Updated on 2024/02/26

写真b

MAEHASHI Kenji

Professor

Title

Professor

External Link

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

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    Country:Japan

  • Tokyo University of Agriculture   Graduate School, Division of Agriculture   Master Course   Completed

    1992.04 - 1994.03

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    Country:Japan

Studying abroad experiences 【 display / non-display

  • 2003.09 - 2004.08   Monell Chemical Senses Center   Visiting Scientist

Degree 【 display / non-display

  • 博士(農芸化学) ( 1999.08   東京農業大学 )

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

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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

Research seeds 【 display / non-display

  • 醸造調味料の製造、香味成分、機能成分に関する研究

Papers 【 display / non-display

  • 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

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    Authorship:Last author   Language:English   Publishing type:Research paper (scientific journal)  

    DOI: 10.1186/s13568-023-01581-4

  • 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

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    Language:English   Publishing type:Research paper (scientific journal)  

    DOI: 10.1186/s12863-022-01094-2

  • 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

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    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>

    DOI: https://doi.org/10.11402/cookeryscience.55.1

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  • Isolation and identification of Zalaria sp. Him3 as a novel fructooligosaccharides-producing yeast Reviewed

    Jun Yoshikawa*, Yoshikatsu Honda, Yui Saito, Daito Sato, Kan Iwata, Seigo Amachi, Yutaka Kashiwagi, Kenji Maehashi

    Journal of Applied Microbiology   132   1104 - 1111   2021.08

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    Language:English   Publishing type:Research paper (scientific journal)  

    DOI: DOI: 10.1111/jam.15259

  • Use of Vinegar in Japanese Cuisine during the Edo Period Reviewed

    YANAGIHARA Naoyuki, MAEHASHI Kenji, AKUZAWA Sayuri, HOSAKA Masaru, KOIZUMI Yukimichi

    Journal of Cookery Science of Japan   54 ( 3 )   132 - 140   2021.06

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    Authorship:Corresponding author   Language:Japanese   Publishing type:Research paper (scientific journal)   Publisher:The Japan Society of Cookery Science  

    <p>We studied the use of vinegar in cooking in the Edo period, through the details of vinegar dishes extracted from 33 cookbooks of that period. A total of 1,371 varieties of vinegars were used throughout the Edo period, which was slightly more than the types of soy sauce used. However, cookbooks from the early Edo period mention vinegar 1.5 times more often than soy sauce. Therefore, we speculate that vinegar was the most commonly used seasoning before soy sauce became popular. The most frequently described vinegar dish in these cookbooks was "fish namasu", which accounted for 43.9% of all the vinegar dishes. There were 122 types of vinegar mixed with spices, foods, or seasonings, of which 61 types were vinegar-mixed miso, to which spices or foods were added. The Edo cookbooks mention several cooking methods with heat, using vinegar termed "suiri". This was primarily used for dishes prepared by simmering. Two types of simmering were described, viz., simmering after adding vinegar, and adding vinegar after simmering in suiri. Other cooking methods, such as heating with a small amount of vinegar, and pouring hot vinegar onto raw fish, were also described. Use of vinegar for cooking with heat, appears to be popular during the Edo period, which is not very common in modern Japanese cuisine.</p>

    DOI: 10.11402/cookeryscience.54.132

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Books and Other Publications 【 display / non-display

  • くさい食べ物大図鑑

    開発社編( Role: Supervisor (editorial))

    金の星社  2024.03  ( ISBN:4323075499

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    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

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    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

  • 「にごり酢」だけの免疫生活

    前橋健二( Role: Sole author)

    青春出版社  2021.06  ( ISBN:978-4-413-21182-6

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    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。

  • すごい!みそ汁

    小田真規子( Role: Supervisor (editorial))

    家の光協会  2020.11 

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    Language:Japanese   Book type:Scholarly book

  • Proposal to use koji amazake instead of sugar

    Kenji Maehashi and Yoko Amako( Role: Joint author)

    2020.07  ( ISBN:978-4-7762-1085-6

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    Total pages:128ページ   Responsible for pages:7-10,28-57,120-123   Language:Japanese   Book type:General book, introductory book for general audience

    We explained the health effects of koji amazake from the perspective of brewing, and described the attractiveness of koji amazake as a fermented sweetener.

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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

    眞榮田麻友美、前橋健二

    醤油の研究と技術   48 ( 2 )   31 - 39   2022.05

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    Authorship:Lead author   Language:Japanese   Publishing type:Article, review, commentary, editorial, etc. (bulletin of university, research institution)  

  • 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

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    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

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    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

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    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

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    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

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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

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    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

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    Award type:Award from Japanese society, conference, symposium, etc.  Country:Japan

Presentations 【 display / non-display

  • 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

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    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

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    Event date: 2023.03

    Language:Japanese   Presentation type:Oral presentation (general)  

    Venue:Hiroshima   Country:Japan  

  • 江戸期書物記載に従って製造した米酢の化学成分及び調味特性について

    前橋健二、柳原尚之、眞榮田麻友美、吉川潤、阿久澤さゆり、穂坂賢、藤井暁、長野正信、小泉幸道

    日本食品科学工学会69回大会(東京オンライン)  2022.08 

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    Event date: 2022.08

    Language:Japanese   Presentation type:Oral presentation (general)  

    Venue:東京オンライン  

  • エノキタケに含まれる新規な好塩性アミノペプチダーゼの部分精製及び作用特性

    青戸元、柏葉彩圭、眞榮田麻友美、吉川潤、前橋健二

    日本食品科学工学会69回大会(東京オンライン)  2022.08 

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    Event date: 2022.08

    Language:Japanese   Presentation type:Oral presentation (general)  

    Venue:東京オンライン  

  • アラビトール生産菌Zygosaccharomyces siamensis kiy1の糖アルコール生産経路

    岩田 寛、眞榮田 麻友美、柏木 豊、前橋 健二、吉川 潤*

    日本農芸化学会2022年度大会(オンライン)  2022.03 

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    Event date: 2022.03

    Language:Japanese   Presentation type:Oral presentation (general)  

    Venue:京都オンライン  

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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。