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ACKNOWLEDGMENTS

ACKNOWLEDGMENTS

The present thesis is based on the studies carried out from 2020 to 2023 at the

Laboratory of Fermentation Physiology and Applied Microbiology, Division of Applied

Life Sciences, Graduate School of Agriculture, Kyoto University and Kagome Co., Ltd.

The author wishes to express his sincere thanks to Professor Jun Ogawa of

Kyoto University, Associate professor Shigenobu Kishino of Kyoto University, and

Professor Tetsuya Fukaya of Niigata-Agro Food University (former Director of Material

Development Department, Innovation Division), for their kind guidance, warm

understanding, and encouragement throughout the course of this study.

The author greatly thanks to Professor Makoto Ueda, Professor Tomohiro

Fujita, Associate Professor Ryotaro Hara, Assistant Professor Akinori Ando, Assistant

Professor Michiki Takeuchi, Assistant Professor Ayumi Tanimura, Assistant Professor

Hiroko Watanabe, Assistant Professor Ryota Kikuchi, Dr. Natsumi Okada, and Ms.

Nahoko Kitamura for their kindly instruction in experimental technologies, direction of

this study, critical reading of the manuscripts, and encouragements.

The author is also grateful to Mr. Satoshi Yamaguchi, President of Kagome Co.,

Ltd. and Mr. Hiroyuki Ueda, General Manager of Innovation Division for giving me

this opportunity to carry out this study.

The author greatly appreciates to Ms. Atsuko Kitamura and all members of the

Laboratory of Fermentation Physiology and Applied Microbiology, Division of Applied

Life Sciences, Graduate School of Agriculture, Kyoto University; Laboratory of

Industrial Microbiology, Division of Applied Life Sciences, Graduate School of

Agriculture, Kyoto University; Laboratory of Circular Bioecology Development,

Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University

Finally, but not the least, the author would like to acknowledge the strong

support and affectionate encouragement of his parents, his wife Tomomi, and his

daughter Anna throughout the course of this study.

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PUBLICATIONS

PUBLICATIONS

Nakatani, Y., Fukaya, T., Kishino, S., and Ogawa, J.: Production of GABA-enriched

tomato juice by Lactiplantibacillus plantarum KB1253. J. Biosci. Bioeng., 134, 424431 (2022).

Nakatani, Y., Okada, N., Ogawa, J., and Kishino, S.: Characterization of two glutamate

decarboxylases from Lactiplantibacillus plantarum KB1253. in preparation.

Nakatani, Y., Kishino, S., and Ogawa, J.: Gamma-aminobutyric acid production from

highly concentrated tomato extracts using Lactiplantibacillus plantarum KB1253 whole

cells. in preparation.

Related publication

Nakatani, Y., Fukao, M. and Fukaya, T.: Genome sequence of Lactobacillus plantarum

KB1253, a gamma-aminobutyric acid (GABA) producer used in GABA-enriched

tomato juice production, Microbiol Resour Ann, 8, 29 (2019).

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