Kyushu University · Engineering
Professor Yukihiro Tashiro's research lab focuses on sustainable biofuel production, particularly butanol via acetone-butanol-ethanol (ABE) fermentation, with an emphasis on overcoming challenges like product inhibition and low yield through molecular biology and fermentation engineering. The lab also investigates the gelation mechanisms of food proteins, such as surimi, using advanced analytical techniques like proton spin-spin relaxation (¹H T₂) and differential scanning calorimetry to understand protein denaturation and aggregation. Their work bridges biotechnology and food science, aiming to develop cost-effective, eco-friendly processes for industrial applications. The lab is actively exploring alternative substrates to replace edible glucose in biofuel production, promoting sustainability.
Figures are computed from collected data and may differ slightly.
Presently, several researchers are increasingly focusing on producing butanol as the next‐generation fuel by acetone‐butanol‐ethanol ( ABE ) fermentation. Butanol has many superior characteristics compared to other biofuels, such as ethanol. However, its production by ABE fermentation faces the challenges of low productivity and yield because of product inhibition and heterofermentation, respectively, and thereby, high costs. Until date, molecular biological techniques and fermentation engineeri
In order to elucidate the gelation mechanism of surimi, the temperature dependence of water proton spin-spin relaxation time ((1)H T(2)) has been described by a theoretical approach, in which the exposed protein surface is taken into account. Water (1)H T(2) measured for horse mackerel surimi in the presence of 2.5% NaCl was analyzed on the basis of the consideration for the denaturation and the aggregation of protein in order to explain the macroscopic structural change during the heating and t
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