Updated on 2024/04/11

写真a

 
TAMAKI Hisanori
 
Organization
Research Field in Agriculture, Agriculture, Fisheries and Veterinary Medicine Area Faculty of Agriculture Education and Research Center for Fermentation Studies Professor
Research Field in Agriculture, Agriculture, Fisheries and Veterinary Medicine Area United Graduate School of Agricultural Sciences
Title
Professor

Degree

  • 農学博士 ( 1991.1   京都大学 )

  • 農学修士 ( 1987.3   京都大学 )

  • 農学士 ( 1985.3   京都大学 )

Research Interests

  • 醸造微生物学

  • 細胞生物学

  • シグナル伝達

  • 酵母

Research Areas

  • Life Science / Applied microbiology

Research History

  • Kagoshima University   Professor

    2007.3

  • Kagoshima University

    2007.3

Professional Memberships

  • American Society for Microbiology

    2015.10

  • 酵母研究会

    2015.10

  • 酵母遺伝学フォーラム

    2015.10

  • バイオインダストリー協会

    2015.10

  • 日本生物工学会

    2015.10

  • 日本生化学会

    2015.10

  • 日本農芸化学会

    2015.10

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Papers

  • Nishitani A., Hiramatsu K., Kadooka C., Hiroshima K., Sawada K., Okutsu K., Yoshizaki Y., Takamine K., Goto M., Tamaki H., Futagami T. .  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   2024.4

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    Language:Japanese   Publisher:Journal of Bioscience and Bioengineering  

    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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  • Kobashi Y., Yoshizaki Y., Okutsu K., Futagami T., Tamaki H., Takamine K. .  THI3 contributes to isoamyl alcohol biosynthesis through thiamine diphosphate homeostasis .  Journal of Bioscience and Bioengineering137 ( 2 ) 108 - 114   2024.2

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    Language:Japanese   Publisher:Journal of Bioscience and Bioengineering  

    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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  • Kobashi Y., Nakayama E., Fukumori N., Shimojima A., Tabira M., Nishimura Y., Mukae M., Muto A., Nakashima N., Okutsu K., Yoshizaki Y., Futagami T., Takamine K., Tamaki H. .  Homozygous gene disruption in diploid yeast through a single transformation .  Journal of Bioscience and Bioengineering137 ( 1 ) 31 - 37   2024.1

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    Language:Japanese   Publisher:Journal of Bioscience and Bioengineering  

    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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  • 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 Glycoscience70 ( 4 ) 109 - 117   2023.12

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    Language:English   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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  • Nishitani A., Hiramatsu K., Kadooka C., Mori K., Okutsu K., Yoshizaki Y., Takamine K., Tashiro K., Goto M., Tamaki H., Futagami T. .  Expression of heterochromatin protein 1 affects citric acid production in Aspergillus luchuensis mut. kawachii .  Journal of Bioscience and Bioengineering136 ( 6 ) 443 - 451   2023.12

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    Language:Japanese   Publisher:Journal of Bioscience and Bioengineering  

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

    DOI: 10.1016/j.jbiosc.2023.09.004

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  • Hiramatsu K., Nishitani A., Okutsu K., Yoshizaki Y., Takamine K., Tamaki H., Futagami T. .  Efficient gene targeting in Aspergillus chevalieri used to produce katsuobushi .  Bioscience, Biotechnology and Biochemistry87 ( 6 ) 672 - 682   2023.6

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    Language:Japanese   Publisher:Bioscience, Biotechnology and Biochemistry  

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

    DOI: 10.1093/bbb/zbad033

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  • 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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  • Li B., Yoshizaki Y., Okutsu K., Haruyama Y., Sato Y., Futagami T., Tamaki H., Takamine K. .  Factors that cause replacement of shochu yeast by wild yeast upon Sashi-moto repetition .  Journal of Bioscience and Bioengineering134 ( 4 ) 326 - 330   2022.10

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    Language:Japanese   Publisher:Journal of Bioscience and Bioengineering  

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

    DOI: 10.1016/j.jbiosc.2022.07.011

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  • Muramoto M., Yamakuchi Y., Konishi R., Koudatsu S., Tomikura H., Fukuda K., Kuriyama S., Kurokawa Y., Masatani T., Tamaki H., Fujita A. .  Essential roles of phosphatidylinositol 4-phosphate phosphatases Sac1p and Sjl3p in yeast autophagosome formation .  Biochimica et Biophysica Acta - Molecular and Cell Biology of Lipids1867 ( 9 ) 159184   2022.9

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    Language:Japanese   Publisher:Biochimica et Biophysica Acta - Molecular and Cell Biology of Lipids  

    Autophagy is regulated by phosphoinositides. We have previously shown that phosphatidylinositol 4-phosphate (PtdIns(4)P) is localized in the autophagosomal membrane. Additionally, in yeast cells, phosphatidylinositol 4-kinases Pik1p and Stt4p play important roles in the formation of the autophagosome and its fusion with the vacuole, respectively. In this study, we analyzed the primary role of PtdIns(4)P phosphatases in yeast autophagy. The PtdIns(4)P labeling densities in the membranes of the vacuoles, mitochondria, nucleus, endoplasmic reticulum, and plasma membrane dramatically increased in the phosphatase deletion mutants sac1∆ and sjl3∆, and the temperature-sensitive mutant sac1ts/sjl3∆ at the restrictive temperature. GFP-Atg8 processing assay indicated defective autophagy in the sac1∆ and sac1ts/sjl3∆ mutants. In contrast to the localization of PtdIns(4)P in the luminal leaflet of autophagosomal membranes in the wild-type yeast, PtdIns(4)P was localized in both the luminal and cytoplasmic leaflets of the autophagosomal membranes in the sac1∆ strain. In addition, the number of autophagic bodies in the vacuole significantly decreased in the sac1∆ strain, although autophagosomes were present in the cytoplasm. In the sac1ts/sjl3∆ strain, the number of autophagosomes in the cytoplasm dramatically decreased at the restrictive temperature. Considering that the numbers of autophagosomes and autophagic bodies in the sjl3∆ strain were comparable to those in the wild-type yeast, we found that the autophagosome could not be formed when PtdIns(4)P phosphatase activities of both Sac1p and Sjl3p were diminished. Together, these results indicate that the turnover of PtdIns(4)P by phosphatases is essential for autophagosome biogenesis.

    DOI: 10.1016/j.bbalip.2022.159184

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  • Wang Zitai, Okutsu Kayu, Yoshizaki Yumiko, Futagami Taiki, Tamaki Hisanori, Maruyama Takuro, Toume Kazufumi, Komatsu Katsuko, Hashimoto Fumio, Takamine Kazunori .  Massa Medicata Fermentataの酵素活性と揮発性に対する微生物発酵の影響(Effects of microbial fermentation on enzyme activity and volatile properties of Massa Medicata Fermentata) .  Traditional & Kampo Medicine9 ( 1 ) 10 - 17   2022.4Massa Medicata Fermentataの酵素活性と揮発性に対する微生物発酵の影響(Effects of microbial fermentation on enzyme activity and volatile properties of Massa Medicata Fermentata)

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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。

  • Wang Z., Okutsu K., Yoshizaki Y., Futagami T., Tamaki H., Maruyama T., Toume K., Komatsu K., Hashimoto F., Takamine K. .  Effects of microbial fermentation on enzyme activity and volatile properties of Massa Medicata Fermentata .  Traditional and Kampo Medicine9 ( 1 ) 10 - 17   2022.4

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    Language:Japanese   Publisher:Traditional and Kampo Medicine  

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

    DOI: 10.1002/tkm2.1303

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

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    DOI: 10.1016/j.dib.2022.107888

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

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    Language:Japanese   Publisher:Food Bioscience  

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

    DOI: 10.1016/j.fbio.2021.101375

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  • Zhao Z., Sugimachi M., Yoshizaki Y., Yin X., Han X.L., Okutsu K., Futagami T., Tamaki H., Takamine K. .  Impact of solid-state saccharification on the flavor of rice-flavor baijiu .  Journal of Food Science86 ( 11 ) 4958 - 4968   2021.11

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    Language:Japanese   Publisher:Journal of Food Science  

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

    DOI: 10.1111/1750-3841.15935

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  • Kadooka C., Mori K., Okutsu K., Yoshizaki Y., Takamine K., Tashiro K., Tamaki H., Futagami T. .  Chromosome-level genome sequence of aspergillus chevalieri M1, isolated from katsuobushi .  Microbiology Resource Announcements10 ( 37 September ) e0038521   2021.9

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    Language:Japanese   Publisher:Microbiology Resource Announcements  

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

    DOI: 10.1128/MRA.00385-21

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  • Futagami T., Mori K., Kadooka C., Niihara H., Tashiro K., Tamaki H., Tanaka T. .  Chromosome-level genome sequence of aspergillus puulaauensis mk2, a fungus isolated from a dead hard tick .  Microbiology Resource Announcements10 ( 36 ) e0037221   2021.9

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    Language:Japanese   Publisher:Microbiology Resource Announcements  

    Aspergillus puulaauensis strain MK2 was isolated from a dead hard tick (Haemaphysalis longicornis). Here, we determined the chromosome-level genome sequence of A. puulaauensis MK2.

    DOI: 10.1128/MRA.00372-21

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  • Mori K., Kadooka C., Nishitani A., Okutsu K., Yoshizaki Y., Takamine K., Tashiro K., Goto M., Tamaki H., Futagami T. .  Chromosome-level genome sequence of the black koji fungus aspergillus luchuensis rib2601 .  Microbiology Resource Announcements10 ( 29 ) e0038421   2021.7

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    Language:Japanese   Publisher:Microbiology Resource Announcements  

    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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  • Takahashi S. .  The Escherichia coli CitT transporter can be used as a succinate exporter for succinate production .  Bioscience, biotechnology, and biochemistry85 ( 4 ) 981 - 988   2021.3

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    Language:Japanese   Publisher:Bioscience, biotechnology, and biochemistry  

    Escherichia coli strain, whose gene is one of the subunits of succinate dehydrogenase (sdhA), and gene of the transcriptional repressor of isocitrate lyase (iclR) were disrupted, accumulated 6.6 times as much intracellular succinate as the wild-type MG1655 strain in aerobic growth, but succinate was not found in the culture medium. E. coli citT gene that encodes a citrate transporter was cloned under the control of the lacI promoter in pBR322-based plasmid and the above strain was transformed. This transformant, grown under aerobic condition in M9-tryptone medium with citrate, accumulated succinate in the medium while no succinate was found in the medium without citrate. CitT was active as a succinate transporter for 168 h by changing the culture medium or for 24 h in fed-batch culture. This study suggests that the CitT transporter functions as a succinate exporter in E. coli for succinate production in the presence of citrate.

    DOI: 10.1093/bbb/zbaa109

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

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

    DOI: 10.1016/j.lwt.2020.110580

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  • 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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    Language:Japanese   Publisher:Journal of Food Science  

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

    DOI: 10.1111/1750-3841.15610

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  • 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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    Language:Japanese   Publisher:Journal of Bioscience and Bioengineering  

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

    DOI: 10.1016/j.jbiosc.2020.09.002

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  • Liu G., Serikawa J., Okutsu K., Yoshizaki Y., Futagami T., Tamaki H., Takamine K. .  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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  • Kadooka C, Nakamura E, Kubo S, Okutsu K, Yoshizaki Y, Takamine K, Tamaki H, Futagami T. .  Analysis of the fungal population involved in Katsuobushi production. .  Journal of General and Applied Microbiology66 ( 4 ) 239 - 243   2020.9Analysis of the fungal population involved in Katsuobushi production.Reviewed

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

    DOI: 10.2323/jgam.2019.09.003.

  • 門岡千尋、合原翔平、久保臣悟、尾上昌平、奥津果優、吉﨑由美子、髙峯和則、後藤正利、玉置尚徳、二神泰基 .  白麹菌Aspergillus luchuensis mut. kawachii NBRC 4308のアルビノ表現型の原因遺伝子の解析 .  日本醸造協会誌115 ( 6 )   2020.6白麹菌Aspergillus luchuensis mut. kawachii NBRC 4308のアルビノ表現型の原因遺伝子の解析Reviewed

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  • 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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  • 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 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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  • Kurokawa Y. .  Essential and distinct roles of phosphatidylinositol 4-kinases, Pik1p and Stt4p, in yeast autophagy .  Biochimica et Biophysica Acta - Molecular and Cell Biology of Lipids1864 ( 9 ) 1214 - 1225   2019.9

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    Publisher:Biochimica et Biophysica Acta - Molecular and Cell Biology of Lipids  

    DOI: 10.1016/j.bbalip.2019.05.004

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  • Suzuki H. .  Shochu slop is an excellent medium for Escherichia coli K-12 .  Letters in Applied Microbiology68 ( 6 ) 505 - 508   2019.6

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    Publisher:Letters in Applied Microbiology  

    DOI: 10.1111/lam.13148

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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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  • Tomioku K. .  Nanoscale domain formation of phosphatidylinositol 4-phosphate in the plasma and vacuolar membranes of living yeast cells .  European Journal of Cell Biology97 ( 4 ) 269 - 278   2018.5

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    Publisher:European Journal of Cell Biology  

    DOI: 10.1016/j.ejcb.2018.03.007

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  • Kazuki Mori, Chihiro Kadooka, Chika Masuda, Ai Muto, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Taiki Futagami, and Hisanori Tamaki. .  Genome sequence of Saccharomyces cerevisiae strain Kagoshima no. 2, used for brewing the Japanese distilled spirit shochu. .  Genome Announcements5 ( 41 ) 17 - 17   2017.10Genome sequence of Saccharomyces cerevisiae strain Kagoshima no. 2, used for brewing the Japanese distilled spirit shochu.Reviewed

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    Language:English   Publishing type:Research paper (scientific journal)   Publisher:American Society for Microbiology  

  • 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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  • 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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  • 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

  • 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, K., Yoshizaki, Y., Takamine, K., Tamaki, H., Ito, K., and Sameshima, Y. .  Development of a heat-processing method for koji to enhance its antioxidant activity. .  J. Biosci. Bioeng.113 ( 3 ) 349 - 354   2012.3Development of a heat-processing method for koji to enhance its antioxidant activity. 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: Enhancedproduction of α-amylase in red koji. .  Journal of Bioscience and Bioengineering, 110 ( 6 ) 670 - 674   2010.8Characterization of glucoamylase and α-amylase from Monascus anka: Enhancedproduction of α-amylase in red koji.Reviewed

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  • Yoshida, E., Hidaka, M., Fushinobu, S., Koyanagi, T., Minami, H., Tamaki, H., Kitaoka, M., Katayama, T., and Kumagai, H. .  Role of a PA14 domain in determining substrate specificity of a glycoside hydrolase family 3 β-glucosidase from Kluyveromyces marxianus. .  Biochemical Journal431 ( 1 ) 39 - 49   2010.1Role of a PA14 domain in determining substrate specificity of a glycoside hydrolase family 3 β-glucosidase from Kluyveromyces marxianus. Reviewed

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  • Yoshida, E., Hidaka, M., Fushinobu, S., Koyanagi, T., Minami, H., Tamaki, H., Kitaoka, M., Katayama, T., Kumagai, H. .  Purification, crystallization and preliminary X-ray analysis of β-glucosidase fromKluyveromyces marxianus NBRC177 .  Acta Crystallogr Sect F Struct Biol Cryst Commun. 65   1190 - 1192   2009.1Purification, crystallization and preliminary X-ray analysis of β-glucosidase fromKluyveromyces marxianus NBRC177Reviewed

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  • Takagi, Y., Akada, R., Kumagai, H., Yamamoto, K., and Tamaki, H. .  Loss of heterozygosity is induced in Candida albicans by ultraviolet irradiation. .  Appl. Microbiol. Biotechnol.77   1073 - 1082   2008.1Loss of heterozygosity is induced in Candida albicans by ultraviolet irradiation. Reviewed

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  • Tamaki H., Shimada A., Ito Y., Ohya M., Takase J., Miyashita M., Miyagawa H., Nozaki H., Nakayama R., and Kumagai H. .  LPT1 encodes a membrane-bound O-acyltransferase involved in the acylation of lysophospholipids in the yeast Saccharomyces cerevisiae. .  J. Biol. Chem.282   34288 - 34298   2007.11LPT1 encodes a membrane-bound O-acyltransferase involved in the acylation of lysophospholipids in the yeast Saccharomyces cerevisiae. Reviewed

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  • Hong, J., Wang Y., Kumagai, H., and Tamaki, H. .  Construction of thermotolerant yeast expressing thermostable cellulase genes. .  J. Biotechnology103   114 - 123   2007.6Construction of thermotolerant yeast expressing thermostable cellulase genes. Reviewed

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Books

  • 遺伝子から見た応用微生物学

    玉置尚徳( Role: Joint author)

    朝倉書店  2008.1 

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    Language:Japanese Book type:Scholarly book

  • 酵母のすべて

    玉置尚徳( Role: Joint author)

    シュプリンガージャパン  2007.9 

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    Language:Japanese Book type:Scholarly book

MISC

  • 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 Kaishi   101 ( 2 )   74 - 74   2023.2

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    Language:Japanese   Publisher:The Society for Biotechnology, Japan  

    DOI: 10.34565/seibutsukogaku.101.2_74

  • Citric Acid Production by the White Koji Fungus: Transporters Play a Key Role in the Citric Acid Production

    FUTAGAMI Taiki, KADOOKA Chihiro, GOTO Masatoshi, TAMAKI Hisanori

    KAGAKU TO SEIBUTSU   59 ( 5 )   241 - 246   2021.5

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

    DOI: 10.1271/kagakutoseibutsu.59.241

  • 細胞膜リン脂質リモデリングへのアプローチ中心的役割を担う新規リゾリン脂質アシル転移酵素を酵母で同定

    玉置尚徳

    化学と生物   47 ( 1 )   8 - 10   2009.1

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

  • Glucose-Stimulated cAMP-PKA Pathway in Yeast Saccharomyces cerevisiae. Reviewed

    Tamaki H.

    J. Biotech. Bioeng.   104 ( 4 )   245 - 250   2007.10

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