Mayu Kikuchi, Keisei Sowa, Michiki Takeuchi, Kasumi Nakagawa, Momoka Matsunaga, Akinori Ando, Kenji Kano, Jun Ogawa, Eiji Sakuradani. Quantification of leuco-indigo in indigo-dye-fermenting suspension by normal pulse voltammetry. Journal of Bioscience and Bioengineering. 2022. 134. 1. 84-88
Kasumi Nakagawa, Michiki Takeuchi, Manami Tada, Momoka Matsunaga, Masami Kugo, Suzuna Kiyofuji, Mayu Kikuchi, Kazuya Yomota, Takaiku Sakamoto, Kenji Kano, et al. Isolation and characterization of indigo-reducing bacteria and analysis of microbiota from indigo fermentation suspensions. Bioscience, Biotechnology, and Biochemistry. 2022. 86. 2. 273-281
Mayu Kikuchi, Keisei Sowa, Kasumi Nakagawa, Momoka Matsunaga, Akinori Ando, Kenji Kano, Michiki Takeuchi, Eiji Sakuradani. Indigo-Mediated Semi-Microbial Biofuel Cell Using an Indigo-Dye Fermenting Suspension. Catalysts. 2021. 11. 9. 1080-1080
Kasumi Nakagawa, Michiki Takeuchi, Mayu Kikuchi, Manami Tada, Takaiku Sakamoto, Kenji Kano, Jun Ogawa, Eiji Sakuradani. Voltammetric in-situ monitoring of leuco-indigo in indigo-fermenting suspensions. Journal of Bioscience and Bioengineering. 2021. 131. 5. 565-571
Kasumi NAKAGAWA, Michiki TAKEUCHI, Mayu KIKUCHI, Suzuna KIYOFUJI, Masami KUGO, Takaiku SAKAMOTO, Kenji KANO, Jun OGAWA, Eiji SAKURADANI. Mechanistic Insights into Indigo Reduction in Indigo Fermentation: A Voltammetric Study. Electrochemistry. 2021. 89. 1. 25-30
2022/10 - 現在 Gifu University Faculty of Applied Biological Sciences Food Science, The Food and Life Science program
2022/06 - 2022/09 Kobe University Engineering Biology Research Center
2021/04 - 2022/03 The University of Tokushima
2019/04 - 2021/03 日本学術振興会 特別研究員(DC2)
Awards (4)：
2023/03 - Bioscience, Biotechnology, and Biochemistry Paper Award Isolation and characterization of indigo-reducing bacteria and analysis of microbiota from indigo fermentation suspensions
