Kagoshima University · Division of Agricultural Sciences, School of Agriculture, Fisheries and Veterinary Medicine · 教授

Research keywords香気成分・functional food・機能性食品・焼酎・焼酎製造・Aspergillus・発酵

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• Zhu H., Yoshizaki Y., Watanabe M., Anan Y., Futagami T., Tamaki H., Takamine K. . Koji maturation dynamics regulate enzymatic activity, amino acid metabolism, and aroma formation across fermen2026 · 記述言語： 日本語 出版者・発行元： Food Bioscience This study investigated the influence of different koji cultivation times on the flavor profile of Japanese imo-shochu. Koji prepared at four critical time points (Mori:19 h, Naka-shigoto:23 h, Shimai-shigoto:27 h, and De-koji:43 h) was used for fermentation. Saccharifying enzyme and protease activities, amino acid concentrations, volatile compounds, and sensory attributes were evaluated. Mori koji showed generally lower saccharifying and proteolytic activities than De-koji. GC-MS analysis revealed that isoamyl alcohol, isobutyl alcohol, isoamyl acetate, and isobutyl acetate concentrations in the imo-shochu of Mori were approximately double those of the De-koji, while β-damascenone was most abundant in De-koji imo-shochu. Sensory evaluation confirmed that Mori imo-shochu exhibited significantly stronger banana- and apple-like aromas, and the PCA results also showed a tendency for discrimination among imo-shochu prepared at different koji making times. These results not only demonstrate that shortening koji making time can generate imo-shochu with a distinctive fruity aroma profile but also establish a link between changes in enzymatic activity, amino acid metabolism, and the final aroma formation of imo-shochu, thereby providing valuable guidance for industrial production. DOI： 10.1016/j.fbio.2026.109091 Scopus
• Yanagi K., Hiramatsu K., Kadooka C., Nishitani A., Okutsu K., Yoshizaki Y., Takamine K., Tamaki H., Futagami T. . Diverse fungal communities in commercial karebushi produced with or without a2025 · 記述言語： 英語 掲載種別： 研究論文（学術雑誌） 出版者・発行元： 公益財団法人 応用微生物学・分子細胞生物学研究奨励会 We investigated the effect of a starter culture on the fungal communities of commercial karebushi. Aspergillus pseudoglaucus was initially identified as the starter fungus. In karebushi samples from two manufacturers relying on naturally occurring molds, Aspergillus chevalieri was the dominant species, accompanied by Aspergillus montevidensis and Aspergillus sydowii, while A. pseudoglaucus was not detected. Among samples from six manufacturers that used the starter culture, A. pseudoglaucus was dominant in only three; in the remaining three, A. chevalieri predominated despite the starter being used. These results suggest that indigenous fungi, particularly A. chevalieri, present in the processing environment can outcompete the starter culture, influence the fungal community, and potentially contribute to the qualitative diversity of karebushi. DOI： 10.2323/jgam.2025.08.001 Scopus PubMed CiNii Research researchmap
• Chen X., Tie Y., Yang Q., Wu Z., Xu W., Zhang Z., Ju F., Takamine K., Zhang W. . Temporal metabolomic dynamics and microbial functional mechanisms unravel biomarkers for distinguishing maturat2025 · 記述言語： 日本語 出版者・発行元： Food Research International Daqu maturation is essential for developing the characteristic flavor profiles of Chinese Baijiu, yet the underlying microbial metabolic mechanisms remain incompletely understood. This study employed an integrated multi-omics approach to investigate metabolic heterogeneity and identify differential biomarkers during the aging of medium-temperature (MD) and high-temperature (HD) Daqu. Physicochemical analysis revealed MD exhibited higher saccharifying power, whereas HD showed increased esterifying power and dynamic acidity changes. Microbial succession and metagenomic analysis uncovered distinct succession patterns: MD was dominated by Saccharopolyspora and Bacillus, while HD featured thermophilic genera including Kroppenstedtia and Virgibacillus. Co-occurrence network analysis demonstrated higher connectivity and reduced modularity in HD, indicating functional adaptation to high temperatures. Combined VIP and OAV analysis identified key aroma biomarkers that distinctly define both Daqu type and maturation stage. Tetramethylpyrazine and acetic acid characterized MD, while benzaldehyde and methyl hexadecanoate marked HD. Non-targeted metabolomics further indicated MD was enriched in phenylpropanoids and branched-chain amino acid derivatives, whereas HD accumulated peptides and steroid-related compounds. Crucially, integrated analysis demonstrated that these metabolic shifts were directly driven by microbial enzymatic activities (e.g., EC 4.1.1.5, EC 3.1.1.3). These findings establish a causal link between temperature-driven microbial functional specialization and metabolic output, and provide a biomarker framework for precise quality assessment of Daqu. DOI： 10.1016/j.foodres.2025.117916 Scopus
• Tie Y., Yang Q., Chen X., Wang L., Wu Z., Takamine K., Zhang W. . Bottom-up metaproteomic profiling of active microorganisms producing ethyl ester synthase and investigation of their key drivi2025 · 記述言語： 日本語 出版者・発行元： Food Bioscience Ethyl esters are key flavor compounds in alcoholic beverages and fermented foods, with one of the major synthesis pathways being the esterase-driven esterification reaction. Daqu, serving as a fermentation starter in traditional foods such as Chinese Baijiu, vinegar, and soy sauce, is an important source of microbial esterase. However, the dominant active microorganisms responsible for esterases production, especially those of ethyl ester synthases, remain unclear, restricting the enhancement of Daqu's esterification function. In this study, Daqu samples with distinct esterification activities during fermentation were characterized, and the esterase profile was revealed through metaproteomics combined with multi-dimensional annotation. Through molecular simulation, structural similarity identification, and heterologous expression, key aqueous-phase ester synthases (EC 3.1.1.3/3.1.1.73/3.1.1.74) within the esterase profile were identified. The bottom-up approach further revealed that Rhizopus oryzae, Aspergillus flavus, A. chevalieri, Thermoascus aurantiacus, Rhizomucor pusillus, and Lichtheimia ramosa, were the dominant active microorganisms responsible for producing ethyl ester synthases in Daqu. Furthermore, quantitative microbial diversity analysis clarified the succession and assembly patterns of these active microorganisms during Daqu fermentation, with machine learning revealing that variations in moisture and temperature are the critical environmental drivers of their succession. Moreover, the succession of bacterial and yeast communities was further suggested to serve as an indirect biotic driver by modulating key environmental parameters, particularly moisture and temperature, through their metabolic activities. Overall, these results provide an insight into the active microorganisms responsible for ethyl ester production in Daqu, offering a foundation for improving flavor ester formation in Baijiu and other fermented foods. DOI： 10.1016/j.fbio.2025.107906 Scopus

• 令和7年度単式蒸留焼酎に係る委託調査研究2025 · 担当区分： 研究代表者 資金種別： 産学連携による資金 配分額： 860000円 （ 直接経費： 860000円 ）
• 令和6年度単式蒸留焼酎に係る委託調査研究2024 · 担当区分： 研究代表者 資金種別： 産学連携による資金 配分額： 860000円 （ 直接経費： 860000円 ）
• 令和5年度単式蒸留焼酎に係る委託調査研究2023 · 担当区分： 研究代表者 資金種別： 産学連携による資金 配分額： 1100000円 （ 直接経費： 1100000円 ）
• 令和4年度単式蒸留焼酎に係る委託調査研究2022 · 担当区分： 研究代表者 資金種別： 産学連携による資金 配分額： 1180000円 （ 直接経費： 1180000円 ）

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