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MAEHASHI Kenji Professor |
From Graduate School 【 display / non-display 】
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Tokyo University of Agriculture Graduate School, Division of Agriculture Doctoral program (second term) Accomplished credits for doctoral program
1995.04 - 1998.03
Country：Japan
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Tokyo University of Agriculture Graduate School, Division of Agriculture Master Course Completed
1992.04 - 1994.03
Country：Japan
Studying abroad experiences 【 display / non-display 】
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2003.09 - 2004.08 Monell Chemical Senses Center Visiting Scientist
Employment Record in Research 【 display / non-display 】
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東京農業大学 農学部醸造学科 副手（無給）
1994.04 - 1995.03
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Fermentation Science
1998.04 - 2000.03
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Fermentation Science Research Assistant
2000.04 - 2003.03
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Fermentation Science Lecturer
2003.04 - 2008.03
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Fermentation Science Associate Professor
2008.04 - 2016.09
Research Areas 【 display / non-display 】
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Life Science / Applied biochemistry
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Life Science / Food sciences
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Life Science / Applied microbiology
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Life Science / Molecular biology
Research Interests 【 display / non-display 】
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Fermented foods
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Microorganisms
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Peptide
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Taste and Aroma
Papers 【 display / non-display 】
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Isolation of Zygosaccharomyces siamensis kiy1 as a novel arabitol-producing yeast and its arabitol production Reviewed International journal
Kan Iwata, Mayumi Maeda, Yutaka Kashiwagi, Kenji Maehashi, Jun Yoshikawa*
AMB Express 13 ( 76 ) 1 - 9 2023.07
Authorship：Last author Language：English Publishing type：Research paper (scientific journal)
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De novo genome assembly and analysis of Zalaria sp. Him3, a novel fructooligosaccharides producing yeast Reviewed International journal
Jun Yoshikawa, Minenosuke Matsutani, Mayumi Maeda, Yutaka Kashiwagi, Kenji Maehashi
BMC Genomic Data 23 78 2022.11
Language：English Publishing type：Research paper (scientific journal)
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Reproduction of rice vinegar production method as described in the books from the Edo period Reviewed
Naoyuki Yanagihara, Kenji Maehashi*, Sayuri Akuzawa, Masaru Hosaka, Akira Fujii, Masanobu Nagano, Yukimichi Koizumi
Journal of Cookery Science of Japan 55 ( 1 ) 1 - 10 2022.02
Authorship：Corresponding author Language：Japanese Publishing type：Research paper (scientific journal) Publisher：The Japan Society of Cookery Science
<p>Thirty-three rice vinegar production methods were obtained from 16 books dating back to the Edo period and earlier. The rice vinegar production methods of the Edo period were characterised by a remarkably lower water: materials ratio (volume percentage of water relative to rice and koji) than that employed in the modern times. Furthermore, vinegar production was restricted to summer season, and required a short preparation period of approximately one week to one month. The reproduction test of rice vinegar was conducted at a vinegar manufacturing company that had been producing traditional rice vinegar since the Edo period; the procedures followed were that described in the books from the Edo period. Currently, the water: materials ratio used is approximately 300%. However, when the water: materials ratio was 100-250% as described in the Edo period books, lactic acid fermentation occurred and the ethanol content increased to as high as 9-13 g/ 100 m<i>l</i> during the initial stage of preparation, but acetic acid fermentation was not observed. This suggests that throughout the Edo period, the fermented lactic acid products containing 1-2 g/100 m<i>l</i> lactic acid were obtained via rice vinegar production method and used as vinegar.</p>
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Isolation and identification of Zalaria sp. Him3 as a novel fructooligosaccharides-producing yeast Reviewed
Jun Yoshikawa*, Yoshikatsu Honda, Yui Saito, Daito Sato, Kan Iwata, Seigo Amachi, Yutaka Kashiwagi, Kenji Maehashi
Journal of Applied Microbiology 132 1104 - 1111 2021.08
Language：English Publishing type：Research paper (scientific journal)
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Use of Vinegar in Japanese Cuisine during the Edo Period Reviewed
YANAGIHARA Naoyuki, MAEHASHI Kenji, AKUZAWA Sayuri, HOSAKA Masaru, KOIZUMI Yukimichi
Journal of Cookery Science of Japan 54 ( 3 ) 132 - 140 2021.06
Authorship：Corresponding author Language：Japanese Publishing type：Research paper (scientific journal) Publisher：The Japan Society of Cookery Science
<p>We studied the use of vinegar in cooking in the Edo period, through the details of vinegar dishes extracted from 33 cookbooks of that period. A total of 1,371 varieties of vinegars were used throughout the Edo period, which was slightly more than the types of soy sauce used. However, cookbooks from the early Edo period mention vinegar 1.5 times more often than soy sauce. Therefore, we speculate that vinegar was the most commonly used seasoning before soy sauce became popular. The most frequently described vinegar dish in these cookbooks was "fish namasu", which accounted for 43.9% of all the vinegar dishes. There were 122 types of vinegar mixed with spices, foods, or seasonings, of which 61 types were vinegar-mixed miso, to which spices or foods were added. The Edo cookbooks mention several cooking methods with heat, using vinegar termed "suiri". This was primarily used for dishes prepared by simmering. Two types of simmering were described, viz., simmering after adding vinegar, and adding vinegar after simmering in suiri. Other cooking methods, such as heating with a small amount of vinegar, and pouring hot vinegar onto raw fish, were also described. Use of vinegar for cooking with heat, appears to be popular during the Edo period, which is not very common in modern Japanese cuisine.</p>
Books and Other Publications 【 display / non-display 】
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タンパク質のおいしさ科学 機能・性質から味・テクスチャー、各種肉類、調理・加工食品まで
前橋健二（山野善正 監修）（ Role： Contributor , 第3章 加工食品とタンパク質・おいしさ 第4節 発酵食品）
エヌ・ティー・エス 2022.08 （ ISBN:978-4-86043-792-3 ）
Total pages：396 Language：Japanese Book type：Scholarly book
担当部分：第3章 加工食品とタンパク質・おいしさ
第4節 発酵食品 -
Immunity conscious life with only "Nigori vinegar (Cloudy vinegar)"
Kenji Maehashi（ Role： Sole author）
2021.06 （ ISBN:978-4-413-21182-6 ）
Language：Japanese Book type：General book, introductory book for general audience
Regarding 'nigori vinegar', which has been a hot topic recently, the manufacturing method, health effects, and usage were explained from the perspective of brewing science and food functionality. In addition, information about vinegar and seasonings related to vinegar were explained from the perspective of seasoning and food science.
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すごい！みそ汁
小田真規子（ Role： Supervisor (editorial)）
家の光協会 2020.11
Language：Japanese Book type：Scholarly book
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Proposal to use koji amazake instead of sugar
Kenji Maehashi and Yoko Amako（ Role： Joint author）
2020.07 （ ISBN:978-4-7762-1085-6 ）
Total pages：128ページ Responsible for pages：7-10,28-57,120-123 Language：Japanese Book type：General book, introductory book for general audience
We explained the health effects of koji amazake from the perspective of brewing, and described the attractiveness of koji amazake as a fermented sweetener.
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発酵・醸造の疑問50
前橋健二、東京農業大学応用生物科学部醸造科学科教員（ Role： Contributor , pp104-110, pp118-125）
成山堂 2019.06 （ ISBN:978-4-425-98351-3 ）
Responsible for pages：pp104-110, pp118-125 Language：Japanese Book type：Scholarly book
Q32：味噌や醤油は食塩濃度が高いのに菌が発酵できるのはなぜですか？
Q33：うすくち醤油はこいくち醤油よりも塩分が高い？
Q36：塩麹が“魔法の調味料”と呼ばれるのはなぜですか？
Q37：人はどうやって発酵食品の味を感じるの？
Misc 【 display / non-display 】
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第48回全国醤油品評会出品醤油の香気・呈味成分の傾向
眞榮田麻友美、前橋健二
醤油の研究と技術 48 ( 2 ) 31 - 39 2022.05
Authorship：Lead author Language：Japanese Publishing type：Article, review, commentary, editorial, etc. (bulletin of university, research institution)
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鶏肉からグルタミン酸をつくる酵素の発見
前橋健二
おいしさの科学ニュース 98 2021.06
Language：Japanese Publishing type：Article, review, commentary, editorial, etc. (other)
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食材の酵素活性を利用しておいしく調理する
前橋健二
おいしさの科学ニュース 97 2021.05
Language：Japanese Publishing type：Article, review, commentary, editorial, etc. (other)
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「にごり酢」の酢酸菌が自然免疫を活性化 Invited
前橋健二
現代農業 100 ( 3 ) 278 - 281 2021.03
Language：Japanese
7000年の歴史を持つ調味料、酢酸がもたらす健康効果、食酢の主役は酢酸菌、にごり酢の酢酸菌がアレルギー症状を緩和、酢酸菌のリポ多糖が自然免疫を活性化、黒酢も酢酸菌LPSを含む、手づくりの柿酢も効果あり
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伝統食品の知恵20 白味噌の文化と伝統技術 Invited
前橋健二
月刊フードケミカル 431 ( 3 ) 6 - 10 2021.03
Language：Japanese Publishing type：Article, review, commentary, editorial, etc. (other)
味噌の歴史、味噌の分類、白味噌の発祥、白味噌製造の特徴、白味噌の成分
Honours, Awards and Prizes 【 display / non-display 】
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日本食品科学工学会第62回大会 第11回若手の会 優秀ポスター発表企業賞
2015.08 日本食品科学工学会
尾関峻輔、前橋健二、藤森嶺、戸枝一喜、久保田紀久枝
Award type：Award from Japanese society, conference, symposium, etc. Country：Japan
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日本農芸化学会 2010年度大会 トピックス賞
2010.03 日本農芸化学会
藤戸洋聡，水谷公彦，前橋健二，三上文三，岩田想，松村康生，林由佳子
Award type：Award from Japanese society, conference, symposium, etc. Country：Japan
Presentations 【 display / non-display 】
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Purification and properties of β-galactosidase from Japanese soy sauce koji Aspergillus sojae
Yamada, H., Nagata, Y., Yamazaki,M., Maeda, M., Maehashi, K., Yoshikawa, J.
The 2023 Annual Meeting of The Japanese Society for Bioscience, Biotechnology and Agrochemistry （Hiroshima） 2023.03 The Japanese Society for Bioscience, Biotechnology and Agrochemistry
Event date： 2023.03
Language：Japanese Presentation type：Oral presentation (general)
Venue：Hiroshima Country：Japan
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Biosynthesis of poly(3-hydroxybutyrate) by Cupriavidus necator from soy sauce oil which is by-product of soy sauce
Uyama, M., Abe, M., Maeda, M., Maehashi, K., Yamada, M., Miyamura, K., Matsumoto, Y.
The 2023 Annual Meeting of The Japanese Society for Bioscience, Biotechnology and Agrochemistry 2023.03 The Japanese Society for Bioscience, Biotechnology and Agrochemistry
Event date： 2023.03
Language：Japanese Presentation type：Oral presentation (general)
Venue：Hiroshima Country：Japan
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江戸期書物記載に従って製造した米酢の化学成分及び調味特性について
前橋健二、柳原尚之、眞榮田麻友美、吉川潤、阿久澤さゆり、穂坂賢、藤井暁、長野正信、小泉幸道
日本食品科学工学会69回大会(東京オンライン） 2022.08
Event date： 2022.08
Language：Japanese Presentation type：Oral presentation (general)
Venue：東京オンライン
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エノキタケに含まれる新規な好塩性アミノペプチダーゼの部分精製及び作用特性
青戸元、柏葉彩圭、眞榮田麻友美、吉川潤、前橋健二
日本食品科学工学会69回大会(東京オンライン） 2022.08
Event date： 2022.08
Language：Japanese Presentation type：Oral presentation (general)
Venue：東京オンライン
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アラビトール生産菌Zygosaccharomyces siamensis kiy1の糖アルコール生産経路
岩田 寛、眞榮田 麻友美、柏木 豊、前橋 健二、吉川 潤*
日本農芸化学会2022年度大会（オンライン） 2022.03
Event date： 2022.03
Language：Japanese Presentation type：Oral presentation (general)
Venue：京都オンライン
Attractiveness of Research 【 display / non-display 】
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おいしく食べることが心身共に健康への第一歩。
豊かな食生活を支えている調味料にはまだ多くの可能性が秘められています。