Updated on 2024/10/16

写真a

 
Taiki FUTAGAMI
 
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) ( 2008.3   九州大学 )

Research Interests

  • 鰹節カビ

  • 麹菌

  • 鰹節カビ

  • organohalide respiring bacteria

  • Aspergillus luchuensis mut. kawachii

  • shochu

  • 固体培養

  • transporter

  • エピジェネティクス

Research Areas

  • Life Science / Applied microbiology

  • Life Science / Applied microbiology

Research History

  • Kagoshima University   Associate Professor

    2014.3

Professional Memberships

  • American society for microbiology

  • バイオテクノロジー研究推進会

  • 糸状菌遺伝子研究会

  • 糸状菌分子生物学研究会

  • 環境バイオテクノロジー学会

  • BREWING SOCIETY OF JAPAN

  • 日本農芸化学会

  • 日本生物工学会

  • 米国微生物学会

    2015.10

  • 日本微生物生態学会

    2015.10

  • 環境バイオテクノロジー学会

    2015.10

  • 日本醸造学会

    2015.10

  • 酵母遺伝学フォーラム

    2015.10

  • 糸状菌遺伝子研究会

    2015.10

  • 糸状菌分子生物学研究会

    2015.10

  • 日本生物工学会

    2015.10

  • 日本農芸化学会

    2015.10

  • 日本マイコトキシン学会

  • 酵母遺伝学フォーラム

  • 日本微生物生態学会

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Committee Memberships

  • 日本醸造学会   編集委員  

    2024.4   

  • Journal of Bioscience and Bioengineering   Deputy Editor-in-Chief  

    2023.6   

  • Frontiers in Microbiology   Review Editor  

    2022   

  • 清酒酵母・麹研究会   運営委員  

    2021   

  • Journal of Bioscience and Bioengineering   Editorial board  

    2021 - 2023.5   

  • Frontiers in Fungal Biology   Review Editor  

    2020   

  • 九州微生物研究フォーラム   運営委員  

    2020   

  • トランスポーター研究会九州部会   幹事  

    2020   

  • 日本醸造学会若手の会   運営委員  

    2015 - 2021   

  • 文部科学省 科学技術・学術政策研究所 科学技術予測センター   専門調査員  

    2014   

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Papers

  • Enkang Zhu, Kentaro Hiramatsu, Taiga Inoue, Kazuki Mori, Kosuke Tashiro, Kiyotaka Fujita, Takefumi Karashima, Hideharu Takashita, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Hisanori Tamaki, Taiki Futagami .  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.International journal

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    In this study, we investigated a deleterious mutation in the β-xylosidase gene, xylA (AkxylA), in Aspergillus luchuensis mut. kawachii IFO 4308 by constructing an AkxylA disruptant and complementation strains of AkxylA and xylA derived from A. luchuensis RIB2604 (AlxylA), which does not harbor the mutation in xylA. Only the AlxylA complementation strain exhibited significantly higher growth and substantial β-xylosidase activity in medium containing xylan, accompanied by an increase in XylA expression. This resulted in lower xylobiose and higher xylose concentrations in the mash of barley shochu. These findings suggest that the mutation in xylA affects xylose level during the fermentation process. Because the mutation in xylA was identified not only in the genome of strain IFO 4308 but also the genomes of other industrial strains of A. luchuensis and A. luchuensis mut. kawachii, these findings enhance our understanding of the genetic factors that affect the fermentation characteristics.

    DOI: 10.1093/bbb/zbae046

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

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

    DOI: 10.1016/j.jbiosc.2024.01.010

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  • Yuki Kobashi, Eri Nakayama, Naoki Fukumori, Ayane Shimojima, Manami Tabira, Yuki Nishimura, Manami Mukae, Ai Muto, Naoto Nakashima, Kayu Okutsu, Yumiko Yoshizaki, Taiki Futagami, Kazunori Takamine, Hisanori Tamaki .  Homozygous gene disruption in diploid yeast through a single transformation. .  Journal of bioscience and bioengineering137 ( 1 ) 31 - 37   2024.1Homozygous gene disruption in diploid yeast through a single transformation.

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

    DOI: 10.1016/j.jbiosc.2023.11.003

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  • Yuki Kobashi, Yumiko Yoshizaki, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine .  THI3 contributes to isoamyl alcohol biosynthesis through thiamine diphosphate homeostasis. .  Journal of bioscience and bioengineering   2023.12THI3 contributes to isoamyl alcohol biosynthesis through thiamine diphosphate homeostasis.

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

    DOI: 10.1016/j.jbiosc.2023.11.006

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

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

    DOI: 10.1016/j.jbiosc.2023.09.004

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  • Okutsu K, Yamamoto Y, Matsuo F, Yoshizaki Y, Futagami T, Tamaki H, Maeda G, Tsuchida E, Takamine K .  Characterization of aroma profiles of kokuto-shochu prepared from three different cultivars of sugarcane. .  Journal of bioscience and bioengineering135 ( 6 ) 458 - 465   2023.6

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    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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  • Morgan S Sobol, Tatsuhiko Hoshino, Victor Delgado, Taiki Futagami, Chihiro Kadooka, Fumio Inagaki, Brandi Kiel Reese .  Genome characterization of two novel deep-sea sediment fungi, Penicillium pacificagyrus sp. nov. and Penicillium pacificasedimenti sp. nov., from South Pacific Gyre subseafloor sediments, highlights survivability. .  BMC genomics24 ( 1 ) 249 - 249   2023.5International journal

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    BACKGROUND: Marine deep subsurface sediments were once thought to be devoid of eukaryotic life, but advances in molecular technology have unlocked the presence and activity of well-known closely related terrestrial and marine fungi. Commonly detected fungi in deep marine sediment environments includes Penicillium, Aspergillus, Cladosporium, Fusarium, and Schizophyllum, which could have important implications in carbon and nitrogen cycling in this isolated environment. In order to determine the diversity and unknown metabolic capabilities of fungi in deep-sea sediments, their genomes need to be fully analyzed. In this study, two Penicillium species were isolated from South Pacific Gyre sediment enrichments during Integrated Ocean Drilling Program Expedition 329. The inner gyre has very limited productivity, organic carbon, and nutrients. RESULTS: Here, we present high-quality genomes of two proposed novel Penicillium species using Illumina HiSeq and PacBio sequencing technologies. Single-copy homologues within the genomes were compared to other closely related genomes using OrthoMCL and maximum-likelihood estimation, which showed that these genomes were novel species within the genus Penicillium. We propose to name isolate SPG-F1 as Penicillium pacificasedimenti sp. nov. and SPG-F15 as Penicillium pacificagyrus sp. nov. The resulting genome sizes were 32.6 Mbp and 36.4 Mbp, respectively, and both genomes were greater than 98% complete as determined by the presence of complete single-copy orthologs. The transposable elements for each genome were 4.87% for P. pacificasedimenti and 10.68% for P. pacificagyrus. A total of 12,271 genes were predicted in the P. pacificasedimenti genome and 12,568 genes in P. pacificagyrus. Both isolates contained genes known to be involved in the degradation of recalcitrant carbon, amino acids, and lignin-derived carbon. CONCLUSIONS: Our results provide the first constructed genomes of novel Penicillium isolates from deep marine sediments, which will be useful for future studies of marine subsurface fungal diversity and function. Furthermore, these genomes shed light on the potential impact fungi in marine sediments and the subseafloor could have on global carbon and nitrogen biogeochemical cycles and how they may be persisting in the most energy-limited sedimentary biosphere.

    DOI: 10.1186/s12864-023-09320-6

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

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

    DOI: 10.1093/bbb/zbad033

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  • 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   2023Shochu Koji Microstructure and Starch Structure during Preparation.

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

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

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  • Bohan Li, Yumiko Yoshizaki, Kayu Okutsu, Yuki Haruyama, Yuta Sato, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine .  Factors that cause replacement of shochu yeast by wild yeast upon Sashi-moto repetition .  Journal of Bioscience and Bioengineering134 ( 4 ) 326 - 330   2022.10

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

    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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  • ZENG Chuntao, LIU Mendgi, 吉崎由美子, 吉崎由美子, 遠城道雄, 奥津果優, 二神泰基, 二神泰基, 玉置尚徳, 玉置尚徳, 高峯和則, 高峯和則 .  Flavor properties of Taro-shochu and the bioactive function of the distillation residue .  日本醸造協会誌117 ( 10 ) 701 - 711   2022.10Flavor properties of Taro-shochu and the bioactive function of the distillation residue

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  • LIU Genqiao, 吉崎由美子, 吉崎由美子, 奥津果優, 二神泰基, 二神泰基, 玉置尚徳, 玉置尚徳, 高峯和則, 高峯和則 .  The possibility of producing Imo-shochu when applying solid-state saccharification of sweet potato .  日本醸造協会誌117 ( 10 ) 712 - 723   2022.10The possibility of producing Imo-shochu when applying solid-state saccharification of sweet potato

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  • FUTAGAMI Taiki .  The white koji fungus Aspergillus luchuensis mut. kawachii. .  Bioscience, biotechnology, and biochemistry86 ( 5 ) 574 - 584   2022.4Reviewed International journal

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    The white koji fungus, Aspergillus luchuensis mut. kawachii, is used in the production of shochu, a traditional Japanese distilled spirit. White koji fungus plays an important role in the shochu production process by supplying amylolytic enzymes such as α-amylase and glucoamylase. These enzymes convert starch contained in primary ingredients such as rice, barley, buckwheat, and sweet potato into glucose, which is subsequently utilized by the yeast Saccharomyces cerevisiae to produce ethanol. White koji fungus also secretes large amounts of citric acid, which lowers the pH of the shochu mash, thereby preventing the growth of undesired microbes and enabling stable production of shochu in relatively warm regions of Japan. This review describes the historical background, research tools, and recent advances in studies of the mechanism of citric acid production by white koji fungus.

    DOI: 10.1093/bbb/zbac033

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  • Sittichoke Ketkaeo, Yukio Nagano, Shuichiro Baba, Kei Kimura, Taiki Futagami, Werasit Sanpamongkolchai, Genta Kobayashi, Masatoshi Goto .  Development of Monascus purpureus monacolin K-hyperproducing mutant strains by synchrotron light irradiation and their comparative genome analysis. .  Journal of bioscience and bioengineering133 ( 4 ) 362 - 368   2022.4

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    Monascus purpureus have been used for making koji and other fermented foods and supplements. M. purpureus characteristically produces monacolin K (MK), a secondary metabolite that competitively inhibits cholesterol synthesis. Synchrotron light irradiation was applied to induce mutation in the strain KUPM5 to improve the MK-producing ability of M. purpureus strain KUPM5. Screening by a bioassay utilizing sensitivities to yeast Saccharomyces cerevisiae from 936 colonies allows isolating three mutant strains: SC01, SC02, and SC03. These mutant strains and the parental strain KUPM5 were subjected to make koji using rice, and their metabolites were compared. All strains SC01, SC02, and SC03 in koji showed higher production of MK than the strain KUPM5. Particularly, the SC02 strain produced MK threefold higher than KUPM5 and maintained the production capabilities of other metabolites, including red, yellow, and orange pigments, mycelial contents, and α-amylase activity comparable to those of the strain KUPM5. Comparative genome analysis among strain KUPM5 and the mutants revealed that synchrotron light irradiation introduced mutations in approximately 90% of the total genes, including SNV, MNV, and indel mutations. The frequencies of SNV substitution in the whole genome occupied 68.96% of all mutations, of which 92.38% were transversions and 7.62% were transitions. This study, therefore, proved the synchrotron light irradiation was highly efficient for the strain improvement of a filamentous fungus, M. purpureus, and provided insights into the properties of mutation in the fungus by this mutagen.

    DOI: 10.1016/j.jbiosc.2021.11.011

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  • Kazuki Mori, Chihiro Kadooka, Ken Oda, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Kosuke Tashiro, Masatoshi Goto, Hisanori Tamaki, Taiki Futagami .  Chromosome-level genome sequence data and analysis of the white koji fungus, Aspergillus luchuensis mut. kawachii IFO 4308 .  Data in Brief41   107888 - 107888   2022.4Chromosome-level genome sequence data and analysis of the white koji fungus, Aspergillus luchuensis mut. kawachii IFO 4308International journal

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    Aspergillus luchuensis mut. kawachii is used primarily in the production of shochu, a traditional Japanese distilled alcoholic beverage. Here, we report the chromosome-level genome sequence of A. luchuensis mut. kawachii IFO 4308 (NBRC 4308) and a comparison of the sequence with that of A. luchuensis RIB2601. The genome of strain IFO 4308 was assembled into nine contigs consisting of eight chromosomes and one mitochondrial DNA segment. The nearly complete genome of strain IFO 4308 comprises 37,287,730 bp with a GC content of 48.85% and 12,664 predicted coding sequences and 267 tRNAs. Comparison of the IFO 4308 and RIB2601 genomes revealed a highly conserved structure; however, the IFO 4308 genome is larger than that of RIB2601, which is primarily attributed to chromosome 5. The genome sequence of IFO 4308 was deposited in DDBJ/ENA/GenBank under accession numbers AP024425-AP024433.

    DOI: 10.1016/j.dib.2022.107888

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  • Fifame Auriane Oussou-Azo, Taiki Futagami, Mun’delanji Catherine M. Vestergaard .  Immuno-Dipstick for Colletotrichum gloeosporioides Detection: Towards On-Farm Application .  Biosensors12 ( 2 ) 49 - 49   2022.1International journal

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

    Early and quick detection of pathogens are crucial for managing the spread of infections in the biomedical, biosafety, food, and agricultural fields. While molecular diagnostics can offer the specificity and reliability in acute infectious diseases, detection of pathogens is often slowed down by the current benchtop molecular diagnoses, which are time consuming, labor intensive, and lack the mobility for application at the point-of-need. In this work, we developed a complete on-farm use detection protocol for the plant-devastating anthracnose agent: Colletotrichum gloeosporioides. Our methods combined a simplified DNA extraction on paper that is compatible with loop-mediated isothermal amplification (LAMP), coupled with paper-based immunoassay lateral flow sensing. Our results offer simple, quick, easy, and a minimally instrumented toolkit for Colletotrichum gloeosporioides detection. This scalable and adaptable platform is a valuable alternative to traditional sensing systems towards on-the-go pathogen detection in food and agriculture, biomedical, and other fields.

    DOI: 10.3390/bios12020049

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  • FUTAGAMI Taiki .  Insights regarding sirtuin-dependent gene regulation during white koji production .  Communicative & Integrative Biology15 ( 1 ) 92 - 95   2022Reviewed International journal

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    Language:English   Publishing type:Research paper (scientific journal)   Publisher:Informa UK Limited  

    White koji, a solid-state culture of Aspergillus luchuensis mut. kawachii using grains such as rice and barley, is used as a source of amylolytic enzymes and citric acid for the production of shochu, a traditional Japanese distilled spirit. We previously characterized changes in gene expression that affect the properties of white koji during the shochu production process; however, the underlying regulatory mechanisms were not determined. We then characterized the NAD+-dependent histone deacetylase sirtuin, an epigenetic regulator of various biological phenomena, in A. l. mut. kawachii and found that sirtuin SirD is involved in expression of α-amylase activity and citric acid accumulation. In this addendum study, we measured the NAD+/NADH redox state and found that the NAD+ level and NAD+/NADH ratio decrease during koji production, indicating that sirtuin activity declines in the late stages of koji culture. By comparing these results with transcriptomic data obtained in our previous studies, we estimate that approximately 35% of the gene expression changes during white koji production are SirD dependent. This study provides clues to the mechanism of gene expression regulation in A. l. mut. kawachii during the production of white koji.

    DOI: 10.1080/19420889.2022.2051844

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  • Zhe Zhao, Mina Sugimachi, Yumiko Yoshizaki, Xuan Yin, Xing-Lin Han, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine .  Correlation between key aroma and manufacturing processes of rice-flavor baijiu and awamori, Chinese and Japanese traditional liquors .  FOOD BIOSCIENCE44   2021.12

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

    DOI: 10.1016/j.fbio.2021.101375

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  • Zitai Wang, Kayu Okutsu, Yumiko Yoshizaki, Taiki Futagami, Hisanori Tamaki, Takuro Maruyama, Kazufumi Toume, Katsuko Komatsu, Fumio Hashimoto, Kazunori Takamine .  Effects of microbial fermentation on enzyme activity and volatile properties of <i>Massa Medicata Fermentata</i> .  Traditional &amp; Kampo Medicine9 ( 1 ) 10 - 17   2021.11

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    DOI: 10.1002/tkm2.1303

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  • Jun Hirose, Takahito Watanabe, Taiki Futagami, Hidehiko Fujihara, Nobutada Kimura, Hikaru Suenaga, Masatoshi Goto, Akiko Suyama, Kensuke Furukawa .  A New ICEclc Subfamily Integrative and Conjugative Element Responsible for Horizontal Transfer of Biphenyl and Salicylic Acid Catabolic Pathway in the PCB-Degrading Strain Pseudomonas stutzeri KF716. .  Microorganisms9 ( 12 )   2021.11International journal

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    Integrative and conjugative elements (ICEs) are chromosomally integrated self-transmissible mobile genetic elements. Although some ICEs are known to carry genes for the degradation of aromatic compounds, information on their genetic features is limited. We identified a new member of the ICEclc family carrying biphenyl catabolic bph genes and salicylic acid catabolic sal genes from the PCB-degrading strain Pseudomonas stutzeri KF716. The 117-kb ICEbph-salKF716 contains common core regions exhibiting homology with those of degradative ICEclc from P. knackmussii B13 and ICEXTD from Azoarcus sp. CIB. A comparison of the gene loci collected from the public database revealed that several putative ICEs from P. putida B6-2, P, alcaliphila JAB1, P. stutzeri AN10, and P. stutzeri 2A20 had highly conserved core regions with those of ICEbph-salKF716, along with the variable region that encodes the catabolic genes for biphenyl, naphthalene, toluene, or phenol. These data indicate that this type of ICE subfamily is ubiquitously distributed within aromatic compound-degrading bacteria. ICEbph-salKF716 was transferred from P. stutzeri KF716 to P. aeruginosa PAO1 via a circular extrachromosomal intermediate form. In this study, we describe the structure and genetic features of ICEbph-salKF716 compared to other catabolic ICEs.

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  • Zhe Zhao, Mina Sugimachi, Yumiko Yoshizaki, Xuan Yin, Xing-Lin Han, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine .  Impact of solid-state saccharification on the flavor of rice-flavor baijiu. .  Journal of food science86 ( 11 ) 4958 - 4968   2021.11International journal

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

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  • Chihiro Kadooka, Kazuki Mori, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Kosuke Tashiro, Hisanori Tamaki, Taiki Futagami .  Chromosome-Level Genome Sequence of Aspergillus chevalieri M1, Isolated from Katsuobushi. .  Microbiology resource announcements10 ( 37 ) e0038521   2021.9International journal

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

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  • Taiki Futagami, Kazuki Mori, Chihiro Kadooka, Hiroko Niihara, Kosuke Tashiro, Hisanori Tamaki, Tetsuya Tanaka .  Chromosome-Level Genome Sequence of Aspergillus puulaauensis MK2, a Fungus Isolated from a Dead Hard Tick. .  Microbiology resource announcements10 ( 36 ) e0037221   2021.9International journal

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

    DOI: 10.1128/MRA.00372-21

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

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    Aspergillus luchuensis is used for the production of awamori and shochu, which are traditional Japanese distilled alcoholic beverages. Here, we determined the chromosome-level genome sequence of A. luchuensis RIB2601.

    DOI: 10.1128/MRA.00384-21

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  • Kei Hayashi, Yasuhiro Kajiwara, Taiki Futagami, Masatoshi Goto, Hideharu Takashita .  Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi. .  Journal of fungi (Basel, Switzerland)7 ( 7 )   2021.6International journal

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    The traditional Japanese single distilled liquor, which uses koji and yeast with designated ingredients, is called "honkaku shochu." It is made using local agricultural products and has several types, including barley shochu, sweet potato shochu, rice shochu, and buckwheat shochu. In the case of honkaku shochu, black koji fungus (Aspergillus luchuensis) or white koji fungus (Aspergillus luchuensis mut. kawachii) is used to (1) saccharify the starch contained in the ingredients, (2) produce citric acid to prevent microbial spoilage, and (3) give the liquor its unique flavor. In order to make delicious shochu, when cultivating koji fungus during the shochu production process, we use a unique temperature control method to ensure that these three important elements, which greatly affect the taste of the produced liquor, are balanced without any excess or deficiency. This review describes in detail the production method of honkaku shochu, a distilled spirit unique to Japan and whose market is expected to expand worldwide, with special attention paid to the koji fungi cultivation step. Furthermore, we describe the history of the koji fungi used today in the production of shochu, and we provide a thorough explanation of the characteristics of each koji fungi. We also report the latest research progress on this topic.

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  • FUTAGAMI Taiki, KADOOKA Chihiro, GOTO Masatoshi, TAMAKI Hisanori .  Citric Acid Production by the White Koji Fungus: Transporters Play a Key Role in the Citric Acid Production .  KAGAKU TO SEIBUTSU59 ( 5 ) 241 - 246   2021.5Citric Acid Production by the White Koji Fungus: Transporters Play a Key Role in the Citric Acid Production

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    DOI: 10.1271/kagakutoseibutsu.59.241

  • Chuantao Zeng, Yumiko Yoshizaki, Xuan Yin, Zitai Wang, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine .  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   2021.3International journal

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

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  • Chuantao Zeng, Yuki Tagawa, Yumiko Yoshizaki, Tiantian Wang, Masaaki Yamaguchi, Chihiro Kadooka, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine .  The expression profiles of acid-stable alpha-amylase and acid-labile alpha-amylase of Aspergillus luchuensis mut. Kawachii effect on the microstructure of koji and alcohol fermentation .  LWT-FOOD SCIENCE AND TECHNOLOGY139   2021.3

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

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  • Eri Nakamura, Chihiro Kadooka, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Masatoshi Goto, Hisanori Tamaki, Taiki Futagami .  Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi Aspergillus luchuensis mut. kawachii and Aspergillus oryzae. .  Journal of bioscience and bioengineering131 ( 1 ) 68 - 76   2021.1

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

    DOI: 10.1016/j.jbiosc.2020.09.002

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  • Genqiao Liu, Juna Serikawa, Kayu Okutsu, Yumiko Yoshizaki, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine .  Impact of fermentation temperature on the quality and sensory characteristics of imo-shochu .  Journal of the Institute of Brewing127 ( 4 ) 417 - 423   2021.1

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    DOI: 10.1002/jib.674

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  • Taisuke Wakamatsu, Saki Mizobuchi, Fumiaki Mori, Taiki Futagami, Takeshi Terada, Yuki Morono .  Construction of Aerobic/Anaerobic-Substrate-Induced Gene Expression Procedure for Exploration of Metagenomes From Subseafloor Sediments. .  Frontiers in microbiology12   726024 - 726024   2021International journal

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    Substrate-induced gene expression (SIGEX) is a high-throughput promoter-trap method. It is a function-based metagenomic screening tool that relies on transcriptional activation of a reporter gene green fluorescence protein (gfp) by a metagenomic DNA library upon induction with a substrate. However, its use is limited because of the relatively small size of metagenomic DNA libraries and incompatibility with screening metagenomes from anaerobic environments. In this study, these limitations of SIGEX were addressed by fine-tuning metagenome DNA library construction protocol and by using Evoglow, a green fluorescent protein that forms a chromophore even under anaerobic conditions. Two metagenomic libraries were constructed for subseafloor sediments offshore Shimokita Peninsula (Pacific Ocean) and offshore Joetsu (Japan Sea). The library construction protocol was improved by (a) eliminating short DNA fragments, (b) applying topoisomerase-based high-efficiency ligation, (c) optimizing insert DNA concentration, and (d) column-based DNA enrichment. This led to a successful construction of metagenome DNA libraries of approximately 6 Gbp for both samples. SIGEX screening using five aromatic compounds (benzoate, 3-chlorobenzoate, 3-hydroxybenzoate, phenol, and 2,4-dichlorophenol) under aerobic and anaerobic conditions revealed significant differences in the inducible clone ratios under these conditions. 3-Chlorobenzoate and 2,4-dichlorophenol led to a higher induction ratio than that for the other non-chlorinated aromatic compounds under both aerobic and anaerobic conditions. After the further screening of induced clones, a clone induced by 3-chlorobenzoate only under anaerobic conditions was isolated and characterized. The clone harbors a DNA insert that encodes putative open reading frames of unknown function. Previous aerobic SIGEX attempts succeeded in the isolation of gene fragments from anaerobes. This study demonstrated that some gene fragments require a strict in vivo reducing environment to function and may be potentially missed when screened by aerobic induction. The newly developed anaerobic SIGEX scheme will facilitate functional exploration of metagenomes from the anaerobic biosphere.

    DOI: 10.3389/fmicb.2021.726024

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  • 白石洋平, 奥津果優, 吉崎由美子, 二神泰基, 玉置尚徳, 和久豊, 高峯和則 .  Effect of the koji variety of Aspergillus species on the flavor formation of imo-shochu (Part 2) Difference in volatile compounds and sensory evaluations of imo-shochu .  日本醸造協会誌116 ( 1 )   2021Effect of the koji variety of Aspergillus species on the flavor formation of imo-shochu (Part 2) Difference in volatile compounds and sensory evaluations of imo-shochu

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  • 白石洋平, 竹浦澪, 奥津果優, 吉崎由美子, 二神泰基, 玉置尚徳, 和久豊, 高峯和則 .  Effect of the koji variety of Aspergillus species on the flavor formation of imo-shochu (Part 1) Differences in enzyme activity of koji and imo-shochu moromi .  日本醸造協会誌116 ( 1 )   2021Effect of the koji variety of Aspergillus species on the flavor formation of imo-shochu (Part 1) Differences in enzyme activity of koji and imo-shochu moromi

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  • Kadooka C, Yamaguchi M, Okutsu K, Yoshizaki Y, Takamine K, Katayama T, Maruyama JI, Tamaki H, Futagami T .  A CRISPR/Cas9-mediated gene knockout system in Aspergillus luchuensis mut. kawachii .  Biosci Biotechnol Biochem.84 ( 10 ) 2179 - 2183   2020.10A CRISPR/Cas9-mediated gene knockout system in Aspergillus luchuensis mut. kawachiiReviewed

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  • Iwasaki F, Sunao M, Okutsu K, Yoshizaki Y, Futagami T, Tamaki H, Takamine K, Sameshima Y .  Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar .  J Biosci Bioeng130 ( 4 ) 360 - 366   2020.10Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugarReviewed

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  • Iwasaki F, Sunao M, Okutsu K, Yoshizaki Y, Futagami T, Tamaki H, Takamine K, Sameshima Y .  Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar. .  Journal of bioscience and bioengineering130 ( 4 ) 360 - 366   2020.10

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    DOI: 10.1016/j.jbiosc.2020.05.006

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  • Kadooka C, Yamaguchi M, Okutsu K, Yoshizaki Y, Takamine K, Katayama T, Maruyama JI, Tamaki H, Futagami T .  A CRISPR/Cas9-mediated gene knockout system in <i>Aspergillus luchuensis</i> mut. <i>kawachii</i>. .  Bioscience, biotechnology, and biochemistry84 ( 10 ) 2179 - 2183   2020.10

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    DOI: 10.1080/09168451.2020.1792761

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  • Kadooka C, Nakamura E, Kubo S, Okutsu K, Yoshizaki Y, Takamine K, Tamaki H, Futagami T .  Analysis of the fungal population involved in Katsuobushi production. .  The Journal of general and applied microbiology66 ( 4 ) 239 - 243   2020.9Invited Reviewed

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    DOI: 10.2323/jgam.2019.09.003

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  • Nakamura E, Kadooka C, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T. .  Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi Aspergillus luchuensis mut. kawachii and Aspergillus oryzae .  J Biosci Bioeng   2020.9Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi Aspergillus luchuensis mut. kawachii and Aspergillus oryzaeReviewed

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  • Wang Z, Okutsu K, Futagami T, Yoshizaki Y, Tamaki H, Maruyama T, Toume K, Komatsu K, Hashimoto F, Takamine K .  Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine .  Front Nutr7 ( 115 )   2020.7Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo MedicineReviewed

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  • 門岡千尋、合原翔平、久保臣悟、尾上昌平、奥津果優、吉﨑由美子、髙峯和則、後藤正利、玉置尚徳、二神泰基 .  白麹菌Aspergillus luchuensis mut. kawachii NBRC 4308のアルビノ表現型の原因遺伝子の解析 .  日本醸造協会誌116 ( 6 ) 369 - 377   2020.6白麹菌Aspergillus luchuensis mut. kawachii NBRC 4308のアルビノ表現型の原因遺伝子の解析Reviewed

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  • Oussou-Azo AF, Nakama T, Nakamura M, Futagami T, Vestergaard MCM .  Antifungal Potential of Nanostructured Crystalline Copper and Its Oxide Forms .  Nanomaterials (Basel)10 ( 5 ) 1003   2020.5Antifungal Potential of Nanostructured Crystalline Copper and Its Oxide Forms

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  • Oussou-Azo AF, Nakama T, Nakamura M, Futagami T, Vestergaard MCM .  Antifungal Potential of Nanostructured Crystalline Copper and Its Oxide Forms. .  Nanomaterials (Basel, Switzerland)10 ( 5 )   2020.5

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    DOI: 10.3390/nano10051003

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  • 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   2020.4Invited Reviewed

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    DOI: 10.1016/j.jbiosc.2019.11.004

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  • 瀬戸口翔, 章超, 飯島遼平, 二神泰基, 河野邦晃, 岩井謙一, 玉置尚徳 .  焼酎醸造において発酵遅延を引き起こす黄変黒麹から見出された抗菌物質の抗菌効果 .  日本醸造学会誌115   151 - 158   2020.3焼酎醸造において発酵遅延を引き起こす黄変黒麹から見出された抗菌物質の抗菌効果Reviewed

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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 .  Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu. .  Food Science and Technology Research26 ( 3 ) 411 - 422   2020.3Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu.Reviewed

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  • Yin X, Yoshizaki Y, Ikenaga M, Han XL, Okutsu K, Futagami T, Tamaki H, Takamine K .  Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production. .  Journal of bioscience and bioengineering129 ( 3 ) 315 - 321   2020.3Invited Reviewed

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    DOI: 10.1016/j.jbiosc.2019.09.017

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  • Kadooka C, Nakamura E, Mori K, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T .  LaeA Controls Citric Acid Production through Regulation of the Citrate Exporter-Encoding <i>cexA</i> Gene in Aspergillus luchuensis mut. <i>kawachii</i>. .  Applied and environmental microbiology86 ( 5 ) 1 - 17   2020.2

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    DOI: 10.1128/AEM.01950-19

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  • Kadooka C, Nakamura E, Mori K, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T .  LaeA Controls Citric Acid Production through Regulation of the Citrate Exporter-Encoding cexA Gene in Aspergillus luchuensis mut. kawachii .  Appl Environ Microbiol86 ( 5 ) e01950-19   2020.2LaeA Controls Citric Acid Production through Regulation of the Citrate Exporter-Encoding cexA Gene in Aspergillus luchuensis mut. kawachiiReviewed

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  • 瀬戸口翔, 益留綾菜, 大岩達郎, 二神泰基, 河野邦晃, 岩井謙一, 玉置尚徳 .  酸性プロテアーゼを高生産する黒麹菌の育種と芋焼酎醸造試験 .  日本醸造学会誌115   54 - 61   2020.1酸性プロテアーゼを高生産する黒麹菌の育種と芋焼酎醸造試験Reviewed

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

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  • Setoguchi S, Mizutani O, Yamada O, Futagami T, Iwai K, Takase Y, Tamaki H. .  Effect of pepA deletion and overexpression in Aspergillus luchuensis on sweet potato shochu brewing .  J. Biosci. Bioeng128 ( 4 ) 456 - 462   2019.10Effect of pepA deletion and overexpression in Aspergillus luchuensis on sweet potato shochu brewingReviewed

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  • Setoguchi S, Mizutani O, Yamada O, Futagami T, Iwai K, Takase Y, Tamaki H .  Effect of pepA deletion and overexpression in Aspergillus luchuensis on sweet potato shochu brewing. .  Journal of bioscience and bioengineering128 ( 4 ) 456 - 462   2019.10

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    DOI: 10.1016/j.jbiosc.2019.03.019

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  • Kurokawa Y, Konishi R, Yoshida A, Tomioku K, Futagami T, Tamaki H, Tanabe K, Fujita A. .  Essential and distinct roles of phosphatidylinositol 4-kinases, Pik1p and Stt4p, in yeast autophagy. .  Biochim Biophys Acta Mol Cell Biol Lipids1864 ( 9 ) 1214 - 1225   2019.9Essential and distinct roles of phosphatidylinositol 4-kinases, Pik1p and Stt4p, in yeast autophagy.Reviewed

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  • Kurokawa Y, Konishi R, Yoshida A, Tomioku K, Futagami T, Tamaki H, Tanabe K, Fujita A .  Essential and distinct roles of phosphatidylinositol 4-kinases, Pik1p and Stt4p, in yeast autophagy. .  Biochimica et biophysica acta. Molecular and cell biology of lipids1864 ( 9 ) 1214 - 1225   2019.9

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    DOI: 10.1016/j.bbalip.2019.05.004

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  • Hirose J, Fujihara H, Watanabe T, Kimura N, Suenaga H, Futagami T, Goto M, Suyama A, Furukawa K .  Biphenyl/PCB Degrading <i>bph</i> Genes of Ten Bacterial Strains Isolated from Biphenyl-Contaminated Soil in Kitakyushu, Japan: Comparative and Dynamic Features as Integrative Conjugative Elements (ICEs). .  Genes10 ( 5 )   2019.5

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    Publisher:Genes  

    DOI: 10.3390/genes10050404

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  • Hirose J, Fujihara H, Watanabe T, Kimura N, Suenaga H, Futagami T, Goto M, Suyama A, Furukawa K. .  Biphenyl/PCB Degrading bph Genes of Ten Bacterial Strains Isolated from Biphenyl-Contaminated Soil in Kitakyushu, Japan: Comparative and Dynamic Features as Integrative Conjugative Elements (ICEs). .  Genes (Basel)10 ( 5 ) E404   2019.5Biphenyl/PCB Degrading bph Genes of Ten Bacterial Strains Isolated from Biphenyl-Contaminated Soil in Kitakyushu, Japan: Comparative and Dynamic Features as Integrative Conjugative Elements (ICEs).Reviewed

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  • Kadooka C, Izumitsu K, Onoue M, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T .  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. <i>kawachii</i>. .  Applied and environmental microbiology85 ( 8 )   2019.4

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    Publisher:Applied and Environmental Microbiology  

    DOI: 10.1128/AEM.03136-18

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  • 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 Sci. Technol. Res.25   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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  • Sobol MS, Hoshino T, Futagami T, Inagaki F, Kiel Reese B. .  Draft Genome Sequences of Penicillium spp. from Deeply Buried Oligotrophic Marine Sediments .  Microbiol Resour Announc.8   e01613-18   2019.2Draft Genome Sequences of Penicillium spp. from Deeply Buried Oligotrophic Marine SedimentsReviewed

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  • Kadooka C, Izumitsu K, Onoue M, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T .  Mitochondrial citrate transporters CtpA and YhmA are required for extracellular citric acid accumulation and contribute to cytosolic acetyl-CoA generation in Aspergillus luchuensis mut. kawachii .  Appl Environ Microbiol.   AEM.03136-18   2019.2Mitochondrial citrate transporters CtpA and YhmA are required for extracellular citric acid accumulation and contribute to cytosolic acetyl-CoA generation in Aspergillus luchuensis mut. kawachiiReviewed

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  • Sobol MS, Hoshino T, Futagami T, Inagaki F, Kiel Reese B .  Draft Genome Sequences of <i>Penicillium</i> spp. from Deeply Buried Oligotrophic Marine Sediments. .  Microbiology resource announcements8 ( 6 )   2019.2

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    Publisher:Microbiology Resource Announcements  

    DOI: 10.1128/MRA.01613-18

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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   2019.1

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    Publisher:Journal of Bioscience and Bioengineering  

    DOI: 10.1016/j.jbiosc.2018.07.003

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  • Kojo T. .  Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley MISO (Japanese Soybean Paste) during Fermentation .  Food Science and Technology Research25 ( 2 ) 313 - 319   2019

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    Publisher:Food Science and Technology Research  

    DOI: 10.3136/fstr.25.313

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  • Wakamatsu T. .  Metal-ion-induced expression of gene fragments from subseafloor micro-organisms in the Kumano forearc basin, Nankai Trough .  Journal of Applied Microbiology125 ( 5 ) 1396 - 1407   2018.11

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    Publisher:Journal of Applied Microbiology  

    DOI: 10.1111/jam.14061

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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. .  J Biosci Bioeng   2018.7Pex16 is involved in peroxisome and Woronin body formation in the white koji fungus, Aspergillus luchuensis mut. kawachii.Reviewed

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  • Kimura N, Watanabe T, Suenaga H, Fujihara H, Futagami T, Goto M, Hanada S, Hirose J. .  Pseudomonas furukawaii sp. nov., a polychlorinated biphenyldegrading bacterium isolated from biphenyl-contaminated soil in Japan .  Int J Syst Evol Microbiol68 ( 5 ) 1429 - 1435   2018.5Pseudomonas furukawaii sp. nov., a polychlorinated biphenyldegrading bacterium isolated from biphenyl-contaminated soil in JapanReviewed

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  • Kan-na Tomioku, Mikiko Shigekuni, Hiroki Hayashi, Akane Yoshida, Taiki Futagami, Hisanori Tamaki, Kenji Tanabe, Akikazu Fujita .  Nanoscale domain formation of phosphatidylinositol 4-phosphate in the plasma and vacuolar membranes of living yeast cells .  European Journal of Cell Biology   2018.5Nanoscale domain formation of phosphatidylinositol 4-phosphate in the plasma and vacuolar membranes of living yeast cellsReviewed

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  • Kimura N, Watanabe T, Suenaga H, Fujihara H, Futagami T, Goto M, Hanada S, Hirose J .  Pseudomonas furukawaii sp. nov., a polychlorinated biphenyl-degrading bacterium isolated from biphenyl-contaminated soil in Japan. .  International journal of systematic and evolutionary microbiology68 ( 5 ) 1429 - 1435   2018.5

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    Publisher:International Journal of Systematic and Evolutionary Microbiology  

    DOI: 10.1099/ijsem.0.002670

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  • Tomioku KN, Shigekuni M, Hayashi H, Yoshida A, Futagami T, Tamaki H, Tanabe K, Fujita A .  Nanoscale domain formation of phosphatidylinositol 4-phosphate in the plasma and vacuolar membranes of living yeast cells. .  European journal of cell biology97 ( 4 ) 269 - 278   2018.5

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    DOI: 10.1016/j.ejcb.2018.03.007

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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 .  日本醸造教会誌113 ( 4 ) 265 - 272   2018.4プロテアーゼまたは細胞壁分解酵素製剤添加による紅麹焼酎製造法の改良Reviewed

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  • 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   2018.1

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    Publisher:Journal of General and Applied Microbiology  

    DOI: 10.2323/jgam.2017.02.004

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  • Mori K, Kadooka C, Masuda C, Muto A, Okutsu K, Yoshizaki Y, Takamine K, Futagami T, Tamaki H .  Genome Sequence of <i>Saccharomyces cerevisiae</i> Strain Kagoshima No. 2, Used for Brewing the Japanese Distilled Spirit Shōchū. .  Genome announcements5 ( 41 )   2017.10

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    Publisher:Genome Announcements  

    DOI: 10.1128/genomeA.01126-17

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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. .  Yeast (Chichester, England)34 ( 10 ) 407 - 415   2017.10

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    Publisher:Yeast  

    DOI: 10.1002/yea.3243

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  • Suenaga H, Fujihara H, Kimura N, Hirose J, Watanabe T, Futagami T, Goto M, Shimodaira J, Furukawa K .  Insights into the genomic plasticity of Pseudomonas putida KF715, a strain with unique biphenyl-utilizing activity and genome instability properties. .  Environmental microbiology reports9 ( 5 ) 589 - 598   2017.10

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    Publisher:Environmental Microbiology Reports  

    DOI: 10.1111/1758-2229.12561

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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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  • Suenaga H, Fujihara H, Kimura N, Hirose J, Watanabe T, Futagami T, Goto M, Shimodaira J, Furukawa K .  Insights into the genomic plasticity of Pseudomonas putida KF715, a strain with unique biphenyl-utilizing activity and genome instability properties .  Environmental Microbiology Reports   2017.7Insights into the genomic plasticity of Pseudomonas putida KF715, a strain with unique biphenyl-utilizing activity and genome instability propertiesReviewed

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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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  • 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 .  Yeast   2017.7Multi-gene phylogenetic analysis reveals that shochu-fermenting Saccharomyces cerevisiae strains form a distinct sub-clade of the Japanese sake clusterReviewed

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  • Rahayu YY, Yoshizaki Y, Yamaguchi K, Okutsu K, Futagami T, Tamaki H, Sameshima Y, Takamine K. .  Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation .  Food Chemistry   2017.6Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentationReviewed

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  • Rahayu YY, Yoshizaki Y, Yamaguchi K, Okutsu K, Futagami T, Tamaki H, Sameshima Y, Takamine K .  Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation. .  Food chemistry224   398 - 406   2017.6

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    Publisher:Food Chemistry  

    DOI: 10.1016/j.foodchem.2016.12.005

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  • Suenaga H, Yamazoe A, Hosoyama A, Kimura N, Hirose J, Watanabe T, Fujihara H, Futagami T, Goto M, Furukawa K .  Complete Genome Sequence of the Polychlorinated Biphenyl-Degrading Bacterium <i>Pseudomonas putida</i> KF715 (NBRC 110667) Isolated from Biphenyl-Contaminated Soil. .  Genome announcements5 ( 7 )   2017.2

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    Publisher:Genome Announcements  

    DOI: 10.1128/genomeA.01624-16

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  • Suenaga H, Yamazoe A, Hosoyama A, Kimura N, Hirose J, Watanabe T, Fujihara H, Futagami T, Goto M, Furukawa K. .  Complete genome sequence of the polychlorinated biphenyl-degrading bacterium Pseudomonas putida KF715 (NBRC 110667) isolated from biphenyl-contaminated soil .  Genome Announc.   2017.2Complete genome sequence of the polychlorinated biphenyl-degrading bacterium Pseudomonas putida KF715 (NBRC 110667) isolated from biphenyl-contaminated soil

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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   2017.2中国及び韓国の市場品「神麹」における菌叢と含有成分の実態調査

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  • 奥津 果優, 門岡 千尋, 小城 章裕, 吉崎 由美子, 二神 泰基, 玉置 尚徳, 高峯 和則 .  中国及び韓国の市場品「神麹」における菌叢と含有成分の実態調査 .  生薬学雑誌71 ( 1 ) 41 - 48   2017.2中国及び韓国の市場品「神麹」における菌叢と含有成分の実態調査

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    Publisher:(一社)日本生薬学会  

    中国および韓国で入手した市場品の神麹15種をサンプルとし、菌叢、酵素活性(アミラーゼ、リパーゼ、プロテアーゼ)およびフェルラ酸含量について調査した。Denaturing gradient gel electrophoresis(DGGE)解析の結果、神麹には乳酸菌や枯草菌など複数の微生物が存在し、製品によって微生物の種類が大きく異なることが判明した。また、半数以上のサンプルでアミラーゼ活性およびリパーゼ活性を認め、全サンプルでフェルラ酸の含有を認めた。色調により暗褐色系、白色系、黄褐色系の3群に分類して主成分分析した結果、酵素活性が検出されなかったのは全て黄褐色群で、明度が低いほどフェルラ酸含量が高い傾向であった。以上より、神麹は、色調によって酵素活性およびフェルラ酸含量の予測が可能であると考えられた。

  • 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 Microbiology   2017Characterization of amylolytic enzyme overproducing mutant of Aspergillus luchuensis obtained by ion beam mutagenesisReviewed

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  • Okutsu Kayu, Kadooka Chihiro, Kojo Akihiro, Yoshizaki Yumiko, Futagami Taiki, Tamaki Hisanori, Takamine Kazunori .  Microbial Diversity and Chemical Constituents in "<i>Shinkiku</i>", a Fermented Crude Drug .  Shoyakugaku Zasshi71 ( 1 ) 41 - 48   2017

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    Publisher:The Japanese Society of Pharmacognosy  

    <p>"<i>Shinkiku</i>" is a traditional digestive drug prepared by the fermentation of wheat and some herbs with fermentative microbes. <i>Shinkiku</i> is manufactured in China and Korea, and also used in Japanese <i>Kampo</i> medicine as a component of <i>Hangebyakujutsutemmato</i>. However, there are currently no quality standards for <i>shinkiku</i>, and thus, the quality of <i>shinkiku</i> has considerable variation depending on its manufacturer. Although these variations would be partially derived from the differences in fermentative microbes, there are no studies about microbial diversities or chemical constituents in commercial <i>shinkiku</i>. Thus, we investigated the microbial diversity and chemical constituents of 15 commercial <i>shinkiku</i> samples to standardize its quality. PCR-denaturing gradient gel electrophoresis of 16S rDNA and ITS1 sequences revealed that different microbes such as <i>Lactobacillus</i> sp. and <i>Candida</i> sp. were present in each <i>shinkiku</i> sample. On the other hand, most <i>shinkiku</i> samples showed amylase (12/15 samples) and lipase activities (9/15 samples) that behave as digestants. In addition, all samples commonly contained ferulic acid (>10 nmol/g), which has anti-inflammatory and anti-oxidant activities. Thus, enzyme activities and ferulic acid were suggested to be one of the candidates for use as reference standards for the quality control of <i>shinkiku</i>. Exceptional <i>shinkiku</i> samples without enzyme activities showed a baked brown color, and ferulic acid content was inversely related with the brightness color of <i>shinkiku</i> (R<sup>2</sup>=0.47). Therefore, it seems that color indices would be effective to predict the quality of <i>shinkiku</i> such as enzyme activities and ferulic acid.</p>

    DOI: 10.24684/jspharm.71.1_41

  • Genome sequence of Aspergillus luchuensis NBRC 4314 .    00 ( 0 ) 1 - 9   2016.9Genome sequence of Aspergillus luchuensis NBRC 4314Reviewed

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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   2016.7Characteristic odour compounds in shochu derived from rice kojiReviewed

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    DOI: 10.1002/jib.334

  • Kadooka C, Onitsuka S, Uzawa M, Tashiro S, Kajiwara Y, Takashita H, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T. .  Marker recycling system using the sC gene in the white koji mold, Aspergillus luchuensis mut. kawachii .  The Journal of General and Applied Microbiology62 ( 3 ) 160 - 163   2016.5Marker recycling system using the sC gene in the white koji mold, Aspergillus luchuensis mut. kawachiiReviewed

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    DOI: 10.2323/jgam.2016.01.001

  • Fujihara H, Yamazoe A, Hosoyama A, Suenaga H, Kimura N, Hirose J, Watanabe T, Futagami T, Goto M, Furukawa K. .  Draft Genome Sequence of Pseudomonas abietaniphila KF701 (NBRC110664), a Polychlorinated Biphenyl-Degrading Bacterium Isolated from Biphenyl-Contaminated Soil. .  Genome Announc.3 ( 3 ) e00473-15   2015.5Draft Genome Sequence of Pseudomonas abietaniphila KF701 (NBRC110664), a Polychlorinated Biphenyl-Degrading Bacterium Isolated from Biphenyl-Contaminated Soil.Reviewed

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  • Fujihara H, Yamazoe A, Hosoyama A, Suenaga H, Kimura N, Hirose J, Watanabe T, Futagami T, Goto M, Furukawa K. .  Draft Genome Sequence of Pseudomonas aeruginosa KF702 (NBRC 110665), a Polychlorinated Biphenyl-Degrading Bacterium Isolated from Biphenyl-Contaminated Soil. .  Genome Announc.3 ( 3 ) e00517-15.   2015.5Draft Genome Sequence of Pseudomonas aeruginosa KF702 (NBRC 110665), a Polychlorinated Biphenyl-Degrading Bacterium Isolated from Biphenyl-Contaminated Soil.Reviewed

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  • Kimura N, Yamazoe A, Hosoyama A, Hirose J, Watanabe T, Suenaga H, Fujihara H, Futagami T, Goto M, Furukawa K. .  Draft Genome Sequence of Pseudomonas abietaniphila KF717 (NBRC 110669), Isolated from Biphenyl-Contaminated Soil in Japan. .  Genome Announc.   e00059-15   2015.3Draft Genome Sequence of Pseudomonas abietaniphila KF717 (NBRC 110669), Isolated from Biphenyl-Contaminated Soil in Japan.Reviewed

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  • Watanabe T, Yamazoe A, Hosoyama A, Fujihara H, Suenaga H, Hirose J, Futagami T, Goto M, Kimura N, Furukawa K. .  Draft Genome Sequence of Cupriavidus pauculus Strain KF709, a Biphenyl-Utilizing Bacterium Isolated from Biphenyl-Contaminated Soil. .  Genome Announc. doi: 10.1128/genomeA.00222-15.   2015.3Draft Genome Sequence of Cupriavidus pauculus Strain KF709, a Biphenyl-Utilizing Bacterium Isolated from Biphenyl-Contaminated Soil.Reviewed

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  • Suenaga H, Yamazoe A, Hosoyama A, Kimura N, Hirose J, Watanabe T, Fujihara H, Futagami T, Goto M, Furukawa K. .  Draft Genome Sequence of the Polychlorinated Biphenyl-Degrading Bacterium Cupriavidus basilensis KF708 (NBRC 110671) Isolated from Biphenyl-Contaminated Soil. .  Genome Announc.   e00143-15   2015.3Draft Genome Sequence of the Polychlorinated Biphenyl-Degrading Bacterium Cupriavidus basilensis KF708 (NBRC 110671) Isolated from Biphenyl-Contaminated Soil.Reviewed

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

  • Suenaga H, Yamazoe A, Hosoyama A, Kimura N, Hirose J, Watanabe T, Fujihara H, Futagami T, Goto M, Furukawa K. .  Draft Genome Sequence of the Polychlorinated Biphenyl-Degrading Bacterium Pseudomonas putida KF703 (NBRC 110666) Isolated from Biphenyl-Contaminated Soil. .  Genome Announc.   e00142-15.   2015.3Draft Genome Sequence of the Polychlorinated Biphenyl-Degrading Bacterium Pseudomonas putida KF703 (NBRC 110666) Isolated from Biphenyl-Contaminated Soil.Reviewed

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

  • Futagami T, Seto K, Kajiwara Y, Takashita H, Omori T, Takegawa K, Goto M. .  The putative stress sensor protein MtlA is required for conidia formation, cell wall stress tolerance, and cell wall integrity in Aspergillus nidulans. .  Biosci. Biotechnol. Biochem.78   2014.4The putative stress sensor protein MtlA is required for conidia formation, cell wall stress tolerance, and cell wall integrity in Aspergillus nidulans.Reviewed

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

  • Kawai M, Futagami T, Toyoda A, Takaki Y, Nishi S, Hori S, Arai W, Tsubouchi T, Morono Y, Uchiyama I, Itoh T, Fujiyama A, Inagaki F, Takami H. .  High frequency of phylogenetically diverse reductive dehalogenase-homologous genes in deep subseafloor sedimentary metagenomes. .  Front. Microbiol.5   80   2014.3High frequency of phylogenetically diverse reductive dehalogenase-homologous genes in deep subseafloor sedimentary metagenomes.Reviewed

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

  • Oba Y, Futaghami T, Amachi S. .  Enrichment of a microbial consortium capable of reductive deiodination of 2,4,6-triiodophenol. .  J. Biosci. Bioeng.117   310 - 317   2014.3 Enrichment of a microbial consortium capable of reductive deiodination of 2,4,6-triiodophenol.Reviewed

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  • Futagami T, Mori K, Wada S, Ida H, Kajiwara Y, Takashita H, Tashiro K, Yamada O, Omori T, Kuhara S, Goto M. .  Transcriptomic analysis of temperature responses of Aspergillus kawachii during barley koji production. .  Appl. Environ. Microbiol.AEM.03483-14.   2014Transcriptomic analysis of temperature responses of Aspergillus kawachii during barley koji production.Reviewed

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Books

  • ゲノム編集の最新技術と医薬品・遺伝子治療・農業・水畜産物 ・有用物質生産への活用

    平松健太郎, 二神泰基( Role: Joint author ,  第4節 発酵産業に使用される糸状菌の研究基盤―白麹菌と鰹節カビを例として―)

    技術情報協会  2023.8  ( ISBN:9784861049781

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    Total pages:605p   Language:Japanese

    CiNii Books

  • 白麹菌に特徴的なクエン酸高生産機構の解明 In 北本勝ひこ、発酵・醸造食品の最前線Ⅱ

    著者, 門岡千尋, 二神泰基, 後藤正利

    シーエムシー出版  2022.3 

  • The Genus Desulfitobacterium.

    ( Role: Joint author)

    Springer Berlin Heidelberg  2016.9 

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    Responsible for pages:173-207   Language:English Book type:Scholarly book

  • Cell wall biosynthesis in filamentous fungi.

    Oka T, Futagami T, Goto M. ( Role: Joint author)

    In: Takagi H, Kitagaki H (eds), Stress Biology of Yeasts and Fungi. Springer Japan, pp. 151-168, 2015.  2015.2 

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    Language:English Book type:Scholarly book

  • Genetic system of organohalide-respiring bacteria.

    Futagami T, Goto M, Furukawa K.( Role: Joint author)

    In: Nojiri H, Tsuda M, Fukuda M, and Kamagata Y (eds), Biodegradative Bacteria. Springer Verlag, Tokyo. pp. 59-81.  2014 

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    Language:English Book type:Scholarly book

MISC

  • Exploration of organic acid exporters in the white koji fungus

    西谷篤, 二神泰基

    アグリバイオ   8 ( 4 )   2024

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  • 焼酎造りに用いられる麹菌のクエン酸高生産機構

    二神泰基

    Bio九州   ( 237 )   2023

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  • Technological development to study on the fungus used for katsuobushi production

    平松健太郎, 二神泰基

    アグリバイオ   7 ( 8 )   2023

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  • Research Tools for the White Koji Fungus and Its Application to Reveal the Underlying Mechanism of High Citric Acid Productivity

    二神泰基, 後藤正利

    科学と工業   96 ( 3 )   2022

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  • Mechanism Underlying Citric Acid Production in Koji Fungi

    二神泰基, 門岡千尋, 後藤正利, 玉置尚徳

    日本醸造協会誌   116 ( 12 )   810 - 818   2021.12

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    Language:Japanese  

    CiNii Books

    J-GLOBAL

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

    二神泰基, 門岡千尋, 後藤正利, 玉置尚徳

    化学と生物   59 ( 9 )   241 - 246   2021.5

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

    CiNii Books

    J-GLOBAL

  • お酒の生物学[日本編]5 焼酎造りを支える麹菌と酵母の新展開-遺伝子から特徴的性質を紐解く

    二神泰基, 玉置尚徳

    生物の科学 遺伝   75 ( 3 )   2021

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  • クエン酸分泌生産の鍵となる輸送体

    二神泰基

    生物工学会誌   99 ( 2 )   2021

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  • 白麹菌のクエン酸輸送体について

    二神泰基

    温古知新   ( 58 )   2021

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  • 分裂酵母におけるリン脂質分解酵素の機能解析

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

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

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  • 家畜感染症のための食べるワクチンの開発研究

    南奈津, 平松健太郎, 江崎啓一, 中武洋和, 佐々木友樹, 谷口雅浩, 二神泰基, 玉置尚徳, 増田亮津, 李在萬, 日下部宜宏, 宮田健

    日本食品科学工学会西日本支部大会講演要旨   2022   2022

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  • 白麹菌におけるMAPキナーゼを介したクエン酸生産制御機構の解析

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

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

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

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

    日本生物工学会大会講演要旨集   74th   2022

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

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

    日本農芸化学会大会講演要旨集(Web)   2022   2022

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

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

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

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  • 漢方用薬「神麹」の製造時における植物添加の影響

    中光 はるの, 王 子泰, 奥津 果優, 吉崎 由美子, 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

    和漢医薬学会学術大会要旨集   38回   70 - 70   2021.9

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

    J-GLOBAL

  • サトイモ焼酎の香気特性と焼酎粕の機能性

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

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

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  • 差しもとを繰り返すことによる焼酎醪の野生酵母への置換について

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

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

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  • 固体糖化工程が小曲米酒の風味に与える影響

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

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

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  • Role of phospholipases in fission yeast

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

    日本農芸化学会大会講演要旨集(Web)   2021   2021

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  • ビフェニル/PCB分解性シュードモナス属細菌6株の染色体に組込まれた可動性遺伝因子ICE<sub>bph-sal</sub>の多様性

    廣瀬遵, 渡邊崇人, 木村信忠, 末永光, 二神泰基, 後藤正利, 陶山明子, 藤原秀彦, 古川謙介

    日本農芸化学会西日本支部大会およびシンポジウム講演要旨集   2021 (CD-ROM)   2021

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

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

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

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  • 芋焼酎の酒質に及ぼす二次醪温度の影響

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

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

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  • 紅麹に含まれる苦味成分の同定とマスキング

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

    日本食品科学工学会大会講演集   68th   2021

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  • 種々のPseudomonas属細菌にビフェニル/PCB分解性を付与する染色体組込み型可動性遺伝因子ICE<sub>bph-sal</sub>の多様性

    廣瀬遵, 渡邊崇人, 木村信忠, 末永光, 二神泰基, 後藤正利, 陶山明子, 藤原秀彦, 古川謙介

    環境バイオテクノロジー学会大会プログラム講演要旨集   2021 (CD-ROM)   2021

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  • Characterization of citrate transporters in the white koji fungus

    二神泰基, 門岡千尋, 後藤正利, 玉置尚徳

    日本農芸化学会大会講演要旨集(Web)   2021   2021

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

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

    日本農芸化学会大会講演要旨集(Web)   2021   2021

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

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

    日本農芸化学会大会講演要旨集(Web)   2021   2021

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    Language:English  

    The white koji fungus, Aspergillus luchuensis mut. kawachii, is used in the production of shochu, a traditional Japanese distilled spirit. White koji fungus plays an important role in the shochu production process by supplying amylolytic enzymes such as α-amylase and glucoamylase. These enzymes convert starch contained in primary ingredients such as rice, barley, buckwheat, and sweet potato into glucose, which is subsequently utilized by the yeast Saccharomyces cerevisiae to produce ethanol. White koji fungus also secretes large amounts of citric acid, which lowers the pH of the shochu mash, thereby preventing the growth of undesired microbes and enabling stable production of shochu in relatively warm regions of Japan. This review describes the historical background, research tools, and recent advances in studies of the mechanism of citric acid production by white koji fungus.

    DOI: 10.1093/bbb/zbac033

    PubMed

    J-GLOBAL

  • 焼酎

    二神泰基

    食と微生物の事典   16 - 17   2017.1

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    Language:Japanese   Publishing type:Article, review, commentary, editorial, etc. (trade magazine, newspaper, online media)   Publisher:朝倉書店  

  • 焼酎製造に用いられる白麹菌のゲノム解析と育種基盤の開発

    1) 二神泰基, 後藤正利.

    バイオサイエンスとインダストリー   74   402 - 205   2016.10

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    Language:Japanese   Publishing type:Article, review, commentary, editorial, etc. (bulletin of university, research institution)  

  • 本格焼酎と微生物の関わり Reviewed

    二神泰基

    生物工学会誌   92 ( 12 )   678   2014.12

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  • 焼酎麹菌のIdentityを探る.

    後藤正利, 二神泰基, 梶原康博, 高下秀春.

    日本醸造協会誌   109   219 - 227   2014

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Presentations

  • 廣瀬遵、米村凌、横井春比古、山副敦司、細山哲、末永光、木村信忠、渡邊崇人、二神泰基、後藤正利、藤原秀彦、古川謙介.   Pseudomonas putida KF703のビフェニル、サリチル酸および安息香酸分解経路をコードするゲノミックアイランドの解析.  

    環境バイオテクノロジー学会.  環境バイオテクノロジー学会.

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    Event date: 2015.6

    Language:Japanese  

    Venue:東京大学  

    国内学会

  • 木村信忠、山副敦司、細山晢、廣瀬遵、渡邊崇人、末永光、藤原秀彦、二神泰基、後藤正利、古川謙介.   ビフェニル/PCB分解菌 Pseudomonas balearica KF707 株の完全長ゲノムシーケンス解析.  

    環境バイオテクノロジー学会  環境バイオテクノロジー学会

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    Event date: 2015.6

    Language:Japanese  

    Venue: 東京大学.  

    国内学会

  • 二神泰基.   焼酎麹菌のクエン酸高生産機構に関する研究.  

    真核微生物交流会  真核微生物交流会

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    Event date: 2015.6

    Language:Japanese  

    Venue:酒類総合研究所  

    研究会

  • 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、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大会.  第21回日本生物工学会九州支部大会.

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    Event date: 2014.12

    Language:Japanese  

    Venue:熊本大学  

    国内学会

  • 二神泰基、田代智史、梶原康博、高下秀春、竹川薫、玉置尚徳、後藤正利.   白麹菌における推定転写制御因子 NosA と RosA の解析.  

    第14回糸状菌分生物学コンファレンス.  第14回糸状菌分生物学コンファレンス.

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    Event date: 2014.11

    Language:Japanese  

    Venue:東北大学.  

    国内学会

  • 諸野祐樹、寺田武志、星野辰彦、二神泰基、稲垣史生.   基質誘導型遺伝子発現解析による海底下微生物の機能遺伝子探索.  

    環境微生物系学会合同大会.  環境微生物系学会合同大会.

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    Event date: 2014.10

    Language:Japanese  

    Venue:浜松アクトシティコングレスセンター.  

    国内学会

  • 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66回階日本生物工学会大会.  第66回階日本生物工学会大会.

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    Event date: 2014.9

    Language:Japanese  

    Venue:札幌コンベンションセンター.  

    国内学会

  • 後藤正利、田代智史、二神泰基、竹川薫、梶原康博、高下秀春.   白麹菌Aspergillus kawachiiのクエン酸高生産に関わる遺伝子の探索.  

    第66回階日本生物工学会大会.  第66回階日本生物工学会大会.

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    Event date: 2014.9

    Language:Japanese  

    Venue:札幌コンベンションセンター.  

    国内学会

  • 玉置尚徳、高峯和則、吉崎由美子、奥津果優、二神泰基、中山玲子、熊谷英彦.   分裂酵母におけるplg7の機能解析.  

    酵母遺伝学フォーラム第47回研究報告会.  酵母遺伝学フォーラム第47回研究報告会.

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    Event date: 2014.9

    Language:Japanese  

    Venue:東京大学  

    国内学会

  • 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.   2倍体焼酎酵母における繰り返し利用可能な遺伝子破壊システムの構築.  

    酵母遺伝学フォーラム第47回研究報告会.  酵母遺伝学フォーラム第47回研究報告会.

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    Event date: 2014.9

    Language:Japanese  

    Venue:東京大学  

    国内学会

  • Masatoshi Goto, Taiki Futagami, Yasuhiro Kajiwara, and Hideharu Takashita.   Identification of the genes that affect productivity of organic acids in Aspergillus kawachii.   International conference

    The 10th International Mycological Congress.  The 10th International Mycological Congress.

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    Event date: 2014.8

    Language:English  

    Venue:Bangkok, Thailand.  

    国際学会

  • 二神泰基.   糸状菌のストレス応答に関する研究.  

    九州大学大学院農学研究院生命機能科学部門未来創成微生物学寄附講座開設5周年シンポジウム.  九州大学大学院農学研究院生命機能科学部門未来創成微生物学寄附講座開設5周年シンポジウム.

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    Event date: 2014.4

    Language:Japanese  

    Venue:九州大学  

    その他

  • 田代智史、二神泰基、森一樹、和田正太郎、田代 康介、久原哲、梶原康博、高下秀春、竹川薫、後藤正利.   白麹菌 Aspergillus kawachii のクエン酸高生産に関わる遺伝子の探索.  

    日本農芸化学会大会.  日本農芸化学会大会.

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    Event date: 2014.3

    Language:Japanese  

    Venue:明治大学  

    国内学会

  • 岡拓二、二神泰基、浴野圭輔、竹川薫、後藤正利、野村善幸.   Aspergillus nidulansのGfsAはO-グリカンのGalfを合成する糖転移酵素である.  

    日本農芸化学会大会.  日本農芸化学会大会.

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    Event date: 2014.3

    Language:Japanese  

    Venue:明治大学  

    国内学会

  • 奥津 果優, 門岡 千尋, 小城 章裕, 吉崎 由美子, 二神 泰基, 玉置 尚徳, 高峯 和則   中国及び韓国の市場品「神麹」における菌叢と含有成分の実態調査  

    和漢医薬学会学術大会要旨集  2017.8  (一社)和漢医薬学会

  • 王 子泰, 奥津 果優, 二神 泰基, 吉崎 由美子, 玉置 尚徳, 丸山 卓郎, 小松 かつ子, 高峯 和則   中国及び韓国産「神麹」の菌叢構造と有用成分の実態調査  

    和漢医薬学会学術大会要旨集  2018.9  (一社)和漢医薬学会

  • 奥津 果優, 吉崎 由美子, 二神 泰基, 玉置 尚徳, 高峯 和則   漢方生薬「神麹」の発酵による成分変化  

    日本薬学会年会要旨集  2018.3  (公社)日本薬学会

  • 王 子泰, 奥津 果優, 二神 泰基, 吉崎 由美子, 玉置 尚徳, 丸山 卓郎, 小松 かつ子, 高峯 和則   発酵時の微生物の違いが「神麹」の品質に与える影響  

    和漢医薬学会学術大会要旨集  2019.8  (一社)和漢医薬学会

  • 渡邊 崇人, 秋好 陽香梨, 森田 暁人, 二神 泰基, 木村 信忠, 後藤 正利, 渡辺 隆司   選択的白色腐朽菌Ceriporiopsis subvermisporaが産生する脂質関連代謝物ceriporic acidの生合成候補遺伝子の探索と解析  

    日本生物工学会大会講演要旨集  2018.8  (公社)日本生物工学会

  • 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  

    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  

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Awards

  • 奨励賞

    2023   日本醸造学会  

  • 第30回生物工学論文賞

    2022   日本生物工学会  

  • 農芸化学奨励賞

    2021   日本農芸化学会  

  • 長瀬研究振興賞

    2021   長瀬科学技術振興財団  

Research Projects

  • 焼酎酵母の増殖遅延に関連する新規細胞壁合成ネットワークの解明

    Grant number:24K08685  2024.4 - 2027.3

    日本学術振興会  科学研究費助成事業  基盤研究(C)

    玉置 尚徳, 二神 泰基

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    Grant amount:\4680000 ( Direct Cost: \3600000 、 Indirect Cost:\1080000 )

  • 細菌との共培養特異的な麹菌の二次代謝物質生産能発現の分子機構

    Grant number:23K04993  2023.4 - 2026.3

    日本学術振興会  科学研究費助成事業  基盤研究(C)

    後藤 正利, 小林 元太, 二神 泰基

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    Grant amount:\4680000 ( Direct Cost: \3600000 、 Indirect Cost:\1080000 )

  • Functional analysis of putative transporters in koji fungi by overexpression study

    Grant number:22K19137  2022.6 - 2025.3

    Japan Society for the Promotion of Science  Grants-in-Aid for Scientific Research  Grant-in-Aid for Challenging Research (Exploratory)

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    Grant amount:\6500000 ( Direct Cost: \5000000 、 Indirect Cost:\1500000 )

  • Gene regulatory mechanisms involved in the quality of the white koji

    Grant number:22H02246  2022.4 - 2025.3

    Japan Society for the Promotion of Science  Grants-in-Aid for Scientific Research Grant-in-Aid for Scientific Research (B)  Grant-in-Aid for Scientific Research (B)

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    Grant amount:\17680000 ( Direct Cost: \13600000 、 Indirect Cost:\4080000 )

  • Gene regulatory mechanisms involved in the quality of the white koji

    Grant number:23K23513  2022.4 - 2025.3

    Japan Society for the Promotion of Science  Grants-in-Aid for Scientific Research  Grant-in-Aid for Scientific Research (B)

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    Grant amount:\17680000 ( Direct Cost: \13600000 、 Indirect Cost:\4080000 )

  • Genomic epidemiological survey on cattle tick-borne diseases in Philippines and establishment of practical diagnosis

    Grant number:20KK0154  2020.10 - 2024.3

    Japan Society for the Promotion of Science  Grants-in-Aid for Scientific Research Fund for the Promotion of Joint International Research (Fostering Joint International Research (B))  Fund for the Promotion of Joint International Research (Fostering Joint International Research (B))

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    Grant amount:\18720000 ( Direct Cost: \14400000 、 Indirect Cost:\4320000 )

  • Identification of sporulation deficiency-related genes in sake yeast and establishment of yeast breeding method by crossing

    Grant number:20K05788  2020.4 - 2023.3

    Japan Society for the Promotion of Science  Grants-in-Aid for Scientific Research Grant-in-Aid for Scientific Research (C)  Grant-in-Aid for Scientific Research (C)

    TAMAKI Hisanori

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    Grant amount:\4290000 ( Direct Cost: \3300000 、 Indirect Cost:\990000 )

    The 10 a-mating type and 5 α-mating type haploid K7 sake yeast strains were selected as superior strains based on their growth and fermentation performance. In addition, each a- and α- mating type haploid K2 shochu yeast strain (HO gene disrupted strain) was also selected as a superior strain. Diploid strains with high mating frequency were obtained by crossing K7 and K2 strains with opposite mating type. These diploid strains were allowed to sporulate, and the strains with high sporulation frequency was isolated. Genomic DNA was extracted from the strains as well as their parental strains and subjected for sequence analysis and comparative genomics. The germination rate of spores from the isolated strains was measured and found to be intermediate between that of shochu yeast (100% germination rate) and sake yeast (about 0% germination rate).

  • Gene regulatory mechanisms involved in the quality of the white koji

    Grant number:19K05773  2019.4 - 2022.3

    Japan Society for the Promotion of Science  Grants-in-Aid for Scientific Research Grant-in-Aid for Scientific Research (C)  Grant-in-Aid for Scientific Research (C)

    FUTAGAMI Taiki

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    Grant amount:\4290000 ( Direct Cost: \3300000 、 Indirect Cost:\990000 )

    The white koji fungus, Aspergillus luchuensis mut. kawachii, is able to secrete a large amount of citric acid. In this study, we revealed that the expression level of citrate exporter CexA is significantly important for the citric acid productivity among koji fungi. We also revealed that the gene expression of cexA is epigenetically regulated by the putative methyltransferase LaeA.

  • Identification and functional analysis of the genes responsible for hyper production of citric acid from white koji fungus Aspergillus kawachii

    Grant number:18K05394  2018.4 - 2021.3

    Japan Society for the Promotion of Science  Grants-in-Aid for Scientific Research Grant-in-Aid for Scientific Research (C)  Grant-in-Aid for Scientific Research (C)

    Goto Masatoshi

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    Grant amount:\4420000 ( Direct Cost: \3400000 、 Indirect Cost:\1020000 )

    The white koji fungus, Aspergillus kawachii characteristically exhibits hyperproduction of citric acid. In this study, we clarify the genetic incidence of the hyperproduction of citric acid in this fungus is largely due to the presence of a citric acid exporter, CexA. Heterologous expression of the AkcexA in the yellow koji fungus, A. oryzae led the fungus to produce a large amount of citric acid to the level comparable to A. kawachii. Lacking in AkcexA allows the recombinant strain of A. kawachii that had acquired the capability of the synthesis of itaconic acid to enhance the production of itaconic acid. We found the two genes putatively involved in the transport of organic acids other than citric acid.

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