Mugihito Oshiro

Kinetic modeling of continuous meta-fermentation quantifies metabolic activity in a complex microbial system

Tomonori Koga, Mitsuoki Ishizu, Hiroyuki Hamada, Hirokuni Miyamoto et autres

Abstract One of the serious drawbacks of a complex microbial system is the difficulty in quantifying the metabolic activity of each microorganism. A kinetic model of predominant microbial species was constructed for continuous meta-fermentation in a complex microbial system at several dilution …

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Complete genome sequence of Levilactobacillus acidifarinae type strain JCM 15949 (DSM 19394)

Mugihito Oshiro, K. Nakamura, Rahul Sk, Yukihiro Tashiro et autres

ABSTRACT Here, we report the complete genome sequence of Levilactobacillus acidifarinae type strain JCM 15949 (DSM 19394), which was isolated from a Belgian artisanal wheat sourdough. The genome consisted of a circular chromosome (2,915,962 bp, 51.71% GC content) and a circular plasmid …

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Elucidation of the effects of dilution rate on continuous meta-fermentation using a mixed culture

Tomonori Koga, Mitsuoki Ishizu, Kenta Watanabe, Hirokuni Miyamoto et autres

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Elucidation of effect of inoculum seeds on meta-fermentation using mixed cultures from kitchen garbage under different temperatures

Y Tashiro, Yuichiro Ishida, Tetsuya Kimura, Kiyoshi Sekiya et autres

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Efficient Two-Stage Meso- and Thermophilic Anaerobic Digestion of Food Waste from a Microbial Perspective

Katsuaki Ohdoi, Yoshihiro Okamoto, Tomonori Koga, Haruka Takahashi et autres

Two-stage meso- and thermophilic anaerobic digestion (TSMTAD) of food waste was examined and its microbiological structure was investigated. The first stage was designed for the primary storage of perishable food waste and the second stage for central biogas production. Mesophilic storage with …

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Challenge of validation in whole-cell spike-in amplicon sequencing to comprehensively quantify food lactic acid bacteriota

Mugihito Oshiro, K. Nakamura, Yukihiro Tashiro

Lactic acid bacteria (LAB) shape diverse communities in fermented foods. Developing comprehensive quantification methods for community structure will revolutionize our understanding of food LAB microbiome. For this purpose, 16S rRNA gene amplicon-based quantification, using spiked exogenous bacterial cells as an internal standard, …

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Novel multifunctional plant growth-promoting bacteria isolated from the oil palm rhizosphere under long-term organic matter application

Fandi Hidayat, Rizki Desika Putri Pane, Fadilla Sapalina, Eka Listia et autres

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Long-term application of organic matter improves soil properties and plant growth-promoting bacteria in soil communities of oil palm plantation

Fandi Hidayat, Rizki Desika Putri Pane, Fadilla Sapalina, Eka Listia et autres

Oil palm (Elaeis guineensis) is a major contributor to global vegetable oil production; however, ensuring its sustainability remains a critical challenge, particularly concerning soil health. In this study, we investigated the impact of long-term organic matter application as part of good soil …

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Isolated hair bacteria reveal different isolation possibilities under various conditions

Azusa Yamada, Yuri Nishi, Mei Noguchi, Kota Watanabe et autres

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Diversity and Dynamics of Sourdough Microbiota

Mugihito Oshiro

パンの伝統的な発酵では，sourdoughとよばれる乳酸菌と酵母が自発的に増殖したドウを微生物源に用いる。このsourdoughに生息する乳酸菌と酵母は，出来上がったパンの風味や食感に影響を及ぼすことが知られている。近年は，“イースト”を利用した合理的な製パン法にsourdoughの個性的な美味しさを融合させた新たな製パン法が開発されている。本稿では，sourdoughに生息する乳酸菌と酵母のの多様性について概説していただき，sourdoughを継代する過程で起こる乳酸菌と酵母の変遷現象について筆者らの研究成果をご紹介いただいた。

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Cyclic pairwise interaction representing a rock–paper–scissors game maintains the population of the vulnerable yeast Saccharomyces cerevisiae within a multispecies sourdough microbiome

Mugihito Oshiro, Takeshi Zendo, Yukihiro Tashiro, Jiro Nakayama

ABSTRACT Sourdough starters are spontaneously generated multispecies communities consisting of lactic acid bacteria (LAB) and yeasts. Traditionally used to make baked goods, these communities of microorganisms can be propagated through successive transfers to other containers. Successive transfers result in microbial community dynamics; …

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Dilution rates and their transition modes influence organic acid productivity and bacterial community structure on continuous meta-fermentation using complex microorganisms

Tomonori Koga, Mitsuoki Ishizu, Kota Watanabe, Hirokuni Miyamoto et autres

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