Yoshimitsu Masuda | Last modified date:2023.11.27 |
Assistant Professor /
Division of Food Science and Biotechnology
Department of Bioscience and Biotechnology
Faculty of Agriculture
Department of Bioscience and Biotechnology
Faculty of Agriculture
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Homepage
https://kyushu-u.elsevierpure.com/en/persons/yoshimitsu-masuda
Reseacher Profiling Tool Kyushu University Pure
http://www.agr.kyushu-u.ac.jp/lab/foodhygienicchemistry/
HP Food Hygienic Chemistry .
Phone
092-802-4794
Fax
092-802-4794
Academic Degree
PhD (Agricultural Science)
Country of degree conferring institution (Overseas)
No
Field of Specialization
Molecular Microbiology, Microbial Technology
Total Priod of education and research career in the foreign country
03years06months
Outline Activities
We are mainly aiming to improve food safety and guarantee high-quality products by studying on food-born pathogens such as Salmonella, Campylobacter, and Listeria. My study is aiming to evaluate the influence of toxin-antitoxin systems of those bacteria on their stress tolerance and clarify these mechanisms. Especially, my study is focusing on the influence of toxin-antitoxin system on 1) heat stress conditions and 2) injured cells caused by heat treatment. Also, we are working on establishment of novel bacteriophage treatment to control food-born pathogens.
Research
Research Interests
Membership in Academic Society
- Genetical modification of bacteriophage by genome editing and LLB-phage application
keyword : bacteriophage, genome editing, CRISPR-Cas, bacteriocin, leaderless bacteriocin
2022.04~2025.03. - Study on stress tolerance of pathogenic bacterial persister cells
keyword : pathogenic bacteria, stress tolerance, Persister cells
2020.04~2023.03. - Establishment of novel food-born pathogen control method by leaderless bacteriocin producing phage
keyword : food-born pathogen, phage, leaderless bacteriocin
2018.04~2022.03. - Role of toxin-antitoxin system in bacterial heat tolerance
keyword : Food-born pathogen, heat tolerance, toxin-antitoxin, persiter
2017.04~2020.03. - Biosynthetic analyses on circular and leaderless bacteriocins produced by lactic acid bacteria
keyword : bacteriocin, lactic acid bacteria, leaderless bacteriocin, circular bacteriocin
2012.04~2012.11. - Study on novel bacteriocins from lactic acid bacteria, circular and leaderless bacteriocins
keyword : bacteriocin, lactic acid bacteria, leaderless bacteriocin, circular bacteriocin, multiple-bacteriocin producing bacteria
2009.04~2012.03. - Study on structural and characteristic analyses of novel bacteriocins produced by Weissella hellenica QU 13
keyword : bacteriocin, lactic acid bacteria, antimicrobial peptide
2007.04~2009.03.
- This research aims to establish novel food-born pathogen control method by constructing leaderless bacteriocin producing phage (LLB phage) using genetic techniques such as CRISPR-Cas system.
Papers
1. | Yu Zhang, Hung-Hsin Huang, Hoang Minh Duc, Yoshimitsu Masuda, Ken-ichi Honjoh, Takahisa Miyamoto, Application of endolysin LysSTG2 as a potential biocontrol agent against planktonic and biofilm cells of Pseudomonas on various food and food contact surfaces, Food Control, https://doi.org/10.1016/j.foodcont.2021.108460, 131, 108460, 2022.01, [URL]. |
2. | Yoshimitsu Masuda, Shun Kawabata, Tatsuya Uedoi, Ken-ichi Honjoh, Takahisa Miyamoto, Construction of Leaderless-Bacteriocin-Producing Bacteriophage Targeting E. coli and Neighboring Gram-Positive Pathogens, Microbiology Spectrum, 10.1128/Spectrum.00141-21, 9, 1, e00141-21, 2021.09. |
3. | Yoshimitsu Masuda, Erika Sakamoto, Ken-ichi Honjoh, Takahisa Miyamoto, Role of Toxin-Antitoxin-Regulated Persister Population and Indole in Bacterial Heat Tolerance, Applied and Environmental Microbiology, 10.1128/AEM.00935-20, 86, 16, e00935-20, 2020.08. |
Presentations
- Japanese Society for Food Science and Technology
- Japan Society for Bioscience, Biotechnology, and Agrochemistry
Social
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