Verification of In Vitro Anticancer Activity and Bioactive Compounds in Cordyceps Militaris-Infused Sweet Potato Shochu Spirits
Molecules 2024, 29(9), 2119
2023
Effects of Amazake produced with different Aspergillus on gut barrier and microbiota
Foods 2023, 12(13), 2568
Component characteristics of koji amazake made from white koji at different koji making times
Journal of the Brewing Society of Japan, 118(6): 447-452
Ameliorative effect of the oil components derived from sweet potato shochu on impaired short-term memory in mice after amyloid β25-35 injection
Journal of Bioscience and Bioengineering 135(1): 54-62
2021
Hair growth-promoting activity of components derived from sweet potato shochu
Journal of Bioscience and Bioengineering 131(4): 405-411
2020
Antibacterial effect of an antimicrobial substance from yellowish black koji causing a fermentation delay in shochu brewing
Journal of the Brewing Society of Japan, 115(3): 151-158
Breeding of Aspergillus luchuensis with high acidic protease production and brewing tests for sweet potato shochu
Journal of the Brewing Society of Japan, 115(1): 54-61
2019
Dietary fermented products using koji mold and sweet potato-shochu distillery by-product promotes hepatic and serum cholesterol levels and modulates gut microbiota in mice fed a high-cholesterol diet
PeerJ 7:e7671
Effect of High Soil Temperature in Early Growth Stage on Tuberous Root of Sweet Potato Cultivar “Koganesengan” for Shochu Raw Material
Japanese Journal of Crop Science, 88(3): 214-215
Novel fermented products made from sweet potato-shochu distillery by-products reduces body fat and serum cholesterol in mice.
Journal of the Brewing Society of Japan, 114(5): 294-301
Effect of pepA deletion and overexpression in Aspergillus luchuensis on sweet potato shochu brewing
Journal of Bioscience and Bioengineering 128(4): 456-462
2018
Anti-inflammatory effect of an extract of Inonotus obilquus soaked in sweetpotato shochu
Journal of the Brewing Society of Japan, 113(12): 766-775
2016
Functional Analysis of Cordyceps militaris Spirits Made from Sweet Potato Shochu
Journal of the Brewing Society of Japan, 111(6): 371-380
Isolation of lactic acid bacteria from sweet potato shochu mash and their influence on shochu quality
Journal of the Brewing Society of Japan, 111(6): 405-411
2015
Induction of apoptosis of human colon carcinoma cells by an extract of cordyceps militaris soaked in sweetpotato shochu
Journal of the Brewing Society of Japan, 110(2): 110-116
Anti-inflammatory effect from an extract of cordyceps militaris soaked in sweetpotato shochu
Journal of the Brewing Society of Japan, 110(3): 165-169
Anticancer Effects of Spirits Made From Cordyceps militaris and Sweet Potato Shochu
FOOD Style 21, 19(1): 76-78
Anticancer activity of an extract of Cordyceps militaris soaked in sweetpotato shochu in human leukemia cells
Journal of the Brewing Society of Japan, 110(6): 444-452
Working Toward a Sustainable Regional Production System of Power Generation with Sweet Potatoes
Journal of Bioscience and Bioengineering, 93(10): 644-645
2012
Development of Shochu-Making Techniques that Enable Long-Term Repetition of Sashimoto
Journal of the Brewing Society of Japan, 107(7): 491-498
2011
Demonstration tests of sweet potato-shochu making technology with the long-term repetition of sashimoto and reuse of stillage for fermentation
Journal of the Brewing Society of Japan, 106(9): 611-619
Development of EfficientShochuProduction Technology with Long-term Repetition ofSashimotoand Reuse of Stillage for Fermentation (Development of Efficient Shochu Production Technology with Long-Term Repetition of Sashimoto and Reuse of Stillage for Fermentation)
Journal of the Institute of Brewing 117(1): 91-97
2010
Estimation of the mechanism for caffeic acid ethyl ester formation during sweet-potato shochu production
Journal of the Brewing Society of Japan, 105(6): 421-425
Development of Shochu making technology by laboratory fermentation with repetition of Sashimoto for a long–term process and yeast strain stability
Journal of the Brewing Society of Japan, 105(5): 319-328
Isolation and Identification of Antioxidative Compound by Cytoprotection Assay Contained in Vinegar Produced from Sweet Potato-ShochuPost-Distillation Slurry (Investigation of Antioxidative Compounds in Brewing Vinegar Made from Sweet Potato Shochu Lees Using a Cultured Cell Evaluation System)
Food Science and Technology Research 16(4): 327-332
2008
Characteristics of breads made with sweet potato-derived shochu distillery by-product supernatants
Journal of the Japanese Society for Food Science and Technology, 55(6): 287-292
Production of vinegar from sweetpotato cv. murasakimasari shochu distillery wastewater and rice koji
Journal of the Brewing Society of Japan, 103(4): 301-307
2007
Identification of shochu yeast strains by nucleotide sequences of spacer regions of the ribosomal gene clusters
Journal of the Brewing Society of Japan, 102(9): 679-684
2004
Production of Vinegar from Sweet Potato-Shochu Post-Distillation Slurry and Evaluation of Its Antitumor Activity via Oral Administration in a Mouse Model
Journal of Bioscience and Bioengineering, 82(12): 573-578
Academic Presentations
2024
製麹時間が白麹甘酒の成分と風味に与える影響
第20回鹿児島大学焼酎学シンポジウム
The physiological activity of oil components derived from sweet potato shochu （芋焼酎由来の油性成分の生理活性）
2024年国際酒文化・科学技術研討会
Study on Free Monoterpene Alcohols in Kiri N8-1 Sweet Potatoes
Japanese Society for Brewer Science Young Scientists' Symposium
2022
Kiri N8-1 Sweet Potato Cultivation Characteristics for Brewing Sweet Potato Shochu with a Muscat-Lychee Aroma
132nd Annual Meeting of the Japanese Society for Tropical Agriculture
Monoterpene-β-Glucosides Contained in High Monoterpene Content Kiri N8-1 Sweet Potatoes
Japanese Society for Brewer Science Young Scientists' Symposium
Glycosides distribution and shochu brewing capability of sweet potato “Kiri N8-1” with high monoterpene glycosides content.
Japanese Society for Brewer Science
Effects of Amazake Produced with Different Kinds of Koji on Gut Microbiota and Intestinal Mucosal Barrier Function
69th Annual Meeting of the Japanese Society for Food Science and Technology
2021
Lethal Effects on Cancer Cells by Extracts of Koji Mold Cultures from Sweet Potato Shochu Distilled Lees
Annual Meeting of the Japanese Society for Bioscience, Biotechnology and Agrochemistry
2020
Control of Adipocyte Functioning with Lipid Extracts of Koji Mold Cultures Using Shochu Lees
2020 Joint Meeting of Japanese Society for Food Factors and the Western Japan Branch of the Japan Society for Bioscience, Biotechnology and Agrochemistry
Test Brews of Vinegar Production Using Rice Koji and Cordyceps militaris Soaking Residue
2020 Joint Meeting of Japanese Society for Food Factors and the Western Japan Branch of the Japan Society for Bioscience, Biotechnology and Agrochemistry
Effects of Koji Mold Cultures Using Sweet Potato Shochu Lees on Cholesterol Metabolism and Gut Microbiota
Annual Meeting of the Japanese Society for Bioscience, Biotechnology and Agrochemistry
2019
Effects of High Soil Temperature at the Early Cultivation Stages on the Tuberous Roots of “Koganesengan,” a Sweet Potato Variety Used for Potato Shochu Production
16th Kagoshima University Shochu Symposium
Hair Growth Induced By Sweet Potato Shochu Components
Japanese Society for Brewer Science
Highly Suitable for Direct Seeding, New Shochu Sweet Potato Cultivar Suzukogane’s Suitability for Brewing
Japanese Society for Brewer Science
Sweet Potato Shochu-Derived Components’ Effects on Improving Brain Function
71st General Meeting of the Society for Biotechnology, Japan
Effects of Koji Mold Cultures (FPS) From Shochu Lees on Cholesterol Metabolism
71st General Meeting of the Society for Biotechnology, Japan
Ameliorative Effects of Sweet Potato Shochu and Shochu Oil on Amyloid-β-Induced Memory Impairment in Mice
Annual Meeting of the Japanese Society for Bioscience, Biotechnology and Agrochemistry
Effects of High Soil Temperature at the Early Cultivation Stages on the Tuberous Roots of “Koganesengan,” a Sweet Potato Variety Used for Potato Shochu Production
247th Crop Science Society of Japan Conference
2018
The Effects of Fermented Sweet Potato Shochu Lees on Preventing Metabolic Syndrome
Annual Meeting of the Japanese Society for Bioscience, Biotechnology and Agrochemistry
The Combined Effects of Planting Time and Plastic Mulch Use on Sweet Potato Tuber Growth in Takaharu Town, Miyazaki Prefecture
245th Crop Science Society of Japan Conference
Breeding of High Protease Producing Black Koji Bacteria and Evaluation with Sweet Potato Shochu Brew Test
70th General Meeting of the Society for Biotechnology, Japan
Acid Protease From Koji Mold and Its Effects on the Aroma of Sweet Potato Shochu
10th International Symposium on Alcohol Culture, Science and Technology
A novel fermented products made from sweet potato-shochudistillery by-products reduce body fat and serum cholesterol in mice (A novel fermented products made from sweet potato-shochu distillery by-products reduce body fat and serum cholesterol in mice)
The 31th Annual and International Meeting of the Japanese Association for Animal Cell Technology(JAACT2018)
Breeding of High Protease Producing Black Koji Bacteria and Evaluation with Sweet Potato Shochu Brew Test
15th Kagoshima University Shochu Symposium
Breeding of High Protease Producing Black Koji Bacteria and Evaluation with Sweet Potato Shochu Brew Test
25th General Meeting of the Kagoshima, Kyushu Branch of the Society for Biotechnology, Japan
2017
Analysis of the Anti-Inflammatory Properties of Chaga Spirits Derived from Sweet Potato Shochu
71st Meeting of the Japan Society of Nutrition and Food Science
The bioactive functions by the extract of Inonotus obilquus soaked in the sweetpotato shochu
64th General Meeting of the Japanese Society for Food Science and Technology
Screening of Koji Mold Suited To Ceramide Production on a Medium of Sweet Potato Shochu Lees
69th Meeting of the Society for Biotechnology, Japan
Measurements and Structural Analysis of Ceramides Produced By Koji Mold Culture on a Medium of Shochu Lees
69th Meeting of the Society for Biotechnology, Japan
Hair Growth Induced By Components Found in Sweet Potato Shochu
69th Meeting of the Society for Biotechnology, Japan
Disruption of the Acidic Protease Gene pepA in Aspergillus luchuensis Black Koji Mold and the Effects High Instances on Sweet Potato Shochu Brewing
69th Meeting of the Society for Biotechnology, Japan
Brewing Suitability of Mi-kei 358, a Recently Developed Shochu Koji-Specific Rice Variety
Japanese Society for Brewer Science
Disruption of pepA in Aspergillus luchuensis Black Koji Mold and the Effects High Instances on Sweet Potato Shochu Aroma
24th General Meeting of the Okinawa, Kyushu Branch of the Society for Biotechnology, Japan
Disruption of pepA in Aspergillus luchuensis Black Koji Mold and the Effects High Instances on Sweet Potato Shochu Aroma
14th Kagoshima University Shochu Symposium
Functional Analysis of Kokuho Kirishima Chaga Spirits Derived From Sweet Potato Shochu
14th Kagoshima University Shochu Symposium
2016
Anti-cancer activity of Cordyceps militaris spirits extract soaked in sweetpotatoShochu (Anti-cancer activity of Cordyceps militaris spirits extract soaked in sweetpotato Shochu)
Food for Health International Conference (FOHIC)(The international food competition for health）
Research on Lactic Acid Bacteria in Sweet Potato Shochu Mash
68th General Meeting of the Society for Biotechnology, Japan
The bioactive functions of the extract ofCordycepsmilitaris soaked in the sweetpotatoshochu. (The bioactive functions of the extract of Cordyceps militaris soaked in the sweetpotato shochu.)
7th China-Japan-Korea International Sweetpotato Workshop (Jinan, Shandong province, China)
The Impact of Yellowing Black Koji on Shochu Brewing and Its Factors
Japanese Society for Brewer Science
Characterization of the deletion and overexpression mutants of acid protease gene in Aspergillus luchuensis.
16th Conference on Fungal Genetics and Molecular Biology
Analysis of the Anti-Inflammatory Properties of Chaga Spirits in Sweet Potato Shochu
21st Meeting of the Japanese Society for Food Factors
Analysis of the Bioactive Functions of Cordyceps militaris Spirits Extract Soaked in Sweet Potato Shochu
Joint Conference of the 9th Japan-China Brewing Technology and Food Symposium & the 13th Kagoshima University Shochu Symposium
Research on Yellowing Black Koji
Joint Conference of the 9th Japan-China Brewing Technology and Food Symposium & the 13th Kagoshima University Shochu Symposium
Ceramide Production By Koji Mold Cultured on Sweet Potato Shochu Lees
Joint Conference of the 9th Japan-China Brewing Technology and Food Symposium & the 13th Kagoshima University Shochu Symposium
2015
The Anti-Inflammatory Properties of Chaga Spirits Extracted from Sweet Potato Shochu
Japanese Society for Brewer Science
Isolation of lactic acid bacteria from sweet potatoshochumash and their influence onshochuquality (Isolation of lactic acid bacteria from sweet potato shochu mash and their influence on shochu quality)
International Conference on Ordering and Science and Technology（China）
Ceramide Production by Koji Mold Culture on Sweet Potato Shochu Lees
67th Meeting of the Society for Biotechnology, Japan
The bioactive functions by the extract of Inonotus obilquus soaked in the sweetpotato shochu
67th Meeting of the Society for Biotechnology, Japan
2014
Induction of Apoptosis in Hl-60 Cells Through Cordyceps militaris Spirit Extracts Derived From Sweet Potato Shochu
Annual Meeting of the Japanese Society for Bioscience, Biotechnology and Agrochemistry
The Anti-Inflammatory Properties of Cordyceps militaris Spirits Extracted from Sweet Potato Shochu
61st General Meeting of the Japanese Society for Food Science and Technology
Analysis of Lactic Acid Bacteria in Sweet Potato Shochu Mash
Japanese Society for Brewer Science
Induction of Apoptosis in Human Colon Cancer Cells Through Cordyceps militaris Spirit Extracts Derived From Sweet Potato Shochu
Japanese Society for Brewer Science
Production of Sweet Potato Shochu Using Black Koji Mold Isolated From Soil
Japanese Society for Brewer Science
Anti-cancer activity of Cordyceps militaris spirits extract soaked in sweetpotato Shochu
19th Meeting of the Japanese Society for Food Factors
Lactic Acid Bacteria in Sweet Potato Shochu Mash
General Meeting of the Kyushu Branch of the Society for Biotechnology, Japan
2012
Functional analysis of Cordyceps militaris and Chaga Spirits: Antioxidant properties
Annual Meeting of the Western Japan Branch of the Japanese Society for Bioscience, Biotechnology and Agrochemistry (Joint Conference with the General Meeting of the Okinawa Branch of the Japan Society of Nutrition and Food Science)
2010
Development of stableshochumaking process with repetition ofSashimotoby activating yeast in the first-stage fermentation mash (Development of Stable Shochu Making Process with Repetition of Sashimoto By Activating Yeast in the First-Stage Fermentation Mash)
International Forum on Supramolecular and Superstructural Science (Kumamoto)
2009
Small-Scale Study on Conventional Methods of Long-Term Repetition of Sashimoto and Shochu Production Techniques Using the Repeated-Batch Fermentation Method
General Meeting of the Kyushu Branch of the Society for Biotechnology, Japan
2007
2-Furancarboxylic Acid: A Biologically Active Compound Produced During the Sweet Potato Shochu Production Process
70th Kyushu Agricultural Research Conference
2006
Functionalities and Applications of Sweetpotato-DerivedShochuDistillery By-products (Functionalities and Applications of Sweet Potato-Derived Shochu Distillery By-Products)
2nd Japan-China-Korea International Sweet Potato Workshop
Development and Practical Use of Sweet Potato Shochu Lees Bread
General Meeting of the Western Japan Branch of the Japanese Society for Food Science and Technology
Verification Trial of Brewing Vinegar Production From Shochu Lees
General Meeting of the Kyushu Branch of the Society for Biotechnology, Japan
2005
Verification Trial of Brewed Vinegar Production From Shochu Lees By Repeated Batch Fermentation
Japanese Society for Brewer Science
Demonstration tests of sweet potato-shochu making technology with the long-term repetition of sashimoto and reuse of stillage for fermentation
Japanese Society for Brewer Science
2002
Development of a NewShochuManufacturing Process Combined with Repeated-batch Fermentation with Waste Water of aShochuDistillery and Multi-staged Batch Distiller (Development of a New Shochu Manufacturing Process Combined with Repeated-Batch Fermentation with Waste Water of a Shochu Distillery and Multi-Staged Batch Distiller)
5th Taiwan/Korea/Japan International Chemical Engineering Conference
