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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
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
Professional Memberships 【 display / non-display 】
Research Areas 【 display / non-display 】
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Life Science / Applied microbiology
Qualification and License 【 display / non-display 】
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Junior High School Teacher Specialization License
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High School Teacher Specialization License
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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Effect of non-starter lactic acid bacteria, Marinilactibacillus psychrotolerans, on metabolites and bacterial microbiota of smear-ripened cheese during storage Reviewed International journal
Ryosuke Unno, Sakura Kamekura, Toshihiro Suzuki, Morio Ishikawa
International Dairy Journal 173 106498 2026.02
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal) Publisher：International dairy journal
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New insights into microorganism-derived antibiotics based on identification and antimicrobial activity of antibiotic-producing actinomycetes in kusaya gravy that lead to its high preservability Reviewed
Sachiko Masaki, Sakura Nogimura, Takahiro Osada, Kosuke Kita, Mio Taguchi, Kana Shinoda, Ryosuke Unno, Morio Ishikawa, Toshihiro Suzuki
The Journal of General and Applied Microbiology 70 ( 3 ) 147 - 151 2024.07
Language：English Publishing type：Research paper (scientific journal) Publisher：Applied Microbiology, Molecular and Cellular Biosciences Research Foundation
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Unno Ryosuke, Suzuki Toshihiro, Matsutani Minenosuke, Ishikawa Morio
Japanese Journal of Lactic Acid Bacteria 35 ( 1 ) 41 - 50 2024.03
Language：Japanese Publisher：Japan Society for Lactic Acid Bacteria
<p>Cheese is a traditional fermented dairy food, with more than 1,000 varieties of distinctive flavor. It is considered that the flavor in cheese is produced by the microorganisms (nonstarter microorganisms), which spontaneously settle into cheeses and grow during the manufacturing process. However, the role of some microorganisms in flavor development is still unclear due to the complexity of cheese microbial consortia. This review summarizes our recent studies on the relationships between microorganisms and components in soft-type ripened cheeses revealed by multiomics approach that combined metagenomics and metabolomics. Furthermore, we discuss the effectiveness of the multiomics approach and flavor-forming capabilities of nonstarter bacteria.</p>
DOI： 10.4109/jslab.35.41
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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
Misc 【 display / non-display 】
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Relationships between the presence of nonstarter bacteria and flavor characteristics in soft-type ripened cheeses
Ryosuke Unno, Toshihiro Suzuki, Minenosuke Matsutani, Morio Ishikawa
Japanese Journal of Lactic Acid Bacteria 35 ( 1 ) 41 - 50 2024.03
Authorship：Lead author, Corresponding author Language：Japanese Publishing type：Article, review, commentary, editorial, etc. (other)
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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
Scientific Research Funds Acquisition Results 【 display / non-display 】
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熟成チーズの細菌と成分の相関性に基づく分離株の風味生成機構の解明
2021.10 - 2023.03
科学技術振興機構 (JST) 次世代研究者挑戦的研究プログラム
Authorship：Principal investigator
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
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熟成チーズの細菌と成分の相関性に基づく分離株の風味生成機構の解明
2021.10 - 2023.03
科学技術振興機構 (JST) 次世代研究者挑戦的研究プログラム
Authorship：Principal investigator
Presentations 【 display / non-display 】
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ウォッシュチーズに優占する非スターター乳酸菌の品質保持を目的とした補助スターターとしての評価
海野良輔、亀倉さくら、鈴木敏弘、石川森夫
第77回日本生物工学会大会 2025.09
Event date： 2025.09
Presentation type：Oral presentation (general)
Venue：広島工業大学
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隠れたチーズ職人！チーズを創る多様な細菌たち Invited
海野 良輔
微生物ウィーク2025 2025.08 東京大学微生物科学イノベーション連携研究機構 (CRIIM)
Event date： 2025.07 - 2025.08
Language：Japanese Presentation type：Symposium, workshop panel (nominated)
Venue：東京大学農学部弥生講堂
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ウォッシュチーズの細菌多様性と単離された海洋乳酸菌の糖類資化性
海野 良輔、北川 勇太朗、亀倉 さくら、鈴木 敏弘、石川 森夫
日本農芸化学会2025年度大会 2025.03
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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)