Papers - KAZUOKA Takayuki
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自然界から分離した清酒製造用酵母の4-Vinylguaiacol生成能とその生成遺伝子の遺伝子型 Reviewed
髙橋空良、数岡孝幸
日本醸造協会誌 118 ( 9 ) 658 - 662 2023.09
Authorship：Corresponding author Language：Japanese Publishing type：Research paper (scientific journal)
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Simultaneous Quantification of Major Phenolic Compounds in Sake using High-performance Liquid Chromatography with Ultraviolet and Fluorescence Detectors Reviewed
Takahashi Sora, Tokuda Hiroharu, Kazuoka Takayuki
Food Preservation Science 49 ( 1 ) 37 - 43 2023.01
Authorship：Corresponding author Language：English Publishing type：Research paper (scientific journal)
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清酒醸造に適したワイン酵母株の探索とその醸造特性, in press Reviewed
髙橋空良、数岡孝幸
日本醸造協会誌 2023
Authorship：Corresponding author
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Rooftop cultivation of wine grapes (I) Screening for grape varieties suitable for cultivation on building rooftops in Tokyo Reviewed
Hiroto HOMMA, Kazunori ISHIKAWA, Takayuki KAZUOKA, Kotoyoshi NAKANISHI
Journal of ASEV Japan 34 ( 1 ) 13 - 26 2023
Language：Japanese Publishing type：Research paper (scientific journal)
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清酒酵母のビタミン非要求性を利用した抗菌物質非添加集積培地の開発と新規清酒製造用酵母の分離 Reviewed
野地秀和、萩原葵、数岡孝幸
日本醸造協会誌 2022.11
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Recognition of Japanese sake quality from physicochemical properties using machine learning Reviewed
Ramadhona Saville, Takayuki Kazuoka, Nina Nocon Shomoguchi, Katsumori Hatanaka
Journal of the American Society of Brewing Chemists 80 ( 2 ) 146 - 154 2022.04
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
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Development of an accumulation medium without antimicrobial substances based on the vitamin non-requiring property of <i>sake</i> yeast and the isolation of new yeasts for <i>sake</i> production
NOJI Hidekazu, HAGIHARA Aoi, KAZUOKA Takayuki
JOURNAL OF THE BREWING SOCIETY OF JAPAN 117 ( 11 ) 769 - 776 2022
Authorship：Corresponding author Language：Japanese Publisher：Brewing Society of Japan
<p>As <i>sake</i> yeast is vitamin non-requiring when ammonium sulfate is used as a nitrogen source, a new accumulation medium which does not contain vitamins or antimicrobial substances（BV medium） was designed to isolate yeast for the production of <i>sake</i>. We attempted to isolate new yeasts for the production of <i>sake</i> using two culture media which have been used for the isolation of practical yeasts, and a BV medium. The yeasts that could be used for the production of <i>sake</i> were obtained from only the BV medium. BV-2 and BV-3 strains isolated from the BV medium shared the common characteristic of a low production of malic acid, succinic acid, ethyl acetate, isoamyl acetate and ethyl caproate, but there were significant differences in their contents as well as in alcohol concentration and acidity of the produced <i>sake</i>, suggesting that they are different strains.</p>
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HOMMA Hiroto, FUNAOKA Yumi, KAZUOKA Takayuki, TOKUDA Hiroharu, NAKANISHI Kotoyoshi
Food Preservation Science 47 ( 3 ) 153 - 159 2021
Language：Japanese Publisher：Japan Association of Food Preservation Scientists
<p> We have screened lactic acid assimilating microorganisms (LAAMs), which selectively assimilate either of the lactic acid optical isomers, to obtain <span style="font-variant: small-caps;">l</span>-lactic acid with high optical purity from <span style="font-variant: small-caps;">dl</span>-lactic acid. Eighty-nine strains of LAAMs were isolated from soil and plants. Six strains of LAAMs preferentially assimilate <span style="font-variant: small-caps;">d</span>-lactic acid on <span style="font-variant: small-caps;">l</span>-LAB medium, as evidenced by the increase in the ratio of <span style="font-variant: small-caps;">l</span>-lactic acid in culture broths. One such strain, LAAM055, prepared a high ratio of <span style="font-variant: small-caps;">l</span>-lactic acid (99.14%) and had high L-lactic acid yield (77.7%) ; this isolate may be suitable for the preparation of lactic acid with high optical purity. LAAM055 was identified as the ascomycetous anamorph yeast <i>Geotrichum</i> sp., with close relation to the species <i>Geotrichum vulgare</i>, as indicated by the morphological observations, physiological analysis, and sequence analysis of the 26S rDNA-D1/D2 region. Optimal temperature for <span style="font-variant: small-caps;">d</span>-lactic acid assimilation was 30℃, and optimal initial pH of the medium was 3.0. <span style="font-variant: small-caps;">l</span>-LAB medium prepared using GYP medium containing 2% glucose was more efficient for the production of lactic acid of high optical purity than that with 3% glucose. The most efficient initial inoculum concentration was obtained at OD <sub>660nm</sub> 16.300.</p>
DOI： 10.5891/jafps.47.153
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クラフトビール類の光酸化におよぼすリボフラビン濃度、抗酸化活性および着色度の影響について Reviewed
本間裕人・数岡孝幸・徳田宏晴
日本食品保蔵学会誌 46 ( 4 ) 181 - 188 2020.09
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)
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新規清酒製造用酵母の取得 プリンセスミチコの花酵母を用いた清酒開発 Reviewed
數岡孝幸
化学と生物 58 ( 3 ) 188 - 192 2020.03
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal) Publisher：日本農芸化学会
クラウドファウンディングで資金を取得して実施した、分離酵母を用いた清酒開発「プリンセスミチコプロジェクト」の紹介および酵母分離法と取得酵母についてまとめた
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輸入韓国産マッコリの成分評価 Reviewed
門倉利守、宮崎隆生、森谷千星、石浜峻、白井智美、安藤達彦、數岡孝幸
食農と環境 25 43 - 51 2020.03
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal) Publisher：実践総合農学会
韓国産マッコリの一般成分、栄養成分、アミノ酸、有機酸、香気成分、微生物数を分析した。日本ではこれまで市販マッコリの分析は行われておらず、日本酒、ビール、ワインの成分値と比較して評価した。
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クラフトビール類に含まれる水溶性ビタミン（ナイアシン・パントテン酸およびビオチン）について Reviewed
本間裕人・数岡孝幸・徳田宏晴
日本食品保蔵科学会 46 ( 1 ) 17 - 24 2020.03
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal) Publisher：日本食品保蔵科学会
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HOMMA Hiroto, KAZUOKA Takayuki, TOKUDA Hiroharu
Food Preservation Science 46 ( 4 ) 243 - 250 2020
Language：Japanese Publisher：Japan Association of Food Preservation Scientists
<p> The light-struck flavor is a beer off-flavor that arises from a riboflavin photooxidation-induced sequential chemical reaction. We measured riboflavin concentration sequentially under light exposure and evaluated the ease of photooxidation in various beer types from a decreasing riboflavin rate. We observed that beer-like beverage, low-malt beer, schwarzbier, amber ale, and barley wine were hard to photooxidize. The initial riboflavin concentration was particularly low in beer-like beverage and low-malt beer, which was suggested to be the main reason for their characteristic of being hard to photooxidize. To evaluate other characteristics, such as antioxidant activity and chromaticity, riboflavin was added to various beer types, and their degree of photooxidation was investigated. Schwarzbier, IPA, barley wine, and stout were hard to photooxidaze upon riboflavin supplementation. We also measured antioxidant activity and chromaticity of various beer types and established a photooxidation correlation coefficient for the antioxidant activity and chromaticity at R＝－0.423 (<i>p</i>＜0.01) and R＝－0.363 (<i>p</i>＜0.01), respectively. These results suggest that riboflavin concentration, antioxidant activity, and chromaticity affect the ease of photooxidation in beers.</p>
DOI： 10.5891/jafps.46.243
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Contents of Water-Soluble Vitamins (Niacin, Pantothenic Acid and Biotin) in Various Craft Beers
HOMMA Hiroto, KAZUOKA Takayuki, TOKUDA Hiroharu
Food Preservation Science 46 ( 1 ) 17 - 24 2020
Language：Japanese Publisher：Japan Association of Food Preservation Scientists
<p> It is known that the content of niacin, pantothenic acid, and biotin in pilsner-style beers is higher than in other alcoholic beverages. However, there have been few observations on the content of water-soluble vitamins in other styles of beers. We measured the contents of niacin, pantothenic acid, and biotin in 89 kinds of beers to evaluate their nutritional ability. We observed significant differences in the water-soluble vitamin content of these various beers. The average niacin content of pilsner-style beers produced by major brewers and craft beers produced by microbreweries was 7.63mg/ℓ and 12.06mg/ℓ, respectively (p＜0.01). The niacin content was higher in IPAs, barley wines, and imperial stouts than in the other beer-styles (p＜0.01). The average value of pantothenic acid content in pilsner-style beers produced by major brewers and craft beers produced by microbreweries was 0.84mg/ℓ and 1.30mg/ℓ, respectively (p＜0.01). Weizenbiers, IPAs, and barley wines showed higher pantothenic acid content than the other beer-styles (p＜0.01). The average value of biotin content in IPAs, barley wines, and imperial stouts was significantly higher than that in pilsner-style beers produced by major brewers (p＜0.01). These results suggest that craft beers can serve as an ancillary source of vitamins.</p>
DOI： 10.5891/jafps.46.17
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清酒酵母のビタミン要求性とYeastcidin耐性を利用した清酒製造用酵母の分離 Reviewed
數岡孝幸、野地秀和
食農と環境 23 91 - 88 2019.03
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal) Publisher：実践総合農学会
清酒製造用酵母の分離を目的に，清酒酵母のビタミン要求性とYeastcidin耐性を利用した新たな集積培地を設計し，酵母の分離を試みた。取得されたBY1-1株は，高泡非形成，TTC染色性RED，高アルコール発酵能であり、カプロン酸生成と酢酸イソアミル低生成、低A/B比、低コハク酸生成および高MA/SA比が特徴の清酒製造に利用可能な酵母であった。
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市販清酒の酒質～H29酒造年度市販清酒の有機酸成分分析～ Reviewed
數岡孝幸、柴田日香梨、野地秀和、本間裕人、徳田宏晴
食農と環境 23 81 - 88 2019.03
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal) Publisher：実践総合農学会
代表的な有機酸に着目した市販清酒の酒質の把握，ならびに清酒含有有機酸組成に関する情報提供を目的として，H29酒造年度の市販清酒212銘柄の有機酸分析を行った。乳酸，リンゴ酸，コハク酸，酢酸およびピルビン酸濃度の平均値±標準偏差は，それぞれ633±279，300±120，360±67，42±65および108±78 mg/Lであった。
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市販清酒の酒質～H29酒造年度市販清酒の日本酒度，酸度，アミノ酸度と香気成分の分析～ Reviewed
數岡孝幸、柴田日香梨、野地秀和、本間裕人、徳田宏晴
食農と環境 23 49 - 54 2019.03
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal) Publisher：実践総合農学会
H29酒造年度に販売された清酒212銘柄の日本酒度，酸度，アミノ酸度および香気成分の分析をおこなった。精米歩合の数値と酸度，アミノ酸度および濃淡度には、弱い正の相関がみられたが，精米歩合の数値と日本酒度および甘辛度の間には相関がみられなかった。カプロン酸エチルと酢酸イソアミルを，ともに高濃度（カプロン酸エチル3 mg/L以上, かつ酢酸イソアミルを3.3 mg/L以上）含有する清酒はなかった。
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ヤマユリの花およびカボチャの花からの酵母の分離と分離酵母による焼酎製造 Reviewed
穂坂賢、数岡孝幸
食農と環境 16 115 - 123 2015.10
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal) Publisher：実践総合農学会
酒類製造用酵母の分離を目的に，ヤマユリの花とカボチャの花からの酵母の分離を試みた。取得された酵母を用いた焼酎を製造し、その成分の分析を行った。
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清酒製造用酵母の分離および実用化 Invited Reviewed
数岡孝幸
日本醸造協会誌 110 ( 5 ) 298 - 305 2015.05
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal) Publisher：日本醸造協会
清酒製造用酵母の分離法の変遷、培地組成、取得効率、取得酵母の性質などを解説