KITAMOTO Katsuhiko, Ph.D. / Specially Appointed Professor
Pharmaceutical Business Sciences Course · Pharmaceutical Information Sciences Course
Department of Pharmaceutical and Medical Business Sciences
1. Microbiology of sake yeast and koji mold for sake making.
2. Molecular and cellular biology of koji mold, Aspergillus oryzae.
3. Analysis of functional ingredients in Amazake.
My science field is microbiology of sake yeast and koji mold used for sake making. I have studied molecular breeding of sake yeast, Saccharomyces cerevisiae, some of which are being used for sake making in Japan. My research objective is the elucidation of the "life phenomenon" of a microbe, and search for solutions of "life, food, and environmental problems" which form the main subjects of the 21st century.
1. Ohnuki S, Okada H, Friedrich A, Kanno Y, Goshima T, Hasuda H, Inahashi M, Okazaki N, Tamura H, Nakamura R,Hirata D, Fukuda H, Shimoi H, Kitamoto K, Watanabe D, Schacherer J, Akao T, Ohya Y. Phenotypic Diagnosis of Lineage and Differentiation During Sake Yeast Breeding. G3 (Bethesda). 7, 2807-2820 (2017).
2. Kawaguchi K, Kikuma T, Higuchi Y, Takegawa K, Kitamoto K ; Subcellular localization of acyl-CoA binding proteinin Aspergillus oryzae is regulated by autophagy machinery. Biochem Biophys Res Commun. 480, 8-12 (2016).
3. Kitamoto K.; Cell biology of the Koji mold Aspergillus oryzae. Biosci. Biotechnol. Biochem, 17, 1-7 (2015).