Kyushu University Academic Staff Educational and Research Activities Database
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Yoshimitsu Masuda Last modified date:2019.06.19





E-Mail
Homepage
http://www.agr.kyushu-u.ac.jp/lab/foodhygienicchemistry/index.html
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
  • 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.
Current and Past Project
  • 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.
Academic Activities
Presentations
1. Masuda Y., Sakamoto E., Futatsuishi S., Hoang M. D., Honjoh K., Miyamoto T., ROLE OF YAFQ-DINJ TOXIN-ANTITOXIN SYSTEM AND INDOLE SYNTHESIS BY TNAA IN HEAT TOLERANCE OF ESCHERICHIA COLI, 26th International ICFMH Conference FoodMicro2018, 2018.06.
2. Hoang Minh Duc, Hoang Minh Son, Pang Shu Yi Hazel, Yoshimitsu Masuda, Ken-ichi Honjoh, Takahisa Miyamoto, Isolation and application of broad-host range bacteriophages to control Salmonella Enteritidis, Salmonella Typhimurium, and Escherichia coli O157:H7 simultaneously in in vitro and food matrices, 26th International ICFMH Conference FoodMicro2018, 2018.06.
3. Yoshimitsu Masuda, Sae Futatsuishi, Hoang Minh Duc, Aya Nakayama, Ken-ichi Honjoh, Takahisa Miyamoto, Role of Toxin-Antitoxin System in Bacterial Heat Injury and Recovery, asm microbe 2017, 2017.06.
4. Xiaowen Cui, Yumiko Kuramitsu, Liushu Ou, Yue Guo, Chika Isowaki, Yoshimitsu Masuda, Ken-ichi Honjoh, Takahisa Miyamoto, Study on mechanism for heat resistance of Salmonella in low moisture condition, asm microbe 2017, 2017.06.
Membership in Academic Society
  • Japanese Society for Food Science and Technology
  • Japan Society for Bioscience, Biotechnology, and Agrochemistry
Social
Professional and Outreach Activities
Open campus for public and the lecture for exchange foreign students. .