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Title |
Assistant Professor |
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Laboratory Address |
1-1-1 Sakuragaoka, Setagaya, Tokyo 156-8502 Japan |
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Laboratory Phone number |
+81-(0)3-5477-2384 |
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Contact information |
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External Link |
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Ryosuke Unno Assistant Professor |
From School 【 display / non-display 】
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Tokyo University of Agriculture Graduated
2020.04 - 2023.03
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Tokyo University of Agriculture Graduate School, Division of Agriculture Graduated
2018.04 - 2020.03
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Tokyo University of Agriculture Graduated
2014.04 - 2018.03
From Graduate School 【 display / non-display 】
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Tokyo University of Agriculture Doctoral program (second term) Completed
2020.04 - 2023.03
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Tokyo University of Agriculture Graduate School, Division of Agriculture Doctoral program (first term) Completed
2018.04 - 2020.03
Degree 【 display / non-display 】
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Agriculture ( 2023.03 Tokyo University of Agriculture )
Employment Record in Research 【 display / non-display 】
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Fermentation Science Assistant Professor
2023.04
External Career 【 display / non-display 】
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Fermentation Science Assistant Professor
2023.04
Professional Memberships 【 display / non-display 】
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Japan Society for Lactic Acid Bacteria
2023.10
Research Areas 【 display / non-display 】
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Life Science / Applied microbiology
Research Interests 【 display / non-display 】
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Fermented food
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Cheese
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Marine bacteria
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Lactic acid bacteria
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Acetic acid bacteria
Papers 【 display / non-display 】
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Relationship between microorganisms and volatile components in each fermentation process in the kusaya gravy that plays an important role in the manufacturing of kusaya, a traditional Japanese fermented fish product Reviewed International journal
Kosuke Kita, Ryosuke Unno, Takahiro Osada, Hiromori Yoshiyama, Sachiko Masaki, Sakura Nogimura, Minenosuke Matsutani, Morio Ishikawa, Toshihiro Suzuki
Bioscience, Biotechnology, and Biochemistry 88 ( 1 ) 111 - 122 2024.01
Language：English Publishing type：Research paper (scientific journal)
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Causality verification for the correlation between the presence of nonstarter bacteria and flavor characteristics in soft-type ripened cheeses Reviewed International journal
Ryosuke Unno, Toshihiro Suzuki, Yumika Osaki, Minenosuke Matsutani, Morio Ishikawa
Microbiology Spectrum 10 ( 6 ) e0289422 2022.11
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal) Publisher：American Society for Microbiology
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Evaluation of the relationships between microbiota and metabolites in soft-type ripened cheese using an integrated omics approach Reviewed International journal
Ryosuke Unno, Toshihiro Suzuki, Minenosuke Matsutani, Morio Ishikawa
Frontiers in Microbiology 12 681185 2021.06
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal) Publisher：Frontiers media S. A.
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Growth and metabolic properties of halophilic and alkaliphilic lactic acid bacterial strains of Marinilactibacillus psychrotolerans isolated from surface-ripened soft cheese Reviewed International journal
Toshihiro Suzuki, Minenosuke Matsutani, Mioko Matsuyama, Ryosuke Unno, Hiroto Matsushita, Minami Sugiyama, Kazuhide Yamasato, Yukimichi Koizumi, Morio Ishikawa
International Dairy Journal 112 104840 2021.01
Language：English Publishing type：Research paper (scientific journal) Publisher：ELSEVIER
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Suzuki Toshihiro, Unno Ryosuke, Yamazato Kazuhide, Koizumi Yukimichi, Ishikawa Morio
Japanese Journal of Lactic Acid Bacteria 31 ( 3 ) 129 - 134 2020.11
Language：Japanese Publisher：Japan Society for Lactic Acid Bacteria
<p>Halophilic and alkaliphilic lactic acid bacteria (HALAB), such as <i>Marinilactibacillus</i> and <i>Alkalibacterium</i>, have been frequently isolated from marine environment affected by the physico-chemical features of sea water. On the other hand, although these HALAB also existed in fermented food containing salt, such as ripened cheeses, their derivation have not been revealed. Therefore, to elucidate HALAB diversity of isolation sources, we isolated HALAB from various sea-salts that may be used for fermented food production. Among the 23 kinds of solar sea-salts, the strains belonging to the genus <i>Alkalibacterium</i> were isolated from two kinds of French solar sea-salts by the enrichment culture. These isolates had halophilic and alkaliphilic properties, and were identified as <i>Alkalibacterium putridalgicola</i> originally isolated from marine environment. On the other hand, the isolates did not grow under 20% NaCl and required sugar compound for their growth, indicating that they may not stimulate growth but survive on the surface of solar salt.</p><p>Based on these findings, it can be considered that HALAB existed in the marine environment will adhere and survive on the solar sea-salt and propagate to various salted food manufacturing environments.</p>
DOI： 10.4109/jslab.31.129
Misc 【 display / non-display 】
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チーズの中に海がある？
海野良輔、石川森夫
日本生物工学会誌 99 ( 8 ) 440 2021.08
Other External Funds 【 display / non-display 】
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ウォッシュチーズ保管時の細菌叢と品質の変化の関連
2024.04 - 2025.03
公益財団法人ロッテ財団 ロッテ財団「2024年度奨励研究助成」
Authorship：Principal investigator
Presentations 【 display / non-display 】
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伝統水産発酵食品「くさや」製造に重要な「くさや汁」中の微生物と成分生成との相関
喜多孝介、長田隆弘、吉山裕盛、豊永梨乃、松浦翠、松谷峰之介、海野良輔、石川森夫、鈴木敏弘
2023年度日本農芸化学会大会 2023.03
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Evaluation of flavor components during cheese-ripening with single isolate lactic acid bacteria adapting a foodomics approach
2023.03
Presentation type：Oral presentation (general)
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オミクスアプローチを適用した熟成チーズの細菌相多様性と品質の連関の検証
海野良輔、志波優、佐藤実穂、鈴木敏弘、石川森夫
第71回日本生物工学会大会 2019.09
Presentation type：Oral presentation (general)
Venue：岡山大学
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乳酸菌Marinilactibacillus psychrotolerans B7-9-5株における好気的酢酸生成に関与する酵素の機能解析
杉山南、海野良輔、松山美央子、鈴木敏弘、石川森夫
2021年度日本農芸化学会大会 2021.03
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生産地および保存温度の違いが白カビ熟成チーズの成分プロファイルに与える影響
佐藤実穂、海野良輔、鈴木敏弘、石川森夫
2021年度日本農芸化学会大会 2021.03