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ENDO Akihito Professor |
Degree 【 display / non-display 】
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博士 （醸造学） ( 2005.03 東京農業大学 )
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修士 （農芸化学） ( 2002.03 東京農業大学 )
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学士 （農芸化学） ( 2000.03 東京農業大学 )
Employment Record in Research 【 display / non-display 】
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Tokyo University of Agriculture Faculty of Bio-Industry Department of Food and Cosmetic Science Associate Professor
2013.09 - 2018.03
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Tokyo University of Agriculture Faculty of Bio-Industry Department of Food, Aroma and Cosmetic Chemistry Associate Professor
2018.04 - 2021.03
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Tokyo University of Agriculture Faculty of Bio-Industry Department of Food, Aroma and Cosmetic Chemistry Professor
2021.04 - 2022.03
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Nutritional Science and Food Safety Professor
2022.04
External Career 【 display / non-display 】
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University of Turku, Finland Functional Foods Forum 研究員
2010.10 - 2013.08
Country：Finland
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University of Stellenbosch, South Africa Department of Microbiology 研究員
2008.01 - 2010.10
Country：South Africa
Professional Memberships 【 display / non-display 】
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Japanese Society for Lactic Acid Bacteria
2013.10
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Meeting of Intestinal Microbiology
2015.04
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The Society of Antibacterial and Antifungal Agents
2015.04
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International Committee on Systematic Bacteriology Subcommittee on Bifidobacterium, Lactobacillus and Related Organisms
2011.09
Papers 【 display / non-display 】
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Microbial composition and metabolic profiles during machine-controlled intra-factory fermentation of cocoa beans harvested in semitropical area of Japan
NISHIMURA Hiroya, SHIWA Yuh, TOMITA Satoru, ENDO Akihito
Bioscience of Microbiota, Food and Health advpub ( 0 ) 2023
Language：English Publisher：BMFH Press
<p>Cocoa bean fermentation is typically performed in a spontaneous manner on farms in tropical countries or areas and involves several microbial groups. Metabolism by microbes markedly affects the quality of cocoa beans fermented and the chocolate produced thereof. The present study characterized the microbiota and their metabolic profiles in temperature- and humidity-controlled intra-factory cocoa fermentation in a semitropical area of Japan. Although environmental factors were uniform, the microbiota of cocoa beans subjected to intra-factory fermentation was not stable between tests, particularly in terms of the cell count levels and species observed. Fermentation was sometimes delayed, and fermenting microbes were present at very low levels after 24 hr of fermentation. Due to the unstable microbiota, the profiles of water-soluble compounds differed between tests, indicating the unstable qualities of the fermented cocoa beans. These results suggest the necessity of starter cultures not only in on-farm fermentation but also in machine-controlled intra-factory cocoa fermentation.</p>
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Viable fructophilic lactic acid bacteria present in honeybee-based food products Reviewed
Takatani N, Endo A.
FEMS Microbiology Letters 2021.12
Authorship：Corresponding author Language：English Publishing type：Research paper (scientific journal)
食品 (新鮮ハチミツ) 中のフルクトフィリック乳酸菌の生菌での分布を明らかにすることで、フルクトフィリック乳酸菌の安全性を明らかにした。
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Oligosaccharide Metabolism and Lipoteichoic Acid Production in Lactobacillus gasseri and Lactobacillus paragasseri Reviewed
Shiraishi T, Maeno S, Kishi S, Fujii T, Tanno H, Hirano K, Tochio T, Tanizawa Y, Arita M, Yokota SI, Endo A.
Microorganisms 2021.07
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
乳酸菌のオリゴ糖代謝が乳酸菌の機能性に与える影響を明らかにした
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The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics Reviewed
Salminen S, Collado MC, Endo A, Hill C, Lebeer S, Quigley EMM, Sanders ME, Shamir R, Swann JR, Szajewska H, Vinderola G.
Nature Reiviews in Gastroengerology and Hepatology 2021.05
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
微生物の食品利用の新しい形であるポストバイオティクスについて、その定義を定めるとともに、利用例及び安全性について解説した
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Niche-specific adaptation of Lactobacillus helveticus strains isolated from malt whisky and dairy fermentations Reviewed
Kido Y, Maeno S, Tanno H, Kichise Y, Shiwa Y, Endo A.
Microbial Genomics 2021.04
Authorship：Corresponding author Language：English Publishing type：Research paper (scientific journal)
ウィスキーもろみ由来及び発酵乳由来の L. helveticus 菌株を比較することで、当該菌種の進化の様式について明らかにした
Books and Other Publications 【 display / non-display 】
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Chapter 1. Isolation and Identification of Lactic Acid Bacteria from Environmental Samples.
Endo A, Tanizawa Y and Arita M. 著 Kanauchi M. 編（ Role： Joint author）
Springer Nature 2019.01
Language：English Book type：Scholarly book
乳酸菌の分離、同定の方法について解説した
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Chapter 5. Fructophilic lactic acid bacteria: An overview of their unique properties
Endo A. 著 Vinderola G, Ouwehand A, Salminen S, von Wright A 編（ Role： Sole author）
CRC Press 2019.01
Language：English Book type：Scholarly book
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1-43. 乳酸菌の種類と分類
遠藤明仁 著, 北本勝ひこ、春田伸、丸山潤一、後藤慶一、尾花望、齋藤勝晴 編（ Role： Sole author）
朝倉書店 2017.01
Language：Japanese Book type：Scholarly book
乳酸菌の特徴について解説した
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Chapter 1: Isolation, Identification and Characterisation of Potential New Probiotics. In Advances in Probiotic Technology.
Endo A. and Gueimonde M., P. Foerst and C. Santivarangkna 編（ Role： Joint author）
CRC Press 2015.08 （ ISBN:9781498734530 ）
Language：English Book type：Scholarly book
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Chapter 2: Physiology of the LAB, 他 9 chapters, In Lactic Acid Bacteria-Biodiversity and Taxonomy
Endo A, 他著者多数. W.H. Holzapfel and B.J.B. Wood 編（ Role： Joint author）
Wiley Blackwell 2014.04 （ ISBN:978-1-4443-3383-1 ）
Language：English Book type：Scholarly book
Misc 【 display / non-display 】
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Fructophilic Lactic Acid Bacteria, a Unique Group of Fructose-fermenting Microbes Reviewed
Endo A, Maeno S, Tanizawa Y, Kneifel W, Arita M, Dicks L, Salminen S.
Applied and Environmental Microbiology 84 0 - 0 2018.08
Authorship：Lead author Language：English Publishing type：Article, review, commentary, editorial, etc. (scientific journal) Publisher：American Society for Microbiology
フルクトフィリック乳酸菌の分類、生理学的・遺伝学的特徴、生態などについて概説した。
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Safety of Novel Microbes for Human Consumption: Practical Examples of Assessment in the European Union. Reviewed
Brodmann T, Endo A, Gueimonde M, Vinderola G, Kneifel W, de Vos WM, Salminen S, Gómez-Gallego C.
Frontiers in Microbiology 8 1725 2017.09
Language：English Publishing type：Article, review, commentary, editorial, etc. (scientific journal)
新規微生物の食品利用のための安全性について概説した。
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乳酸菌分類の現在とビフィズス菌・乳酸菌分類小委員会が提言した新規乳酸菌種提唱のための最少基準 Invited Reviewed
平山洋佑, 遠藤 明仁
腸内細菌学雑誌 30 17 - 28 2016.01
Authorship：Lead author Language：Japanese Publishing type：Article, review, commentary, editorial, etc. (scientific journal) Publisher：日本ビフィズス菌センター
乳酸菌とビフィズス菌の最新の分類状況について概説した。
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Evolution and diversification of oxygen metabolisms of aerotolerant anaerobes in the order Bacillales and other bacterial taxonomic groups
Mochizuki, D., Tanaka, N., Ishikawa, M., Endo, A., Shiwa, Y., Fujita, N., Sato, J. & Niimura, Y.
The Bulletin of BISMiS 2013.01
Authorship：Lead author Language：English Publishing type：Article, review, commentary, editorial, etc. (scientific journal) Publisher：Bergey’s International Society for Microbial Systematics
Bacillales 目とその近縁細菌群に属する酸素耐性嫌気性菌中の酸素代謝酵素及び遺伝子の分布と進化を概説した。
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Fructophilic lactic acid bacteria inhabit fructose-rich niches in nature
Endo, A.
Microbial Ecology in Health and Disease 2012.06
Language：English Publishing type：Article, review, commentary, editorial, etc. (international conference proceedings) Publisher：Society for Microbial Ecology and Disease
フルクトフィリック乳酸菌の分類、多様性、生理学、生態などを概説した。
Scientific Research Funds Acquisition Results 【 display / non-display 】
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フルクトフィリック乳酸菌のハチプロバイオティクスとしての利用
2014.04 - 2017.03
科学研究費補助金 若手研究(B)
Authorship：Principal investigator