Rchr
J-GLOBAL ID：200901007990888879   Update date: Sep. 28, 2024

Koyanagi Takashi

コヤナギ タカシ | Koyanagi Takashi
Affiliation and department：
Ishikawa Prefectural University Faculty of Bioresources and Environmental Science, Department of Food Science

About Ishikawa Prefectural University Faculty of Bioresources and Environmental Science, Department of Food Science


Homepage URL  (1)： http://www.ishikawa-pu.ac.jp/guidance/teacher/food/f_koyanagi.html
Research field  (3)： Food sciences ,  Applied microbiology ,  Molecular biology
Research keywords  (4)： 食品微生物学 ,  応用微生物学 ,  Food Microbiology ,  Applied Microbiology
Research theme for competitive and other funds  (9)：
  • 2021 - 2024 Genomic insights into an evolution of widely-distributed lactic acid bacterium Latilactobacillus sakei and its future use
  • 2021 - 2024 Studies on function of kuratsuki-bacteria during sake brewing
  • 2020 - 2023 Optimization of polyamine levels in the intestinal tract by controlling gut microbiota using lactic acid bacteria from traditional fermented foods
  • 2018 - 2021 Study on removal of harmful substances from fish sauce
  • 2017 - 2019 Elucidation of host-intestinal microbial symbiosis mechanism formed by aromatic amines
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Papers (50)：
  • Atsushi Tsuji, Takashi Koyanagi. Significant contribution of amino acids to antioxidant capacity of Japanese rice wine (sake). Journal of the Science of Food and Agriculture. 2024
  • Atsushi Tsuji, Takashi Koyanagi. Significant contribution of amino acids to antioxidant capacity of Japanese rice wine (sake). Journal of the Science of Food and Agriculture. 2024
  • Yuya Yamazaki, Tetsuya Sasaki, Nobuo Ochiai, Kikuo Sasamoto, Toshihide Michihata, Takashi Koyanagi. Target profiling of aroma compounds in three types of Japanese sake using solvent-assisted stir bar sorptive extraction with gas chromatography-mass spectrometry. Journal of Food Composition and Analysis. 2024. 106441-106441
  • 網 優太, 平野 啓太, 梅田 雅大, 小柳 喬, 齋藤 努, 栗原 新. ブルーチーズ由来高ポリアミン産生乳酸菌Levilactobacillus brevis FB215の分離と応用. 日本乳酸菌学会誌. 2023. 34. 2. 107-107
  • Yuta Ami, Narumi Kodama, Masahiro Umeda, Hanae Nakamura, Hideto Shirasawa, Takashi Koyanagi, Shin Kurihara. Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application. International Journal of Molecular Sciences. 2023. 24. 11. 9668-9668
ｍore...
MISC (84)：
  • 網優太, 児玉成美, 中村花恵, 白澤秀斗, 梅田雅大, 小柳喬, 栗原新. Development of a Sakekasu fermented beverage with a high concentration of polyamines using polyamine-producing lactic acid bacteria derived from fermented food products. 日本乳酸菌学会誌. 2024. 35. 2
  • 児玉成美, 中村花恵, 白澤秀斗, 梅田雅大, 小柳喬, 栗原新. Development of polyamine-containing beverages using high polyamine-producing bacteria derived from fermented foods. 日本ポリアミン学会年会プログラム及び抄録集. 2023. 13th
  • 伝統食品の知恵(31)伝統の日本酒スターター「山廃(やまはい)酒母」にみる洗練された微生物制御の知恵. 2022. 38. 2. 59-63
  • 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)
  • 白澤秀斗, 西山知里, 平野里佳, 平野里佳, 小柳喬, 奥田修二郎, 高木宏樹, 栗原新. Identification of polyamine-related genes in the high polyamine-producing bacterium Staphylococcus epidermidis FB146 from fermented foods. 日本農芸化学会大会講演要旨集(Web). 2022. 2022
ｍore...
Patents (9)：
  • 芳香族アミンの製造方法
  • 石川県の伝統発酵食品から分離した乳酸菌、その培養物及びその利用
  • 免疫抑制乳酸菌組成物及び免疫抑制乳酸発酵食品
  • 免疫活性化乳酸菌組成物及び免疫活性化乳酸発酵食品
  • ウイルス感染予防乳酸菌組成物及びウイルス感染予防乳酸発酵食品
ｍore...
Education (6)：
  • - 2007 Kyoto University
  • - 2007 Kyoto University Graduate School of Biostudies, Division of Integrated Life Sciences
  • - 2002 Kyoto University
  • - 2002 Kyoto University Graduate school of biostudies, Division of Integrated Life Science
  • - 2000 Kyoto University Faculty of Agriculture
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Professional career (1)：
  • Ph.D (Kyoto University)
Work history (4)：
  • 2013/04 - 現在 Ishikawa Prefectural University
  • 2009/04 - 2013/03 Ishikawa Prefectural University
  • 2006 - 2009 Ishikawa Prefectural University
  • 2006 - 2009 Reseacher, Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University
Awards (1)：
  • 2008/08 - Japan Bioindustry Association 発酵と代謝研究奨励金
Association Membership(s) (11)：
JAPANESE SOCIETY FOR FOOD HYGIENE AND SAFETY ,  Japan Bioindustry Association ,  THE SOCIETY FOR BIOSCIENCE AND BIOENGINEERING, JAPAN ,  日本乳酸菌学会 ,  日本生化学会 ,  日本農芸化学会 ,  Japan Society for Lactic Acid Bacteria ,  The Japanese Biochemical Society ,  and Agrochemistry ,  Biotechnology ,  Japan Society for Bioscience
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