Tsuji Atsushi

ツジアツシ | Tsuji Atsushi

Affiliation and department：
Homepage URL (1)： http://www.irii.jp

Research field (2)： Applied microbiology , Food sciences

Research keywords (4)：食品衛生 , koji mold , fermented foods , lactic acid bacteria

Research theme for competitive and other funds (1)：

2021 - 2024 多種乳酸菌による米の発酵特性理解と自然発酵食品における乳酸菌優勢化要因の解明

Papers (7)：

Tsuji A, Kozawa M, Tokuda K, Enomoto T, Koyanagi T. Robust Domination of Lactobacillus sakei in Microbiota During Traditional Japanese Sake Starter Yamahai-Moto Fermentation and the Accompanying Changes in Metabolites. Current microbiology. 2018. 75. 11. 1498-1505
Shibaguchi Tsubasa, Tsuji Atsushi, Yamazaki Yuya, Matsui Keizo, Masuda Kazumi. Grain Fermented Beverage Treatment Induces Mitochondrial Biogenesis in C2C12 Myotubes. MEDICINE AND SCIENCE IN SPORTS AND EXERCISE. 2018. 50. 5. 722
Florin Barla, Takashi Koyanagi, Naoko Tokuda, Hiroshi Matsui, Takane Katayama, Hidehiko Kumagai, Toshihide Michihata, Tetsuya Sasaki, Atsushi Tsuji, Toshiki Enomoto. The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides. Biotechnology Reports. 2016. 10. 105-110
Takashi Koyanagi, Akira Nakagawa, Masashi Kiyohara, Hiroshi Matsui, Atsushi Tsuji, Florin Barla, Harumi Take, Yoko Katsuyama, Koji Tokuda, Shizuo Nakamura, et al. Tracing microbiota changes in yamahai-moto, the traditional Japanese sake starter. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY. 2016. 80. 2. 399-406
Takashi Koyanagi, Akira Nakagawa, Masashi Kiyohara, Hiroshi Matsui, Keiko Yamamoto, Florin Barla, Harumi Take, Yoko Katsuyama, Atsushi Tsuji, Masahisa Shijimaya, et al. Pyrosequencing Analysis of Microbiota in Kaburazushi, a Traditional Medieval Sushi in Japan. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY. 2013. 77. 10. 2125-2130

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MISC (20)：

辻篤史, 井上智実, 道畠俊英. Research on Aroma Diversification of Amazake Using Yeasts Isolated from Plants in Ishikawa Prefecture. 石川県工業試験場研究報告. 2023. 72
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)
武春美, 辻篤史, 井上智実. ルビーロマンの紅色色素を残存させた食品素材の開発. 石川県工業試験場研究報告. 2022. 71
辻篤史, 井上智実, 小柳喬. Isolation of Lactic Acid Bacteria that Produce Antibacterial Substances from Fermented Foods in Ishikawa Prefecture and Evaluation of the Properties of the Substances. 石川県工業試験場研究報告. 2021. 70
芝口翼, 増田和実, 河合夕涼, Riskawati, Yhusi Karina, 相崎展輝, Perez Lopez Claudia, 小間陸嗣, 米田隆, 辻篤史, et al. 天然由来マルチ飲料はヒトの持久性運動パフォーマンスを向上させるか?. 体力科学. 2019. 68. 4. 294-294

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Awards (1)：

総務省平成27年度日本ふるさとづくり大賞(公設試験研究部門)

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