Tomoyuki Nakagawa

Professor

Gifu University

Japan

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Tomoyuki Nakagawa is a Professor at Gifu University in Japan. His research focuses on the physiological role of genes in methylotrophic yeasts, the fermentation processes in traditional Japanese sake making, and the microbial community structures in fermented foods. He has contributed to various studies on carbon recovery, fatty acid production, and the genomic sequencing of relevant microorganisms.

Articles (13)

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2025

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2024

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2023

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2023

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2021

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2021

Collaborators (2)

Hiroshi Kikukawa

Hokkaido University

JAPAN

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Hitoshi Iwahashi

Professor

Gifu University

JAPAN

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Tomoyuki Nakagawa

Research Interests

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Articles (13)

Physiological role of the FDH1 gene in methylotrophic yeast Komagataella phaffii and carbon recovery as formate during methylotrophic growth of the fdh1-deletion strain

Japanese sake making using wild yeasts isolated from natural environments

Genome Sequence of the Lanthanide-Responsive Methylotrophic Bacterium Methylorubrum extorquens Strain GM97

A unique case in which Kimoto-style fermentation was completed with Leuconostoc as the dominant genus without transitioning to Lactobacillus

A dark matter in sake brewing: Origin of microbes producing a Kimoto-style fermentation starter

Treatment with Interleukin-25 Suppresses Short-Term High-Fructose Diet-Induced Hepatic Gene Expression and Activities of Fatty Acid Synthesis Enzymes in Rats

Growth condition for over production of odd-chain fatty acids in the methylotrophic yeast Komagataella phaffii GS115

Characterization of the bacterial community structure in traditional Gifu ayu-narezushi (fermented sweetfish)

The potential and capability of the methylotrophic yeast Ogataea methanolica in a “methanol bioeconomy”

Draft Genome Sequence of a Lanthanide-Responsive Bacterium, Bradyrhizobium sp. Strain Ce-3

Dietary Supplementation with Sodium Butyrate Reduces High-sucrose Diet-induced Hepatic Accumulation of Triacylglycerols and Expression of Fatty Acid Synthesis Enzymes in Rats

Transition and regulation mechanism of bacterial biota in Kishu saba-narezushi (mackerel narezushi) during its fermentation step

Metabolic regulation adapting to high methanol environment in the methylotrophic yeast Ogataea methanolica

Collaborators (2)

Hiroshi Kikukawa

Hitoshi Iwahashi

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