Researcher Information - FUJII Tsutomu |

（Last updated : 2024-04-29 15:44:17）

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FUJII Tsutomu

Department / Course Fukushima University Faculty of Food and Agricultural Sciences Food Science Course

Job Professor

E-Mail Address

Profile

career
2019/04/01	Professor Fukushima University Faculty of Food and Agricultural Sciences
2016/07/10 ～ 2019/03/31	Director National Research Institute of Brewing Quality and Evaluation Research Division
2015/04/01 ～ 2019/03/31	Visiting Professor Hiroshima University Graduate School of Biosphere Science
2013/07/10 ～ 2016/07/09	director National Research Institute of Brewing Safety and Quality Research Division
2011/07/10 ～ 2013/07/09	deputy director National Research Institute of Brewing Applications Research Division
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Academic background
2007/03/01 Degree Acquisition	Waseda UniversityDoctor of Science
1987/04/01～1989/03/15	Master Graduate School of Science and Engineering Waseda University FinishedMaster of Science
1983/04/01～1987/03/15	School of Education Waseda University Graduated

Present specialized field
Applied microbiology, Food science keyword(fermentation,yeast,brewing,Applied Microbiology)

Research topic, funded research, and department laboratory expense
2014/04 ～ 2019/03	バイオ新領域を拓く熱帯性環境微生物の国際研究拠点形成 Grant-in-Aid for scientific research 先端研究拠点事業

Book and thesis
Books	Advances in Industrial Applications of Yeasts, Koji-molds, and Lactic Acid Bacteria (Co-authored) 2018/01/30
Papers	Long-term intake of α-glycerophosphocholine (GPC) suppresses microglial inflammation and blood-brain barrier (BBB) disruption and promotes neurogenesis in senescence-accelerated mice prone 8 (SAMP8) Bioscience, Biotechnology, and Biochemistry 87 (12),pp.1537-1542 (Co-authored) 2023/11/21
Papers	Importance and mechanisms of S-adenosylmethionine and folate accumulation in sake yeast FEMS Yeast Research 23,pp.1-7 (Co-authored) 2023/02/01
Papers	Difference in the carbon stable isotopic composition of carbon dioxide in sparkling sake between natural and exogenous carbonation methods Journal of Food Composition and Analysis 109,pp.104474-104474 (Co-authored) 2022/06
Papers	Isolation of Aspergillus oryzae mutants producing low levels of 2,4,6-trichloroanisole The Journal of General and Applied Microbiology 68,pp.24-29 (Co-authored) 2022/04/02
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Academic conference presentation
2022/10/19	Potential Abilities of Fermented Food, such as Pressed Sake Cake, to Anti-aging and Brain Function Improvement.
2019/05	The anti-aging effect of alpha-glycerophosphocholine on senescence-accelerated mouse and the mechanism (Functional Food Center 26th International Conference and Expo - 14th International Symposium of ASFFBC)
2019/04	Selective adsorption of 1,3-dimethyltrisulfane (DMTS) responsible for aged odour in Japanese sake using supported gold nanoparticles (5th International Conference on Food and Beverages)
2019/03/17	Removal of dimethyltrisulfan by flow system with silica-supported Au nanoparticles
2018/12/02	Candida easanensis JK8 beta-glucosidase: Purification, characterization and potential wine aroma precursors hydrolysis (Final Joint Seminar of CCP)
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Works
2019/03/19	全国新酒鑑評会、H29BYの分析とH30BYの審査方法について

Activity in society
2020/03/17 ～ 2020/03/17	令和2年福島県春季鑑評会審査
2019/09/12 ～ 2019/09/12	令和元年福島県秋季鑑評会審査

Belonging society
	日本農芸化学会
	日本生物工学会
	日本醸造学会
	バイオインダストリー協会