Kitamoto Noriyuki | Researcher Information

2009 - 2012 麹菌ホスファターゼ生産機構の解明による低コスト省エネルギー型味噌製造技術の開発
2009 - 2010 麹菌を活用した生理活性タンパク質の効率的生産システムの構築
2008 - 2010 植物バイオマス糖化を補助する酵素生産菌の育種開発
2008 - 2009 染色体工学を活用した高機能性麹菌の創製
2005 - 2008 清酒酵母Saccharomyces cerevisiaeのゲノム解析に関する研究

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Noriyuki Kitamoto, Natsuko Ono, Shoko Yoshino-Yasuda. Construction of Quintuple Protease and Double Amylase Gene Deletant for Heterologous Protein Production in Aspergillus oryzae KBN616. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2015. 21. 3. 297-307
Noriyuki Kitamoto, Shoko Yoshino-Yasuda. Sequence analysis and heterologous expression of two rhamnogalacturonan acetylesterase genes (Asrgae1 and Asrgaea2) from a Shoyu Koji mold, Aspergillus sojae KBN1340. Food Science and Technology Research. 2015. 21. 5. 665-670
Etsushi Chaya, Tohru Suzuki, Shuichi Karita, Akira Hanya, Shoko Yoshino-Yasuda, Noriyuki Kitamoto. Sequence analysis and heterologous expression of the wool cuticle-degrading enzyme encoding genes in Fusarium oxysporum 26-1. JOURNAL OF BIOSCIENCE AND BIOENGINEERING. 2014. 117. 6. 711-714
Yoshino-Yasuda S, Nakamura E, Ono N, Hasegawa O, Iga Y, Shiraishi Y, Wagu Y, Sugimoto K, Suzuki T, Sugimoto T, et al. Characterization of acid phosphatase (AphC) from the miso koji mold, aspergillus oryzae KBN630: Aphc is mainly responsible for both acid phosphatase activity and 5'-IMP dephosphorylation activity in soybean-koji culture. Food Science and Technology Research. 2014. 20. 2. 367-374
Junichiro Marui, Sawaki Tada, Mari Fukuoka, Yutaka Wagu, Yohei Shiraishi, Noriyuki Kitamoto, Tatsuya Sugimoto, Ryota Hattori, Satoshi Suzuki, Ken-Ichi Kusumoto. Reduction of the degradation activity of umami-enhancing purinic ribonucleotide supplement in miso by the targeted suppression of acid phosphatases in the Aspergillus oryzae starter culture. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2013. 166. 2. 238-243

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北本則行. 2-フェニルエタノール高生産クチナシ酵母の取得とパン製造への利用. 至学館大学研究紀要. 2024. 58. 23-30
山口紗弥, 鈴木旺子, 佐伯亜美, 堀田歩, 北本則行. Isolation, characterization, and application of non-Saccharomyces yeasts from grape cultivars grown in Obu as baker’s yeasts. 至学館大学研究紀要. 2023. 57
Natsuko ONO, Shoko YOSHINO-YASUDA, Noriyuki KITAMOTO. Identification of β -glucosidases from miso koji mold, Aspergillus oryzae, producing isoflavone aglycones in soybean-miso. 2021. 10. 94-97
Noriyuki Kitamoto. Isolation and characterization of natto-fermenting Bacillus subtilis subsp. subtilis strains from rice straw. Bulletin of Shigakkan University. 2021. 55. 15-23
北本則行. Bread-making characteristics of Saccharomyces cerevisiae isolated from the flowers of Kuchinashi (Gardenia jasminoides). 至学館大学研究紀要. 2020. 54

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醸造の事典 = Encyclopedia of jozo
朝倉書店 2021 ISBN:9784254431254
改定版分子麹菌学
(財)日本醸造協会 2012
微生物管理実務と最新試験法
技術情報協会 2007
「分子麹菌学-麹菌研究の進展-」
(財)日本醸造協会 2003

1986 - 名古屋大学大学院農学研究科
1984 - Nagoya University School of Agricultural Sciences

博士(農学) (名古屋大学)

2017 - 現在 Shigakkan University Faculty of Wellness Department of Nutrition
2016 - 2017 Aichi Center for Industry and Science Technology
2014 - 2016 Aichi Center for Industry and Science Technology Industrial Research Center
2012 - 2014 愛知県産業労働部
2003 - 2012 愛知県産業科学研究所食品工業技術センター

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2015 - 糸状菌遺伝子研究会技術賞
2007 - 日本醤油技術賞(研究・開発の部)
2006 - 中部科学技術センター会長賞(研究功績者)

日本醸造学会 , 日本食品科学工学会 , 日本農芸化学会 , 日本生物工学会