Title |
Professor |
External Link |
|
MAEHASHI Kenji Professor |
From Graduate School 【 display / non-display 】
-
Tokyo University of Agriculture Graduate School, Division of Agriculture Doctoral program (second term) Accomplished credits for doctoral program
1995.04 - 1998.03
Country:Japan
-
Tokyo University of Agriculture Graduate School, Division of Agriculture Master Course Completed
1992.04 - 1994.03
Country:Japan
Studying abroad experiences 【 display / non-display 】
-
2003.09 - 2004.08 Monell Chemical Senses Center Visiting Scientist
Employment Record in Research 【 display / non-display 】
-
東京農業大学 農学部醸造学科 副手(無給)
1994.04 - 1995.03
-
Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Fermentation Science
1998.04 - 2000.03
-
Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Fermentation Science Research Assistant
2000.04 - 2003.03
-
Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Fermentation Science Lecturer
2003.04 - 2008.03
-
Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Fermentation Science Associate Professor
2008.04 - 2016.09
Research Areas 【 display / non-display 】
-
Life Science / Applied biochemistry
-
Life Science / Food sciences
-
Life Science / Applied microbiology
-
Life Science / Molecular biology
Research Interests 【 display / non-display 】
-
Fermented foods
-
Microorganisms
-
Peptide
-
Taste and Aroma
Papers 【 display / non-display 】
-
Flavor assessment of a lactic fermented vinegar described in Japanese books from the Edo period (1603–1867) Reviewed International journal
Naoyuki Yanagihara, Mayumi Maeda, Jun Yoshikawa, Sayuri Akuzawa, Akira Fujii, Masanobu Nagano, Yukimichi Koizumi, Kenji Maehashi*
Heliyon 10 ( 11 ) E32344 2024.06
Authorship:Corresponding author Language:English Publishing type:Research paper (scientific journal)
-
D-Arabitol production by a high arabitol-producing yeast, Zygosaccharomyces sp. Gz-5 isolated from miso (in press) Reviewed
Kan Iwata, Rikuo Kanokozawa, Aoi Iwata, Mayumi Maeda, Kenji Maehashi, Jun Yoshikawa*
Bioscience, Biotechnology, and Biochemistry 2024
Language:English Publishing type:Research paper (scientific journal)
DOI: 10.1093/bbb/zbae075
-
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)
-
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)
-
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>
Books and Other Publications 【 display / non-display 】
-
前橋健二(山野善正 監修)( Role: Contributor , 第6章調味料 第1節味噌のおいしさ、第2節醤油のおいしさ)
エヌ・ティー・エス 2024.06
Total pages:606頁 Language:Japanese Book type:Scholarly book
第6章 調味料 第1節味噌のおいしさ、第2節 醤油のおいしさ
-
開発社編( Role: Supervisor (editorial))
金の星社 2024.03 ( ISBN:4323075499 )
Total pages:144 Language:Japanese Book type:General book, introductory book for general audience
-
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 -
前橋健二( Role: Sole author)
青春出版社 2021.06 ( ISBN:978-4-413-21182-6 )
Language:Japanese Book type:General book, introductory book for general audience
最近話題の「にごり酢」について、その製造法、健康効果、使い方を醸造学的視点・食品機能学の見地から解説した。また、酢の周辺情報や酢に関連した調味料ついても、調味食品学的見地から解説した
-
小田真規子( Role: Supervisor (editorial))
家の光協会 2020.11
Language:Japanese Book type:Scholarly book
Misc 【 display / non-display 】
-
第48回全国醤油品評会出品醤油の香気・呈味成分の傾向
48 ( 2 ) 31 - 39 2022.05
Authorship:Lead author Language:Japanese Publishing type:Article, review, commentary, editorial, etc. (bulletin of university, research institution)
第48回全国醤油品評会出品醤油の香気・呈味成分の傾向
-
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)
-
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)
-
「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
-
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 】
-
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
-
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 】
-
Rat bitter receptors expressed in RBL-2H3 cell
Mitsuru Kawashima, Kazuki Kobayashi, Mayumi Maeda, Jun Yoshikawa, Kenji Maehashi
The 2024 Annual Meeting of The Japanese Society for Bioscience, Biotechnology and Agrochemistry (Tokyo) 2024.03 The Japanese Society for Bioscience, Biotechnology and Agrochemistry
Event date: 2024.03
Language:Japanese Presentation type:Oral presentation (general)
Venue:Tokyo Country:Japan
-
Isomaltoligosaccharide production using fructooligosaccharide producing alaria sp. Him3
Haruka Matsuya, Shun Tanaka, Mayumi Maeda, Kenji Maehashi, Jun Yoshikawa
The 2024 Annual Meeting of The Japanese Society for Bioscience, Biotechnology and Agrochemistry (Tokyo) 2024.03 The Japanese Society for Bioscience, Biotechnology and Agrochemistry
Event date: 2024.03
Language:Japanese Presentation type:Oral presentation (general)
Venue:Tokyo Country:Japan
-
Preparation of miso like seasoning using the yeast extract residue
Ami Yoshinaga, Takao Ueno, Shunsuke Seino, Seiya Nagai, Mayumi Maeda, Kenji Maehashi, Jun Yoshikawa
The 2024 Annual Meeting of The Japanese Society for Bioscience, Biotechnology and Agrochemistry (Tokyo) 2024.03 The Japanese Society for Bioscience, Biotechnology and Agrochemistry
Event date: 2024.03
Language:Japanese Presentation type:Oral presentation (general)
Venue:Tokyo Country:Japan
-
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
-
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
Attractiveness of Research 【 display / non-display 】
-
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。