Kyushu University · 농업·생명과학
Mugihito Oshiro 교수의 연구실은 발효 식품, 특히 유산균과 효모가 공존하는 건식소반(소르도우)의 미생물 공동체 동역학을 중심으로 연구를 전개하고 있습니다. 자연발효 과정에서의 미생물 상호작용, pH 변화, 공동체 구조의 변화 메커니즘을 분석함으로써 높은 품질의 건식소반 빵을 생산할 수 있는 기초 과학적 원리를 규명하고자 합니다. 또한 16S rRNA 유전자 기반 정량 분석 및 생태계 모델링을 활용해 발효 미생물 군집의 정량적 분석과 공진화 메커니즘을 규명하고 있습니다.
표시된 성과는 수집된 데이터 기준으로 산출되며, 일부 차이가 있을 수 있습니다.
Sourdough, a traditional fermented dough, is made via natural fermentation by lactic acid bacteria (LAB). Its pH changes from near neutral to acid during the subculture process. However, the product quality of subcultured sourdough depends on the unpredictable succession of LAB communities, the influential factors of which are still unclear. To elucidate one end of the LAB community succession mechanism, we evaluated the effect of pH by designing four subculture experiments using a model medium
The spontaneous microbiota of wheat sourdough, often comprising one yeast species and several lactic acid bacteria (LAB) species, evolves over repeated fermentation cycles, which bakers call backslopping. The final product quality largely depends on the microbiota functions, but these fluctuate sometimes during the initial months of fermentation cycles due to microbiota evolution in which three phases of LAB relay occur. In this study, the understanding of yeast-LAB interactions in the start of
Traditionally, multispecies consisting of lactic acid bacteria and yeasts collaboratively engage sourdough fermentation, which determines the quality of the resulting baked goods. Nonetheless, the successive transfer of these microbial communities can result in undesirable community dynamics that prevent the formation of high-quality sourdough bread. Thus, a mechanistic understanding of the community dynamics is fundamental to engineer sourdough complex fermentation. This study describes the pop
Lactic acid bacteria (LAB) shape diverse communities in fermented foods. Developing comprehensive quantification methods for community structure will revolutionize our understanding of food LAB microbiome. For this purpose, 16S rRNA gene amplicon-based quantification, using spiked exogenous bacterial cells as an internal standard, shows potential for comprehensiveness and accuracy. We validated cell spike-in amplicon sequencing for quantifying LAB communities in food. Low efficiency of LAB DNA e
Here, we report the complete genome sequence of <i>Levilactobacillus acidifarinae</i> type strain JCM 15949 (DSM 19394), which was isolated from a Belgian artisanal wheat sourdough. The genome consisted of a circular chromosome (2,915,962 bp, 51.71% GC content) and a circular plasmid (30,910 bp, 39.78% GC content).
バイオディーゼル燃料 (BDF) ヘブタノールを添加することで, 流動点が下がり, 燃焼効率が向上する。アセトン・ブタノール (ABE) 発酵を用いたバイオブタノール生産は, 基礎から応用まで幅広く研究されている。これまで, 種々のABE生産菌が分離され, 標準株ではその代謝経路が明らかとなっている。サゴデンプン廃液などの生物系廃棄物の利用はコスト面で優位であり, これらを原料としたABE発酵が行われた。また, 抽出剤として植物油脂のBDFを用いた抽出発酵が試みられ, 効率的なブタノール生産と高性能なブタノール添加BDF生産が実現された。さらに, 種々の培養法を用いて, 高速高効率的なブタノール生産システムが開発された。その他, 遺伝子工学的手法を用いた高ブタノール生産菌の分子育種や, バイオインフォマティクスを利用した代謝解析も行われている。
