Rchr
J-GLOBAL ID：200901007990888879   Update date: Apr. 14, 2024

Koyanagi Takashi

コヤナギ タカシ | Koyanagi Takashi
Affiliation and department：
Ishikawa Prefectural University Faculty of Bioresources and Environmental Science, Department of Food Science

About Ishikawa Prefectural University Faculty of Bioresources and Environmental Science, Department of Food Science


Homepage URL  (1)： http://www.ishikawa-pu.ac.jp/guidance/teacher/food/f_koyanagi.html
Research field  (3)： Food sciences ,  Applied microbiology ,  Molecular biology
Research keywords  (4)： 食品微生物学 ,  応用微生物学 ,  Food Microbiology ,  Applied Microbiology
Research theme for competitive and other funds  (9)：
  • 2021 - 2024 Genomic insights into an evolution of widely-distributed lactic acid bacterium Latilactobacillus sakei and its future use
  • 2021 - 2024 Studies on function of kuratsuki-bacteria during sake brewing
  • 2020 - 2023 Optimization of polyamine levels in the intestinal tract by controlling gut microbiota using lactic acid bacteria from traditional fermented foods
  • 2018 - 2021 Study on removal of harmful substances from fish sauce
  • 2017 - 2019 Elucidation of host-intestinal microbial symbiosis mechanism formed by aromatic amines
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Papers (47)：
  • 網 優太, 平野 啓太, 梅田 雅大, 小柳 喬, 齋藤 努, 栗原 新. ブルーチーズ由来高ポリアミン産生乳酸菌Levilactobacillus brevis FB215の分離と応用. 日本乳酸菌学会誌. 2023. 34. 2. 107-107
  • Yuta Ami, Narumi Kodama, Masahiro Umeda, Hanae Nakamura, Hideto Shirasawa, Takashi Koyanagi, Shin Kurihara. Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application. International Journal of Molecular Sciences. 2023. 24. 11. 9668-9668
  • Hidehiko Kumagai, Takane Katayama, Takashi Koyanagi, Hideyuki Suzuki. Research overview of L-DOPA production using a bacterial enzyme, tyrosine phenol-lyase. Proceedings of the Japan Academy. Series B, Physical and biological sciences. 2023. 99. 3. 75-101
  • Chisato Nishiyama, Suguru Sekiguchi, Yu Sugihara, Minami Nishikawa, Natsu Makita, Tenta Segawa, Momoka Terasaki, Hiroki Takagi, Takashi Koyanagi. Phylogenomic analysis in Latilactobacillus sakei by using polymorphisms detected by next-generation sequencing. Bioscience of microbiota, food and health. 2023. 42. 2. 138-142
  • Yuta Sugiyama, Yumiko Mori, Misaki Nara, Yusuke Kotani, Emiko Nagai, Hiroki Kawada, Mayu Kitamura, Rika Hirano, Hiromi Shimokawa, Akira Nakagawa, et al. Gut bacterial aromatic amine production: aromatic amino acid decarboxylase and its effects on peripheral serotonin production. Gut Microbes. 2022. 14. 1
ｍore...
MISC (83)：
  • 児玉成美, 中村花恵, 白澤秀斗, 梅田雅大, 小柳喬, 栗原新. Development of polyamine-containing beverages using high polyamine-producing bacteria derived from fermented foods. 日本ポリアミン学会年会プログラム及び抄録集. 2023. 13th
  • 伝統食品の知恵(31)伝統の日本酒スターター「山廃(やまはい)酒母」にみる洗練された微生物制御の知恵. 2022. 38. 2. 59-63
  • 関口英, 西山知里, 寺嵜桃香, 鶴貝采映, 辻篤史, 高木宏樹, 小柳喬. 山廃酒母における乳酸桿菌Latilactobacillus sakeiの代謝・生育特性評価および優勢化要因の探索. 日本ゲノム微生物学会年会要旨集. 2022. 16th (Web)
  • 白澤秀斗, 西山知里, 平野里佳, 平野里佳, 小柳喬, 奥田修二郎, 高木宏樹, 栗原新. Identification of polyamine-related genes in the high polyamine-producing bacterium Staphylococcus epidermidis FB146 from fermented foods. 日本農芸化学会大会講演要旨集(Web). 2022. 2022
  • 平野 里佳, 本田 涼将, 西山 知里, 白澤 秀斗, 下川 ひろみ, 河田 明輝, 凌 一葦, 小柳 喬, 芦田 久, 奥田 修二郎, et al. かぶらずし由来Latilactobacillus curvatus KP3-4のプトレッシン産生機構の解明を目的とした全ゲノム解析. 日本乳酸菌学会誌. 2021. 32. 2. 69-69
ｍore...
Patents (9)：
  • 芳香族アミンの製造方法
  • 石川県の伝統発酵食品から分離した乳酸菌、その培養物及びその利用
  • 免疫抑制乳酸菌組成物及び免疫抑制乳酸発酵食品
  • 免疫活性化乳酸菌組成物及び免疫活性化乳酸発酵食品
  • ウイルス感染予防乳酸菌組成物及びウイルス感染予防乳酸発酵食品
ｍore...
Education (6)：
  • - 2007 Kyoto University
  • - 2007 Kyoto University Graduate School of Biostudies, Division of Integrated Life Sciences
  • - 2002 Kyoto University
  • - 2002 Kyoto University Graduate school of biostudies, Division of Integrated Life Science
  • - 2000 Kyoto University Faculty of Agriculture
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Professional career (1)：
  • Ph.D (Kyoto University)
Work history (4)：
  • 2013/04 - 現在 Ishikawa Prefectural University
  • 2009/04 - 2013/03 Ishikawa Prefectural University
  • 2006 - 2009 Ishikawa Prefectural University
  • 2006 - 2009 Reseacher, Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University
Awards (1)：
  • 2008/08 - Japan Bioindustry Association 発酵と代謝研究奨励金
Association Membership(s) (11)：
JAPANESE SOCIETY FOR FOOD HYGIENE AND SAFETY ,  Japan Bioindustry Association ,  THE SOCIETY FOR BIOSCIENCE AND BIOENGINEERING, JAPAN ,  日本乳酸菌学会 ,  日本生化学会 ,  日本農芸化学会 ,  Japan Society for Lactic Acid Bacteria ,  The Japanese Biochemical Society ,  and Agrochemistry ,  Biotechnology ,  Japan Society for Bioscience
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