Tokyo University of Agriculture · Faculty of Applied Biological Sciences · 助教

Research keywords酢酸菌・チーズ・乳酸菌・海洋細菌・発酵食品

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• Effect of non-starter lactic acid bacteria, Marinilactibacillus psychrotolerans, on metabolites and bacterial microbiota of smear-ripened cheese during storage
• 海水天日塩からの好塩性・好アルカリ性乳酸菌の分離と生理学的性状
• Evaluation of the relationships between microbiota and metabolites in soft-type ripened cheese using an integrated omics approach
• Lactic acid bacterial diversity in Brie cheese focusing on salt concentration and pH of isolation medium and characterisation of halophilic and alkaliphilic lactic acid bacterial isolates

• 熟成チーズの細菌と成分の相関性に基づく分離株の風味生成機構の解明
• ウォッシュチーズ保管時の細菌叢と品質の変化の関連

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