Updated on 2024/04/17

写真a

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

Degree

  • 博士（農学） ( 2007.3   北海道大学 )

Research Interests

  • 生物化学

  • 発酵工学

Research Areas

  • Others / Others  / 生化学

  • Life Science / Applied biochemistry

Education

  • Hokkaido University

    2004.4 - 2007.3

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    Country： Japan

  • Hokkaido University

    2002.4 - 2004.3

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    Country： Japan

Research History

  • Kagoshima University   Associate Professor

    2007.4

  • Kagoshima University

    2007.4

Professional Memberships

  • 日本農芸化学会

    2015.10

  • 日本応用糖質学会

    2015.10

  • 日本醸造学会

    2008.4

 

Papers

  • Tiantian Wang, Isao Hanashiro, Yumiko Yoshizaki, Yuki Kobashi, Suzuka Noda, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine .  Shochu koji microstructure and starch structure during preparation .  Journal of Applied glycoscience70 ( 4 ) 109 - 117   2023.12Shochu koji microstructure and starch structure during preparationReviewed

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

    DOI： https://doi.org/10.5458/jag.jag.JAG-2023_0006

  • 曾伝濤, 劉夢迪, 吉﨑由美子，遠城道雄, 奥津果優，二神泰基，玉置尚徳，髙峯和則 .  サトイモ焼酎の香味特性と焼酎粕の機能性 .  日本醸造協会誌117 ( 10 ) 701 - 711   2022.10サトイモ焼酎の香味特性と焼酎粕の機能性Reviewed

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

  • Zhao Z, Sugimachi M, Yoshizaki Y,Yin X, Han X, 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   2021.12Correlation between key aroma and manufacturing processes of rice-flavor baijiu and awamori, Chinese and Japanese traditional liquorsReviewed International coauthorship

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

  • Zhao Z. .  Impact of solid-state saccharification on the flavor of rice-flavor baijiu .  Journal of Food Science86 ( 11 ) 4958 - 4968   2021.11Reviewed International coauthorship International journal

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

    DOI： 10.1111/1750-3841.15935

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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   2021.3Reviewed International journal

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    Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)   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   2021.3Reviewed International journal

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    Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)   Publisher：LWT  

    DOI： 10.1016/j.lwt.2020.110580

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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-shochuInvited Reviewed

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

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

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    Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)   Publisher：Journal of Bioscience and Bioengineering  

    DOI： 10.1016/j.jbiosc.2019.09.017

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

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

  • Zhu E, Hiramatsu K, Inoue T, Mori K, Tashiro K, Fujita K, Karashima T, Takashita H, Okutsu K, Yoshizaki Y, Takamine K, Tamaki H, Futagami T .  Deficiency of β-xylosidase activity in Aspergillus luchuensis mut. kawachii IFO 4308. .  Bioscience, biotechnology, and biochemistry   2024.4Deficiency of β-xylosidase activity in Aspergillus luchuensis mut. kawachii IFO 4308.Reviewed International journal

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

    DOI： 10.1093/bbb/zbae046

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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   2024.2Reviewed International journal

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    Language：Japanese   Publishing type：Research paper (scientific journal)   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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  • 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 Bioengineering   2024Reviewed International journal

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    Language：Japanese   Publishing type：Research paper (scientific journal)   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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  • Kobayashi R., Mitsui Y., Yoshizaki Y., Takahashi K., Takamine K., Koyama K. .  Controlling the growth of yeast by culturing in high magnetic fields .  Journal of Magnetism and Magnetic Materials586   2023.11Reviewed International journal

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    Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：Journal of Magnetism and Magnetic Materials  

    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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  • 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   2023.6Reviewed International journal

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    Language：Japanese   Publishing type：Research paper (scientific journal)   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   2023.6Reviewed International journal

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    Language：Japanese   Publishing type：Research paper (scientific journal)   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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  • 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>Reviewed International journal

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    Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：The Society for Biotechnology, Japan  

    DOI： 10.34565/seibutsukogaku.101.2_74

  • 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 Bioengineering   2023Reviewed International journal

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    Language：Japanese   Publishing type：Research paper (scientific journal)   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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  • 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   2023Reviewed International journal

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    Language：Japanese   Publishing type：Research paper (scientific journal)   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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  • 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   2022.10Reviewed International journal

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    Language：Japanese   Publishing type：Research paper (scientific journal)   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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  • 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   2022.8Reviewed International journal

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    Language：Japanese   Publishing type：Research paper (scientific journal)   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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  • Zitai Wang, Kayu Okutsu, Yumiko Yoshizaki, Taiki Futagami, Hisanori Tamaki, Takuro Maruyama, Kazufumi Toume, Katsuko Komatsu, Fumio Hashimoto, Kazunori Takamine .  Effects of microbial fermentation on enzyme activity and volatile properties of Massa Medicata Fermentata .  Traditional & Kampo Medicine9 ( 1 ) 10 - 17   2022.4Effects of microbial fermentation on enzyme activity and volatile properties of Massa Medicata FermentataReviewed

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

    DOI： https://doi.org/10.1002/tkm2.1303

  • 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.Reviewed International journal

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

    DOI： 10.1016/j.dib.2022.107888

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  • Genqiao Liu, Juna Serikawa, Kayu Okutsu, Yumiko Yoshizaki, Taiki Futagami, Hisanori Tamaki, and Kazunori Takamine .  Impact of fermentation temperature on the quality and sensory characteristics of imo-shochu .  Journal of the Institute of Brewing127 ( 4 ) 417 - 423   2021.12Impact of fermentation temperature on the quality and sensory characteristics of imo-shochuReviewed

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

    DOI： https://doi.org/10.1002/jib.674

  • 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   2021.12Reviewed International journal

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

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

    DOI： 10.1016/j.fbio.2021.101375

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

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

    DOI： 10.1002/tkm2.1303

  • Kadooka C. .  Chromosome-level genome sequence of aspergillus chevalieri M1, isolated from katsuobushi .  Microbiology Resource Announcements10 ( 37 September ) e0038521   2021.9Reviewed International journal

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    Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：Microbiology Resource Announcements  

    DOI： 10.1128/MRA.00385-21

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  • Mori K. .  Chromosome-level genome sequence of the black koji fungus aspergillus luchuensis rib2601 .  Microbiology Resource Announcements10 ( 29 ) e0038421   2021.7Reviewed International journal

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    Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：Microbiology Resource Announcements  

    DOI： 10.1128/MRA.00384-21

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  • 藏薗秀伍，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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    Language：Japanese   Publishing type：Research paper (scientific journal)  

  • 白石洋平，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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  • 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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  • 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   2021.1Reviewed International journal

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    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 Brewing   2021Reviewed International journal

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    Language：English   Publishing type：Research paper (scientific journal)   Publisher：Journal of the Institute of Brewing  

    DOI： 10.1002/jib.674

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  • 吉崎 由美子 .  麹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   49 - 58   2021麹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 International journal

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  • 吉崎 由美子 .  麹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   39 - 48   2021麹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 International journal

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  • Takakazu Yagi, Koji Ataka, Kai-Chun Cheng, Hajime Suzuki, Keizaburo Ogata, Yumiko Yoshizaki, Kazunori Takamine, Ikuo Kato, Shouichi Miyawaki, Akio Inui, Akihiro Asakawa .  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 & nutrition research64   2020.10Red rice koji extract alleviates hyperglycemia by increasing glucose uptake and glucose transporter type 4 levels in skeletal muscle in two diabetic mouse modelsReviewed

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    DOI： DOI: 10.29219/fnr.v64.4226

  • 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   2020.10Reviewed International journal

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    Language：English   Publishing type：Research paper (scientific journal)   Publisher：Journal of Bioscience and Bioengineering  

    DOI： 10.1016/j.jbiosc.2020.05.006

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  • Araki Yuri, Ida Yuta, Nonaka Miwa, Yoshizaki Yumiko, Fujii Akira, Nagano Masanobu, Kanouchi Hiroaki .  マウスにおける米黒酢濃縮液経口投与後の熱ショック蛋白質70誘導(The Induction of Heat Shock Protein 70 after Oral Administration of Concentrated Brewed Rice Vinegar Kurozu in Mice) .  Journal of Nutritional Science and Vitaminology66 ( 5 ) 478 - 480   2020.10マウスにおける米黒酢濃縮液経口投与後の熱ショック蛋白質70誘導(The Induction of Heat Shock Protein 70 after Oral Administration of Concentrated Brewed Rice Vinegar Kurozu in Mice)Reviewed International journal

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    Language：English   Publishing type：Research paper (scientific journal)   Publisher：(公社)日本栄養・食糧学会  

    米黒酢濃縮液(CK)25μLをマウスに経口投与した時の熱ショック蛋白質(HSP)70のmRNA発現を臓器別に検討した。食道、小腸、肝臓、褐色脂肪組織において、HSP70 mRNAはCK投与後1時間以内に著明に増加し、投与前値に対する投与1時間後の増加率は、それぞれ8.0倍、13.7倍、9.5倍、58.2倍であった。また、胃(増加率5.3倍)、大腸(2.4倍)、脳(1.6倍)でも発現増加が認められた。これらの増加は一過性で、HSP70 mRNA量は投与後3時間以内に投与前値に復した。HSP70 mRNAの誘導はCK投与時の拘束によるストレスが原因ではなかったことから、何らかのCK成分が様々な臓器でHSP70 mRNAの発現を高める可能性が示唆された。

  • 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   2020.9Reviewed International journal

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    Language：English   Publishing type：Research paper (scientific journal)   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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  • 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 Medicine .  Frontier in Nutrition7 ( 7 ) 1 - 11   2020.7Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo MedicineReviewed

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    DOI： DOI: 10.3389/fnut.2020.00115

  • Miyamoto A, Kadooka C, Mori K, Tagawa Y, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T .  Sirtuin SirD is involved in α-amylase activity and citric acid production in Aspergillus luchuensis mut. kawachii during a solid-state fermentation process .  Journal of Bioscience and Bioengineering129 ( 4 ) 454 - 466   2020.3Sirtuin SirD is involved in α-amylase activity and citric acid production in Aspergillus luchuensis mut. kawachii during a solid-state fermentation processReviewed

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    DOI： DOI: 10.1016/j.jbiosc.2019.11.004

  • Yumiko Yoshizaki .  Yumiko Yoshizaki .  Yumiko Yoshizaki86 ( 5 )   2020.2Yumiko YoshizakiReviewed

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    Language：English   Publishing type：Research paper (scientific journal)   Publisher：Yumiko Yoshizaki  

    DOI： DOI: 10.1128/AEM.01950-19

  • ARAKI Yuri, IDA Yuta, NONAKA Miwa, YOSHIZAKI Yumiko, FUJII Akira, NAGANO Masanobu, KANOUCHI Hiroaki .  The Induction of Heat Shock Protein 70 after Oral Administration of Concentrated Brewed Rice Vinegar Kurozu in Mice .  Ｊｏｕｒｎａｌ　ｏｆ　Ｎｕｔｒｉｔｉｏｎａｌ　Ｓｃｉｅｎｃｅ　ａｎｄ　Ｖｉｔａｍｉｎｏｌｏｇｙ66 ( 5 ) 478 - 480   2020Reviewed International journal

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    Language：English   Publishing type：Research paper (scientific journal)   Publisher：一般財団法人 学会誌刊行センター  

    <p>Heat shock protein 70 (HSP70) is induced by various stresses. Since HSP70 has a protein refolding activity and an anti-inflammatory activity, the HSP70 induction will help cells from harmful acute stresses. Feeding a diet containing concentrated brewed rice vinegar Kurozu (CK) diet for 5 wk resulted in an increase of HSP70 in the brains of mice. In the present study, we evaluated whether oral feeding of 25 μL CK induces HSP70 mRNA in brain and other tissues. HSP70 mRNA was significantly increased in the esophagus, small intestine, liver, and brown adipose tissue within 1 h after the oral administration of CK. A weaker induction of HSP70 mRNA was demonstrated in the stomach, large intestine, and brain. HSP70 mRNA induction returned to basal levels within 3 h after feeding. We doubted that the induction of HSP70 mRNA was caused by manual restraint of the mice during CK administration. Manual restraint of the mice did not influence HSP70 mRNA expression in intestine 1 h after these treatments. Our results suggest that transient HSP70 mRNA induction by oral feeding of CK was not caused by retention stress. There are some compounds in CK that increase HSP70 mRNA in various tissues.</p>

    DOI： 10.3177/jnsv.66.478

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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   2020Reviewed International journal

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    Language：English   Publishing type：Research paper (scientific journal)   Publisher：Bioscience, Biotechnology and Biochemistry  

    DOI： 10.1080/09168451.2020.1792761

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  • 岩切祥人, 岩崎浩一, 吉崎由美子, 末吉武志 .  光源の違いがバジルの生育および香気成分に与える影響 .  農業食料工学会九州支部誌68   12 - 15   2019.8光源の違いがバジルの生育および香気成分に与える影響Reviewed

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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 )   2019.4Reviewed International journal

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    Language：English   Publishing type：Research paper (scientific journal)   Publisher：Applied and Environmental Microbiology  

    DOI： 10.1128/AEM.03136-18

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  • Kojo T, Kawai M, Shiraishi Y, Kurazono S, Kadooka C, okutsu K, Yoshizaki Y, IKenaga M, Futagami T, Takamine K, Tamaki H .  Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during Fermentation .  Food Science and Technology Research25 ( 2 ) 313 - 319   2019.4Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during FermentationReviewed

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  • Kimoto D, Kadooka C, Saenrungrot P, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T .  Pex16 is involved in peroxisome and Woronin body formation in the white koji fungus, Aspergillus luchuensis mut. kawachii .  Journal of Bioscience and Bioengineering127 ( 1 ) 85 - 92   2019.1Pex16 is involved in peroxisome and Woronin body formation in the white koji fungus, Aspergillus luchuensis mut. kawachiiReviewed

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  • 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，髙峯和則 .  異なる黒麴菌を用いた本格焼酎の酒質の多様化 .  日本醸造協会誌113 ( 12 ) 757 - 765   2018.12異なる黒麴菌を用いた本格焼酎の酒質の多様化Reviewed

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  • 髙峯和則，小島舞，奥津果優, 二神泰基, 玉置尚徳, 吉﨑由美子 .  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113 ( 6 ) 375 - 382   2018.6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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  • 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Invited Reviewed

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  • Kojo T, Kadooka C, Komohara M, Onitsuka S, Tanimura M, Muroi Y, Kurazono S, Shiraishi Y, Oda K, Iwashita K, Onoue M, Okutsu K, Yoshizaki Y, Takamine K, Futagami T, Mori K, Tamaki H .  Characterization of amylolytic enzyme overproducing mutant of Aspergillus luchuensis obtained by ion beam mutagenesis. .  The Journal of General and Applied Microbiology63 ( 6 ) 339 - 346   2018.1Characterization of amylolytic enzyme overproducing mutant of Aspergillus luchuensis obtained by ion beam mutagenesis.Reviewed

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

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

    DOI： 10.7717/peerj.4768

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  • Futagami T, Kadooka C, Ando Y, Okutsu K, Yoshizaki Y, Setoguchi S, Takamine K, Kawai M, Tamaki H .  Multi-gene phylogenetic analysis reveals that shochu-fermenting Saccharomyces cerevisiae strains form a distinct sub-clade of the Japanese sake cluster. .  Yeast34 ( 10 ) 407 - 415   2017.10Multi-gene phylogenetic analysis reveals that shochu-fermenting Saccharomyces cerevisiae strains form a distinct sub-clade of the Japanese sake cluster.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 .  芋焼酎の香気形成に及ぼすアミノ酸の影響 .  日本醸造協会誌112 ( 8 ) 563 - 568   2017.8芋焼酎の香気形成に及ぼすアミノ酸の影響Reviewed

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

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  • Rahayu Y. .  Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation .  Food Chemistry224   398 - 406   2017.6Reviewed International journal

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    Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)   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   2017.2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Reviewed

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

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    Language：English   Publishing type：Research paper (scientific journal)   Publisher：Genome Announcements  

    DOI： 10.1128/genomeA.01126-17

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  • Yohei Shiraishi,Yumiko Yoshizaki, Toshifumi Ono, Hiroaki Yamato, Kayu Okutsu, Hisanori Tamaki, Taiki Futagami, Sameshima Yoshihiro, and Kazunori Takamine .  Characteristic odour compounds in shochu derived from rice koji .  Journal of the Institute of Brewing122 ( 3 ) 381 - 387   2016.8Characteristic odour compounds in shochu derived from rice kojiInvited Reviewed

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  • Chihiro Kadooka, Onitsuka, Mizuki Uzawa, S. Tashiro, Kajiwara Y, Takashita H, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Masatugu Goto, Hisanori Tamaki, Taiki Futagami .  Marker recycling system using the sC gene in the white koji mold, Aspergillus luchuensis mut. kawachii. .  The Journal of General and Applied Microbiology62 ( 3 ) 160 - 163   2016.7Marker recycling system using the sC gene in the white koji mold, Aspergillus luchuensis mut. kawachii.Reviewed

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    DOI： doi 10.2323/jgam.2016.01.001

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

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    DOI： DOI 10.7717/peerj.1853

  • Kayu Okutsu, Yumiko Yoshizaki, Mai Kojima, Kazuya Yoshitake, Hisanori Tamaki and Kazunori Takamine .  Effects of the cultivation period of sweet potato on the sensory quality of imo-shochu, a Japanese traditional spirit .  Journal of the Institute of Brewing122 ( 1 ) 168 - 174   2016.1Effects of the cultivation period of sweet potato on the sensory quality of imo-shochu, a Japanese traditional spiritReviewed

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  • Kayu Okutsu, Yumiko Yoshizaki, Natsumi Ikeda, Tatsuro Kusano, Fumio Hashimoto, Kazunori Takamine .  Antioxidants in heat-processed koji and the production mechanisms .  Food chemistry187   364 - 369   2015.11Antioxidants in heat-processed koji and the production mechanismsReviewed

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  • Yumiko Yoshizaki, Kousuke Matsuyama, Akihiro Oba, Shu Sonoda, Kayu Okutsu, Hisanori Tamaki, Kazunori Takamine .  The effect of methods of heating sweet potato on the flavor of imo-shochu .  Journal of the Brewing Society of Japan110 ( 5 ) 349 - 356   2015.5The effect of methods of heating sweet potato on the flavor of imo-shochuInvited Reviewed

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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 .  日本醸造協会誌110 ( 3 ) 170 - 178   2015.3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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  • 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 .  PeerJPeerJ 2 ( e540 )   2014.8Rice koji reduced body weight gain, fat accumulation, and blood glucose level in high-fat diet-induced obese miceReviewed

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  • Shinji Wakuta, Yumi Shibata, Yumiko Yoshizaki, Wataru Saburi, Shigeki Hamada, Hiroyuki Ito, Seon-Kap Hwang, Thomas W. Okita, Hirokazu Matsui .  Modulation of allosteric regulation by E38K and G101N mutations in the potato tuber ADP-glucose pyrophosphorylase .  Bioscience, Biotechnology, and Biochemistry77 ( 9 ) 1 - 6   2013.9Modulation of allosteric regulation by E38K and G101N mutations in the potato tuber ADP-glucose pyrophosphorylaseReviewed

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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，鮫島吉廣 .  サツマイモに含まれるモノテルペン配糖体の分布 .  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Reviewed

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  • Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Hisanori Tamaki, Kiyoshi Ito, Yoshihiro Sameshima .  Development of a heat-processing method for koji to enhance its antioxidant activity .  Journal of Bioscience and Bioengineering   2012.3Development of a heat-processing method for koji to enhance its antioxidant activityReviewed

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  • 久留ひろみ、吉崎（尾花）由美子、玉置尚徳、和田浩二、伊藤清 .  酒類としてのミキの製造 .  日本醸造学会誌106 ( 3 ) 157 - 163   2011.3酒類としてのミキの製造Reviewed

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  • 髙峯和則、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 .  日本醸造学会誌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Reviewed

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  • Yumiko Yoshizaki, Kazunori Takamine, Shogo Shimada, Kayo Uchihori, Kayu Okutsu, Hisanori Tamaki, Kiyoshi Ito, Yoshihiro Sameshima .  The formation of beta -damascenone in sweet potato shochu .  Journal of the Institute of Brewing117 ( 2 ) 217 - 223   2011The formation of beta -damascenone in sweet potato shochuReviewed

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

  • Yumiko Yoshizaki, Hiroaki Yamato, Kazunori Takamine, Hisanori Tamaki, Kiyoshi Ito, Yoshihiro Sameshima .  Analysis of volatile compounds in shochu koji, sake koji, and steamed rice by gas chromatography-mass spectrometry .  Journal of the Institute of Brewing116   49 - 55   2010Analysis of volatile compounds in shochu koji, sake koji, and steamed rice by gas chromatography-mass spectrometryReviewed

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

  • Yumiko Yoshizaki, Tomoka Susuki, Kazunori Takamine, Hisanori Tamaki, Kiyoshi Ito, Yoshihiro Sameshima .  Characterization of glucoamylase and alpha-amylase from Monascus anka: Enhanced Production of alpha-amylase in red koji .  Journal of Bioscience and Bioengineering110 ( 6 ) 670 - 674   2010Characterization of glucoamylase and alpha-amylase from Monascus anka: Enhanced Production of alpha-amylase in red kojiReviewed

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

  • 高峯和則、大山修一、吉崎由美子、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 .  日本醸造協会誌105 ( 8 ) 546 - 555   2010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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    Language：Japanese   Publishing type：Research paper (scientific journal)  

  • 久留ひろみ、吉崎（尾花）由美子、玉置尚徳、和田浩二、伊藤清 .  奄美大島の伝統飲料「ミキ」の分析 .  日本醸造協会誌105 ( 3 ) 167 - 174   2010奄美大島の伝統飲料「ミキ」の分析Reviewed

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

  • Takayuki Yoshizaki, Wataru Motomura, Sachie Tanno, Shima Kumei, Yumiko Yoshizaki, Satoshi Tanno, Toshikatsu Okumura .  Thiazolidinediones enhance vascular endothelial growth factor expression and induce cell growth inhibition in non-small-cell lung cancer cells .  Journal of Experimental & Clinical Cancer Research29   22   2010Thiazolidinediones enhance vascular endothelial growth factor expression and induce cell growth inhibition in non-small-cell lung cancer cellsReviewed

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

  • 尾花由美子 .  植物ADP-glucose pyrophosphorylaseの構造および活性調節機構に関する研究 .      2007.3植物ADP-glucose pyrophosphorylaseの構造および活性調節機構に関する研究Invited

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    Language：Japanese   Publishing type：Doctoral thesis  

  • Yumiko Obana, Daisuke Omoto, Chikako Kato, Kanako Matsumoto, Y. Nagai, Kavakli I. H., Shigeki Hamada, Edwards G E, Thomas W. Okita, Hirokazu Matsui, Hiroyuki Ito .  Enhanced turnover of transitory starch by expression of up-regulated ADP-glucose pyrophosphorylases in Arabidopsis thaliana .  Plant Science170   2006.1Enhanced turnover of transitory starch by expression of up-regulated ADP-glucose pyrophosphorylases in Arabidopsis thalianaReviewed

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

  • Daisuke Omoto, Hiroyuki Ito, Yumiko Obana, Kanako Matsumoto, Naoto Isono, Shigeki Hamada, Thomas W. Okita, Hirokazu Matsui .  Isolation and characterization of two cDNAs for large and small subunits of ADP-glucose pyrophosphorylase from Kidney Bean .  Journal of Applied glycoscience50   2003.1Isolation and characterization of two cDNAs for large and small subunits of ADP-glucose pyrophosphorylase from Kidney BeanReviewed

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

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Books

  • 鹿児島の食環境と健康食材（焼酎～麹の食品機能性～

    乾明夫、鮫島奈々美、叶内宏明、吉﨑由美子、奥津果優、侯徳興、中野隆之、橋本文雄、藤井信、加治屋勝子、上原美穂、木村郁夫、袁春紅、寺田竜太、塩崎一弘、佐野雅昭、小松正治、紙谷喜則（ Role： Joint author）

    南方新社  2016.3 

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    Language：Japanese Book type：Scholarly book

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  

  • 焼酎の特徴香気成分の探索と生成メカニズムの解明

    吉﨑由美子

    においと環境   50 ( 5 )   343 - 349   2019.9

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

  • 紅麹を使った焼酎製造の取り組み

    吉﨑由美子

    でん粉と食品   44   6 - 10   2019.6

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

  • 魅惑の紅麹　おいしさを紐解く

    吉﨑由美子

    生物工学会誌   96 ( 12 )   712 - 712   2018.12

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    Language：Japanese   Publishing type：Book review, literature introduction, etc.   Publisher：日本生物工学会  

  • 麹の機能性評価および焼酎酵母の分離とその実用化

    髙峯和則、吉﨑由美子、奥津果優

    化学工学   79 ( 7 )   526 - 529   2015.7

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

  • 米麹の香りが食品の香気に及ぼす影響～焼酎を例に～

    吉﨑由美子

    温故知新・株式会社秋田今野商店   51   45 - 50   2014.7

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

  • 麹のつくる焼酎のかおり

    吉崎 由美子

    応用糖質科学   2 ( 4 )   225 - 227   2012.12

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

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Presentations

  • 曾 伝濤, 劉 夢迪, 吉﨑 由美子, 奥津 果優, 二神 泰基, 玉置 尚徳, 髙峯 和則   サトイモ焼酎の香気特性と焼酎粕の機能性  

    令和3年度日本醸造学会大会  2021.10 

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    Event date： 2021.10

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 佐藤祐汰，李伯函，春山祐紀，吉﨑由美子，奥津果優，二神泰基，玉置尚徳，髙峯和則   差し酛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  

    令和3年度日本醸造学会大会  2021.10 

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    Event date： 2021.10

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 劉 根僑、芹川 樹奈、吉﨑 由美子、奥津 果優、二神 泰基、玉置 尚徳、髙峯 和則   芋焼酎の酒質に及ぼす二次醪温度の影響  

    令和3年度日本醸造学会大会  2021.10 

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    Event date： 2021.10

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 超喆、杉町美奈、吉﨑 由美子、印璇、韓興林、奥津 果優、二神 泰基、玉置 尚徳、髙峯 和則   固体糖化工程が小曲米酒の風味に与える影響   International coauthorship

    令和3年度日本醸造学会大会  2021.10 

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    Event date： 2021.10

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 王子泰，奥津果優，二神泰基，吉崎由美子，玉置尚徳，丸山卓郎，當銘一文 , 小松かつ子，髙峯和則   糸状菌による発酵が漢方用薬「神麹」の品質に与える影響  

    日本農芸化学会2021年度西日本・中四国・関西支部 合同大会  2021.9 

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    Event date： 2021.9

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 出井花奈, 武藤夏実 , 吉﨑由美子，花城勲，奥津果優，二神泰基，玉置尚徳，髙峯和則   米焼酎の酒質に及ぼす米品種の影響   International coauthorship

    日本農芸化学会2021年度西日本・中四国・関西支部 合同大会  2021.9 

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    Event date： 2021.9

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 井上太雅，山口正晃，門岡千尋，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 kawachii におけるα-アミラーゼ AmyB の機能解析  

    日本農芸化学会2021年度西日本・中四国・関西支部 合同大会  2021.9 

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    Event date： 2021.9

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 原田敬子，奥津果優，吉﨑由美子，髙峯和則，二神泰基，玉置尚徳   焼酎酵母と清酒酵母の交配による育種法の確立  

    日本農芸化学会2021年度西日本・中四国・関西支部 合同大会  2021.9 

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    Event date： 2021.9

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 李愛友美, 田尻桃子, 奥津果優, 吉﨑由美子, 髙峯和則, 二神泰基, 玉置尚徳   分裂酵母 Schizosaccharomyces pombe におけるホスホリパーゼの機能解析  

    日本農芸化学会2021年度西日本・中四国・関西支部 合同大会  2021.9 

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    Event date： 2021.9

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 小橋有輝、奥津果優、吉﨑由美子、髙峯和則、二神泰基、玉置尚徳   酵母のイソアミルアルコール生成に影響を与える栄養条件の探索  

    日本農芸化学会2021年度西日本・中四国・関西支部 合同大会  2021.9 

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    Event date： 2021.9

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 超喆、杉町美奈、吉﨑 由美子、印璇、韓興林、奥津 果優、二神 泰基、玉置 尚徳、髙峯 和則   中国の伝統的な酒である小曲米酒の主要な香りと製造工程の関係   International coauthorship

    日本農芸化学会2021年度西日本・中四国・関西支部 合同大会  2021.9 

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    Event date： 2021.9

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 曾伝濤、吉﨑 由美子、奥津 果優、二神 泰基、玉置 尚徳、髙峯 和則   紅麹に含まれる苦味成分の同定とマスキング  

    (公財)日本食品科学工学会第68回大会  2021.8 

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    Event date： 2021.8

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 門岡千尋，浅井禎吾，森一樹，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   Aspergillus nidulansの二次代謝とオルニチン代謝間における関連性  

    日本農芸化学会2020年度福岡大会 

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    Event date： 2020.3

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 田川結希, 吉﨑由美子, 花城勲, 奥津果優, 二神泰基, 玉置尚徳, 髙峯和則   製麹における酵素発現様式が麹構造に及ぼす影響  

    日本農芸化学会2020年度福岡大会 

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    Event date： 2020.3

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 山野優花, 池永誠, 吉崎由美子, 境雅夫   植物根圏土壌における微生物群集構造と揮発性有機化合物の網羅的解析  

    令和元年度日本土壌肥料学会九州支部例会 

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    Event date： 2019.11

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 中村恵理，門岡千尋，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   麹菌における推定クエン酸輸送体CexAの解析  

    日本農芸化学会2019年度西日本・中四国支部合同大会 

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    Event date： 2019.11

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 門岡千尋, 浅井禎吾, 森一樹, 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   Aspergillus nidulansの二次代謝とオルニチン代謝間における関連性  

    日本農芸化学会2019年度西日本・中四国支部合同大会 

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    Event date： 2019.11

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 二神泰基, 門岡千尋, 中村恵理, 森一樹, 奥津果優, 吉﨑由美子, 髙峯和則, 後藤正利, 玉置尚徳   白麹菌におけるLaeAによるクエン酸生産制御機構の解析  

    第19回糸状菌分子生物学コンファレンス 

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    Event date： 2019.11

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 門岡千尋, 浅井禎吾, 森一樹, 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   Aspergillus nidulansの二次代謝とオルニチン代謝間における関連性解析  

    第19回糸状菌分子生物学コンファレンス 

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    Event date： 2019.11

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 門岡千尋, 中村恵理, 池田萌, 森一樹, 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   白麹菌における推定メチルトランスフェラーゼLaeAによるクエン酸生産制御機構の解析  

    平成31年度日本醸造学会若手の会 

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    Event date： 2019.10

    Language：Japanese   Presentation type：Poster presentation  

  • 池永誠、山野優花、吉﨑由美子，境雅夫   植物根圏における微生物群集と揮発性有機化合物(VOC)の網羅的解析  

    第13回メタボロームシンポジウム 

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    Event date： 2019.10

    Language：Japanese   Presentation type：Poster presentation  

  • 門岡千尋、池田萌、森一樹、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 kawachiiにおけるlaeAホモログ遺伝子の機能解析  

    第71回日本生物工学会大会 

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    Event date： 2019.10

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 印?，吉﨑由美子, 藏薗秀伍, 杉町美奈, 竹内春佳, 奥津果優, 二神泰基, 玉置尚徳, 髙峯 和則   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  

    令和元年度日本醸造学会大会 

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    Event date： 2019.10

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 三浦菜乃，吉﨑由美子, 奥津果優, 二神泰基, 玉置尚徳, 髙峯 和則   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  

    令和元年度日本醸造学会大会 

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    Event date： 2019.10

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 山口正晃, 門岡千尋, 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 kawachiiにおけるα-アミラーゼAmyBの機能解析  

    第71回日本生物工学会大会 

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    Event date： 2019.9

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 門岡千尋, 中村恵理, 池田萌, 森一樹, 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   白麹菌における推定メチルトランスフェラーゼLaeAによるクエン酸生産制御機構の解析  

    令和元年度日本醸造学会大会 

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    Event date： 2019.9

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 門岡千尋, 中村恵理, 池田萌, 森一樹, 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   白麹菌においてLaeAはクエン酸排出輸送体遺伝子の発現を制御する  

    第43回　蛋白質と酵素の構造と機能に関する九州シンポジウム 

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    Event date： 2019.9

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 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，髙峯和則   発酵時の微生物の違いが「神麹」の品質に与える影響  

    第36回和漢医薬学会学術大会 

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    Event date： 2019.8 - 2019.9

    Language：Japanese   Presentation type：Poster presentation  

  • 杉町美奈, 吉﨑由美子, 印?, 趙喆, 奥津果優, 二神泰基, 玉置尚徳, 髙峯和則   小曲米酒における固体糖化の有無による酒質への影響  

    日本食品科学工学会第66回大会 

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    Event date： 2019.8

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 田川結希, 吉﨑由美子, 花城勲, 奥津果優, 二神泰基, 玉置尚徳, 髙峯和則   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  

    日本食品科学工学会第66回大会 

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    Event date： 2019.8

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 曾伝濤, 吉﨑由美子, 奥津果優, 二神泰基, 玉置尚徳, 髙峯和則   紅麹製麹中の水浸漬工程と麹品質との関連  

    日本食品科学工学会第66回大会 

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    Event date： 2019.8

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 山野優花，池永 誠，吉﨑由美子，境 雅夫   植物根圏土壌における微生物群集構造と揮発性有機化合物の網羅的解析  

    2019年度（令和元年度)日本土壌肥料学会九州支部会 

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    Event date： 2019.8

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 中村恵理, 門岡千尋, 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   麹菌のクエン酸生産に関与する推定細胞膜局在輸送体CitTの機能解析  

    日本農芸化学会2019年度東京大会 

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    Event date： 2019.3

    Language：English   Presentation type：Oral presentation (general)  

  • Chihiro Kadooka, Kosuke Izumitsu, Masahira Onoue, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Masatoshi Goto, Hisanori Tamaki, Taiki Futagami   Mitochondrial citrate transporters CtpA and YhmA are involved in cytosolic acetyl-CoA biosynthesis in the white koji fungus, Aspergillus luchuensis mut. kawachii   International conference

    Asperfest16 

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    Event date： 2019.3

    Language：English   Presentation type：Oral presentation (general)  

  • Chihiro Kadooka, Kosuke Izumitsu, Masahira Onoue, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Masatoshi Goto, Hisanori Tamaki, Taiki Futagami   Mitochondrial citrate transporters CtpA and YhmA are involved in cytosolic acetyl-CoA biosynthesis in the white koji fungus, Aspergillus luchuensis mut. kawachii   International conference

    Asperfest16 

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    Event date： 2019.3

    Language：English   Presentation type：Oral presentation (general)  

  • 中村恵理，門岡千尋，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 kawachiiの推定クエン酸輸送体CitTの機能解析  

    第25回日本生物工学会九州支部鹿児島大会 

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    Event date： 2018.12

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 矢野真也, 藏薗秀伍, 南果, 奥津果優, 二神泰基, 吉﨑由美子, 玉置尚徳, 高峯和則   芋焼酎の酒質に与える製麹日数の影響  

    第25回日本生物工学会九州支部鹿児島大会 

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    Event date： 2018.12

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 王子泰，奥津果優，二神泰基，吉﨑由美子，玉置尚徳，丸山卓郎，小松かつ子，髙峯和則   漢方用薬「神麹」の菌叢構造と含有成分の実態調査  

    第25回日本生物工学会九州支部鹿児島大会 

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    Event date： 2018.12

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 皆川貴義，吉﨑由美子，岩崎史奈，奥津果優，二神泰基，玉置尚徳 ，髙峯和則   奄美大島の自然界からの醸造用酵母の分離とそれを利用した焼酎の開発  

    第25回日本生物工学会九州支部鹿児島大会 

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    Event date： 2018.12

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 岩崎史奈，奥津果優，吉﨑由美子，二神泰基，玉置尚徳，髙峯和則   黒糖焼酎の香気に及ぼす石灰の影響  

    第25回日本生物工学会九州支部鹿児島大会 

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    Event date： 2018.12

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 趙喆，吉﨑由美子，杉町美奈，奥津果優，二神泰基，玉置尚徳，髙峯和則   小曲米酒と泡盛の香気成分比較  

    第25回日本生物工学会九州支部鹿児島大会 

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    Event date： 2018.12

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 杉町美奈，吉﨑由美子，印?，竹内春佳，奥津果優，二神泰基，玉置尚徳，髙峯和則   小曲米酒における固体糖化工程の酒質への影響  

    第25回日本生物工学会九州支部鹿児島大会 

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    Event date： 2018.12

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 松尾郁弥，岩崎史奈，奥津果優，吉﨑由美子，二神泰基，玉置尚徳 ，髙峯和則   原料サトウキビ品種の違いが黒糖焼酎香気に及ぼす影響  

    第25回日本生物工学会九州支部鹿児島大会 

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    Event date： 2018.12

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 門岡千尋，泉津弘佑，浅井禎吾，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   RNA結合タンパク質NrdAの高発現は糸状菌の二次代謝生産を促進する  

    第25回日本生物工学会九州支部鹿児島大会 

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    Event date： 2018.12

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 宮本葵、門岡千尋、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   白麹菌のSirtuin Dは固体培養時のクエン酸，酵素生産を制御する  

    第25回日本生物工学会九州支部鹿児島大会 

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    Event date： 2018.12

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 中島直人，奥津果優，吉﨑由美子，髙峯和則，二神泰基，玉置尚徳   焼酎酵母鹿児島2号の増殖遅延因子の解明  

    第25回日本生物工学会九州支部鹿児島大会 

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    Event date： 2018.12

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 中島直人，奥津果優，吉﨑由美子，髙峯和則，二神泰基，玉置尚徳   黒糖焼酎用酵母鹿児島6号の性状解析  

    第25回日本生物工学会九州支部鹿児島大会 

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    Event date： 2018.12

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 門岡千尋, 泉津弘佑, 浅井禎吾, 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 kawachii における RNA 結合タンパク質 NrdA の機能解析  

    第18回糸状菌分子生物学コンファレンス 

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    Event date： 2018.11

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 劉根僑, 吉﨑由美子, 奥津果優, 二神泰基, 玉置尚徳, 髙峯和則   サツマイモ糖化後仕込みによる芋焼酎の製造  

    平成30年度日本醸造学会大会 

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    Event date： 2018.10

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 岩崎史奈, 吉﨑由美子, 奥津果優, 二神泰基, 玉置尚徳, 髙峯和則   製糖時の石灰添加量が黒糖焼酎香気に及ぼす影響  

    平成30年度日本醸造学会大会 

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    Event date： 2018.10

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 宮本葵, 門岡千尋, 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 kawachiiにおけるサーチュイン遺伝子の機能解析  

    日本農芸化学会平成30年度西日本支部大会 

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    Event date： 2018.9

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 門岡千尋, 泉津弘佑, 浅井禎吾, 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   白麹菌における推定RNA結合タンパク質NrdAの機能解析  

    日本農芸化学会平成30年度西日本支部大会 

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    Event date： 2018.9

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 門岡千尋、泉津弘佑、浅井禎吾、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   白麹菌における推定RNA結合タンパク質NrdAの機能解析  

    第70回日本生物工学会大会 

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    Event date： 2018.9

    Language：Japanese   Presentation type：Poster presentation  

  • 曾伝濤, 吉﨑由美子, 奥津果優, 二神泰基, 玉置尚徳, 髙峯和則   紅麹品質における水浸漬工程の影響  

    第70回日本生物工学会大会 

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    Event date： 2018.9

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 印?, 吉﨑由美子, 池永誠, 奥津果優, 二神泰基, 玉置尚徳, 髙峯和則   小曲米酒の製造における固体糖化工程の意義  

    第70回日本生物工学会大会 

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    Event date： 2018.9

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 王子泰，奥津果優，二神泰基，吉﨑由美子，玉置尚徳，丸山卓郎，小松かつ子，髙峯和則   中国及び韓国産「神?」の菌叢構造と有用成分の実態調査  

    第35回和漢医薬学会学術大会 

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    Event date： 2018.9

    Language：Japanese   Presentation type：Poster presentation  

  • 吉崎由美子   紅麹を使った焼酎製造の取り組み   Invited

    平成30年度日本応用糖質科学会九州支部講演会 

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    Event date： 2018.8

    Language：Japanese   Presentation type：Oral presentation (invited, special)  

  • 吉崎由美子，浅川明宏，鮫島吉廣，乾明夫，高峯和則   焼酎と焼酎用麹に見出す機能性   Invited

    発酵と酵素の機能食品研究会　第三回定期大会 

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    Event date： 2018.6

    Language：Japanese   Presentation type：Oral presentation (invited, special)  

  • 池永 誠, 川内智裕, 吉﨑由美子, 境 雅夫   土壌・植物根圏における揮発性有機化合物（VOC）の網羅的解析による微生物群集の評価  

    日本土壌微生物学会2018年度大会 

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    Event date： 2018.6

    Language：Japanese   Presentation type：Poster presentation  

  • 奥津果優、吉﨑由美子、二神泰基、玉置尚徳、髙峯和則   漢方生薬「神麹」の発酵による成分変化  

    日本薬学会第138年会 (金沢) 

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    Event date： 2018.3

    Language：Japanese   Presentation type：Poster presentation  

  • 川内智裕, 山野優花, 吉崎由美子, 池永誠, 境雅夫   土壌の生物性評価手法としての微生物起源揮発性有機化合物の網羅的解析法の検討  

    第２回環境微生物系学会合同大会2017 

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    Event date： 2017.8

    Language：Japanese   Presentation type：Poster presentation  

  • 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  

    第34回和漢医薬学会学術大会 

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    Event date： 2017.8

    Language：Japanese   Presentation type：Poster presentation  

  • 門岡千尋、泉津弘佑、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   白麹菌における推定クエン酸輸送体YhmAとCtpAの機能解析  

    日本農芸化学会2017年大会 

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    Event date： 2017.3

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 大城沙織，神戸悠輝，奥津果優，吉崎由美子，髙峯和則，宮田篤郎   パルミチン酸誘導性炎症に対する白麹抽出物の抗炎症効果  

    第90回日本薬理学会年会 

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    Event date： 2017.3

    Language：Japanese   Presentation type：Poster presentation  

  • 木本大地，門岡千尋，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 kawachiiにおけるpex16ホモログの機能解析  

    第16回糸状菌分子生物学コンファレンス 

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    Event date： 2016.11

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 門岡千尋，泉津弘佑，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 kawachiiにおける推定クエン酸輸送体CtpAとYhmAの機能解析  

    第16回糸状菌分子生物学コンファレンス 

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    Event date： 2016.11

    Language：Japanese   Presentation type：Oral presentation (general)  

  • Hisanori Tamaki, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Taiki Futagami   Development of molecular breeding of shochu yeast   International conference

    The 2nd Joint Seminar. Core to Core Program A. 

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    Event date： 2016.11

    Language：English   Presentation type：Oral presentation (general)  

  • 木本大地、門岡千尋、奥津果優、吉崎由美子、髙峯和則、後藤正利、玉置尚徳、二神泰基   白麹菌Aspergillus kawachiiにおけるpex16ホモログの機能解析  

    The 34th YEAST WORKSHOP  

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    Event date： 2016.11

    Language：Japanese   Presentation type：Poster presentation  

  • 橋本加奈、奥津果優、吉崎由美子、髙峯和則、二神泰基、玉置尚徳   分裂酵母におけるリン脂質分解酵素Pah1の機能解析  

    The 34th YEAST WORKSHOP  

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    Event date： 2016.11

    Language：Japanese   Presentation type：Poster presentation  

  • 宮本葵、門岡千尋、奥津果優、吉崎由美子、髙峯和則、片山琢也、丸山潤一、玉置尚徳、二神泰基   白麹菌Aspergillus kawachiiにおけるサーチュイン遺伝子の解析  

    The 34th YEAST WORKSHOP  

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    Event date： 2016.11

    Language：Japanese   Presentation type：Poster presentation  

  • 益田知華、安藤義則、奥津果優、吉崎由美子、髙峯和則、二神泰基、玉置尚徳   黒糖焼酎用酵母鹿児島６号(Ka4-3)の性状解析  

    The 34th YEAST WORKSHOP  

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    Event date： 2016.11

    Language：Japanese   Presentation type：Poster presentation  

  • 合原翔平、奥津果優、吉崎由美子、髙峯和則、片山琢也、丸山潤一、玉置尚徳、二神泰基   焼酎麹菌におけるCRISPR/Cas9によるゲノム編集  

    The 34th YEAST WORKSHOP  

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    Event date： 2016.11

    Language：Japanese   Presentation type：Poster presentation  

  • 門岡千尋、河合幹彦、安藤義則、奥津果優、吉﨑由美子、瀬戸口眞治、髙峯和則、二神泰基、玉置尚徳   ゲノム情報を活用した焼酎酵母の系統解析  

    平成28年度日本醸造学会若手の会 

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    Event date： 2016.10

    Language：Japanese   Presentation type：Poster presentation  

  • 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  

    平成28年度日本醸造学会 

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    Event date： 2016.10

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 直 みゆき、奥津 果優、吉﨑 由美子、二神 泰基、玉置 尚徳、髙峯 和則   製糖条件の違いが黒焼酎酒質に及ぼす影響  

    平成28年度日本醸造学会 

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    Event date： 2016.10

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 大城 沙織, 神戸 悠輝, 奥津 果優, 吉﨑 由美子, 宮田 篤郎, 髙峯 和則   パルミチン酸誘導性炎症に対する白麹抽出物の抗炎症効果  

    第68回日本生物工学会大会 

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    Event date： 2016.9

    Language：Japanese   Presentation type：Poster presentation  

  • 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  

    第68回日本生物工学会大会 

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    Event date： 2016.9

    Language：Japanese   Presentation type：Poster presentation  

  • 二神泰基，門岡千尋，安藤義則，瀬戸口眞治，奥津果優，吉﨑由美子，髙峯和則，河合幹彦，玉置尚徳   野生焼酎酵母の株レベルでの系統解析法の開発  

    2016年度日本農芸化学会西日本支部大会 

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    Event date： 2016.9

    Language：Japanese   Presentation type：Oral presentation (general)  

  • 武藤亜依、吉﨑由美子、奥津果優、髙峯和則、二神泰基、玉置尚徳   焼酎酵母鹿児島二号の機能解析  

    酵母遺伝学フォーラム第49回研究報告会 

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    Event date： 2016.9

    Language：Japanese   Presentation type：Oral presentation (general)  

  • Okutsu, K., Yoshizaki, Y., Tamaki, H., Futagami., T., and Takamine, K.   Determination of ferulic acid and lysophosphatidic acid in "Shinkiku", a fermented herbal medicine   International conference

    The 6 th International Conference on Food Factors 

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    Event date： 2015.11

    Language：English   Presentation type：Poster presentation  

  • Yen Yen Sally Rahayu, Yumiko Yoshizaki, Kazunori Takamine, Kayu Okutsu   Key volatile compounds in red koji shochu   International conference

    The 6 th International Conference on Food Factors 

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    Event date： 2015.11

    Language：English   Presentation type：Poster presentation  

  • Yumiko Yoshizaki, Chihiro Kawasaki, Kai-Chun Cheng, Miharu Ushikai, Haruka Amitani, Akihiro Asakawa, Kayu Okutsu, Kazunori Takamine,　Yoshihiro Sameshima, Akio Inui   Effects of rice koji on body weight gain, fat accumulation, and glucose metabolism in high-fat diet-induced obese mice   International conference

    The 6 th International Conference on Food Factors 

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    Event date： 2015.11

    Language：English   Presentation type：Poster presentation  

  • Okutsu, K., Yoshizaki, Y., Ikeda, N., Kusano, T., Tamaki, H., Futagami., T., Hashimoto, F., and Takamine, K.   Antioxidants in heat-processed koji and evaluation of antioxidant production mechanisms   International conference

    The 6 th International Conference on Food Factors 

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    Event date： 2015.11

    Language：English   Presentation type：Poster presentation  

  • 白石洋平, 二神泰基, 奥津果優, 吉﨑由美子, 和久豊,玉置尚徳, 髙峯和則   ?菌菌種が芋焼酎の香味形成に及ぼす影響  

    第67回日本生物工学会大会 

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    Event date： 2015.10

    Language：Japanese   Presentation type：Poster presentation  

  • 小島舞, 吉崎由美子, 奥津果優,玉置尚徳, 髙峯和則   芋焼酎の酒質に及ぼすもろみpH の影響  

    第67回日本生物工学会大会 

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    Event date： 2015.10

    Language：Japanese   Presentation type：Poster presentation  

  • Yen Yen Sally Rahayu, Yumiko Yoshizaki, Kazunori Takamine,Kayu Okutsu   The ethyl esters of medium-chain fatty acid and ethyl　esters of long-chain fatty acid in red koji shochu  

    第67回日本生物工学会大会 

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    Event date： 2015.10

    Language：English   Presentation type：Poster presentation  

  • 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   蒸留時もろみ固形部の存在が黒糖焼酎香気に及ぼす影響  

    第67回日本生物工学会大会 

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    Event date： 2015.10

    Language：Japanese   Presentation type：Poster presentation  

  • 日髙美哉,吉崎由美子,奥津果優,二神泰基,玉置尚徳,髙峯和則   サツマイモの蒸煮条件が芋焼酎の酒質に与える影響  

    第67回日本生物工学会大会 

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    Event date： 2015.10

    Language：Japanese   Presentation type：Poster presentation  

  • 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   白麹菌におけるクエン酸生産関連遺伝子の解析  

    第67回日本生物工学会大会 

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    Event date： 2015.10

    Language：Japanese   Presentation type：Poster presentation  

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

    第67回日本生物工学会大会 

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    Event date： 2015.10

    Language：Japanese   Presentation type：Poster presentation  

  • 山下夏希, 吉崎由美子, 奥津果優, 高峯和則,二神 泰基,玉置 尚徳   リゾリン脂質アシル転移酵素Lpt1 のER 膜における配向性  

    第67回日本生物工学会大会 

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    Event date： 2015.10

    Language：Japanese   Presentation type：Poster presentation  

  • 武藤 亜依, 吉崎 由美子, 奥津 果優, 高峯 和則, 二神 泰基,玉置 尚徳   一倍体焼酎酵母の単離と解析  

    第67回日本生物工学会大会 

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    Event date： 2015.10

    Language：Japanese   Presentation type：Poster presentation  

  • 白石洋平、安藤有加、吉崎由美子、奥津果優、二神泰基、玉置尚徳、髙峯和則   いも焼酎もろみへのプロテアーゼ添加による酒質の多様化  

    平成27年度日本醸造学会  日本醸造学会

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    Event date： 2015.10

    Language：Japanese   Presentation type：Oral presentation (general)  

    Venue：北とぴあ  

  • 白石洋平、吉崎由美子、小野敏史、奥津果優、二神泰基、玉置尚徳、髙峯和則   米麹が及す焼酎香気への影響  

    平成27年度日本醸造学会  日本醸造学会

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    Event date： 2015.10

    Language：Japanese   Presentation type：Oral presentation (general)  

    Venue：北とぴあ  

  • 吉崎 隆之、本村 亘、吉崎 由美子、高橋 伸彦、高後 裕、山本 覚   紅麹の新規食品機能である脂肪肝抑制機構の解析  

    日本農芸化学会2015年大会  日本農芸化学会2015年大会

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    Event date： 2015.3

    Language：Japanese  

    Venue：岡山  

    国内学会

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

    日本薬学会第135年会  日本薬学会第135年会

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    Event date： 2015.3

    Language：Japanese  

    Venue：神戸  

    国内学会

  • 松本典子、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  

    第21回日本生物工学会 九州支部熊本大会  第21回日本生物工学会 九州支部熊本大会

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    Event date： 2014.12

    Language：Japanese  

    Venue：熊本  

    国内学会

  • Kayu Okutsu, Mai Kojima., Kazuya Yoshitake, Yumiko Yoshizaki, Hisanori Tamaki.,Yoshihiro Sameshima.,Kazunori Takamine   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  

    国際学会

  • Yumiko Yoshizaki, Kousuke Matsuyama, Akihiro Oba, Shu Sonoda, Kayu Okutsu, Hisanori Tamaki, Kazunori Takamine   Production of imo-shochu via a novel heat treatment of sweet potato and characterization of its flavor   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  

    国際学会

  • 迎麻菜美、吉崎由美子、奥津果優、髙峯和則、二神泰基、玉置尚徳   分裂酵母Schizosaccharomyces japonicusによる焼酎醗酵試験  

    第３２回イーストワークショップ  第３２回イーストワークショップ

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    Event date： 2014.11

    Language：Japanese  

    Venue：広島  

    研究会

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

    第３２回イーストワークショップ  第３２回イーストワークショップ

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    Event date： 2014.11

    Language：Japanese  

    Venue：広島  

    研究会

  • 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  

    平成26年度日本醸造学会  平成26年度日本醸造学会

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    Event date： 2014.10

    Language：Japanese  

    Venue：東京  

    国内学会

  • Yumiko Yoshizaki, Kayu Okutsu, Toshifumi Ono, Hiroaki Yamato, Yoshihiro Sameshima, Kazunori Takamine   Odor compounds of rice koji in shochu   International conference

    Worldwide distilled spirits conference 2014  Worldwide distilled spirits conference 2014

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    Event date： 2014.9

    Language：English  

    Venue：Glasgow  

    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、高峯和則   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  日本生物工学会九州支部

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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，高峯和則   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  日本生物工学会九州支部

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    Event date： 2013.12

    Language：Japanese  

    Venue：佐賀  

    国内学会

  • 森暁平、奥津果優、吉崎由美子、玉置尚徳   酵母リゾリン脂質 アシル基転移酵素（Slc1）の機能解析  

    第３１回イーストワークショップ  第３１回イーストワークショップ

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    Event date： 2013.11

    Language：Japanese  

    Venue：鹿児島  

    研究会

  • 藏園秀伍、吉崎由美子、奥津果優、玉置尚徳、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  

    日本醸造学会大会  日本醸造学会大会

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    Event date： 2013.10

    Language：Japanese  

    Venue：東京  

    国内学会

  • 宇都菜央、吉崎由美子、奥津果優、坂尾こずえ、髙峯和則、鮫島吉廣   ヒト結腸がん細胞株Caco-2に対する高温液化麹成分の機能性評価   International conference

    日本応用糖質科学会  日本応用糖質科学会

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    Event date： 2013.9

    Language：English  

    Venue：鹿児島  

    国際学会

  • 池田なつみ、吉崎由美子、奥津果優、草野辰朗、橋本文雄、髙峯和則、鮫島吉廣   高温液化麹における抗酸化物質の生成機構  

    日本応用糖質科学会  日本応用糖質科学会

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    Event date： 2013.9

    Language：Japanese  

    Venue：鹿児島  

    国内学会

  • 山内裕介、吉崎由美子、高峯和則、鮫島吉廣、伊藤清、玉置尚徳   白麹菌の生産する耐酸性αアミラーゼの発現特異性の解析  

    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  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： 2012.9

    Language：Japanese  

    Venue：鹿児島  

    国内学会

  • 福田竜也、吉崎由美子、高峯和則、鮫島吉廣、伊藤清、玉置尚徳   分裂酵母リゾリン脂質アシル転移酵素Slc1の基質特異性解明  

    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  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： 2012.9

    Language：Japanese  

    Venue：鹿児島  

    国内学会

  • 古庄征才、吉崎由美子、高峯和則、鮫島吉廣、伊藤清、玉置尚徳   出芽酵母リン脂質アシル転移酵素Lpt1のER膜におけるトポロジー解析  

    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  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： 2012.9

    Language：Japanese  

    Venue：鹿児島  

    国内学会

  • 寺嶋直也、吉崎由美子、高峯和則、鮫島吉廣、伊藤清、玉置尚徳   麹菌におけるクエン酸生産への環境因子の影響  

    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  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： 2012.9

    Language：Japanese  

    Venue：鹿児島  

    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  

    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  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： 2012.9

    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  

    日本醸造学会大会  日本醸造学会大会

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    Event date： 2012.9

    Language：Japanese  

    Venue：東京  

    国内学会

  • 吉竹一哉，高峯和則，吉崎由美子，山本優，鮫島吉廣   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  

    日本醸造学会大会  日本醸造学会大会

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    Event date： 2012.9

    Language：Japanese  

    Venue：東京  

    国内学会

  • 草野辰朗，吉崎由美子，奥津果優，高峯和則，鮫島吉廣，橋本文雄   高温液化麹に含まれる抗酸化物質の同定  

    日本醸造学会大会  日本醸造学会大会

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    Event date： 2012.9

    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  

    日本醸造学会大会  日本醸造学会大会

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    Event date： 2012.9

    Language：Japanese  

    Venue：東京  

    国内学会

  • 福田竜也、吉崎由美子、高峯和則、鮫島吉廣、伊藤清、玉置尚徳   分裂酵母リゾリン脂質アシル転移酵素Slc1の基質特異性と細胞膜リン脂質組成との関連  

    酵母遺伝学フォーラム  酵母遺伝学フォーラム

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    Event date： 2012.9

    Language：Japanese  

    Venue：京都  

    研究会

  • 古庄征才、吉崎由美子、高峯和則、鮫島吉廣、伊藤清、玉置尚徳   出芽酵母アシル基転移酵素Lpt1のトポロジー解析  

    酵母遺伝学フォーラム  酵母遺伝学フォーラム

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    Event date： 2012.9

    Language：Japanese  

    Venue：京都  

    研究会

  • 奥津果優，吉崎由美子，高峯和則，玉置尚徳、伊藤清、鮫島吉廣   機能性向上を意図した米麹の加熱法の開発  

    日本醸造学会大会  日本醸造学会大会

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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、髙峯和則、吉崎由美子、玉置尚徳、鮫島吉廣   サツマイモにおけ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

  • 高屋総一郎、高峯和則、吉崎由美子、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

  • 久留ひろみ，吉崎（尾花）由美子，玉置尚徳，和田浩二，伊藤清   酒類としての「ミキ」の製造  

    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

  • 島田翔悟、髙峯和則、吉崎由美子、伊藤清、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

  • 中山恵利，吉崎由美子，髙峯和則，鮫島吉廣，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

  • 髙峯和則、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

  • 吉崎由美子，薄朋香，髙峯和則，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

  • 中山恵利，吉崎由美子，髙峯和則，鮫島吉廣，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  酵母遺伝学フォーラム

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    Event date： 2009.7

    Language：Japanese  

    Venue：つくば  

    国内学会

  • 小野敏史、吉崎由美子、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： 2008.9

    Language：Japanese  

    Venue：東京  

    国内学会

  • 和久田真司、尾花由美子、濱田茂樹、伊藤浩之、Thomas W. Okita、松井博和   ジャガイモ塊茎 ADP-glucose pyrophosphorylase 調節サブユニットへの ATP 結合が酵素活性に与える影響  

    日本農芸化学会北海道支部平成19年度第二回合同学術講演会  日本農芸化学会北海道支部平成19年度第二回合同学術講演会

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    Event date： 2007.11

    Language：Japanese  

    Venue：北海道  

    国内学会

  • 西村祐美，和久田真司，尾花由美子，濱田茂樹，伊藤浩之，松井博和   イネ ADP-glucose pyrophosphorylase アイソザイムの発現特性と酵素特性  

    日本農芸化学会北海道支部平成19年度第二回合同学術講演会  日本農芸化学会北海道支部平成19年度第二回合同学術講演会

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    Event date： 2007.11

    Language：Japanese  

    Venue：北海道  

    国内学会

  • 尾花由美子   植物デンプン生合成量制御に関する研究ーADP グルコースピロホスホリラーゼの活性調節ー  

    第 33 回糖質科学懇話会  第 33 回糖質科学懇話会

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    Event date： 2007.11

    Language：Japanese  

    Venue：長野  

    研究会

  • 和久田真司，尾花由美子，濱田茂樹，伊藤浩之，Thomas W. Okita，松井博和   植物 ADP-glucose pyrophosphorylase 調節サブユニットへの ATP の結合  

    日本応用糖質科学会  日本応用糖質科学会

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    Event date： 2007.8

    Language：Japanese  

    Venue：神奈川  

    国内学会

  • 尾花由美子，尾本大輔，山本真希，濱田茂樹，伊藤浩之，松井博和   シロイヌナズナ長角果における ADP-glucose pyrophosphorylase のサブユニット構成  

    日本応用糖質科学会  日本応用糖質科学会

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    Event date： 2006.9

    Language：Japanese  

    Venue：大阪  

    国内学会

  • 尾花由美子，松本加奈子，尾本大輔，濱田茂樹，伊藤浩之，松井博和   シロイヌナズナ ADP-glucose pyrophosphorylase サブユニットの同化デンプン生合成への奇与  

    日本応用糖質科学会  日本応用糖質科学会

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    Event date： 2005.9

    Language：Japanese  

    Venue：三重  

    国内学会

  • 尾花由美子，尾本大輔，松本加奈子，濱田茂樹，伊藤浩之，松井博和   シロイヌナズナ ADPglucose pyrophosphorylase サブユニットの時期および器官特異的発現  

    日本農芸化学会  日本農芸化学会

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    Event date： 2005.3

    Language：Japanese  

    Venue：札幌  

    国内学会

  • 尾本大輔，尾花由美子，松本加奈子，濱田茂樹，渡辺賢二，伊藤浩之，松井博和   シロイヌナズナ ADPglucose pyrophosphorylase の発現特性  

    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

  • 尾花由美子，尾本大輔，松本加奈子，伊藤浩之，Thomas W. Okita，松井博和   植物 ADP-glucose pyrophosphorylase のアロステリック特性の改変と解析  

    日本応用糖質科学会  日本応用糖質科学会

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    Event date： 2003.9

    Language：Japanese  

    Venue：仙台  

    国内学会

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

    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   Presentation type：Oral presentation (general)  

  • 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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    Language：Japanese   Presentation type：Oral presentation (general)  

  • 山野 優花, 池永 誠, 吉﨑 由美子, 境 雅夫   5 植物根圏土壌における微生物群集構造と揮発性有機化合物の網羅的解析（九州支部講演会，2019年度各支部会）  

    日本土壌肥料学会講演要旨集  2020  一般社団法人 日本土壌肥料学会

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    Presentation type：Oral presentation (general)  

  • 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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    Language：Japanese   Presentation type：Oral presentation (general)  

  • 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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    Language：Japanese   Presentation type：Oral presentation (general)  

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Intellectual Property

  • 酵素製剤を用いた紅麹焼酎製造法

    吉崎由美子、髙峯和則、奥津果優

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    Application no：特願2016-238357  Date applied：2016.12

    Patent/Registration no：特許第6782011号  Date registered：2020.10 

  • 機能性黒味噌の製造

    叶内 宏明, 吉﨑由美子

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    Application no：特願2017-229261  Date applied：2017.11

    Announcement no：特開2019-097424  Date announced：2019.6

  • 黒糖焼酎製造法

    奥津果優、髙峯和則、吉﨑由美子、直みゆき

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    Application no：特願2017-022378  Date applied：2017.2

    Patent/Registration no：特許第6820007号  Date registered：2021.1 

  • プロテアーゼを用いた焼酎の製造方法

    髙峯和則、吉崎由美子

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    Application no：特願2016-033746  Date applied：2016.2

    Patent/Registration no：特許第6661166号  Date registered：2020.2 

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

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

  • 日本醸造学会奨励賞

    2021.10   日本醸造学会   食品への利用拡大を目指した紅麹および紅麹菌の機能解析

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

  • 日本農芸化学会西日本支部令和元年度西日本支部奨励賞（一般）

    2020.1   日本農芸化学会西日本支部   紅麹菌および紅麹の発酵食品利用に向けた特徴解明

    吉﨑由美子

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

  • 学生賞

    2017.12   日本生物工学会九州支部   第24回日本生物工学会九州支部沖縄大会 (2017)

    小薗蘭，吉﨑由美子，小平万瑠美，中山新奈，奥津果優，二神泰基，玉置尚徳，髙峯和則

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

Research Projects

  • 日本伝統蒸留酒「芋焼酎」の甘い香りが生まれるところ

    Grant number：21K02109  2021.4 - 2024.3

    日本学術振興会  学術研究助成基金助成金（科学研究費補助金）  基盤研究 (C)

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    Authorship：Principal investigator 

  • 焼酎粕の乳酸発酵における乳酸菌の動向

    2018.10 - 2019.3

    民間企業  国内共同研究 

  • 日本の蒸留酒製造技術の独自発展の起源を探る~中国「小曲米酒」との比較を通じて

    2018.4 - 2021.3

    科学研究費補助金  基盤研究(C)

  • 米麹のデンプンを基本とした粒構造と発酵特性の関係

    2018.4 - 2019.3

    公益財団法人飯島藤十郎記念食品科学振興財団  学術研究助成 

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    Grant type：Competitive

  • 焼酎粕の処理方法及びその処理装置の開発

    2018.3 - 2019.3

    民間企業  国内共同研究 

  • 紅麹および紅麹発酵物の特徴味・香気成分の同定と生成機構：呈味向上への基礎研究

    2015.4 - 2018.3

    科学研究費補助金  若手研究(B)

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    紅麹および紅麹発酵物の特徴味・香気成分の同定と生成機構：呈味向上への基礎研究

  • 焼酎をモデルとした麹由来特徴香気成分の同定とその生成メカニズムの解明

    2012.4 - 2015.3

    科学研究費補助金  若手研究(B)

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    焼酎をモデルとした麹由来特徴香気成分の同定とその生成メカニズムの解明

  • 糖・脂質代謝研究に有用なin vitro 小腸モデルの構築と臓器間相互作用の解析

    2009.4 - 2012.3

    科学研究費補助金  科研費補助金

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    糖・脂質代謝研究に有用なin vitro 小腸モデルの構築と臓器間相互作用の解析

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Teaching Experience

  • 酵素化学実験（焼酎発酵・微生物学）

    2018.4
    Institution：鹿児島大学

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    Level：Undergraduate (specialized) 

  • 生物化学II

    2016.10
    Institution：鹿児島大学

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    Level：Undergraduate (specialized) 

 

Social Activities

  • 令和元年度戦略的基盤技術高度化支援事業「焼酎粕の処理費低減とオーガニックな飼料提供のための長期保存可能な焼酎粕完全利用技術を活用した動物用サプリメント開発」

    Role(s)： Advisor

    2019.9 - 2022.3

  • 平成28年度地域力活用新事業∞全国展開プロジェクトばらの酵母菌で瀬戸内・福山の六次産業を醸すプロジェクト

    Role(s)： Advisor

    福山商工会議所  2016.7 - 2017.3

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    Audience： General

    Type：Internet

  • 平成27年度地域力活用新事業∞全国展開プロジェクトばらの酵母菌で瀬戸内・福山の六次産業を醸すプロジェクト推進委員会アドバイザー

    Role(s)： Advisor

    福山商工会議所  2015.11 - 2016.2

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    Audience： General

    Type：Other