Publications, Prof. Shigeru MORIMURA (including Japanese publications)

  1. Xiangyong Zeng, Takahiro Hosono, Midori Matsunaga, Hiroto Ohta, Takuro Niidome, Jun Shimada, Shigeru Morimura, Spatial distribution of microbial communities in the alluvial aquifer along the Oyodo River, Miyakonojo Basin, Japan, J. Water Environ. Tech., 15, 152-162 (2017)
  2. Ohta, H., Takebe, Y., Murakami, Y., Takahama, Y., Morimura, S.: Tyramine and β-phenethylamine, from fermented food products, as agonists for the human trace amine-associated receptor 1 (hTAAR1) in the stomach, Biosci. Biotechnol. Biochem., in press
  3. Zeng, X., Hosono, T., Ohta, H., Niidome, T., Shimada, J., Morimura, S., Comparison of microbial communities inside and outside of a denitrification hotspot in confined groundwater, Int. Biodeter. Biodeg., 114, 104-109 (2016).
  4. Liem, T.T., Nakano, M., Ohta, H., Niidome, T., Masuda, T., Takikawa, K., Morimura, S.: Microbial community composition of two environmentally conserved estuaries in the Midorikawa river and Shirakawa river. Int. J. Biol. Sci. Eng., 5 (1), (2014) , 5, 28-34 (2014).
  5. Liem, T.T., Nakano, M., Ohta, H., Niidome, T., Masuda, T., Takikawa, K., Morimura, S.: Microbial community of sulfur oxidizing bacteria of two environmentally conserved estuaries in Ariake sea for targeting aprA as a functional marker gene. Int. J. Biol. Sci. Eng., 5 (1), (2014) , 5, 61-66 (2014).
  6. Sakai, M., Ohta, H., Niidome, T., Morimura, S.: Change in microbial community composition during production of takanazuke. Food Sci. Technol. Res., (2014), 20, 693-698 (2014).
  7. Sakai, M., Nagano, M., Ohta, H., Kida, K., Morimura, S.: Isolation of lactic acid bacteria from takanazuke as a starter strain to reduce added
    salt and stabilize fermentation    . Food Sci. Technol. Res., 19 (4), 577-582 (2013).
  8. Yamamoto, H., Mizutani, M., Yamada, K., Iwaizono, H., Takayama, K., Hino, M., Kudo, T., Ohta, H., Kida, K., Morimura, S.: Characteristics of aromatic compounds production of new shochu yeast MF062 isolated from shochu mashes. J. Inst. Brew., 118, 406-411 (2013).
  9. Yamamoto, H., Morimura, S., Mizutani, M., Yamada, K., Ochi, H., Takayama, K., Kudo, T., Ohta, H., Kida, K.: Isolation and characterization of shochu yeasts with the superior brewing ability from shochu mashes. J. Inst. Brew., 117, 627-633 (2011).
  10. Aytekin, A.O., Morimura, S., Kida K.: Synthesis of chitosan-caffeic acid derivatives and evaluation of their antioxidant activities. J. Biosci. Bioeng.. 111, 212-216 (2011).
  11. 河野 邦晃、森村 茂、上田 華奈子、黒木達哉、太田広人、木田建次: 芋焼酎製造過程におけるコーヒー酸エチルエステルの生成機構. 日本醸造協会誌、105, 421〜425 (2010).
  12. Kawano, K., Morimura, S., Mori, E., Matsusita, H., Ohta, H., Kida, K.: Isolation and identification by cytoprotection assay of antioxidative compound contained in vinegar produced from sweet potato-shochu post-distillation slurry. Food Sci. Technol. Res., 16, 327-332 (2010).
  13. 中野光暁、湯　岳琴、森村　茂、木田建次、増田龍哉、滝川　清: 微生物叢解析による干潟底泥中の微生物機能と底質環境特性. 土木学会論文集B2（海岸工学）、B2-65, 1091-1095 (2009).
  14. Seki, T., Morimura, S., Ohba, H., Tang, Y. Q., Shigematsu, T., Maeda, H., Kida, K.: Immunostimulation-mediated antitumor activity by preconditioning with rice-shochu distillation residue against implanted tumor in mice. Nutr. Cancer, 60, 776-783 (2008).
  15. Seki, T., Morimura, S., Tabata S., Tang, Y.Q., Shigematsu, T., Kida, K.: Antioxidant activity of vinegar produced from distilled residues of the Japanese liquor shochu. J. Agric. Food Chem., 56 (10), 3785-3790 (2008).
  16. 河野邦晃、森村　茂、藤原誉司、奥野博紀、高瀬良和、木田建次: ムラサキマサリを原料とした芋焼酎粕および米麹を用いた醸造酢の製造. 日本醸造協会誌、103, 301-307 (2008).
  17. 若松大輔、森村　茂、今井貴士、湯　岳琴、前田　浩、木田建次: キャノロールを高濃度に含有するラジカル捕捉活性の優れた菜種油製造法の開発. 日本食品科学工学会誌、55, 233-238 (2008).
  18. Inagaki, S., Morimura, S., Tang, Y.Q., Akutagawam H., Kida, K.: Tryptophol induces death receptor (DR) 5-mediated apoptosis in U937 cells. Biosci. Biotechnol. Biochem., 71, 2065-2068 (2007).
  19. 稲垣秀一郎、森村　茂、権藤和修、湯　岳琴、芥川浩志、木田建次: エタノール発酵過程で生成するアポトーシス誘導物質・トリプトフォール. 日本醸造協会誌、102, 222-224 (2007).
  20. Inagaki, S., Morimura, S., Gondo, K., Tang, Y.Q., Akutagawam H., Kida, K.: Isolation of tryptophol as an apoptosis-inducing component of vinegar produced from boiled extract of black soybean in human monoblastic leukemia U937 cells. Biosci. Biotechnol. Biochem., 71, 371-379 (2007).
  21. 森村　茂、重松　亨、劉　凱、緒方智成、野中敬正、木田建次: 発泡ポリスチレン製容器にピリジニウム基を導入した樹脂の微生物付着用担体としての評価. 廃棄物学会誌、17, 135-141 (2006).
  22. Inagaki, S., Morimura, S., Shigematsu, T., Kida, K., Akutagawa, H.: Apoptosis induction by vinegar produced from boiled extract of black soybeans in human monoblastic leukemia U937 cells: difference in sensitivity to cell toxicity compared to normal lymphocytes. Food Sci. Technol. Res., 11, 311-317 (2005).
  23. 森村　茂、稲垣秀一郎、梅崎宗規、重松　亨、木田建次: 大豆煮汁からの醸造酢の製造とその機能性. 日本食品科学工学会誌. 52, 578-583 (2005).
  24. Wakamatsu, D., Morimura, S., Sawa, T., Kida, K., Nakai, C., Maeda, H.: Isolation, identification, and structure of a potent alkyl-peroxyl radical scavenger in crude canola oil, canolol. Biosci. Biotechnol. Biochem., 69, 1568-1574 (2005).
  25. 関　孝弘、森村　茂、木田建次、前田　浩: クマイ笹およびキノコ類の高温高圧抽出物の抗腫瘍活性"経口投与によるマウス固形腫瘍に対する評価". Biotherapy, 18, 533-542 (2004).
  26. Seki, T., Morimura, S., Shigematsu, T., Maeda, H., Kida, K.: Antitumor activity of rice-shochu post-distillation slurry and vinegar produced from the post-disitillation slurry via oral administration in a mouse model. BioFactors, 22, 103-105 (2004).
  27. 森村 茂、河野邦晃、韓　蓮淑、関　孝弘、重松 亨、木田建次: 芋焼酎蒸留残渣からの醸造酢の製造および醸造酢凍結乾燥物の食餌投与による抗腫瘍活性評価. 生物工学会誌，82，573-578 (2004).
  28. Fahmi, A., Morimura, S., Guo, H., Shigematsu, T., Kida, K., Uemura, Y.: Production of angiotensin I converting enzyme inhibitory peptides from sea bream scales. Process Biochemistry, 39, 1195-1200 (2004).
  29. Ye J. Y., Morimura, S., Han, L. S., Shigematsu, T., Kida, K.: In vitro evaluation of physiological activity of vinegar produced from barley-, sweet potato-, and rice-shochu post-distillation slurry. Biosci. Biotechnol. Biochem., 68, 551-556 (2004).
  30. others...