講演番号:2C1am、分類:一般講演 の検索結果 / 1 1 - 14 / 14 <<< 1 >>> / 1 1 - 14 / 14 <<< 1 >>> 2C1am01 2026/03/10 09:00 C1 多様な製麹経過が再現可能な試験製麹法 Method of koji making test that enables reproduction of various koji making processes ○伊藤 一成1、谷野 有佳1、竹内 赴登1、五味 勝也2,3、狩山 昌弘3、三宅 剛史1 ○Kazunari ITO1, Yuka TANINO1, Hayato TAKEUCHI1, Katsuya GOMI2,3, Masahiro KARIYAMA3, Tsuyoshi MIYAKE1 1岡山県工技セ、2東北大院農、3(株)フジワラテクノアート 1Ind. Technol. Center of Okayama Pref., 2Tohoku Univ., 3Fujiwara Techno-Art Co., Ltd. 2C1am02 2026/03/10 09:12 C1 白麹の製麹条件の代謝物への影響の解析 Analysis of the effects of koji-making conditions on metabolite profiles in white koji ○大久保 辰海、玉田 佳大、浅井 拓也、明石 貴裕 ○Tatsumi OKUBO, Yoshihiro TAMADA, Takuya ASAI, Takahiro AKASHI 白鶴酒造 Hakutsuru Sake Brewing Co., Ltd. 2C1am03 2026/03/10 09:24 C1 オリーブ葉を基材とする麹菌固体培養で生じる微生物変換の精査 Bioconversion of olive leaf constituents by Aspergillus solid state fermentation ○木村 光喜1、辰巳 七海2、三宅 剛史3、伊藤 一成3、谷野 有佳3、竹内 赴登3、山下 秀行4、吉田 靖弘5、徐 恵美5、菊地 敬一5、深野 夏暉1,6、原 唯史1,6、仁戸田 照彦1,2、神崎 浩1,2 ○Mitsuki KIMURA1, Nanami TATSUMI2, Tsuyoshi MIYAKE3, Kazunari ITO3, Yuka TANINO3, Hayato TAKEUCHI3, Hideyuki YAMASHITA4, Yasuhiro YOSHIDA5, Megumi JYO5, Keiichi KIKUCHI5, Natsuki FUKANO1,6, Tadashi HARA1,6, Teruhiko NITODA1,2, Hiroshi KANZAKI1,2 1岡山大院・環境生命自然、2岡山大・農、3岡山県工技セ、4樋口松之助商店、5日本オリーブ、6フジワラテクノアート 1Grad. Sch. Environ. Life Nat. Sci. Technol., Okayama Univ., 2Fac. Agr., Okayama Univ., 3Industrial Technology Center of Okayama Prefecture, 4Higuchi Matsunosuke Shoten, 5Nippon Olive, 6Fujiwara Techno-Art 2C1am04 2026/03/10 09:36 C1 Aspergillus solid state fermentation of corn gluten meal using an air flow type rotary solid-state fermenter for laboratory use to evaluate changes in constituents through microbial biotransformation Tadashi Hara1,2, Natsuki Fukano1,2, Satoko Seno2, ○Jirayu Jitpakdee1,2, Tsuyoshi Miyake3, Kazunari Ito3, Yuka Tanino3, Hayato Takeuchi3, Hideyuki Yamashita4, Teruhiko Nitoda1, Hiroshi Kanzaki1 1Grad. Sch. Environ. Life Nat. Sci. Technol., Okayama Univ., 2Fujiwara Techno-Art, 3Industrial Technology Center of Okayama Prefecture, 4Higuchi Matsunosuke Shoten 2C1am05 2026/03/10 09:48 C1 Physiological significance of agmatine, a natural polyamine, in Aspergillus oryzae ○Jenna Hamaring Pinkan KAIRUPAN1, Adina Amy REIKANISUJI1, Naoki AKASAKA1, Jun-ichi MARUYAMA2,3, Daisuke WATANABE1 1NAIST, 2Dept. of Biotechnol., The Univ. of Tokyo, 3CRIIM, The Univ. of Tokyo 2C1am06 2026/03/10 10:00 C1 Effect of putative methyltransferase LaeA on agmatine production by Aspergillus oryzae during solid-state cultivation ○Adina Amy REIKANISUJI1, Jenna Hamaring Pinkan KAIRUPAN1, Naoki AKASAKA1, Jun-Ichi MARUYAMA2,3, Daisuke WATANABE1 1NAIST, 2Dept. of Biotechnol., The Univ. of Tokyo, 3CRIIM, The Univ. of Tokyo 2C1am07 2026/03/10 10:12 C1 麴菌におけるエルゴチオネイン高生産に寄与する機能未知遺伝子の発見 Identification of an Uncharacterized Gene Contributing to High Ergothioneine Production in Koji Molds 佐竹 遼子、市川 惠一、○伊藤 考太郎 Ryoko Satake, Keiichi Ichikawa, ○Kotaro Ito キッコーマン株式会社 Kikkoman corporation 2C1am08 2026/03/10 10:36 C1 Activation taggingによる麹菌異種タンパク質生産向上に寄与する候補遺伝子の探索と評価 Identification and evaluation of candidate genes that enhance heterologous protein production in Aspergillus oryzae via Activation tagging ○平野 紗也1、箱守 花音1、馬場 晶大1、森 絢美1、松岡 太郎1、渡邊 彩子1、井上 樹2、荒川 弦矢2、進藤 斉1、徳岡 昌文1 ○Saya HIRANO1, Kanon HAKOMORI1, Akihiro BABA1, Ayami MORI1, Taro MATSUOKA1, Saiko WATANABE1, Itsuki INOUE2, Gen-ya ARAKAWA2, Hitoshi SHINDO1, Masahumi TOKUOKA1 1東農大院・応生、2東農大・応生 1Grad. Sch. of Appl. Biosci., Tokyo Univ. of Agric., 2Fac. Appl. Biosci., Tokyo Univ. of Agric. 2C1am09 2026/03/10 10:48 C1 CRISPR/Cas9 を用いた麹菌への最大 21 コピー遺伝子導入と高分泌負荷に対する細胞応答解析 CRISPR/Cas9-mediated introduction of up to 21 gene copies in Aspergillus oryzae and analysis of cellular responses to high secretory load ○張 斯来、五味 勝也、新谷 尚弘 ○Silai Zhang, Katsuya Gomi, Takahiro Shintani 東北大院農 Grad. Sch. Agric. Sci., Tohoku Univ. 2C1am10 2026/03/10 11:00 C1 麹菌の清酒醸造用酵素のゲノム編集による改変 Functional characterization of genome edited Aspergillus oryzae for improved brewing perfomance in sake fermentation ○織田 健、ガリド シャロン、島本 和美、林 梨咲 ○Ken ODA, Sharon GARRIDO, Kazumi SHIMAMOTO, Risa HAYASHI 酒総研 NRIB 2C1am11 2026/03/10 11:12 C1 Integrative genomics, transcriptomics, and functional profiling reveal fermentation-driven diversity in tane-koji Aspergillus oryzae ○Sharon Marie BAHENA-GARRIDO1, Kazumi SHIMAMOTO1, Risa HAYASHI1, Hidemasa BONO2, Ken ODA1 1NRIB, 2Hiroshima Univ., Grad. School of Integrated Sciences for Life 2C1am12 2026/03/10 11:24 C1 白麹菌Aspergillus luchuensis mut. kawachiiを用いた大麦麹の酵素活性と麹菌体量におけるthiI欠損ゲノム編集の影響 Effect of genome-edited thiI gene deletion on enzyme activities and mycelial weight in barley koji fermented with Aspergiluus luchuensis mut. kawachii ○辛島 健文、�皺� 秀春、井元 勇介、中村 彰宏、外薗 英樹 ○Takefumi KARASHIMA, Hideharu TAKASHITA, Yusuke IMOTO, Akihiro NAKAMURA, Hideki HOKAZONO 三和酒類株式会社・三和研究所 Sanwa Research Institute, Sanwa Shurui Co. 2C1am13 2026/03/10 11:36 C1 鰹節カビのプロテアーゼ活性にマイコウイルスが与える影響 Effects of mycoviruses on the proteases produced by a katsuobushi mold ○武馬 聖二1、浦山 俊一2,3、岩間 亮1,4、岡田 茂1、二宮 章洋1 ○Seiji BUMA1, Syun-ichi URAYAMA2,3, Ryo IWAMA1,4, Shigeru OKADA1, Akihiro NINOMIYA1 1東大院農、2筑波大生命環境、3筑波大MiCS、4東大微生物連携機構 1Grad. Sch. of Agric. & Life Sci., The Univ. of Tokyo, 2Fac. of Life & Environ. Sci., Univ. of Tsukuba, 3MiCS, Univ. of Tsukuba, 4CRIIM, The Univ. of Tokyo 2C1am14 2026/03/10 11:48 C1 鰹節カビAspergillus chevalieriが有性生殖能を失う現象の解析 Analysis of the mechanism underlying the loss of sexual fertility in the katsuobushi fungus Aspergillus chevalieri ○平松 健太郎1、森 一樹2、門岡 千尋3、奥津 果優4、吉�� 由美子1,4、�睚� 和則1,4、田代 康介2、後藤 正利1,5、玉置 尚徳1,4、二神 泰基1,4 ○Kentaro HIRAMATSU1, Kazuki MORI2, Chihiro KADOOKA3, Kayu OKUTSU4, Yumiko YOSHIZAKI1,4, Kazunori TAKAMINE1,4, Kosuke TASHIRO2, Masatoshi GOTO1,5, Hisanori TAMAKI1,4, Taiki FUTAGAMI1,4 1鹿大院・連農、2九大院・農、3崇城大・生物生命、4鹿大・農、5佐賀大・農 1United Grad. Sch. Agric. Sci., Kagoshima Univ., 2Grad. Sch. Agric., Kyushu Univ., 3Fac. Biotechnol. Life Sci., Sojo Univ., 4Fac. Agric., Kagoshima Univ., 5Fac. Agric., Saga Univ. / 1 1 - 14 / 14 <<< 1 >>> / 1 1 - 14 / 14 <<< 1 >>>
