고구마(Ipomoea batatas (L.) Lam.) 초기 성장기 고온은 덩이형 뿌리 형성 및 비대에 미치는 영향
열대 농업 연구 18(2): 83-89
고구마 "Kiri N8-1". 소주. 연구의 특성을 양조 방법에 활용함.1. 식이섬유 분해효소를 첨가하여 으깨는 것이 향 성분과 감각 평가에 미치는 영향.
일본 양조가 협회 저널 120(10): 557-573
2024
고구마 "Fog N8-1"의 글리코사이드 분포는 모노테르펜 글리코사이드가 풍부하며 고구마 소주의 양조 적합성.
일본 양조가 협회 저널 119(7): 381-391
동충하초 주입 고구마 소추 주류에서 시험관 내 항암 활성 및 생리활성 화합물 검증
분자 2024, 29(9), 2119
2023
다양한 아스페르길루스와 함께 생산된 아마자케가 장 장벽과 미생물군에 미치는 영향
푸즈 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
고구마 소주에서 유래한 오일 성분이 아밀로이드 β25-35 주사 후 쥐의 단기 기억 저하에 대한 개선 효과
생명과학 및 생명공학 저널 135(1): 54-62
2021
고구마 소주에서 유래한 성분의 모발 성장 촉진 활성
생명과학 및 생명공학 저널 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
고지 곰팡이와 고구마소 주를 이용한 식이 발효 제품 증류소 부산물은 고콜레스테롤 식이를 먹인 쥐에서 간 및 혈청 콜레스테롤 수치를 촉진하고 장내 미생물군을 조절합니다
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
Aspergillus luchuensis의 pepA 결실과 과발현이 고구마 소주 양조에 미치는 영향
생명과학 및 생명공학 저널 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
학회 발표
2025
고구마 "Kiri N8-1"의 고향 품종 "Fog N8-2"를 개발했으며, 단일테르펜 글리코사이드 함량이 높습니다.
일본 양조 협회
2024
코지가 시간을 만들어 흰 코지 아마자케의 조성과 맛에 미치는 영향
제20회 가고시마 대학 소주 심포지엄
고구마에서 유래한 기름 성분의 생리적 활동sho 소주 chu
2024년 국제 술 문화 및 과학기술 심포지엄
2023
소주 원재료용 고구마 품종 개발 도전 ~고구마 소주의 새로운 맛을 찾아 ~
제19회 가고시마 대학교 소주 심포지엄
고구마 소주 연구 설계 기초
제19회 가고시마 대학교 소주 심포지엄
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 GenepepAinAspergillus luchuensisBlack 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 ofpepAinAspergillus luchuensisBlack 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 ofpepAinAspergillus luchuensisBlack 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 inAspergillus 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
