Kyushu University Academic Staff Educational and Research Activities Database
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Mugihito OSHIRO Last modified date:2024.04.09

Assistant Professor / Systems Bioengineering
Department of Bioscience and Biotechnology
Faculty of Agriculture


Graduate School
Undergraduate School


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Homepage
https://kyushu-u.elsevierpure.com/en/persons/mugihito-oshiro
 Reseacher Profiling Tool Kyushu University Pure
https://scholar.google.co.jp/citations?user=l_pFHQIAAAAJ&hl=ja
Google scholar .
http://www.agr.kyushu-u.ac.jp/lab/dobi/
Laboratory of Soil and Environmental Microbiology .
Academic Degree
Ph.D.
Country of degree conferring institution (Overseas)
No
Field of Specialization
Applied Microbiology, Bioscience and Bioengineering, Soil and Environmental Microbiology
Total Priod of education and research career in the foreign country
00years00months
Research
Research Interests
  • Study on microbiome associated with traditional fermented-foods
    keyword : traditional fermented foods, dynamics, community assembly, food microbiome
    2022.04.
Academic Activities
Reports
1. Dense tracking of the dynamics of the microbial community and chemicals constituents in spontaneous wheat sourdough during two months of backslopping.
2. Mugihito Oshiro, Takeshi Zendo, Jiro Nakayama, Diversity and dynamics of sourdough lactic acid bacteriota created by a slow food fermentation system., Journal of bioscience and bioengineering, 10.1016/j.jbiosc.2020.11.007, Vol.131, No.4, pp.333-340, 2020.12.
Papers
1. Mugihito Oshiro, Takeshi Zendo, Yukihiro Tashiro, Jiro Nakayama, Cyclic pairwise interaction representing a rock-paper-scissors game maintains the population of the vulnerable yeast Saccharomyces cerevisiae within a multispecies sourdough microbiome, Microbiology Spectrum, https://journals.asm.org/doi/10.1128/spectrum.01370-23, 2023.11.
2. Mugihito Oshiro, Masaru Tanaka, Rie Momoda, Takeshi Zendo, Jiro Nakayama, Mechanistic Insight into Yeast Bloom in a Lactic Acid Bacteria Relaying-Community in the Start of Sourdough Microbiota Evolution., Microbiology spectrum, 10.1128/Spectrum.00662-21, e0066221, 2021.10.
3. Mugihito OSHIRO, Masaru TANAKA, Takeshi ZENDO, Jiro NAKAYAMA, Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties, Bioscience of Microbiota, Food and Health, 10.12938/bmfh.2019-038, 39, 3, 152-159, 2020.03.
4. Mugihito Oshiro, Rie Momoda, Masaru Tanaka, Takeshi Zendo, Jiro Nakayama, Dense tracking of the dynamics of the microbial community and chemicals constituents in spontaneous wheat sourdough during two months of backslopping, Journal of Bioscience and Bioengineering, 10.1016/j.jbiosc.2019.02.006, 128, 2, 170-176, 2019.08.
5. Mugihito Oshiro, Katsuhiro Hanada, Yukihiro Tashiro, Kenji Sonomoto, Efficient conversion of lactic acid to butanol with pH-stat continuous lactic acid and glucose feeding method by Clostridium saccharoperbutylacetonicum, APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 10.1007/s00253-010-2673-5, 87, 3, 1177-1185, 2010.07.
6. Mugihito Oshiro, Hideaki Shinto, Yukihiro Tashiro, Noriko Miwa, Tatsuya Sekiguchi, Masahiro Okamoto, Ayaaki Ishizaki, Kenji Sonomoto, Kinetic modeling and sensitivity analysis of xylose metabolism in Lactococcus lactis IO-1, JOURNAL OF BIOSCIENCE AND BIOENGINEERING, 10.1016/j.jbiosc.2009.05.003, 108, 5, 376-384, 2009.11.
Presentations
1. , [URL].
2. Insight into the community shaping mechanism of lactic acid bacteria and yeast in sourdough- and mimic-subculture process.
3. In vitro co-culture of sourdough micro-organisms to investigate the effect of lactic acid bacteria on the fluctuation of co-subcultured yeast population.
4. Role of pH in lactic acid bacterial relay driving spontaneous sourdough fermentation.
5. Mugihito Oshiro, Rie Momoda, Masaru Tanaka, Takeshi Zendo, Jiro Nakayama, P-287 Fermentation-process monitoring of spontaneous sourdough made of wheat flours from different wheat-growing countries during two months of backslopping, Cereals and Grains 19 (Denver, Colorado, U.S.A.), 2019.11.
6. Dense tracking of the dynamics of the microbial community and targeted metabolites in spontaneous wheat sourdough during two months of backslopping.
7. Relationship between sourdough maturation and community dynamics of lactic acid bacteria in backslopped sourdough.
8. Tracking of biochemical and microbial dynamic s in spontaneous wheat sourdough during two month propagation.
9. Mugihito Oshiro, Hideaki Shinto, Yukihiro Tashiro, Noriko Miwa, Tatsuya Sekiguchi, Masahiro Okamoto, Ayaaki Ishizaki, Kenji Sonomoto, Kinetic Modeling and Sensitivity Analysis of Xylose Metabolism in Lactococcus lactis IO-1, International Joint Symposium between Japan and Korea, 2009.11.
10. 1Lp19 Bio-butanol production from lactate and acetate by two-step fermentation system.
11. 1Gp02 Kinetic modeling and sensitivity analysis of xylose metabolism in Lactococcus lactis IO-1.
Membership in Academic Society
  • Japan Society for Lactic Acid Bacteria
  • THE JAPANESE SOCIETY OF MICROBIAL ECOLOGY
  • The Society for Biotechnology, Japan
  • JAPAN SOCIETY FOR BIOSCIENCE
  • American Society for Microbiology
Awards
  • Multidisciplinary study in lactic acid bacteria with approach of complex microbial engineering
  • Selected papers for the Excellent Paper Award 2020