Faculty Profiles - TAKAMINE Kazunori

Papers - TAKAMINE Kazunori

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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

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

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

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 baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu . Food Science and Technology Research26 ( 3 ) 411 - 422 2020

Publisher：公益社団法人日本食品科学工学会

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

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

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

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 Aspergillus spp. are predominant throughout the production process. In addition, culture-dependent analyzes identified three species Aspergillus chevalieri, Aspergillus montevidensis, and Aspergillus sydowii, based on sequencing of benA, caM, and rpb2 genes. A. chevalieri isolates were classified into teleomorphic and anamorphic strains based on morphological analysis. A. chevarieri was the dominant species throughout the production process, whereas A. montevidensis increased and A. sydowii decreased in abundance during Katsuobushi production. Our study will enhance the understanding of fungal species involved in traditional Katsuobushi production.

DOI： 10.2323/jgam.2019.09.003

Scopus

PubMed

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

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

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

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

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

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

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

Publisher：公益社団法人日本食品科学工学会

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.

DOI： 10.3136/fstr.25.313

Scopus

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

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

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

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

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

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

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

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

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。

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Papers - TAKAMINE Kazunori