Sojo University · Faculty of Biology and Life Sciences · 教授

Research keywordsApplied Microbial Technology・食品素材・音響麹・酒造・機能性・マツタケ・バイオマス・コーヒー

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• Microbial Production of Novel Pigments from Black Rice Anthocyanin
• Simple Aging System for Japanese Rice Shochu,Using Laser Roasted Indigenous Wood Plate
• Maintaining the anthocyanin content and improvement of the aroma of an alcoholic fermented beverage produced from raw purple-fleshed sweet potato
• Production and antioxidant activity of alcoholic beverages made from various cereal grains using Monascus purpureus NBRC 5965

• バイオマスを利用した機能性食品素材の開発
• Improvement of the quality of black suger shochu
• マツタケの人工栽培
• Production of purple sweet potato wine

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