美子, 高峯和則, 高峯和則, 後藤正利, 後藤正利, 玉置尚徳, 玉置尚徳, 二神泰基, 二神泰基

    日本農芸化学会大会講演要旨集(Web)   2020   2020

  • 白麹菌のCRISPR/Cas9によるゲノム編集

    山口正晃, 門岡千尋, 奥津果優, 吉崎由美子, 高峯和則, 片山琢也, 丸山潤一, 玉置尚徳, 二神泰基

    日本醸造学会大会講演要旨集   2020 (CD-ROM)   2020

  • The effect of enyme expression pattern on physical structure during koji making

    田川結希, 吉崎由美子, 花城勲, 奥津果優, 二神泰基, 玉置尚徳, 高峯和則

    日本農芸化学会大会講演要旨集(Web)   2020   2020

  • How to Enhance the Fruity, Floral and Rich Flavor in Low Alcoholic Imo Shochu

    高峯和則

    日本醸造協会誌   115 ( 11 )   2020

  • The Factors Influencing Aroma Compound Formation in Imo-shochu

    高峯和則

    季刊香料   ( 285 )   2020

  • 白麹菌のCRISPR/Cas9によるゲノム編集

    山口正晃, 門岡千尋, 奥津果優, 吉崎由美子, 高峯和則, 片山琢也, 丸山潤一, 玉置尚徳, 二神泰基

    日本醸造協会誌   115 ( 11 )   2020

  • 鹿児島県におけるいも焼酎生産の現状と展望

    髙峯和則

    いも類振興情報   141   2 - 6   2019.10

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

  • 発酵時の微生物の違いが「神麹」の品質に与える影響

    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

    和漢医薬学会学術大会要旨集   36回   107 - 107   2019.8

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    Language:Japanese   Publisher:(一社)和漢医薬学会  

    J-GLOBAL

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  • 日本の発酵食品に関する新展開 焼酎と焼酎用麹の健康効果

    吉崎 由美子, 浅川 明弘, 高峯 和則, 鮫島 吉廣, 乾 明夫

    日本栄養・食糧学会大会講演要旨集   73回   150 - 150   2019.4

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    Language:Japanese   Publisher:(公社)日本栄養・食糧学会  

    J-GLOBAL

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  • 白麹菌Aspergillus kawachiiにおけるα-アミラーゼAmyBの機能解析

    山口正晃, 門岡千尋, 奥津果優, 吉崎由美子, 吉崎由美子, 高峯和則, 高峯和則, 後藤正利, 後藤正利, 玉置尚徳, 玉置尚徳, 二神泰基, 二神泰基

    日本生物工学会大会講演要旨集   71st   2019

  • 白麹菌Aspergillus kawachiiにおけるlaeAホモログ遺伝子の機能解析

    門岡千尋, 池田萌, 森一樹, 奥津果優, 吉崎由美子, 吉崎由美子, 高峯和則, 高峯和則, 後藤正利, 後藤正利, 玉置尚徳, 玉置尚徳, 二神泰基, 二神泰基

    日本生物工学会大会講演要旨集   71st   2019

  • 小曲米酒における固体糖化の有無による酒質への影響

    杉町美奈, 吉崎由美子, 印せん, 趙哲, 奥津果優, 二神泰基, 玉置尚徳, 高峯和則

    日本食品科学工学会大会講演集   66th   2019

  • 加熱工程で生成する香気成分が芋焼酎の酒質に及ぼす影響

    三浦菜乃, 吉崎由美子, 奥津果優, 二神泰基, 玉置尚徳, 高峯和則

    日本醸造学会大会講演要旨集   2019   2019

  • Aspergillus nidulansの二次代謝とオルニチン代謝間における関連性

    門岡千尋, 浅井禎吾, 森一樹, 奥津果優, 吉崎由美子, 高峯和則, 後藤正利, 玉置尚徳, 二神泰基

    日本農芸化学会西日本支部大会およびシンポジウム講演要旨集   2019   2019

  • 白麹菌における推定メチルトランスフエラーゼLeaAによるクエン酸生産制御機構の解析

    門岡千尋, 中村恵理, 池田萌, 森一樹, 奥津果優, 吉崎由美子, 吉崎由美子, 高峯和則, 高峯和則, 後藤正利, 後藤正利, 玉置尚徳, 玉置尚徳, 二神泰基, 二神泰基

    日本醸造学会大会講演要旨集   2019   2019

  • 麹菌のクエン酸生産に関与する推定細胞質膜局在輸送体CitTの機能解析

    中村恵理, 門岡千尋, 奥津果優, 奥津果優, 吉崎由美子, 吉崎由美子, 高峯和則, 高峯和則, 後藤正利, 後藤正利, 玉置尚徳, 玉置尚徳, 二神泰基, 二神泰基

    日本農芸化学会大会講演要旨集(Web)   2019   2019

  • 麹菌における推定クエン酸輸送体CexAの解析

    中村恵理, 門岡千尋, 奥津果優, 吉崎由美子, 高峯和則, 後藤正利, 玉置尚徳, 二神泰基

    日本農芸化学会西日本支部大会およびシンポジウム講演要旨集   2019   2019

  • 製麹における酵素発現様式と米のデンプン構造との関係

    田川結希, 吉崎由美子, 花城勲, 奥津果優, 二神泰基, 玉置尚徳, 高峯和則

    日本食品科学工学会大会講演集   66th   2019

  • 続・生物工学基礎講座 バイオよもやま話 焼酎学へのいざない

    二神泰基, 玉置尚徳, 後藤正利, 高峯和則

    生物工学会誌   97 ( 2 )   2019

  • 紅麹製麹中の水浸漬工程と麹品質との関連

    曾伝濤, 吉崎由美子, 奥津果優, 二神泰基, 玉置尚徳, 高峯和則

    日本食品科学工学会大会講演集   66th   2019

  • 糸状菌におけるRNA結合タンパク質NrdAの機能解析

    門岡千尋, 泉津弘佑, 浅井禎吾, 奥津果優, 吉崎由美子, 高峯和則, 後藤正利, 後藤正利, 玉置尚徳, 二神泰基

    日本農芸化学会大会講演要旨集(Web)   2019   2019

  • 米焼酎および泡盛との比較による中国小曲米酒の風味の特徴

    印せん, 吉崎由美子, 藏薗秀伍, 杉町美奈, 竹内春佳, 奥津果優, 二神泰基, 玉置尚徳, 高峯和則

    日本醸造学会大会講演要旨集   2019   2019

  • 中国及び韓国産「神麹」の菌叢構造と有用成分の実態調査

    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

    和漢医薬学会学術大会要旨集   35回   127 - 127   2018.9

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  • 漢方生薬「神麹」の発酵による成分変化

    奥津 果優, 吉崎 由美子, 二神 泰基, 玉置 尚徳, 高峯 和則

    日本薬学会年会要旨集   138年会 ( 2 )   156 - 156   2018.3

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  • 「酒」で地域を潤す 温泉水を用いた新ジャンル焼酎の開発

    安宅弘司, 高峯和則, 宇都奈々美, 乾明夫

    産学官連携ジャーナル(Web)   14 ( 6 )   2018

  • 白麹菌における推定RNA結合タンパク質NrdAの機能解析

    門岡千尋, 泉津弘佑, 浅井禎吾, 奥津果優, 吉崎由美子, 高峯和則, 後藤正利, 玉置尚徳, 二神泰基

    日本生物工学会大会講演要旨集   70th   2018

  • 白麹菌における推定RNA結合タンパク質NrdAの機能解析

    門岡千尋, 泉津弘佑, 浅井禎吾, 奥津果優, 吉崎由美子, 高峯和則, 後藤正利, 玉置尚徳, 二神泰基

    日本農芸化学会西日本支部大会およびシンポジウム講演要旨集   2018   2018

  • 白麹菌Aspergillus kawachiiにおけるサーチュイン遺伝子の機能解析

    宮本葵, 門岡千尋, 奥津果優, 吉崎由美子, 高峯和則, 後藤正利, 玉置尚徳, 二神泰基

    日本農芸化学会西日本支部大会およびシンポジウム講演要旨集   2018   2018

  • Diversification of Honkaku-shochu using different Aspergillus luchuensis.

    白石洋平, 原口愛美, 村田梨恵, 久遼馬, 奥津果優, 吉崎由美子, 二神泰基, 玉置尚徳, 和久豊, 高峯和則

    日本醸造協会誌   113 ( 12 )   2018

  • 焼酎酵母菌の磁場中振盪培養

    小林領太, 三井好古, 高橋弘紀, 高峯和則, 小山佳一

    東北大学金属材料研究所強磁場超伝導材料研究センター年次報告   2017   2018

  • 小曲米酒の製造における固体糖化工程の意義

    YIN Xuan, 吉崎由美子, 池永誠, 奥津果優, 二神泰基, 玉置尚徳, 高峯和則

    日本生物工学会大会講演要旨集   70th   2018

  • Improvement in red koji-shochu making, a Monascus fermented product, with protease or cell wall degrading enzymes

    吉崎由美子, 奥津果優, 二神泰基, 玉置尚徳, 鮫島吉廣, 高峯和則

    日本醸造協会誌   113 ( 4 )   2018

  • パルミチン酸誘導性炎症に対する白麹の抗炎症効果

    横山智久, 神戸悠輝, 大城沙織, 奥津果優, 吉崎由美子, 高峯和則, 宮田篤郎

    日本薬理学雑誌   151 ( Supplement )   2018

  • サツマイモ糖化後仕込みによる芋焼酎の製造

    劉根僑, 吉崎由美子, 奥津果優, 二神泰基, 玉置尚徳, 高峯和則

    日本醸造学会大会講演要旨集   2018   2018

  • 紅麹品質における水浸漬工程の影響

    ZENG Chuantao, 吉崎由美子, 奥津果優, 二神泰基, 玉置尚徳, 高峯和則

    日本生物工学会大会講演要旨集   70th   2018

  • 黒糖焼酎用酵母鹿児島6号の機能解析

    益田知華, 安藤義則, 吉崎由美子, 奥津果優, 高峯和則, 二神泰基, 玉置尚徳

    日本農芸化学会西日本支部大会およびシンポジウム講演要旨集   2018   2018

  • 製糖時の石灰添加量が黒糖焼酎香気に及ぼす影響

    岩崎史奈, 奥津果優, 吉崎由美子, 二神泰基, 玉置尚徳, 高峯和則

    日本醸造学会大会講演要旨集   2018   2018

  • Effects of second stage mash pH on the fermentation process and sweet potato shochu flavor

    高峯和則, 小島舞, 奥津果優, 二神泰基, 玉置尚徳, 吉崎由美子

    日本醸造協会誌   113 ( 6 )   2018

  • 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

    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

    和漢医薬学会学術大会要旨集   34回   124 - 124   2017.8

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  • Microbial Diversity and Chemical Constituents in “Sinkiku”, a Fermented Crude Drug

    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

    生薬学雑誌   71 ( 1 )   41 - 48   2017.2

  • 味わいのある低濃度アルコール芋焼酎製造法

    高峯和則

    サンケイ科学振興財団研究報告   ( 27 )   2017

  • 白麹菌における推定クエン酸輸送体YhmAとCtpAの機能解析

    門岡千尋, 泉津弘佑, 奥津果優, 吉崎由美子, 高峯和則, 後藤正利, 玉置尚徳, 二神泰基

    日本農芸化学会大会講演要旨集(Web)   2017   2017

  • 焼酎酵母菌の磁場中培養

    小林領太, 三井好古, 伊藤昌和, 高橋弘紀, 高峯和則, 小山佳一

    東北大学金属材料研究所強磁場超伝導材料研究センター年次報告   2016   2017

  • 栽培期間がサツマイモの品質及び芋焼酎の酒質に及ぼす影響

    奥津果優, 吉崎由美子, 高峯和則

    日本醸造協会誌   112 ( 8 )   2017

  • 本格焼酎の製造技術の独自性,酒質の多様化および機能性

    高峯和則

    日本生物工学会大会講演要旨集   69th   2017

  • 磁場中酵母菌増殖観察装置の作製

    小林領太, 三井好古, 伊藤昌和, 高橋弘紀, 高峯和則, 小山佳一

    応用物理学会秋季学術講演会講演予稿集(CD-ROM)   78th   2017

  • 麹グルコシルセラミドが酵母の代謝特性に及ぼす生理的役割に関する研究

    上田真利奈, 中畑絵里子, 澤田和敬, 浜島弘史, 高峯和則, 北垣浩志

    日本農芸化学会大会講演要旨集(Web)   2017   2017

  • Effects of the addition of a protease agent to imo-shochu moromi on the volatile compounds and sensory characteristics of imo-shochu.

    白石洋平, 白石洋平, 安藤有加, 奥津果優, 吉崎由美子, 二神泰基, 玉置尚徳, 和久豊, 高峯和則

    日本醸造協会誌   112 ( 7 )   2017

  • Effects of amino acids on the flavor formation of imo-shochu.

    白石洋平, 白石洋平, 安藤有加, 奥津果優, 吉崎由美子, 二神泰基, 玉置尚徳, 和久豊, 高峯和則

    日本醸造協会誌   112 ( 8 )   2017

  • 本格焼酎技術

    高峯和則

    FOODS & FOOD INGREDIENTS JOURNAL OF JAPAN   214 ( 1 )   4 - 12   2009.1

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  • 芋焼酎の風味に寄与する因子について

    高峯和則、鮫島吉廣

    日本醸造協会誌(Journal of the Brewing Society of Japan)   103 ( 8 )   601 - 606   2008.8

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  • いも焼酎の品質はだれが決定している?

    高峯和則

    日本生物工学会   86 ( 1 )   20 - 20   2008.1

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  • 繊維分解酵素を用いた本格いも焼酎の製造に関する研究. Reviewed

    高峯和則(takaminekazunori)

    食品と技術   398 ( ※ )   14 - 16   2004.1

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  • 甘藷澱粉粕の高度利用に関する研究-澱粉粕からペクチンの抽出とその性状について-.

    高峯和則(takaminekazunori)

    食品と技術   372 ( ※ )   13 - 15   2002.1

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  • 甘藷澱粉粕の高度利用に関する研究-ペクチンの新規抽出法-.

    高峯和則

    食品の試験と研究   35 ( ※ )   97 - 99   2000.1

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Presentations

  • 高峯 和則   本格焼酎の製造技術の独自性,酒質の多様化および機能性   Invited

    日本生物工学会大会  日本生物工学会

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    Event date: 2017.9

    Language:Japanese   Presentation type:Symposium, workshop panel (nominated)  

    Venue:東京  

  • 高峯 和則   本格焼酎の製造技術の独自性,酒質の多様化および機能性   Invited

    日本生物工学会大会  日本生物工学会

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    Event date: 2017.9

    Language:Japanese   Presentation type:Symposium, workshop panel (nominated)  

    Venue:東京  

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  • 彭徳春,吉崎由美子,奥津果優,二神泰基,玉置尚徳,髙峯和則   中国の伝統的な麹を用いた新しい乳酒製造の可能性  

    日本醸造学会大会 

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    Event date: 2016.10

    Language:Japanese   Presentation type:Oral presentation (general)  

  • 島田 麻里奈, 落合 佑香, 吉﨑 由美子, 奥津 果優, 二神 泰基 , 玉置 尚徳, 髙峯 和則   黒糖焼酎の香気に及ぼす蒸留法の影響   International conference

    日本生物工学会大会  日本生物工学会

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    Event date: 2016.9

    Language:Japanese   Presentation type:Poster presentation  

    Venue:富山  

  • 松本典子、Han-Seok CHOI、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  

    日本生物工学会九州支部  日本生物工学会九州支部

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    Event date: 2014.12

    Language:Japanese  

    Venue:熊本大学工学部  

    国内学会

  • Okutsu, K., Kojima, M., Yoshitake, K., Yoshizaki, Y., Tamaki, H., Sameshima, Y., Takamine, K..   Effects of harvest and storage times of sweet potatoes on flavor of sweet potato shochu.   International conference

    平成26年度農研機構シンポジウム(第6回「日中韓サツマイモワークショップ」)  平成26年度農研機構シンポジウム(第6回「日中韓サツマイモワークショップ」)

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    Event date: 2014.11

    Language:English  

    Venue:鹿児島県民交流センター (鹿児島)  

    国際学会

  • 小島 舞,髙峯和則,吉竹一哉,吉﨑由美子,奥津果優,玉置尚徳,鮫島吉廣   サツマイモ収穫時期および貯蔵期間が芋焼酎の酒質に及ぼす影響   International conference

    日本醸造学会  日本醸造学会

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    Event date: 2014.10

    Language:English  

    Venue:北とぴあ(東京)  

    国際学会

  • 吉崎由美子、奥津果優、小野敏史、大和弘明、鮫島吉廣、髙峯和則   全麹仕込み焼酎に含まれる特徴的麹由来香気成分の解析  

    日本生物工学会九州支部大会  日本生物工学会九州支部大会

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    Event date: 2013.12

    Language:Japanese  

    Venue:佐賀  

    国内学会

  • 金顯民、吉崎由美子、奥津果優、玉置尚徳、鮫島吉廣、髙峯和則   韓国麹(ヌルク)を用いた焼酎製造の可能性  

    日本生物工学会九州支部大会  日本生物工学会九州支部大会

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    Event date: 2013.12

    Language:Japanese  

    Venue:佐賀  

    国内学会

  • 藏薗秀伍、奥津果優、吉崎由美子、玉置尚徳、鮫島吉広、髙峯和則   屋久島で分離された酵母を用いた芋焼酎製造の可能性  

    日本醸造学会  日本醸造学会

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    Event date: 2013.10

    Language:Japanese  

    Venue:東京  

    国内学会

  • 宇都菜央,草野辰朗,吉崎由美子,奥津果優,高峯和則,橋本文雄,鮫島吉廣   高温液化麹のヒト結腸がんCaco-2増殖抑制効果とその機能成分探索  

    平成24年度日本農芸化学西日本支部および日本栄養・食糧学会九州・沖縄支部合同大会  平成24年度日本農芸化学西日本支部および日本栄養・食糧学会九州・沖縄支部合同大会

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    Event date: 2012.10

    Language:Japanese  

    Venue:鹿児島  

    国内学会

  • 桑元康平,吉崎由美子,鈴木雅大,奥津果優,高峯和則,鮫島吉廣,叶内宏明   麹および液化麹末摂食による老化促進マウス認知症発症の予防作用  

    日本醸造学会  日本醸造学会

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    Event date: 2012.10

    Language:Japanese  

    Venue:東京  

    国内学会

  • 吉崎由美子,川崎千紘,鄭凱駿,牛飼美晴,浅川明弘,奥津果優,高峯和則,鮫島吉廣,乾明夫   高脂肪食誘導性肥満マウスに対する米麹摂食の肥満・糖代謝改善効果  

    日本醸造学会  日本醸造学会

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    Event date: 2012.10

    Language:Japanese  

    Venue:東京  

    国内学会

  • 吉竹一哉、髙峯和則、吉﨑由美子、山本優、鮫島吉広   サツマイモ中に含まれるモノテルペン配糖体の分布と品種間差の解析  

    日本醸造学会  日本醸造学会

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    Event date: 2012.10

    Language:Japanese  

    Venue:東京  

    国内学会

  • 草野辰朗、吉﨑由美子、奥津果優、髙峯和則、鮫島吉広、橋本文雄   高温液化麹に含まれる抗酸化物質の同定  

    日本醸造学会  日本醸造学会

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    Event date: 2012.10

    Language:Japanese  

    Venue:東京  

    国内学会

  • 安藤義則、下野かおり、亀沢浩幸、瀬戸口真治、吉崎由美子、鮫島吉廣、高峯和則、   奄美黒糖焼酎の品質特性とその要因  

    日本醸造学会  日本醸造学会

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    Event date: 2011.10

    Language:Japanese  

    Venue:東京  

    国内学会

  • 奥津果優、吉崎由美子、高峯和則、玉置尚徳、伊藤清、鮫島吉廣   抗酸化活性の向上を意図した麹の加熱加工  

    日本醸造学会  日本醸造学会

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    Event date: 2011.10

    Language:Japanese  

    Venue:東京  

    国内学会

  • 奥津果優,吉崎由美子,高峯和則,鮫島吉廣   漢方生薬「神麹」の製造過程における成分変化  

    日本薬学会  日本薬学会

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    Event date: 2011.3

    Language:Japanese  

    Venue:静岡  

    国内学会

  • 山本優、高峯和則、吉﨑由美子、玉置尚徳、鮫島吉廣   サツマイモに含まれるテルペノイド化合物の分布  

    日本生物工学会九州支部大会  日本生物工学会九州支部大会

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    Event date: 2010.12

    Language:Japanese  

    Venue:沖縄  

    国内学会

  • 池田浩二、大迫美穂、高峯和則、菅沼俊彦   各種麹菌のクロロゲン酸からのカフェ酸生成能  

    日本生物工学会  日本生物工学会

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    Event date: 2010.10

    Language:Japanese  

    Venue:宮崎  

    国内学会

  • 土屋文彦、高峯和則、矢島敏行   醸造品の品質評価における網羅的GC×GC-TOFMS香気分析の有効性  

    日本生物工学会  日本生物工学会

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    Event date: 2010.10

    Language:Japanese  

    Venue:宮崎  

    国内学会

  • 髙屋総一郎、高峯和則、吉﨑由美子、島田翔吾、玉置尚徳、伊藤清、鮫島吉廣   芋焼酎に検出されたローズオキサイドの生成機構  

    日本醸造学会  日本醸造学会

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    Event date: 2010.9

    Language:Japanese  

    Venue:東京  

    国内学会

  • 小野敏史、吉﨑由美子、大和弘明、高峯和則、鮫島吉廣   焼酎香気成分における米麹の役割  

    日本醸造学会  日本醸造学会

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    Event date: 2010.9

    Language:Japanese  

    Venue:東京  

    国内学会

  • 高峯和則   芋焼酎の特徴香成分について  

    東アジアの麹と蒸留酒シンポジウム  東アジアの麹と蒸留酒シンポジウム

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    Event date: 2010.8

    Language:Japanese  

    Venue:中華人民共和国  

    その他

  • 島田翔吾、高峯和則、吉﨑由美子、玉置尚徳、鮫島吉廣   芋焼酎に検出されたローズオキサイドについて  

    日本生物工学会九州支部大会  日本生物工学会九州支部大会

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    Event date: 2009.12

    Language:Japanese  

    Venue:福岡  

    国内学会

  • 高峯和則   澱粉粕からの高付加価値素材の製造プロセスに関する研究   International conference

    中日甘藷学術交流検討会  中日甘藷学術交流検討会

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    Event date: 2009.10

    Language:English  

    Venue:中華人民共和国  

    国際学会

  • 高峯和則、大山修一、吉﨑由美子、玉置尚徳、鮫島吉廣   土壌からの焼酎酵母の分離とその特性  

    日本醸造学会  日本醸造学会

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    Event date: 2009.9

    Language:Japanese  

    Venue:東京  

    国内学会

  • 中山恵利、福森直樹、吉﨑由美子、高峯和則、鮫島吉廣、菅沼俊彦、伊藤清、玉置尚徳   焼酎酵母分子育種のための基盤システムの構築  

    日本醸造学会  日本醸造学会

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    Event date: 2009.9

    Language:Japanese  

    Venue:東京  

    国内学会

  • 池田浩二、吉留朋尚、大迫美穂、藤井信、侯徳興、中野隆之、吉元誠、倉田理恵、高峯和則、菅沼俊彦   芋焼酎粕飲料の生理作用に及ぼす米麹の効果  

    日本醸造学会  日本醸造学会

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    Event date: 2009.9

    Language:Japanese  

    Venue:東京  

    国内学会

  • 吉﨑由美子、薄朋香、高峯和則、玉置尚徳、伊藤清、鮫島吉廣   紅麹菌glucoamylaseおよびα-amylaseの発現特性を活かした製麹法の開発  

    日本醸造学会  日本醸造学会

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    Event date: 2009.9

    Language:Japanese  

    Venue:東京  

    国内学会

  • 三輪奈美、守田和夫、紙谷喜則、小正芳嗣、藤好飛鳥、高峯和則   焼酎製造工程における電解水を用いたさつま芋由来のヤニの洗浄効果  

    日本醸造学会  日本醸造学会

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    Event date: 2009.9

    Language:Japanese  

    Venue:東京  

    国内学会

  • 中山恵利、福森直樹、吉﨑由美子、髙峯和則、鮫島吉廣、菅沼俊彦、伊藤清、玉置尚徳   LOHを利用した焼酎酵母ホストベクター系の構築  

    酵母遺伝学フォーラム第42回研究報告会  酵母遺伝学フォーラム第42回研究報告会

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    Event date: 2009.7

    Language:Japanese  

    Venue:茨城  

    国内学会

  • 高峯和則   本格焼酎の製造法及び酒質の特徴(The Characteristics of Manufacturing Process and Flavor of Shochu. )   International conference

    第1回世界蒸留酒フォーラム  第1回世界蒸留酒フォーラム

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    Event date: 2008.10

    Language:English  

    国際学会

  • 高峯和則   いも焼酎の製造法及び酒質の特徴  

    第2回九州育種懇談会  第2回九州育種懇談会

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    Event date: 2007.11

    Language:Japanese  

    Venue:鹿児島  

    その他

  • 安藤義則、高峯和則、亀澤浩幸、下野かおり、狩行 勲、日高 修   醤油用低温発酵性酵母の育種開発  

    鹿児島県工業技術センター研究成果発表会  鹿児島県工業技術センター研究成果発表会

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    Event date: 2007.7

    Language:Japanese  

    Venue:鹿児島  

    その他

  • 重松徹、高峯和則   酢酸菌の遺伝子操作株を用いた澱粉粕からのバクテリアセルロースの生産  

    繊維学会  繊維学会

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    Event date: 2004.9

    Language:Japanese  

    Venue:※  

    国内学会

  • 高峯和則(takamine kazunori)   サツマイモペクチン酵素分解物の抗菌性について  

    日本応用糖質科学会  日本応用糖質科学会

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    Event date: 2004.9

    Language:Japanese  

    Venue:鹿児島  

    国内学会

  • 上田二郎、高峯和則   本格いも焼酎製造における甘藷使用割合の影響  

    日本生物工学会九州支部  日本生物工学会九州支部

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    Event date: 2003.12

    Language:Japanese  

    Venue:宮崎  

    国内学会

  • 安藤義則(takamine kazunori),高峯和則(takamine kazunori)   黒糖焼酎用酵母の分離とその発酵特性  

    日本醸造学会  日本醸造学会

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    Event date: 2002.8

    Language:Japanese  

    Venue:東京  

    国内学会

  • 高峯和則(takamine kazunori)   甘藷澱粉粕から調製したペクチンの理化学的特性  

    日本生物工学会  日本生物工学会

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    Event date: 2000.9

    Language:Japanese  

    Venue:北海道  

    国内学会

  • 高峯和則(takamine kazunori)   甘藷澱粉粕から食物繊維の新規製造法とその物理的特  

    日本農芸化学会  日本農芸化学会

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    Event date: 2000.4

    Language:Japanese  

    Venue:※  

    国内学会

  • 高峯和則(takamine kazunori)   さつまいも澱粉粕から可溶性多糖類の生成に関する研究  

    日本食品科学工学会  日本食品科学工学会

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    Event date: 1999.9

    Language:Japanese  

    Venue:※  

    国内学会

  • 高峯和則(takamine kazunori)   さつまいも澱粉粕から分画したペクチンの性状  

    日本農芸化学会西日本支部  日本農芸化学会西日本支部

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    Event date: 1999.7

    Language:Japanese  

    Venue:愛媛  

    国内学会

  • 高峯和則(takamine kazunori)   本格いも焼酎もろみの流動性の改善について  

    日本生物工学会九州支部  日本生物工学会九州支部

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    Event date: 1998.12

    Language:Japanese  

    Venue:鹿児島  

    国内学会

  • 高峯和則(takamine kazunori)   エクストルーダ加工したさつまいもによる本格いも焼酎の製造に関する研究  

    日本生物工学会  日本生物工学会

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    Event date: 1998.9

    Language:Japanese  

    国内学会

  • 高峯和則(takamine kazunori)   新規焼酎酵母C4酵母及びH5酵母の麦及び黒糖焼酎への適用に関する研究  

    日本生物工学会九州支部  日本生物工学会九州支部

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    Event date: 1997.12

    Language:Japanese  

    Venue:佐賀  

    国内学会

  • 高峯和則(takamine kazunori)   糖化酵素を用いた芋焼酎製造法について  

    日本醸造協会  日本醸造協会

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    Event date: 1989.9

    Language:Japanese  

    Venue:東京  

    国内学会

  • Ohki Saori, Kambe Yuki, Okutsu Kayu, Yoshizaki Yumiko, Takamine Kazunori, Miyata Atsuro   Raw264細胞でpalmitic acidが誘導する炎症に対する白麹の阻害活性(The inhibitory activity of white koji against the palmitic acid-induced inflammation on Raw264 cells)  

    Journal of Pharmacological Sciences  2017.3  (公社)日本薬理学会

  • 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

  • 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

  • 吉崎 由美子, 浅川 明弘, 高峯 和則, 鮫島 吉廣, 乾 明夫   日本の発酵食品に関する新展開 焼酎と焼酎用麹の健康効果  

    日本栄養・食糧学会大会講演要旨集  2019.4  (公社)日本栄養・食糧学会

  • 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   中国及び韓国産「神麹」の菌叢構造と有用成分の実態調査  

    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, 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

  • 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

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  • 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  

  • 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

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  • 吉崎 由美子, 浅川 明弘, 高峯 和則, 鮫島 吉廣, 乾 明夫   日本の発酵食品に関する新展開 焼酎と焼酎用麹の健康効果  

    日本栄養・食糧学会大会講演要旨集  2019.4  (公社)日本栄養・食糧学会

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  • 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   中国及び韓国産「神麹」の菌叢構造と有用成分の実態調査  

    和漢医薬学会学術大会要旨集  2018.9  (一社)和漢医薬学会

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  • 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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  • Ohki Saori, Kambe Yuki, Okutsu Kayu, Yoshizaki Yumiko, Takamine Kazunori, Miyata Atsuro   Raw264細胞でpalmitic acidが誘導する炎症に対する白麹の阻害活性(The inhibitory activity of white koji against the palmitic acid-induced inflammation on Raw264 cells)  

    Journal of Pharmacological Sciences  2017.3  (公社)日本薬理学会

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Intellectual Property

  • プロテアーゼを用いた焼酎の製造法

    髙峯和則、吉﨑由美子

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    Application no:2017-022378 

    Patent/Registration no:第6661166号  Date registered:2020.2 

    Rights holder:鹿児島大学

  • 黒糖焼酎製造法

    奥津,髙峯,吉﨑,直

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    Application no:特願2017-022378  Date applied:2017.2

    Country of applicant:Domestic  

  • 酵素製剤を用いた紅麹焼酎製造法

    髙峯,吉﨑,奥津

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    Application no:特願2016-238357  Date applied:2016.12

    Country of applicant:Domestic  

  • プロテアーゼを用いた焼酎の製造法

    髙峯和則、吉崎由美子

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    Application no:特願2016-33746  Date applied:2016.10

    Country of applicant:Domestic  

Works

Awards

  • 日本醸造協会技術賞

    2021.10   日本醸造協会   芋焼酎の品質に関与する要因の研究

    吉﨑由美子、奥津果優

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    Award type:Honored in official journal of a scientific society, scientific journal  Country:Japan

    日本醸造協会技術賞で評価された主な研究概要は以下のとおりです。
    ①栽培期間がサツマイモの品質および芋焼酎の酒質に及ぼす影響
    栽培期間150日のサツマイモで製造した焼酎が最も「芋焼酎らしい」、「甘い」と評価され、180日に延長したものが「華やか」な酒質となる傾向にあった。栽培期間が120日のサツマイモで製造した焼酎はモノテルペンアルコールが多い傾向にあった。
    ②芋焼酎の発酵および酒質に及ぼす二次醪pHの影響
    高級アルコールと酢酸エステルはpHが高くなるに従い緩やかに増加する傾向にあった。β-ダマセノンは醪pHが低くなるほど増加した。醪pHが低い焼酎は「華やかさ」や「柑橘の香り」と評価された。味は醪pHが3.1~4.3と5.4の焼酎では、「甘味」を感じた。
    ③仕込み配合が酒質に与える影響
    芋焼酎の仕込み配合は米麴1に対して芋が5の割合(1:5)が一般的である。異なる仕込み配合(米:サツマイモ=1:1、1:3、1:5、1:8および1:10)で製造し15%に割り水した焼酎は、1:8の焼酎が最も「華やか」で「濃厚」との傾向がみられた。

  • 日本醸造協会技術賞

    2022.10   公益財団法人日本醸造協会   本格焼酎の香味形成の差異におぼすタイプ別麴菌の醸造学的特性とその応用

    白石洋平

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    Award type:Award from Japanese society, conference, symposium, etc. 

    これまで芋焼酎における酒質の研究は,主原料のサツマイモ,発酵および香気生成に関わる酵母の研究は盛んに行われてきたが,麴においては酒質に与える影響についての研究は少ない。そこで,黄麴,白麴および黒麴が酒質に与える影響を明らかにするために,麴以外は同一条件で芋焼酎製造を行った。その結果,麴の酵素活性の違いによって,醪中の有機酸やアミノ酸組成に差異が認められた。得られた焼酎の酒質はそれぞれ麴特有の香味があり,それらの特徴により区別できることを初めて明らかにし,黄麴焼酎,白麴焼酎および黒麴焼酎の特徴となる香気成分を見出した。また,酵素活性にて選抜した数種の黒麴菌にて芋焼酎を製造した結果,菌株を変えることで麴由来の要因で酒質が変化することを明らかにした。
    以上の結果から,麴の種類および麴菌株のもつ特性は,酒質を変化させることが明らかとなり,芋焼酎の酒質の多様化に貢献できるものであった。

Research Projects

  • 令和3年度単式蒸留焼酎に係る委託調査研究

    2021.4 - 2022.3

    日本酒造組合中央会  一般受託研究  

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    Authorship:Principal investigator 

  • 令和3年度単式蒸留焼酎に係る委託調査研究

    2021.4 - 2022.3

    日本酒造組合中央会  一般受託研究 

      More details

    Authorship:Principal investigator 

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