YOSHIZAKI Yumiko 吉崎由美子

… Alternative Names

吉崎由美子ヨシザキユミコ

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Researcher Number	80452936
Other IDs
Affiliation (Current)	2025: 鹿児島大学, 農水産獣医学域農学系, 准教授
Affiliation (based on the past Project Information) *help	2015 – 2024: 鹿児島大学, 農水産獣医学域農学系, 准教授 2012 – 2014: 鹿児島大学, 農学部, 助教 2010: 鹿児島大学, 農学部, 助教 2009: 鹿児島大学, 農学部, 特任助教
Review Section/Research Field	Principal Investigator Basic Section 08030:Family and consumer sciences, and culture and living-related / Eating habits / Eating habits, studies on eating habits Except Principal Investigator Gastroenterology
Keywords	Principal Investigator 香気成分 / 焼酎 / 製麹 / 紅麹 / GC-MS / 麹 / 発芽 / 胞子 / 品種別 / 器官別 … More / 酵素添加 / 小仕込み試験 / カラムクロマトグラフィー / 橙系果肉 / サツマイモ / 蒸留条件 / 発酵条件 / 前駆体 / β-ダマセノン / 甘い香気 / オレンジ色果肉サツマイモ / 芋焼酎 / 中国 / 製造工程 / 米焼酎 / 泡盛 / 糖化 / 米酒 / 1-octen-3-ol / 乳酸エチル / 固体糖化 / 製造技術 / 小曲 / 小曲米酒 / 蒸留酒 / ガスクロマトグラフィー質量分析計 / 効率化 / 製造 / 生成経路 / 実用化 / 紅麹焼酎 / 酵素製剤 / 生成メカニズム / 風味 / 発酵食品 / 蒸留 / 発酵 / GC-MS/Olfactometry / 揮発成分 / 米麹 / GC-MS/O / 香り … More Except Principal Investigator 臓器間相互作用 / 脂質代謝 / 糖質代謝 / 小腸モデル Less

Stable manufacturing of food-functional "red-koji" employing the spore germination mechanisms of Monascus sp.Principal Investigator
- Principal Investigator
  
  吉崎由美子
- Project Period (FY)
  2024 – 2026
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Kagoshima University
The mechanism to produce the sweet flavor in the traditional Japanese spirit "imo-shochu"Principal Investigator
- Principal Investigator
  
  Yoshizaki Yumiko
- Project Period (FY)
  2021 – 2023
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Kagoshima University
The unique development of the manufacturing technology of Japanese distilled spiritPrincipal Investigator
- Principal Investigator
  
  Yoshizaki Yumiko
- Project Period (FY)
  2018 – 2020
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Kagoshima University
Identification and formation mechanisms of characteristic flavor compounds in red-koji and red-koji fermented foodsPrincipal Investigator
- Principal Investigator
  
  YOSHIZAKI Yumiko
- Project Period (FY)
  2015 – 2017
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Eating habits
- Research Institution
  Kagoshima University
Key volatile compounds from rice koji in shochu as a model of fermented foods and the formation mechanismPrincipal Investigator
- Principal Investigator
  
  YOSHIZAKI Yumiko
- Project Period (FY)
  2012 – 2014
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kagoshima University
糖・脂質代謝研究に有用なin vitro小腸モデルの構築と臓器間相互作用の解析
- Principal Investigator
  
  吉崎隆之
- Project Period (FY)
  2009 – 2010
- Research Category
  
  Grant-in-Aid for Challenging Exploratory Research
- Research Field
  
  Gastroenterology
- Research Institution
  Kagoshima University

All 2023 2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 Other

All Journal Article Presentation Patent

[Journal Article] Controlling the growth of yeast by culturing in high magnetic fields2023
- Author(s)
  Ryota Kobayashi, Yoshifuru Mitsui, Yumiko Yoshizaki, Kohki Takahashi, Kazunori Takamine, Keiichi Koyama
- Journal Title
  
  Journal of Magnetism and Magnetic Materials
  
  Volume: 586 Pages: 171193-171193
- DOI
  10.1016/j.jmmm.2023.171193
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21K02109
[Journal Article] Efficient gene targeting in Aspergillus chevalieri used to produce katsuobushi2023
- Author(s)
  Kentaro Hiramatsu, Atsushi Nishitani, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Hisanori Tamaki, Taiki Futagami
- Journal Title
  
  Biosci. Biotechnol. Biochem.
  
  Volume: 87 Issue: 6 Pages: 672-682
- DOI
  10.1093/bbb/zbad033
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21K02109
[Journal Article] Characterization of aroma profiles of kokuto-shochu prepared from three different cultivars of sugarcane2023
- Author(s)
  Kayu Okutsu, Yuka Yamamoto, Fumiya Matsuo, Yumiko Yoshizaki, Taiki Futagami, Hisanori Tamaki, Goki Maeda, Eito Tsuchida, and Kazunori Takamine
- Journal Title
  
  J. Biosci. Bioeng.
  
  Volume: 135 Issue: 6 Pages: 458-465
- DOI
  10.1016/j.jbiosc.2023.03.010
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21K02109
[Journal Article] Shochu Koji Microstructure and Starch Structure during Preparation2023
- Author(s)
  Tiantian Wang, Isao Hanashiro, Yumiko Yoshizaki, Yuki Kobashi, Suzuka Noda, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine
- Journal Title
  
  Journal of Applied Glycoscience
  
  Volume: 70 Issue: 4 Pages: 109-117
- DOI
  10.5458/jag.jag.JAG-2023_0006
- ISSN
  1344-7882, 1880-7291
- Year and Date
  2023-12-20
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21K02109
[Journal Article] Factors that cause replacement of shochu yeast by wild yeast upon Sashi-moto repetition2022
- Author(s)
  Bohan Li, Yumiko Yoshizaki, Kayu Okutsu, Yuki Haruyama, Yuta Sato, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine
- Journal Title
  
  Journal of Bioscience and Bioengineering
  
  Volume: 134 Issue: 4 Pages: 326-330
- DOI
  10.1016/j.jbiosc.2022.07.011
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21K02109
[Journal Article] Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi Aspergillus luchuensis mut. kawachii and Aspergillus oryzae2021
- Author(s)
  Nakamura E, Kadooka C, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T
- Journal Title
  
  Journal of Bioscience and Bioengineering
  
  Volume: 131 Issue: 1 Pages: 68-76
- DOI
  10.1016/j.jbiosc.2020.09.002
- NAID
  40022457722
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-19K05773, KAKENHI-PROJECT-18K05394, KAKENHI-PROJECT-21K02109
[Journal Article] Effects of microbial fermentation on enzyme activity and volatile properties of Massa Medicata Fermentata2021
- Author(s)
  Wang Zitai、Okutsu Kayu、Yoshizaki Yumiko、Futagami Taiki、Tamaki Hisanori、Maruyama Takuro、Toume Kazufumi、Komatsu Katsuko、Hashimoto Fumio、Takamine Kazunori
- Journal Title
  
  Traditional & Kampo Medicine
  
  Volume: 9 Issue: 1 Pages: 10-17
- DOI
  10.1002/tkm2.1303
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-18K06728, KAKENHI-PROJECT-19K02374, KAKENHI-PROJECT-21K06626, KAKENHI-PROJECT-21K02109
[Journal Article] Correlation between key aroma and manufacturing processes of rice-flavor baijiu and awamori, Chinese and Japanese traditional liquors2021
- Author(s)
  Zhe Zhao, Mina Sugimachi, Yumiko Yoshizaki, Xuan Yin, Xing-Lin Han, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine
- Journal Title
  
  Food Bioscience
  
  Volume: 44 Pages: 1-9
- DOI
  10.1016/j.fbio.2021.101375
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21K02109
[Journal Article] Impact of solid-state saccharification on the flavor of rice-flavor baijiu2021
- Author(s)
  Zhe Zhao, Mina Sugimachi, Yumiko Yoshizaki, Xuan Yin, Xing-Lin Han, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine
- Journal Title
  
  Journal of Food Science
  
  Volume: 86 Issue: 11 Pages: 4958-4968
- DOI
  10.1111/1750-3841.15935
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21K02109
[Journal Article] Impact of fermentation temperature on the quality and sensory characteristics of imo-shochu2021
- Author(s)
  Genqiao Liu, Juna Serikawa, Kayu Okutsu, Yumiko Yoshizaki, Taiki Futagami, Hisanori Tamaki, and Kazunori Takamine
- Journal Title
  
  Journal of the Institute of Brewing
  
  Volume: 127 Issue: 4 Pages: 417-423
- DOI
  10.1002/jib.674
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21K02109
[Journal Article] Additional moisture during koji preparation contributes to the pigment production of red koji (Monascus-fermented rice) by influencing gene expression2021
- Author(s)
  Chuantao Zeng, Yumiko Yoshizaki, Xuan Yin, Zitai Wang, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine
- Journal Title
  
  Journal of Food Science
  
  Volume: 86 Issue: 3 Pages: 969-976
- DOI
  10.1111/1750-3841.15610
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K02188, KAKENHI-PROJECT-21K02109
[Journal Article] The expression profiles of acid-stable α-amylase and acid-labile α-amylase of Aspergillus luchuensis mut. Kawachii effect on the microstructure of koji and alcohol fermentation2021
- Author(s)
  Chuantao Zeng, Yuki Tagawa, Yumiko Yoshizaki, Tiantian Wang, Masaaki Yamaguchi, Chihiro Kadooka, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine
- Journal Title
  
  LWT-Food Science and Technology
  
  Volume: 139 Pages: 1-10
- DOI
  10.1016/j.lwt.2020.110580
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K02188, KAKENHI-PROJECT-21K02109
[Journal Article] Red rice koji extract alleviates hyperglycemia by increasing glucose uptake and glucose transporter type 4 levels in skeletal muscle in two diabetic mouse models2020
- Author(s)
  Yagi Takakazu、Ataka Koji、Cheng Kai-Chun、Suzuki Hajime、Ogata Keizaburo、Yoshizaki Yumiko、Takamine Kazunori、Kato Ikuo、Miyawaki Shouichi、Inui Akio、Asakawa Akihiro
- Journal Title
  
  Food & Nutrition Research
  
  Volume: 64 Issue: 0 Pages: 4226-4235
- DOI
  10.29219/fnr.v64.4226
- Peer Reviewed / Open Access / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-18K09838, KAKENHI-PROJECT-18K02188, KAKENHI-PLANNED-16H06404
[Journal Article] LaeA Controls Citric Acid Production through Regulation of the Citrate Exporter-Encoding cexA Gene in Aspergillus luchuensis mut. kawachii2020
- Author(s)
  Chihiro Kadooka, Eri Nakamura Kazuki Mori, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Masatoshi Goto, Hisanori Tamaki, Taiki Futagami
- Journal Title
  
  Applied and Environmental Microbiology
  
  Volume: 86 Issue: 5
- DOI
  10.1128/aem.01950-19
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-18K02188, KAKENHI-PROJECT-18K05394, KAKENHI-PROJECT-19K05773, KAKENHI-PROJECT-17J02753
[Journal Article] Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production2020
- Author(s)
  Xuan Yin, Yumiko Yoshizaki, Makoto Ikenaga, Xing-Lin Han, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine
- Journal Title
  
  Journal of Bioscience and Bioengineering
  
  Volume: 129 Issue: 3 Pages: 315-321
- DOI
  10.1016/j.jbiosc.2019.09.017
- NAID
  40022194502
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K02188
[Journal Article] Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine2020
- Author(s)
  Wang Zitai、Okutsu Kayu、Futagami Taiki、Yoshizaki Yumiko、Tamaki Hisanori、Maruyama Takuro、Toume Kazufumi、Komatsu Katsuko、Hashimoto Fumio、Takamine Kazunori
- Journal Title
  
  Frontiers in Nutrition
  
  Volume: 7 Pages: 115-115
- DOI
  10.3389/fnut.2020.00115
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-18K06728, KAKENHI-PROJECT-19K02374, KAKENHI-PROJECT-18K02188
[Journal Article] Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu2020
- Author(s)
 Xuan Yin, Yumiko Yoshizaki, Shugo Kurazono, Mina Sugimachi, Haruka Takeuchi, Xing-Lin Han, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine
- Journal Title
 
 FSTR
 
 Volume: 26 Issue: 3 Pages: 411-422
- DOI
 10.3136/fstr.26.411
- NAID
 130007882039
- ISSN
 1344-6606, 1881-3984
- Language
 English
- Peer Reviewed
- Data Source
 KAKENHI-PROJECT-18K02188
[Journal Article] Sirtuin SirD is involved in α-amylase activity and citric acid production in Aspergillus luchuensis mut. kawachii during a solid-state fermentation process2020
- Author(s)
  Miyamoto A, Kadooka C, Mori K, Tagawa Y, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T
- Journal Title
  
  Journal of Bioscience and Bioengineering
  
  Volume: 129 Issue: 4 Pages: 454-466
- DOI
  10.1016/j.jbiosc.2019.11.004
- NAID
  40022216107
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K02188, KAKENHI-PROJECT-19K05773, KAKENHI-PROJECT-17J02753
[Journal Article] Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar2020
- Author(s)
  Fumina Iwasaki, Miyuki Sunao, Kayu Okutsu, Yumiko Yoshizaki, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine, and Yoshihiro Sameshima
- Journal Title
  
  Journal of Bioscience and Bioengineering
  
  Volume: 130 Issue: 4 Pages: 360-366
- DOI
  10.1016/j.jbiosc.2020.05.006
- NAID
  40022381069
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K02188
[Journal Article] Pex16 is involved in peroxisome and Woronin body formation in the white koji fungus, Aspergillus luchuensis mut. kawachii.2019
- Author(s)
  Kimoto D, Kadooka C, Saenrungrot P, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T
- Journal Title
  
  Journal of Bioscience and Bioengineering
  
  Volume: 127 Issue: 1 Pages: 85-92
- DOI
  10.1016/j.jbiosc.2018.07.003
- NAID
  40021783463
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K02188, KAKENHI-PROJECT-16K07672
[Journal Article] Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during Fermentation2019
- Author(s)
  Toshihiro Kojo Mikihiko Kawai, Yohei ShiraiShi, Shugo Kurazono, Chihiro KadooKa, Kayu okutsu, Yumiko Yoshizaki, Makoto IKenaga, Taiki Futagami, Kazunori Takamine and Hisanori Tamaki
- Journal Title
  
  FSTR
  
  Volume: 25 Issue: 2 Pages: 313-319
- DOI
  10.3136/fstr.25.313
- NAID
  130007638000
- ISSN
  1344-6606, 1881-3984
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K02188
[Journal Article] 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. kawachii2019
- Author(s)
  Kadooka Chihiro、Izumitsu Kosuke、Onoue Masahira、Okutsu Kayu、Yoshizaki Yumiko、Takamine Kazunori、Goto Masatoshi、Tamaki Hisanori、Futagami Taiki
- Journal Title
  
  Applied and Environmental Microbiology
  
  Volume: 85 Issue: 8 Pages: 1-19
- DOI
  10.1128/aem.03136-18
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17J02753, KAKENHI-PROJECT-16K07672, KAKENHI-PROJECT-18K02188
[Journal Article] 光源の違いがバジルの生育および香気成分に与える影響2019
- Author(s)
  岩切祥人, 岩崎浩一, 吉崎由美子, 末吉武志
- Journal Title
  
  農業食料工学会九州支部誌
  
  Volume: 68 Pages: 12-15
- NAID
  40022016868
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K02188
[Journal Article] 異なる黒麹菌を用いた本格焼酎の酒質の多様化2018
- Author(s)
  白石洋平，原口愛美，村田梨恵，久遼馬，奥津果優，吉崎由美子，二神泰基，玉置尚徳，和久豊，髙峯和則
- Journal Title
  
  日本醸造協会誌
  
  Volume: 113 Pages: 757-765
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K02188
[Journal Article] 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2018
- Author(s)
  吉崎由美子, 奥津果優, 二神泰基, 玉置尚徳, 鮫島吉廣, 高峯和則
- Journal Title
  
  日本醸造協会誌
  
  Volume: 113 Pages: 265-272
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-15K16190
[Journal Article] Multi-gene phylogenetic analysis reveals that shochu-fermenting Saccharomyces cerevisiae strains form a distinct sub-clade of the Japanese sake cluster.2017
- Author(s)
  Futagami T, Kadooka C, Ando Y, Okutsu K, Yoshizaki Y, Setoguchi S, Takamine K, Kawai M, Tamaki H.
- Journal Title
  
  Yeast
  
  Volume: 34 Issue: 10 Pages: 407-415
- DOI
  10.1002/yea.3243
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-15K07364, KAKENHI-PROJECT-15K16190
[Journal Article] Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation2017
- Author(s)
  Yen Yen Sally Rahayu, Yumiko Yoshizaki, Keiko Yamaguchi, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Yoshihiro Sameshima, and Kazunori Takamine
- Journal Title
  
  Food chemistry
  
  Volume: 224 Pages: 398-406
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-15K16190
[Journal Article] Characterization of amylolytic enzyme overproducing mutant of Aspergillus luchuensis obtained by ion beam mutagenesis2017
- Author(s)
 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.
- Journal Title
 
 J. Gen. Appl. Microbiol.
 
 Volume: 63 Issue: 6 Pages: 339-346
- DOI
 10.2323/jgam.2017.02.004
- NAID
 130006308965
- ISSN
 0022-1260, 1349-8037
- Language
 English
- Peer Reviewed
- Data Source
 KAKENHI-PROJECT-15K16190
[Journal Article] Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation2017
- Author(s)
  Yen Yen Sally Rahayu, Yumiko Yoshizaki, Keiko Yamaguchi, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Yoshihiro Sameshima, and Kazunori Takamine
- Journal Title
  
  Food Chemistry
  
  Volume: 224 Pages: 398-406
- DOI
  10.1016/j.foodchem.2016.12.005
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-15K16190
[Journal Article] Effects of the cultivation period of sweet potato on the sensory quality of imo-shochu, a Japanese traditional spirit2016
- Author(s)
  Kayu Okutsu, Yumiko Yoshizaki, Mai Kojima, Kazuya Yoshitake, Hisanori Tamaki and Kazunori Takamine
- Journal Title
  
  Journal of the Institute of Brewing
  
  Volume: 122 Issue: 1 Pages: 168-174
- DOI
  10.1002/jib.305
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-15K16190
[Journal Article] Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects2016
- Author(s)
  Megumi Kido, Akihiro Asakawa, Ken-Ichiro Koyama, Toshio Takaoka, Aya Tajima, Shigeru Takaoka, Yumiko Yoshizaki, Kayu Okutsu, Kazunori Takamine, Yoshihiro Sameshima and Akio Inui
- Journal Title
  
  PeerJ
  
  Volume: e1853 Pages: 1-17
- DOI
  10.7717/peerj.1853
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-15K16190
[Journal Article] Characteristic odour compounds in shochu derived from rice koji2016
- Author(s)
  Yohei Shiraishi,Yumiko Yoshizaki, Toshifumi Ono, Hiroaki Yamato, Kayu Okutsu, Hisanori Tamaki, Taiki Futagami, Sameshima Yoshihiro, and Kazunori Takamine
- Journal Title
  
  Journal of the Institute of Brewing
  
  Volume: 122 Pages: 381-387
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-15K16190
[Journal Article] Antioxidants in heat-processed koji and the production mechanisms2015
- Author(s)
  Kayu Okutsu, Yumiko Yoshizaki, Natsumi Ikeda, Tatsuro Kusano, Fumio Hashimoto, Kazunori Takamine
- Journal Title
  
  Food chemistry
  
  Volume: 187 Pages: 364-369
- DOI
  10.1016/j.foodchem.2015.04.004
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-15K16190
[Journal Article] Rice koji reduced body weight gain, fat accumulation, and blood glucose level in high-fat diet-induced obese mice.2014
- Author(s)
  Yoshizaki Y, Kawasaki C, Cheng KC, Ushikai M, Amitani H, Asakawa A, Okutsu K, Sameshima Y, Takamine K, Inui A.
- Journal Title
  
  PeerJ.
  
  Volume: 2 Pages: e540-e540
- DOI
  10.7717/peerj.540
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-24590892, KAKENHI-PROJECT-24700804
[Journal Article] 米麹の香りが食品の香気に及ぼす影響～焼酎を例に～2014
- Author(s)
  吉崎由美子
- Journal Title
  
  温故知新
  
  Volume: 51
- Data Source
  KAKENHI-PROJECT-24700804
[Journal Article] 麹がつくる焼酎のかおり2012
- Author(s)
  吉崎由美子
- Journal Title
  
  応用糖質科学
  
  Volume: 2 Pages: 225-227
- Data Source
  KAKENHI-PROJECT-24700804
[Patent] プロテアーゼを用いた焼酎の製造方法2016
- Inventor(s)
  髙峯和則、吉崎由美子
- Industrial Property Rights Holder
  鹿児島大学
- Industrial Property Rights Type
  特許
- Industrial Property Number
  2016-033746
- Filing Date
  2016-02-25
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] Effect of minerals derived from water on shochu mash2023
- Author(s)
  Haruki Sakima, Yuki Kobashi, Yumiko Yoshizaki, Taiki Tutagami, Hisanori Tamaki, Kazunori Takamine
- Organizer
  日本農芸化学会西日本支部第6回学生フォーラム
- Invited
- Data Source
  KAKENHI-PROJECT-21K02109
[Presentation] 緑茶を用いて製造した米香型白酒の特徴2023
- Author(s)
  陳義琴，吉崎由美子，二神泰基，玉置浩徳，高峯和則
- Organizer
  令和5年度日本醸造学会大会
- Invited
- Data Source
  KAKENHI-PROJECT-21K02109
[Presentation] 焼酎中のクエン酸エチルの生成機構2023
- Author(s)
  劉奇，小橋有輝，竹内浩貴，陳義琴，吉崎由美子，二神泰基，玉置浩徳，高峯和則
- Organizer
  令和5年度日本醸造学会大会
- Invited
- Data Source
  KAKENHI-PROJECT-21K02109
[Presentation] 製麹時間が芋焼酎の酒質に及ぼす影響2021
- Author(s)
  川本宜慶、吉崎由美子、奥津果優、二神泰基、玉置尚徳、髙峯和則
- Organizer
  日本生物工学会第27回九州支部大分大会
- Data Source
  KAKENHI-PROJECT-21K02109
[Presentation] 糸状菌による発酵が漢方用薬「神麹」の品質に与える影響2021
- Author(s)
  王子泰，奥津果優，二神泰基，吉崎由美子，玉置尚徳，丸山卓郎，當銘一文 , 小松かつ子，髙峯和則
- Organizer
  日本農芸化学会2021年度西日本・中四国・関西支部合同大会
- Data Source
  KAKENHI-PROJECT-21K02109
[Presentation] 土壌改良資材の施用が土壌中の微生物叢と揮発性有機化合物（VOCs）に及ぼす影響2020
- Author(s)
  池永誠、森本由香里、印セン、吉崎由美子、髙峯和則、境雅夫
- Organizer
  日本土壌微生物学会2020年度大会（大阪）
- Data Source
  KAKENHI-PROJECT-18K02188
[Presentation] 発酵時の微生物の違いが「神麹」の品質に与える影響2019
- Author(s)
  王子泰，奥津果優，二神泰基，吉崎由美子，玉置尚徳，丸山卓郎，小松かつ子，髙峯和則
- Organizer
  第36回和漢医薬学会学術大会
- Data Source
  KAKENHI-PROJECT-18K02188
[Presentation] 焼酎と焼酎用麹の健康効果2019
- Author(s)
  吉崎由美子，浅川明宏，高峯和則，鮫島吉廣，乾明夫
- Organizer
  第73回日本栄養・食糧学会大学
- Invited
- Data Source
  KAKENHI-PROJECT-18K02188
[Presentation] 植物根圏土壌における微生物群集構造と揮発性有機化合物の網羅的解析2019
- Author(s)
  山野優花・池永誠・吉崎由美子・境雅夫
- Organizer
  令和元年度日本土壌肥料学会九州支部例会
- Data Source
  KAKENHI-PROJECT-18K02188
[Presentation] 芋焼酎の酒質に与える製麹日数の影響2018
- Author(s)
  矢野真也、藏薗秀伍、南果、奥津果優、二神泰基、吉崎由美子、玉置尚徳、高峯和則
- Organizer
  第25回日本生物工学会九州支部鹿児島大会
- Data Source
  KAKENHI-PROJECT-18K02188
[Presentation] The significance of solid-state saccharification process in Xiaoqu-Mijiu production2017
- Author(s)
  Xuan Yin, Yumiko Yoshizaki, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine
- Organizer
  第9回日本醸造学会若手シンポジウム
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] 焼酎酵母鹿児島二号(K2)の性状解析2017
- Author(s)
  中島直人、奥津果優、吉崎由美子、高峯和則、二神泰基、玉置尚徳
- Organizer
  The 35th Yeast Workshop
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] 分裂酵母のリン脂質分解酵素Pah1の細胞内基質探索と機能解明2017
- Author(s)
  福永嵩大、吉崎由美子、奥津果優、高峯和則、二神泰基、玉置尚徳
- Organizer
  The 35th Yeast Workshop
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] 焼酎酵母の機能解析2017
- Author(s)
  益田知華、奥津果優、吉崎由美子、高峯和則、二神泰基、玉置尚徳
- Organizer
  第24回日本生物工学会九州支部沖縄大会 (2017)
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] The significance of solid-state saccharification process in Xiaoqu-Mijiu production2017
- Author(s)
  Xuan Yin, Yumiko Yoshizaki, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine
- Organizer
  第69回日本生物工学会大会
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] 土壌の生物性評価手法としての微生物起源揮発性有機化合物の網羅的解析法の検討2017
- Author(s)
  川内智裕, 山野優花, 吉崎由美子, 池永誠, 境雅夫
- Organizer
  第２回環境微生物系学会合同大会2017
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] 分裂酵母Schizosaccharomyces japonicusにおける菌糸成長条件の探索2017
- Author(s)
  井手明日香、奥津果優、吉崎由美子、高峯和則、二神泰基、玉置尚徳
- Organizer
  The 35th Yeast Workshop
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] パルミチン酸誘導性炎症に対する白麹抽出物の抗炎症効果2017
- Author(s)
  大城沙織，神戸悠輝，奥津果優，吉崎由美子，髙峯和則，宮田篤郎
- Organizer
  第90回日本薬理学会年会
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] Improvement of high-efficiency gene targeting system in Aspergillus luchuensis mut. Kawachii2017
- Author(s)
  Pakornkiat Saenrungrot、Chihiro Kadooka、Kayu Okutsu、Yumiko Yoshizaki、Kazunori Takamine、Hisanori Tamaki、Taiki Futagami
- Organizer
  The 35th Yeast Workshop
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] New significance of the solid-state saccharification process in xiaoqu-mijiu production2017
- Author(s)
  Xuan Yin, Yumiko Yoshizaki, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine
- Organizer
  日本応用糖質科学会平成29年度大会(第66回)
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] Development of molecular breeding of shochu yeast2016
- Author(s)
  Hisanori Tamaki, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Taiki Futagami
- Organizer
  The 2nd Joint Seminar. Core to Core Program A.
- Place of Presentation
  Bangsaen Heritage Hotel(バンセーン・タイ）
- Year and Date
  2016-11-14
- Invited / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] 焼酎麹菌におけるCRISPR/Cas9によるゲノム編集2016
- Author(s)
  合原翔平、奥津果優、吉崎由美子、髙峯和則、片山琢也、丸山潤一、玉置尚徳、二神泰基
- Organizer
  The 34th YEAST WORKSHOP
- Place of Presentation
  島根大学(島根県・松江市)
- Year and Date
  2016-11-04
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] The production of shochu -The wonders of Japanese traditional spirits-2016
- Author(s)
  Yumiko Yoshizaki
- Organizer
  Asian wine & spirit The silk route-1st conference and competition
- Place of Presentation
  GLORIA OCEAN RESORT-熙海度假酒店ー（北京・中国)
- Year and Date
  2016-10-10
- Invited / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] 白麹菌Aspergillus kawachiiにおけるサーチュイン遺伝子の解析2016
- Author(s)
  宮本葵、門岡千尋、奥津果優、吉崎由美子、髙峯和則、片山琢也、丸山潤一、玉置尚徳、二神泰基
- Organizer
  The 34th YEAST WORKSHOP
- Place of Presentation
  島根大学(島根県・松江市)
- Year and Date
  2016-11-04
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] 分裂酵母におけるリン脂質分解酵素Pah1の機能解析2016
- Author(s)
  橋本加奈、奥津果優、吉崎由美子、髙峯和則、二神泰基、玉置尚徳
- Organizer
  The 34th YEAST WORKSHOP
- Place of Presentation
  島根大学(島根県・松江市)
- Year and Date
  2016-11-04
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] 黒糖焼酎用酵母鹿児島６号(Ka4-3)の性状解析2016
- Author(s)
  益田知華、安藤義則、奥津果優、吉崎由美子、髙峯和則、二神泰基、玉置尚徳
- Organizer
  The 34th YEAST WORKSHOP
- Place of Presentation
  島根大学(島根県・松江市)
- Year and Date
  2016-11-04
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] 中国の伝統的な麹を用いた新しい乳酒製造の可能性2016
- Author(s)
  彭徳春、吉崎由美子、奥津果優、二神泰基、玉置尚徳、髙峯和則
- Organizer
  平成28年度日本醸造学会
- Place of Presentation
  北とぴあ(東京都北区）
- Year and Date
  2016-10-19
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] 白麹菌Aspergillus kawachiiにおけるpex16ホモログの機能解析2016
- Author(s)
  木本大地、門岡千尋、奥津果優、吉崎由美子、髙峯和則、後藤正利、玉置尚徳、二神泰基
- Organizer
  The 34th YEAST WORKSHOP
- Place of Presentation
  島根大学(島根県・松江市)
- Year and Date
  2016-11-04
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] Determination of ferulic acid and lysophosphatidic acid in "Shinkiku", a fermented herbal medicine2015
- Author(s)
  Okutsu, K., Yoshizaki, Y., Tamaki, H., Futagami., T., and Takamine, K.
- Organizer
  The 6 th International Conference on Food Factors
- Place of Presentation
  ソウル(韓国)
- Year and Date
  2015-11-23
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] Antioxidants in heat-processed koji and evaluation of antioxidant production mechanisms2015
- Author(s)
  Okutsu, K., Yoshizaki, Y., Ikeda, N., Kusano, T., Tamaki, H., Futagami., T., Hashimoto, F., and Takamine, K.
- Organizer
  The 6 th International Conference on Food Factors
- Place of Presentation
  ソウル(韓国)
- Year and Date
  2015-11-23
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] 米麹が及す焼酎香気への影響2015
- Author(s)
  白石洋平、吉崎由美子、小野敏史、奥津果優、二神泰基、玉置尚徳、髙峯和則
- Organizer
  平成27年度日本醸造学会
- Place of Presentation
  北とぴあ(東京都、北区)
- Year and Date
  2015-10-07
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] Key volatile compounds in red koji shochu2015
- Author(s)
  Yen Yen Sally Rahayu, Yumiko Yoshizaki, Kazunori Takamine, Kayu Okutsu
- Organizer
  The 6 th International Conference on Food Factors
- Place of Presentation
  ソウル(韓国)
- Year and Date
  2015-11-23
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] サツマイモの蒸煮条件が芋焼酎の酒質に与える影響2015
- Author(s)
  日髙美哉,吉崎由美子,奥津果優,二神泰基,玉置尚徳,髙峯和則
- Organizer
  第67回日本生物工学会大会
- Place of Presentation
  城山観光ホテル(鹿児島県、鹿児島市）
- Year and Date
  2015-10-27
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] 芋焼酎の酒質に及ぼすもろみpH の影響2015
- Author(s)
  小島舞, 吉崎由美子, 奥津果優,玉置尚徳, 髙峯和則
- Organizer
  第67回日本生物工学会大会
- Place of Presentation
  城山観光ホテル(鹿児島県、鹿児島市）
- Year and Date
  2015-10-27
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] 一倍体焼酎酵母の単離と解析2015
- Author(s)
  武藤亜依, 吉崎由美子, 奥津果優, 高峯和則, 二神泰基,玉置尚徳
- Organizer
  第67回日本生物工学会大会
- Place of Presentation
  城山観光ホテル(鹿児島県、鹿児島市）
- Year and Date
  2015-10-26
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] いも焼酎もろみへのプロテアーゼ添加による酒質の多様化2015
- Author(s)
  白石洋平、安藤有加、吉崎由美子、奥津果優、二神泰基、玉置尚徳、髙峯和則
- Organizer
  平成27年度日本醸造学会
- Place of Presentation
  北とぴあ(東京都、北区)
- Year and Date
  2015-10-07
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] The ethyl esters of medium-chain fatty acid and ethyl　esters of long-chain fatty acid in red koji shochu2015
- Author(s)
  Yen Yen Sally Rahayu, Yumiko Yoshizaki, Kazunori Takamine,Kayu Okutsu
- Organizer
  第67回日本生物工学会大会
- Place of Presentation
  城山観光ホテル(鹿児島県、鹿児島市）
- Year and Date
  2015-10-27
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] リゾリン脂質アシル転移酵素Lpt1 のER 膜における配向性2015
- Author(s)
  山下夏希, 吉崎由美子, 奥津果優, 高峯和則,二神泰基,玉置尚徳
- Organizer
  第67回日本生物工学会大会
- Place of Presentation
  城山観光ホテル(鹿児島県、鹿児島市）
- Year and Date
  2015-10-26
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] 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2015
- Author(s)
  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
- Organizer
  第67回日本生物工学会大会
- Place of Presentation
  城山観光ホテル(鹿児島県、鹿児島市）
- Year and Date
  2015-10-26
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] 白麹菌におけるクエン酸生産関連遺伝子の解析2015
- Author(s)
  門岡千尋,泉津弘佑,奥津果優,吉崎由美子, 高峯和則,後藤正利,玉置尚徳,二神泰基
- Organizer
  第67回日本生物工学会大会
- Place of Presentation
  城山観光ホテル(鹿児島県、鹿児島市）
- Year and Date
  2015-10-26
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] Effects of rice koji on body weight gain, fat accumulation, and glucose metabolism in high-fat diet-induced obese mice2015
- Author(s)
  Yumiko Yoshizaki, Chihiro Kawasaki, Kai-Chun Cheng, Miharu Ushikai, Haruka Amitani, Akihiro Asakawa, Kayu Okutsu, Kazunori Takamine, Yoshihiro Sameshima, Akio Inui
- Organizer
  The 6 th International Conference on Food Factors
- Place of Presentation
  ソウル(韓国)
- Year and Date
  2015-11-23
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K16190
[Presentation] 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2014
- Author(s)
  迎麻菜美、吉崎由美子、奥津果優、髙峯和則、二神泰基、玉置尚徳
- Organizer
  第47回酵母遺伝学フォーラム
- Place of Presentation
  東大弥生講堂(東京、文京区）
- Year and Date
  2014-09-01
- Data Source
  KAKENHI-PROJECT-24700804
[Presentation] 分裂酵母Schizosaccharomyces japonicusによる焼酎醗酵試験2014
- Author(s)
  迎麻菜美、吉崎由美子、奥津果優、髙峯和則、二神泰基、玉置尚徳
- Organizer
  第３２回イーストワークショップ
- Place of Presentation
  ビューポートくれ(広島、呉市)
- Year and Date
  2014-11-14
- Data Source
  KAKENHI-PROJECT-24700804
[Presentation] Production of imo-shochu via a novel heat treatment of sweet potato and characterization of its flavor2014
- Author(s)
  Yumiko Yoshizaki, Kousuke Matsuyama, Akihiro Oba, Shu Sonoda, Kayu Okutsu, Hisanori Tamaki, Kazunori Takamine
- Organizer
  平成26年度農研機構シンポジウム（第6回「日中韓サツマイモワークショップ」）
- Place of Presentation
  かごしま県民交流センター(鹿児島、鹿児島市）
- Year and Date
  2014-11-29
- Data Source
  KAKENHI-PROJECT-24700804
[Presentation] 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2014
- Author(s)
  迎麻菜美、吉崎由美子、奥津果優、髙峯和則、二神泰基、玉置尚徳
- Organizer
  第66回日本生物工学会大会
- Place of Presentation
  札幌コンベンションセンター(北海道、札幌市)
- Year and Date
  2014-09-09
- Data Source
  KAKENHI-PROJECT-24700804
[Presentation] Effects of harvest and storage times of sweet potatoes on flavor of sweet potato shochu2014
- Author(s)
  Kayu Okutsu, Mai Kojima., Kazuya Yoshitake, Yumiko Yoshizaki, Hisanori Tamaki.,Yoshihiro Sameshima.,Kazunori Takamine
- Organizer
  平成26年度農研機構シンポジウム（第6回「日中韓サツマイモワークショップ」）
- Place of Presentation
  かごしま県民交流センター(鹿児島、鹿児島市）
- Year and Date
  2014-11-29
- Data Source
  KAKENHI-PROJECT-24700804
[Presentation] Key volatile compounds in red koji shochu2014
- Author(s)
  Yen Yen sally rahayu, Yumiko Yoshizaki, Kayu Okutsu, Kazunori Takamine
- Organizer
  第66回日本生物工学会大会
- Place of Presentation
  札幌コンベンションセンター(北海道、札幌市)
- Year and Date
  2014-09-09
- Data Source
  KAKENHI-PROJECT-24700804
[Presentation] 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2014
- Author(s)
  武藤亜依、吉崎由美子、奥津果優、髙峯和則、二神泰基、玉置尚徳
- Organizer
  第３２回イーストワークショップ
- Place of Presentation
  ビューポートくれ(広島、呉市)
- Year and Date
  2014-11-14
- Data Source
  KAKENHI-PROJECT-24700804
[Presentation] SHOCHU -Japanese traditional distilled liquor -2014
- Author(s)
  Yumiko Yoshizaki
- Organizer
  2014 Beijing International Distilled Liquor Technical Summit Form
- Place of Presentation
  北京、中国
- Year and Date
  2014-10-15
- Data Source
  KAKENHI-PROJECT-24700804
[Presentation] 分裂酵母におけるplg7の機能解析2014
- Author(s)
  玉置尚徳、髙峯和則、吉崎由美子、奥津果優、二神泰基、中山玲子、熊谷英彦
- Organizer
  第47回酵母遺伝学フォーラム
- Place of Presentation
  東大弥生講堂(東京、文京区）
- Year and Date
  2014-09-02
- Data Source
  KAKENHI-PROJECT-24700804
[Presentation] 全麹仕込み焼酎に含まれる特徴的麹由来香気成分の解析2013
- Author(s)
  吉崎由美子，奥津果優，小野敏史，大和弘明，鮫島吉廣，高峯和則
- Organizer
  第20回日本生物工学会　九州支部佐賀大会
- Place of Presentation
  佐賀大学
- Data Source
  KAKENHI-PROJECT-24700804
[Presentation] Odour compounds of rice koji in shochu
- Author(s)
  Yumiko Yoshizaki, Kayu Okutsu, Toshifumi Ono, Hiroaki Yamato, Yoshihiro Sameshima, Kazunori Takamine
- Organizer
  WDSC2014 (Worldwide distilled spirit conference)
- Place of Presentation
  (グラスゴー、イギリス)
- Year and Date
  2014-09-09 – 2014-09-11
- Data Source
  KAKENHI-PROJECT-24700804

1. 吉崎隆之 (70515189)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
2. 高橋伸彦 (20372279)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
3. 奥村利勝 (60281903)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
4. FUTAGAMI Taiki

# of Collaborated Projects: 0 results

# of Collaborated Products: 2 results
5. YAGI Takakazu

# of Collaborated Projects: 0 results

# of Collaborated Products: 1 results
6. ASAKAWA Akihiro

# of Collaborated Projects: 0 results

# of Collaborated Products: 2 results
7. ATAKA Koji

# of Collaborated Projects: 0 results

# of Collaborated Products: 1 results
8. TOUME Kazufumi

# of Collaborated Projects: 0 results

# of Collaborated Products: 2 results
9. USHIKAI Miharu

# of Collaborated Projects: 0 results

# of Collaborated Products: 1 results
10. 玉置尚徳

# of Collaborated Projects: 0 results

# of Collaborated Products: 2 results
11. 宮脇正一

# of Collaborated Projects: 0 results

# of Collaborated Products: 1 results
12. 後藤正利

# of Collaborated Projects: 0 results

# of Collaborated Products: 1 results

YOSHIZAKI Yumiko 吉崎 由美子

吉崎 由美子 ヨシザキ ユミコ

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Stable manufacturing of food-functional "red-koji" employing the spore germination mechanisms of Monascus sp.Principal Investigator

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The mechanism to produce the sweet flavor in the traditional Japanese spirit "imo-shochu"Principal Investigator

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The unique development of the manufacturing technology of Japanese distilled spiritPrincipal Investigator

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Identification and formation mechanisms of characteristic flavor compounds in red-koji and red-koji fermented foodsPrincipal Investigator

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Key volatile compounds from rice koji in shochu as a model of fermented foods and the formation mechanismPrincipal Investigator

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

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[Journal Article] Controlling the growth of yeast by culturing in high magnetic fields2023

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[Journal Article] Efficient gene targeting in Aspergillus chevalieri used to produce katsuobushi2023

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[Journal Article] Characterization of aroma profiles of kokuto-shochu prepared from three different cultivars of sugarcane2023

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[Journal Article] Shochu Koji Microstructure and Starch Structure during Preparation2023

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[Journal Article] Factors that cause replacement of shochu yeast by wild yeast upon Sashi-moto repetition2022

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[Journal Article] Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi Aspergillus luchuensis mut. kawachii and Aspergillus oryzae2021

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[Journal Article] Effects of microbial fermentation on enzyme activity and volatile properties of Massa Medicata Fermentata2021

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YOSHIZAKI Yumiko 吉崎由美子

吉崎由美子ヨシザキユミコ