発酵食品をモデルにした複合微生物系の研究　(大城助教)　

　【主な研究論文】*corresponding author, #Equal contribution
　8. Oshiro M.*#, Nakamura K.# and Tashiro Y.
　　Challenge of validation in whole-cell spike-in amplicon sequencing to comprehensively quantify food lactic acid bacteriota. Bioscience, Biotechnology, and Biochemistry, 2025, 89(2), 294-303. 【URL】
　7. Oshiro M.*, Zendo T., Tashiro Y., and Nakayama J.
　　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, 2023, e0137023.【URL】
　6. Oshiro M., Tanaka M., Momoda R., Zendo T., and Nakayama J.
　　Mechanistic insight into yeast bloom in a lactic acid bacteria relaying-community in the start of sourdough microbiota evolution. Microbiology Spectrum, 2021, e0066221.　【URL】
　5. Oshiro M.*, Zendo T., and Nakayama J.
　　Diversity and dynamics of sourdough lactic acid bacteriota created by a slow food fermentation system. Journal of Bioscience and Bioengineering, 2021, 131(4), 333-340. 　【URL】
　4. Oshiro, M., Tanaka, M., Zendo, T., and Nakayama, J.
　　Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties. Bioscience of Microbiota, Food and Health, 2020, 39(3), 152-159. 　【URL】
　3. Oshiro M., Momoda R., Tanaka M., Zendo T., and Nakayama J.
　　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, 　2019, 128(2), 170-176. 　【URL】
　2. Oshiro M., Hanada K., Tashiro Y., and Somonoto K.
　　Efficient conversion of lactic acid to butanol with pH-stat continuous lactic acid and glucose feeding method by Clostridium saccharoperbutylacetonicum. Applied Microbiology and Biotechnology, 2010, 87, 1177-1185.　【URL】
　1. Oshiro M., Shinto H., Tashiro Y., Miwa N., Sekiguchi T., Okamoto M., Ishizaki A., and Sonomoto K.
　　Kinetic modeling and sensitivity analysis of xylose metabolism in Lactococcus lactis IO-1. Journal of Bioscience and Bioengineering, 2009, 108, 376-384. 【URL】





　【主な和文】
　4. 大城麦人, 内部標準を用いた定量的な乳酸菌叢解析法の開発, 生物資源ゲノム解析拠点ニュースレター, 2025, 31. 【URL】
　3. 大城麦人, 伝統パン種の微生物多様性と動態, 日本醸造協会誌, 2024, 【URL】
　2. 大城麦人, 乳酸菌研究の異分野融合と複合微生物工学アプローチ, 日本生物工学会誌, 2023, 101(4), 160-164. 【URL】
　1. 大城麦人, 田中優, 百田理恵, 善藤威史, 中山二郎,　微生物叢と化学成分の2か月に渡る緻密な追跡によるサワードウの継代過程の実態解明　日本生物工学会誌, 2021, 99(2), 72.　【URL】　




学会発表はコチラ