Oral Presentations : [Sept. 5] Room F ES021 (13:00–16:36)
Brewing, Brewing Technology; Food Science, Food Technology
- 〇 denotes the presenter.
- 学 : Presentations eligible for the Student Excellent Presentation Award
- Research Outputs:
食: Food Industry, 化: Chemical Industry, 医: Healthcare Industry
環: Environmental Protection, 農: Agriculture, 基: Basic Science
Beer brewing characterization of a wild yeast Saccharomyces cerevisiae var. diastaticus and isolation of isoamyl acetate high productivity mutants
…… ○Tomoya Kuwahara (Nara Pref. Inst. Ind. Dev.)
…… ○桒原 智也 (奈良産振セ)
13:12 (3Fp02) 学 食
Analysis of transcription factors affecting the isomaltose assimilation ability of Saccharomyces cerevisiae MC87-46,the wild yeast from a flower
…… ○Rin Numanami1, Maya Sakai1, seiya Sakakibara1, Takaaki Kojima1, Takeru Akao2, Motoyuki Shimizu1, Masashi Kato1 (1Grad. Sch. Agric., Meijo Univ., 2NRIB)
…… ○沼波 凜1, 酒井 真弥1, 榊原 誠也1, 兒嶋 孝明1, 赤尾 健2, 志水 元亨1, 加藤 雅士1 (1名城大院・農, 2酒総研)
13:24 (3Fp03) 食
Quantification of purine metabolites in sake
…… ○Yoshiki Asai, Hiroaki Negoro, Hiroki Ishida (Res. Inst., Gekkeikan Sake Co., Ltd.)
…… ○浅井 良樹, 根来 宏明, 石田 博樹 (月桂冠・総研)
13:36 (3Fp04) 食
Elucidation of the origin and production mechanism of purine metabolites in sake
…… ○Hiroaki Negoro, Yoshiki Asai, Hiroki Ishida (Res. Inst., Gekkeikan Sake Co., Ltd.)
…… ○根来 宏明, 浅井 良樹, 石田 博樹 (月桂冠・総研)
13:48 (3Fp05) 学 食
Determination of Gamma-aminobutyric acid content in Sake
…… ○Genzo Yokoyama1, Takayuki Kazuoka2 (1Grad. Sch. of Tokyo University of Agric., 2Tokyo University of Agric.)
…… ○横山 元蔵1, 数岡 孝幸2 (1東農大院, 2東農大)
14:00 Break
14:12 (3Fp06) 学 食
Isolation and Characterization of New Sake Brewing Yeasts
…… ○Kokoro Sakamoto1, Takayuki Kazuoka2 (1Grad. Sch. of Tokyo University of Agric., 2Tokyo University of Agric.)
…… ○坂本 心1, 数岡 孝幸2 (1東農大院, 2東農大)
14:24 (3Fp07) 学 食
Observation of the inner-wall of a jar involved in black vinegar fermentation by electron microscope
…… ○Haruki Hoshida1, Masafumi Kameya1,3, Akira Fujii2, Kensaku Hamada2, Hiroyuki Arai1,3, Masaharu Ishii1,3 (1Grad. Sch. Agric. Life Sci., Univ. Tokyo, 2Sakamoto Kurozu, Inc., 3CRIIM, Univ. Tokyo)
…… ○星田 栄紀1, 亀谷 将史1,3, 藤井 暁2, 濱田 健作2, 新井 博之1,3, 石井 正治1,3 (1東大院・農生科, 2坂元醸造, 3東大微生物科学イノベーション連携研究機構)
14:36 (3Fp08) 学 食
Exploration of sugar alcohol glycoside in sake
…… ○Kou Yoshizawa1, Asuka Yamada1, Ryo Katsuta2, Izumi Kobayashi1, Chihiro Honda3, Hitoshi Shindou1, Masaru Hosaka1, Masafumi Tokuoka1 (1Grad. Sch. Fac. Appl. Biosci., Tokyo Univ. Agric., 2Grad. Sch. Fac. Life. Sci., Tokyo Univ. Agric., 3Sch. Food Nutr. Sci., Univ. Shizuoka.)
…… ○吉澤 耕1, 山田 明日香1, 勝田 亮2, 小林 泉美1, 本田 千尋3, 進藤 斉1, 穂坂 賢1, 徳岡 昌文1 (1東農大院・応生科, 2東農大院・生命, 3静県大・食栄)
14:48 (3Fp09) 食
Development of Sake yeast with distinctive brewing characteristics and low production of dimethyl trisulfide, an off-flavor, through crossbreeding utilizing sake yeast strain Hiroshima no. 6
…… ○Risa Yamasaki1, Yuya Arase1, Kenji Oba2, Tetsuya Goshima3, Muneyoshi Kanai3, Takeshi Akao3, Ritsushi Ohdoi1 (1Food Technol. Res. Center, Hiroshima Prefectural Technol. Res. Institute, 2Agricultural Technol. Res. Center, Hiroshima Prefectural Technol. Res. Institute, 3NRIB)
…… ○山﨑 梨沙1, 荒瀬 雄也1, 大場 健司2, 五島 徹也3, 金井 宗良3, 赤尾 健3, 大土井 律之1 (1広島総合技術研・食品工業技術セ, 2広島総合技術研・農業技術セ, 3酒総研)
15:00 (3Fp10) 食 農 基
Protein composition varies depending on spatial region of the sake rice grain
…… ○Kei Takahashi, Hiromi Kohno, Midori Joyo, Masaki Okuda (NRIB)
…… ○高橋 圭, 河野 弘美, 上用 みどり, 奥田 将生 (酒総研)
15:12 Break
15:24 (3Fp11) 食
Efficient extraction of components from wood chips using high hydrostatic pressure
…… ○Kazuki Nomura, Kakeru Takano (Kanazawa Inst. Technol.)
…… ○野村 一樹, 高野 翔 (金沢工大)
15:36 (3Fp12) 食
The comparison of response to sound waves during hyphal elongation of yellow-koji and black-koji
…… ○Taku MATSUMOTO1, Takuma KUSUMOTO2, Kakeru MASUDA2, Kouji KOJIMA1, Noriaki SAIGUSA1, Yuji TERAMOTO1 (1Grad. Sch. Eng., Sojo Univ., 2Fac. Biotechnol. Life Sci., Sojo Univ.)
…… ○松本 拓1, 楠元 拓真2, 増田 翔2, 小島 幸治1, 三枝 敬明1, 寺本 祐司1 (1崇城大院・工, 2崇城大・生物生命)
15:48 (3Fp13) 食
Effect of rotary cultivation of Aspergillus oryzae on making koji
…… ○Mizuka Yoshimura1, Misa Yoshioka2, Hideyuki Yamashita3, Takurou Nakagawa3, Souichirou Ikuta1,2, Shinsuke Fujiwara1,2 (1Sch. Sci. Technol., Kwansei Gakuin Univ., 2Grad. Sch. Sci. Technol., Kwansei Gakuin Univ., 3Higuchi Matsunosuke Shoten Co., Ltd.)
…… ○吉村 瑞花1, 吉岡 美紗2, 山下 秀行3, 中川 拓郎3, 生田 宗一郎1,2, 藤原 伸介1,2 (1関西学院大・理工, 2関西学院大院・理工, 3樋口松之助商店)
16:00 (3Fp14) 学 食
Visualization of phospholipid distribution in Yamada and Hakutsuru brown rice for sake production using mass microscope
…… ○Eliza Farestiani1, Eiichiro Fukusaki1,2,3, Shuichi Shimma1,2,3 (1Dept. Biotechnol., Grad. Sch. Eng., 2Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka Univ, 3Osaka University Shimadzu Omics Innovation Research Laboratories)
16:12 (3Fp15) 食
Effect of shaking on the production of highly soluble tomato powder using a commercial enzyme preparation
…… ○Ryuichi Hirata, Kouji Kojima, Noriaki Saigusa, Yuji Teramoto (Grad. Sch. Eng., Sojo Univ.)
…… ○平田 竜一, 小島 幸治, 三枝 敬明, 寺本 祐司 (崇城大院・工)
16:24 (3Fp16) 食
Study on Resistant Protein (RP) of Koji Amazake by Different Rice Ingredients
…… ○Ayame Shindo, Rina Matsuda, Kenji Ozeki (Genome Biotechnol. Lab., Kanazawa Inst. Technol.)
…… ○進藤 菖, 松田 理奈, 尾関 健二 (金工大・ゲノム研)