Kibi International University · Faculty of Agriculture · 教授

Research keywordshistamine-producing bacteria・fish fermentation・histidine decarboxylase・fish sauce processing・food safety・Staphylococcus epidermidis

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• 低利用性水産資源の有効活用技術の開発に関する研究
• クエン酸添加が魚味噌熟成中のヒスタミン蓄積と呈味成分に与える影響
• Histamine Reduction in Fish Sauce with Bentonite
• Effect of citrate treatment on quality of fermented fish-miso prepared from small horse mackerel

• 発酵・塩蔵水産食品のヒスタミン低減化技術の開発
• 混確雑魚の利用技術の開発

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