Rchr
J-GLOBAL ID：200901097886932547   Update date: Sep. 24, 2022

Saigusa Noriaki

サイグサ ノリアキ | Saigusa Noriaki
Affiliation and department：
Sojo University Faculty of Biotechnology and Life Science

About Sojo University Faculty of Biotechnology and Life Science


Job title： Professor
Research field  (2)： Applied microbiology ,  Food sciences
Research keywords  (11)： 酒造 ,  機能性 ,  食品素材 ,  麹 ,  音響麹 ,  アントシアニン ,  マツタケ ,  バイオマス ,  コーヒー ,  Food Science ,  Applied Microbial Technology
Research theme for competitive and other funds  (7)：
  • 1998 - Improvement of the quality of black suger shochu
  • 1998 - Production of purple sweet potato wine
  • 1990 - Production of red rice wine
  • マツタケの人工栽培
  • 微生物酵素によるアントシアニンの構造修飾と食品への応用
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Papers (28)：
  • Keiko Yamamoto, Noriaki Saigusa, Yuji Treamoto. Effect of organic acids on the alteration of black rice anthocyanin by Enterobacter aerogenes NBRC 13534. African Journal of Biochemistry Research. 2018. 12. 3. 35-39
  • Yoshitsugu Kawano, Noriaki Saigusa, Thalisa Yuwa-Amornpitak, Yuji Teramoto. Antioxidant activity of alcoholic beverages made from various cereal grains using koji made with Thai Amylomyces rouxii YTH3 as saccharifying agent. International Journal of Biomass and Renewables. 2017. 6. 2. 1-10
  • Ryoichi Takeshita, Noriaki Saigusa, Yuji Teramoto. Production and antioxidant activity of alcoholic beverages made from various cereal grains using Monascus purpureus NBRC 5965. JOURNAL OF THE INSTITUTE OF BREWING. 2016. 122. 2. 350-354
  • Yoshitsugu Kawano, Ryoichi Takeshita, Noriaki Saigusa, Yuji Teramoto. Characteristics and antioxidant activity of alcoholic beverage made from various polished cereal grain and their bran. Word Applied Sciences Journal. 2016. 34. 1. 56-62
  • Hao Pan, Ryoichi Takeshita, Noriaki Saigusa, Ngo Thi Phuong Dung, Aporn Wongwicharn, Yuji Teramoto. Production and antioxidant activity of alcoholic beverages made from newly isolated Vietnamese men yeast. International Journal of Biomass & Renewables. 2015. 4. 2. 17-21
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MISC (7)：
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Patents (1)：
  • アントシアンを含有する発酵酒の製造方法(熊本TLO)
Books (3)：
  • HNDBOOK OF FOODBIOENGINEERING
    Elsevier Inc. 2017
  • 植物色素研究法
    大阪公立大学共同出版会 2004
  • アントシアニン 食品と色と健康
    建帛社 2000
Lectures and oral presentations  (7)：
  • Production of Novel Pigments from Black Rice Anthocyanin by Enterobacter Aerogenes
    (2018)
  • The beginning of Japanese sake
    (France-Japan Joint Forum Science of Fermentation: An authentic innovation since ancient times(フランス・ディジョン) 2015)
  • Koji-making controlled by sound wave
    (The 5th SOJO-UTP Joint Seminar on Nano and Bio Research(日本・熊本) 2015)
  • Effects of sound waves on the enzyme activity of rice-koji
    (10th International Symposium on Biocatalysis and Agricultural Biotechnology(台湾・高雄) 2014)
  • Control of microorganism by sound wave - Effects of sound wave on enzyme balance in koji
    (IIAI International Conference on Advanced Applied Informatics 2013(日本・松江) 2013)
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Education (5)：
  • 1992 - 1995 熊本工業大学 工学研究科 応用微生物工学専攻博士課程
  • - 1995 Sojo University Graduate School, Division of Engineering
  • 1990 - 1992 熊本工業大学 工学研究科 応用微生物工学専攻修士課程
  • 1986 - 1990 熊本工業大学 工学部 応用微生物工学科
  • - 1990 Sojo University Faculty of Engineering
Professional career (1)：
  • (BLANK) (Sojo University)
Work history (6)：
  • 2016/04 - 現在 Sojo University Faculty of Biotechnology and Life Science, Department of Applied Microbial Technology
  • 2008/04 - 2016/03 Sojo University Faculty of Biotechnology and Life Science, Department of Applied Microbial Technology
  • 2007/04 - 2008/03 Sojo University Faculty of Biotechnology and Life Science, Department of Applied Microbial Technology
  • 1996/04 - 2007/03 熊本工業大学 工学部 応用微生物工学科 助手
  • 1996 - - Research Associato, Faculty of Engineering,
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Awards (2)：
  • 2005 - KUMAMOTO よかみやげコンクール 優秀賞 ムラサキサツマイモ発酵醸造酒「ぱーぷる」の開発
  • 2005 - くまもと食品研究会 大賞 ムラサキサツマイモ発酵醸造酒「ぱーぷる」の開発
Association Membership(s) (6)：
日本食品科学工学会 ,  BREWING SOCIETY OF JAPAN ,  日本農芸化学会 ,  日本生物工学会 ,  植物色素研究会 ,  THE MYCOLOGICAL SOCIETY OF JAPAN
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