Faculty Profiles - TAKAMINE Kazunori

Papers - TAKAMINE Kazunori

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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

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

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

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

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

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

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

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

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

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

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

Genqiao Liu, Juna Serikawa, Kayu Okutsu, Yumiko Yoshizaki, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine . Impact of fermentation temperature on the quality and sensory characteristics of imo-shochu . Journal of the Institute of Brewing127 ( 4 ) 417 - 423 2021

KURAZONO Shugo, YOSHIZAKI Yumiko, YIN Xuan, OKUTSU Kayu, TAKAMINE Kazunori . Characteristics of shochu（aochu）made on Aogashima Island . JOURNAL OF THE BREWING SOCIETY OF JAPAN116 ( 3 ) 182 - 194 2021

Language：Japanese Publisher：Brewing Society of Japan

In this study, we examined the current production methods and the aroma characteristics of aochu, which is a kind of shochu made on Aogashima Island. It was confirmed from a field survey that there were eight aochu manufacturers. Five of them made koji by individually, while the rest jointly made koji. The preparation of moromi, distillation and bottling were done in one place. Some manufacturers inoculated the steamed materials with tane-koji and tomo-koji while others used the leaves of Asplenium antiquum Makino and utilized wild microorganisms. One manufacturer added cultured yeast to the moromi. The aroma characteristics of twelve samples of aochu and six samples of control-shochu produced in Kyushu were examined. The acidity, ultraviolet absorption, and thiobarbitur acid value in aochu were higher than those of the control-shochu. Consequently, 69 aroma components were determined in the GC-MS analysis. When compared with the control, ethyl isobutyrate, ethyl isovalerate, ethyl benzoate, isovaleraldehyde, 2-methylbutylaldehyde, isovaleraldehyde, pentanal, hexanal, heptanal, 2-octenal, benzaldehyde, 2-nonenal, hexanol, 1-octen-3-ol, caproic acid, caprylic acid, capric acid, furfural and DMTS were higher in aochu. Finally, the principal component analysis performed on the 69 quantified aroma components found that clusters were formed for each koji making method. Sensory evaluation revealed that the characteristic aromas of aochu were “grassy” and “a sour smell.”

DOI： 10.6013/jbrewsocjapan.116.182

SHIRAISHI Yohei, OKUTSU Kayu, YOSHIZAKI Yumiko, FUTAGAMI Taiki, TAMAKI Hisanori, WAGU Yutaka, TAKAMINE Kazunori . 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 . JOURNAL OF THE BREWING SOCIETY OF JAPAN116 ( 1 ) 49 - 58 2021

Language：Japanese Publisher：Brewing Society of Japan

In order to clarify t he effects of differences in koji type on the variety of the aroma and taste of imo-shochu, we prepared imo-shochu with yellow, black, and white koji and investigated their aroma components and sensory characteristics. GC-MS analyses revealed that the concentrations of higher alcohols, acetic acid ethyl esters, and sulfur compounds were higher in imo-shochu prepared with yellow koji than those with black or white koji. The aldehyde and terpene contents in imo-shochu prepared with white or black koji were higher than that with yellow koji. Meanwhile, imo-shochu prepared with white koji contained more DL-2-methylbutyrate, and imo-shochu prepared with black koji contained more methyl salicylate and 1-octen-3-ol compared to the other shochu. Results of sensory evaluations, showed that imo-shochu prepared with yellow koji had stronger koji-like, baked confectionery-like, and herb-like flavors. Imo-shochu prepared with white koji was evaluated as roasted and sharp, and that with black koji evaluated as roasted, oily, and mild. Furthermore, it was first demonstrated that the shochu prepared with different types of koji could be distinguished by their sensory characteristics in blind tests. From the above results, the empirical fact that differences in the flavor of imo-shochu by the variety of koji was confirmed at the chemical level.

DOI： 10.6013/jbrewsocjapan.116.49

SHIRAISHI Yohei, TAKEURA Mio, OKUTSU Kayu, YOSHIZAKI Yumiko, FUTAGAMI Taiki, TAMAKI Hisanori, WAGU Yutaka, TAKAMINE Kazunori . 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 . JOURNAL OF THE BREWING SOCIETY OF JAPAN116 ( 1 ) 39 - 48 2021

Language：Japanese Publisher：Brewing Society of Japan

To clarify the effects of the koji variety on the flavor of imo-shochu, we prepared imo-shochu with yellow, white, or black koji and investigated koji enzyme activities and chemical composition in moromi-mash. Yellow koji showed a higher α-amylase and acid carboxypeptidase activity, but lower koji acidity, β-glucosidase, cellulase, acid protease and lipase activities compared with white or black-koji. Acid-resistant α-amylase activity, which is involved in liquification of the moromi-mash under acidic conditions, was 10 times higher in black or white-koji than in yellow koji. Although the enzyme activities of white koji were similar to that of black koji, white koji had higher β-glucosidase and cellulase activities than black koji. Imo-shochu moromi prepared with white koji or black koji contained higher citric acid compared with yellow koji, and the pH of moromi was consistent with citric acid concentration. In addition, the viscosity of moromi was different among the koji types; the mash prepared with yellow koji was stickier than mash prepared with white or black-koji. This was likely caused by higher acid protease and cellulase activities of black or white-koji. Although amino acid compositions in moromi prepared with white and black koji showed similar tendencies, that with yellow koji had a different amino acid balance. Similarly, the organic acid composition in moromi differed among koji types.

DOI： 10.6013/jbrewsocjapan.116.39

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

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

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

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

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)

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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Papers - TAKAMINE Kazunori