Rchr

J-GLOBAL ID：200901040346851104 Update date: Sep. 28, 2022

Takahashi Hitoshi

タカハシヒトシ | Takahashi Hitoshi

Affiliation and department：
Job title： Researcher

Research field (1)： Applied microbiology

Research keywords (6)：タンパク質 , 米 , 醸造 , 清酒 , Rice , Brewing

Research theme for competitive and other funds (2)：

2006 - 2009 新規酒造好適米「秋田酒こまち」の栽培技術確立と産地ブランド化
Breeding Rice Suitable for Sake brewing

Papers (38)：

ｍore...

MISC (2)：

Studies on the transparent White-core Graing of the "Gin'nosei" Rice Cultivar which is Suitable for Sake Brewing
Elimination of "Hineka", an Overaged Flavor,from Aged Sake by Immobilized Yeast Cells

Patents (4)：

Lectures and oral presentations (10)：

秋田県総合食品研究センター : 日本酒の研究紹介(北日本支部,Branch Spirit)
(生物工学会誌 : seibutsu-kogaku kaishi 2012)
3P-1152 Influence of the phytic acid on amino acid metabolism products related to taste of the sake
(日本生物工学会大会講演要旨集 2010)
1Gp14 Correlation between the amount of amino acid in sake koji and phytase activity
(日本生物工学会大会講演要旨集 2009)
3Ea13 The sake brewing by aspergillus oryzae strains of the low peptidase activity.
(日本生物工学会大会講演要旨集 2008)
2G15-5 The effect of varieties on the production of amino acids from the steamed rice using the koji enzyme extract
(日本生物工学会大会講演要旨集 2007)

ｍore...

Education (2)：

- 1982 Tohoku University Faculty of Agriculture
Tohoku University

Professional career (1)：

生物資源科学 (秋田県立大学)

Work history (2)：

2017/04 - 現在 Akita Research Institute of Food and Brewing
2013/04 - 2017/03 Akita Research Institute of Food and Brewing

Awards (4)：

2017/11 - 公益社団法人発明協会東北地方発明表彰特許庁長官賞甘くて白い秋田オリジナル麹の開発
2012/11 - 公益社団法人発明協会東北地方発明表彰発明奨励賞新規清酒用酵母とそれを用いた清酒の製造法
2010/02 - 全国食品試験研究場所長会優良研究・指導業績表彰酒造好適米の開発と普及
1999/10 - 日本醸友会奨励賞酒造好適米「吟の精」の潜在的な心白について

Association Membership(s) (4)：

日本生物工学会 , 日本醸造学会 , Journal of the Brewing Society of Japan , Journal of Fermentation and Bioengineering, Japan

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