邱 泰瑛 CHIOU Tai-Ying

研究者情報
職名 助教
所属 地域未来デザイン工学科 - バイオ食品工学コース
電話番号 +81-157-26-9394
メールアドレス tkyuu@mail.kitami-it.ac.jp
学位・学歴・職歴

学位

博士(農学) 亜臨界流体処理による脱脂米糠抽出物の特性 2013

学歴

2009-2013 京都大学大学院農学研究科
2003-2005 台湾大学微生物と生化学研究所
2000-2003 台湾大学農業化学系

職歴

2013-2016 株式会社AOB慧央グループ アルソアR&Dセンター 研究員
2006-2009 台湾大学農学化学系研究助手
担当科目・専門分野等
担当授業科目(学部)
バイオ食品工学概論/短期履修, バイオ食品工学実験I バイオ食品, 生命科学 バイオ食品, 工学基礎実験および演習 地球環境/短期履修, 工学基礎実験および演習 地域未来/短期履修
専門分野
応用微生物学, 食品工学, 発酵工学, 食品化学
研究テーマ
次世代シークエンサーを用いた植物性発酵液の細菌叢解析, 亜臨界水を用いた薄荷新規有用成分の探索, 酵素液由来新規好フルクトース性乳酸菌Lactobacillus kosoiの糖代謝経路の解明
研究内容キーワード
亜臨界水, 酵素液, 好フルクトース性乳酸菌, Lactobacillus kosoi, 薄荷
所属学会
日本乳酸菌学会, 日本農芸化学会, 日本食品科学工学会, 日本食品工学会, 公益社団法人 日本生物工学会, 台灣微生物生態學學會
学術論文等

学術論文

論文名/掲載誌名等   掲載年月
Effect of temperature-rising rate on the antioxidative ability of the defatted rice bran extract obtained by subcritical water treatment
Food Science and Technology Research, 16, 3, 197-299
2010-05
Beta-glucosidase isolated from soybean okara shows specificity toward glucosyl isoflavones
Journal of Agricultural and Food Chemistry, 58, 15, 8872-8878
2010-07
食品工学に対する私の理解
日本食品工学会誌, 11, 53-55
2010-12
Antioxidative ability of defatted rice bran extract obtained by subcritical water extract in bulk oil and aqueous dispersion systems
Japan Journal of Food Engineering, 12, 4, 147-154
2011-12
Properties of extract obtained from defatted rice bran by extraction with aqueous ethanol under subcritical conditions
Food Science and Technology Research, 18, 1, 37-45
2012-01
Extraction of defatted rice bran with subcritical aqueous acetone
Bioscience, Biotechnology, and Biochemistry , 76, 8, 1535-1539
2012-08
Evaluation of antioxidative activity for extracts from defatted rice bran using 5-axe cobweb chart
Food Science and Technology Research, 18, 6, 789-793
2012-11
Characteristics and antioxidative ability of defatted rice bran extracts obtained using several extractants under subcritical conditions
Journal of Oleo Science, 62, 1, 1-8
2013-01
Characteristics and antioxidative activity of the acetone-soluble and insoluble fractions of the defatted rice bran extract obtained using aqueous organic solvent under subcritical conditions
Bioscience, Biotechnology, and Biochemistry , 77, 3, 624-630
2013-05
Draft genome sequence of Lactobacillus farciminis NBRC 111452, isolated from kôso, a Japanese sugar-vegetable fermented beverage
e01514-15, 4, 1, e01514-15
2016-01
Changes in the bacterial community in the fermentation process of kôso, a Japanese sugar-vegetable fermented beverage.
Bioscience, Biotechnology, and Biochemistry, 81, 2, 403-410
2017-02
Changes in the bacterial community in the fermentation process of kôso, a Japanese sugar-vegetable fermented beverage
Bioscience, Biotechnology, and Biochemistry, 81, 2, 403-410
2017-02
Phosphorylation of isoflavones by Bacillus subtilis BCRC 80517 may represent xenobiotic metabolism
Journal of Agricultural and Food Chemistry, 66, 1, 127–137
2017-12
Phosphorylation of isoflavones by Bacillus subtilis BCRC 80517 may represent xenobiotic metabolism
Journal of Agricultural and Food Chemistry, 66, 1, 127-137
2018-01
Lactobacillus kosoi sp. nov., a fructophilic species isolated from kôso, a Japanese sugar-vegetable fermented beverage.
Antonie van Leeuwenhoek, 111, 7, 1149-1156
2018-01
Lactobacillus kosoi sp. nov., a fructophilic species isolated from kôso, a Japanese sugar-vegetable fermented beverage.
Antonie Van Leeuwenhoek, 111, 7, 1149-1156
2018-07
Draft genome sequence of Lactobacillus kosoi NBRC 113063, isolated from kôso, a Japanese sugar-vegetable fermented beverage
Microbiology Resource Announcements, 7(20): e01173-18, 1-2
2018-11
Draft genome sequence of Lactobacillus kosoi NBRC 113063, isolated from kôso, a Japanese sugar-vegetable fermented beverage
Microbiology Resource Announcements, 7, 20, e01173-18
2018-11
The control of rice blast disease by the novel biofungicide formulations
Sustainability, 11, 12, 3449
2019-05
The control of rice blast disease by the novel biofungicide formulations
Sustainability, 11(12), 3449, 1-8
2019-06
Characteristics of Japanese mint extracts obtained by subcritical-water treatment
Food Science and Technology Research, 25, 5
2019-09
Characteristics of Japanese mint extracts obtained by subcritical-water treatment
Food Science and Technology Research, 25, 5, 695-703
2019-10
Draft Genome Sequence of Sporolactobacillus inulinus NBRC 111894, Isolated from a Japanese Sugar-Vegetable Fermented Beverage called Kôso
Microbiology Resource Announcements, 8:e00751-19.
2019-10
Effect of ethanol extract from Lactobacillus plantarum TWK10-fermented soymilk on wound healing in streptozotocin-induced diabetic rat
AMB Express, 9, 163
2019-10
Recovery of mint essential oil through pressure-releasing distillation during subcritical water treatment
Food Science and Technology Research
2019-10
Effect of Ethanol Extract from Lactobacillus plantarum TWK10-Fermented Soymilk on Wound Healing in Streptozotocin-induced Diabetic Rat.
AMB Express, 9, 13, 1-11
2019-10
Draft Genome Sequence of Sporolactobacillus inulinus NBRC 111894, Isolated from Kôso, a Japanese Sugar-Vegetable Fermented Beverage
Microbiology Resource Announcements, 8:e00751-19., 1-2
2019-10
Recovery of mint essential oil through pressure-releasing distillation during subcritical water treatment
Food Science and Technology Research, 25, 6, 793-799
2019-12
Hydrodistillation by Solvent-Free Microwave Extraction of Fresh Japanese Peppermint (Mentha arvensis L.)
.). Journal of Essential Oil Bearing Plants
2020-02

講演発表

発表題名 発表年月
塩化ナトリウムを含む高分子水溶液の極限粘度とみかけの粘度の解析
日本農芸化学会, 京都
2017-03
亜臨界水を利用した薄荷芳香成分の抽出と定量
化学系学協会北海道支部 , 札幌
2018-01
亜臨界水を用いた薄荷茎の分解と利用性の探索
化学系学協会北海道支部, 札幌
2018-01
高糖野菜発酵液の発酵過程における細菌叢解析
日本農芸化学会, 名古屋
2018-03
亜臨界水を用いた薄荷抽出液の特性分析
日本農芸化学会, 名古屋
2018-03
亜臨界水による薄荷葉抽出液の小分け処理
生物工学若手研究者の集い 夏のセミナー2018, 北海道、北見市
2018-06
亜臨界水による薄荷茎由来糖の抽出と分析
生物工学若手研究者の集い 夏のセミナー2018, 北海道、北見市
2018-06
Recovery of mint aroma components through pressure-releasing distillation during subcritical water treatment
The 4th International Conference on Water Resource and Environment (WRE 2018), 台湾、高雄市
2018-07
Subdivision treatment of mint aroma compounds with subcritical water
The 4th International Conference on Water Resource and Environment (WRE 2018), 台湾、高雄市
2018-07
薄荷をモデルとした減圧型亜臨界水抽出法の提案
日本食品工学会第19回(2018年度)年次大会, 茨城県、つくば市
2018-08
亜臨界水を用いた薄荷茎の清涼飲料への試行
日本食品工学会第19回(2018年度)年次大会, 茨城県、つくば市
2018-08
高糖野菜発酵液-Kôso液からの難培養性新規乳酸菌の単離と同定
日本農芸化学会2019年度大会, 東京
2019-03
亜臨界水処理による和種薄荷の主要芳香成分に対する熱安定性の検討
日本農芸化学会 2019年度大会, 東京
2019-03
Introduction of studies in KIT
International Symposium on Applied Science (2019 ISAS in FJU), Fu Jen Catholic University, New Taipei City, Taiwan
2019-08
Isolation and identification of difficult-to-culture lactic acid bacteria originated from Japanese fermented food
The 24th Conference on Bacteriology, I-Shou University, Kaohsiung, Taiwan.
2019-08
Lactobacillus kosoi, a novel fructophilic lactic acid bacteria isolated from a Japanese sugar-vegetable fermented beverage called kôso.
The 2019 Joint Seminar on Environmental Ecology and Restoration between Taiwan and Japan. , I-Shou University, Kaohsiung, Taiwan.
2019-09
高糖野菜発酵液由来新種フルクトフィリック乳酸菌Lactobacillus kosoiの糖代謝経路の解析
第40回日本食品微生物学会学術総会, 東京
2019-11
高糖野菜発酵液由来の新種乳酸菌Lactobacillus kosoi の粘膜免疫増強活性の評価
日本農芸化学会2020年度大会, 福岡
2020-03