Satoshi Suzuki

Affiliation and department：
Job title： Principal Scientist
Other affiliations (1)：

Ibaraki University College of Agriculture

Research field (1)： Applied microbiology

Research keywords (4)： conidiation , light , Aspergillus nidulans , Aspergillus oryzae

Research theme for competitive and other funds (6)：

2024 - 2026 国産チーズ・ブランド化事業
2021 - 2024 cheese innovation
2018 - 2021 国産発酵微生物を活用した日本独自のナチュラルチーズ製造技術の開発
2014 - 2017 Transcriptional regulation machinery of conidia specific hydrophilin
2012 - 2015 Investigation of intracellular polyphosphate metabolism and its function in stress response in koji mold

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Papers (36)：

Sora Hayashida, Tatsuro Hagi, Miho Kobayashi, Ken-Ichi Kusumoto, Hideyuki Ohmori, Satoru Tomita, Satoshi Suzuki, Hideyuki Yamashita, Kaoru Sato, Takayuki Miura, et al. Comparison of taste characteristics between koji mold-ripened cheese and Camembert cheese using an electronic tongue system. Journal of Dairy Science. 2023
Satoshi Suzuki, Ken-Ichi Kusumoto. Effect of light exposure on enzyme activity in wheat bran solid-state fermentation by <i>Aspergillus oryzae</i>. Food Science and Technology Research. 2023. 29. 6. 475-479
Yuichiro Horii, Toshikazu Nishiwaki, Satoshi Suzuki, Tadahiro Suzuki, Ryota Hattori, Ken-Ichi Kusumoto. Characteristics of Inosinic Acid Degradation in Non-Heated Soybean Paste using Rice Koji prepared with Low Acid Phosphatase Producer<i> Aspergillus oryzae</i> KBN8048. Nippon Shokuhin Kagaku Kogaku Kaishi. 2022. 69. 8. 393-399
Satoru Tomita, Masaru Nomura, Yousuke Arakawa, Takayuki Miura, Sora Hayashida, Tatsuro Hagi, Miho Kobayashi, Satoshi Suzuki, Hideyuki Yamashita, Kaoru Sato, et al. Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus oryzae and Aspergillus sojae. Food Research International. 2022. 158. 111535-111535
Tatsuro Hagi, Atsushi Kurahashi, Yoshifumi Oguro, Kazuya Kodaira, Miho Kobayashi, Sora Hayashida, Hideyuki Yamashita, Yousuke Arakawa, Takayuki Miura, Kaoru Sato, et al. Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria. Journal of dairy science. 2022. 105. 6. 4868-4881

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MISC (26)：

鈴木聡. 麹菌光応答研究のこれまでと展望. 日本醸造協会誌. 2023. 118. 818-827
鈴木聡. 麹菌は総天然色の世界を見ている?. 生物工学会誌. 2023. 101. 1. 32-32
Convenient preparation of fungal genomic DNA templates for polymerase chain reaction and temporal temperature gradient gel electrophoresis analyses of fungal diversity in Japanese fermented soybean paste miso. 2015. 79. 1-7
The effect of environmental stresses on intracellular glutathione levels of Aspergillus oryzae. 2013. 77. 33-38
服部領太, 楠本憲一, 鈴木聡, 北本則行, 柏木豊. The decreasing effect of soy sauce refuge by degradation with plant cell wall hydrolyzing enzymes and culture of filamentous fungi. 食品総合研究所研究報告. 2012. 76

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Patents (3)：

α-リノレン酸産生能が向上した微生物またはその培養物
α-リノレン酸産生能が向上した酵母またはその培養物
麹菌による熟成チーズおよびその製造法

Lectures and oral presentations (2)：

Effects of light on expression of enzymes of Aspergillus oryzae.
(The 22th Conference on Fungal Genetics and Molecular Biology 2023)
Lipase and protease activities in Koji cheeses
(The 20th Conference on Fungal Genetics and Molecular Biology 2021)

Work history (4)：

2023/04 - 現在 Ibaraki University Visiting associate Professor
2016/04 - 現在食品研究部門食品加工・素材研究領域バイオ素材開発グループ上級研究員
2021/06 - 2023/03 Ibaraki University College of Agriculture
2021/04 - 2023/03 National Agriculture and Food Research Organization

Awards (1)：

2021/11 - 糸状菌分子生物学研究会企業特別賞麹菌接種チーズ熟成における酵素活性

Association Membership(s) (2)：

the Society for Biotechnology, Japan , 糸状菌分子生物学研究会

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