Papers - HOMMA Hiroto
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Screening of mushroom strains that produce thermostable amylase for amazake production Reviewed
Hiroto HOMMA, Kazuma YAMAGUCHI and Takayuki KAZUOKA
MUSHROOM SCIENCE AND BIOTECHNOLOGY 31 ( 4 ) 111 - 116 2024.01
Language：Japanese Publishing type：Research paper (scientific journal)
We produced amazake (a fermented, sweet, non-alcoholic Japanese beverage) using mushrooms instead of Aspergillus oryzae.
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Hiroto HOMMA, Kazunori ISHIKAWA, Takayuki KAZUOKA, and Kotoyoshi NAKANISHI
Journal of ASEV Japn 34 ( 1 ) 13 - 26 2023.07
Authorship：Lead author, Corresponding author Language：Japanese Publishing type：Research paper (scientific journal) Publisher：American Society for Enology and Viticulture, Japan Chapter
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雷が落ちるときのこが生える？
本間 裕人
生物工学会誌 99 ( 6 ) 306 - 306 2021.06
Authorship：Lead author, Corresponding author Language：Japanese Publishing type：Research paper (scientific journal) Publisher：公益社団法人 日本生物工学会
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Preparation of high-optical-purity L-lactic acid from DL-lactate using optical isomer preferential lactic acid assimilating microorganisms Reviewed
Homma Hiroto, Funaoka yumi, Kazuoka Takayuki, Tokuda Hiroharu and Nakanishi Kotoyoshi
日本食品保蔵科学会誌 47 ( 3 ) 153 - 159 2021.05
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
DL-乳酸液中から、D-乳酸を選択的に資化する乳酸資化性菌の検索を行い、Geotrichum sp. LAAM055株を得た。当該菌を用いて99.87 %という高い光学純度を示すL-乳酸を生産した。
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Effect of riboflavin concentration, antioxidant activity, and chromaticity on photooxidation of craft beers Reviewed
HOMMA Hiroto, KAZUOKA Takayuki and TOKUDA Hiroharu
Journal of Japan Association of Food Preservation Scientists 46 ( 4 ) 181 - 188 2020.09
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Screening of basidiomycetes capable of 2-mercaptobenzothiazole removal Reviewed
Hiroharu TOKUDA, Haruka NOMURA, Takayuki KAZUOKA, Hiroto HOMMA, Toru MATSUI
Mushroom Science and Biotechnology 28 ( 1 ) 15 - 20 2020.04
Language：English Publishing type：Research paper (scientific journal)
２－メルカプトベンゾチアゾール（MBT）を除去可能な担子菌の検索を行ない、Auricularia polytricha SKB033株を得た。当該菌を用いた回分式のMBT除去用バイオリアクターを構築したところ、安定した運転（繰り返し回分処理15回・延べ運転時間360時間）を行うことが出来た。
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Characteristics of gender and age class of psychosocial facters related to vegetable and fruit intake Reviewed
Journal of The Japan Dietetic Association 63 ( 4 ) 191 - 200 2020.04
Language：English Publishing type：Research paper (scientific journal)
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Contents of water-soluble vitamins (niacin, pantothenic acid, and biotin) in various craft beers Reviewed
HOMMA Hiroto, KAZUOKA Takayuki and TOKUDA Hiroharu
Journal of Japan Association of Food Preservation Scientists 46 ( 1 ) 17 - 24 2020.03
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Stages of Change for Increasing Fruit and Vegetable Intake in a Japanese Population Reviewed International journal
Da-Hong Wang, Michiko Kogashiwa, Naoko Mori, Shikibu Yamashita, Wakako Fujii, Nobuo Ueda, Hiroto Homma, Hisao Suzuki & Noriyoshi Masuoka
Global Journal of Health Science 11 ( 7 ) 139 - 147 2019.06
Language：English Publishing type：Research paper (scientific journal) Publisher：Canadian Center of Science and Education
日本人の果物と野菜の摂食傾向について疫学的な調査を行い、4段階に摂食傾向をグループ分けし、評価を行った。その結果56%の被験者が熟考前段階（果物や野菜の推奨量を消費することを考えていない）にあり、果物と野菜の摂取量増加のためには,こういった層のグループに効果的に果物および野菜の必要性を啓蒙していくことが必要であることが明らかとなった。
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Quality of commercially available sake -Analysis of organic acid in Sake marketed in the H29 Brewing year- Reviewed
Takayuki Kazuoka, Hikari Shibata, Hidekazu Nodi, Hiroto Homma Hiroharu Tokuda
23 81 - 88 2019.03
Language：Japanese Publishing type：Research paper (scientific journal)
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Quality of commercially available sake -Analysis of Sake meter , acidity, amino acidity and aroma of Sake marketed in the H29 Brewing year- Reviewed
Takayuki Kazuoka, Hikari Shibata, Hidekazu Nodi, Hiroto Homma Hiroharu Tokuda
23 49 - 54 2019.03
Language：Japanese Publishing type：Research paper (scientific journal)
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Preparation of high-optical-purity D-lactic acid from DL-lactic acid using optical isomer-preferential lactic acid assimilating microorganisms Reviewed
HOMMA Hiroto, SUZUKI Michiyo, TOKUDA Hiroharu and NAKANISHI Kotoyoshi
日本食品保蔵科学会誌 44 ( 2 ) 79 - 85 2018.03
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
DL混合乳酸をＬ-乳酸資化性菌で資化することにより、高濃度のＤ-乳酸を生産する方法を開発した。
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Psychosocial Determinants of Fruit and Vegetable Consumption in a Japanese Population Reviewed
Da-Hong Wang, Michiko Kogashiwa, Naoko Mori, Shikibu Yamashita, Wakako Fujii, Nobuo Ueda, Hiroto Homma, Hisao Suzuki and Noriyoshi Masuoka
International Journal of Environmental Research and Public Health 13 ( 8 ) 786 - 797 2016.08
Language：English Publishing type：Research paper (scientific journal)
日本人の果物と野菜の摂食傾向について疫学的な調査を行った。
Other Link： http://www.mdpi.com/1660-4601/13/8/786
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Screening of mushroom strains producing alcohol-tolerant amylase and mirin production using these strains Reviewed
Hiroto HOMMA, Hiroharu TOKUDA, Bun YASUI, Chihiro MAMIYA, Kazuo NAKAMURA, Kotoyoshi NAKANISHI
Mushroom Science and Biotechnology 23 ( 2 ) 65 - 74 2015.07
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Soy sauce production using mushroom strains that produce salt tolerant protease Reviewed
Hiroto HOMMA, Hiroharu TOKUDA , Ryouta NAGASHIMA, Kazuo NAKAMURA, and Kotoyoshi NAKANISHI
日本きのこ学会誌 23 ( 1 ) 26 - 30 2015.04
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
耐塩性プロテアーゼを生産するきのこ類を選抜し、きのこ類を用いて醤油の生産を行った。
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Protease activity and miso Production from quinoa seeds by mushrooms Reviewed
Kazuo Nakamura, Ayami Sugiura, Takumi Kawamura and Hiroto Homma
61 ( 9 ) 439 - 443 2014.09
Language：Japanese Publishing type：Research paper (scientific journal)
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Purification and characterization of a protease from Isaria cicade Reviewed
Chihiro Takekawa, Kazuo Nakamura, Hiroto Homma and Takuji Oyama
日本きのこ学会誌 22 ( 2 ) 74 - 78 2014.07
Language：English Publishing type：Research paper (scientific journal)
冬虫夏草類の一種であるツクツクホウシタケのプロテアーゼについて精製を行い，その性質を明らかにした。
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Antioxidant activity of various styles of craft beer Reviewed
Homma Hiroto, Kazuoka Takayuki, Tokuda Hiroharu , Nakata Hisayasu, Nakanishi Kotoyoshi
39 ( 4 ) 189 - 198 2013.07
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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きのこ類を用いた味噌の試醸とその化学成分 Reviewed
本間裕人、中村和夫、川村拓未、徳田宏晴、中西載慶
日本きのこ学会誌 21 ( 1 ) 23 - 29 2013.04
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
きのこ類を用いて味噌の製造を行ったところ、11株中5株のきのこ味噌でグルタミン酸含有量が市販米甘口味噌より高かった。
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電解処理バイオマスの発酵原料としての利用 Reviewed
徳田宏晴、蕪山亮介、田中努、本間裕人、中西載慶
日本醸造学会誌 108 ( 4 ) 277 - 284 2013.04
Language：Japanese Publishing type：Research paper (scientific journal)
電解法によるバイオマス（雑草およびオカラ）の前処理、および発酵原料としての電解処理バイオマスの有用性について検討を行い、以下の知見を得た。①電解処理は試料に付着の雑菌の殺菌や雑菌汚染防止に有効、、②電解法では、発酵時に用いる菌の最適pHに応じた処理が可能、③電解処理バイオマスは「アルコール・酢酸発酵」や「水素発酵」の原料として利用可能、④電解処理を行うことにより、未処理の資料を使用した場合よりも水素発酵の効率が向上する。