石川県立大学 · 食品科学科 · 准教授

研究キーワード伝統発酵食品・発酵菌叢・乳酸菌・食品微生物・乳酸発酵食品

ここは公開データのプレビューです。個別の適合理由、連絡角度、保存機能はログイン後に利用できます。

• Tracing microbiota changes in yamahai-moto, the traditional Japanese sake starter. Koyanagi T, Nakagawa A, Kiyohara M, Matsui H, Tsuji A, Barla F, Take H, Katsuyama Y, Tokuda K, Nakamura S, Minami H, Enomoto T, Katayama T, Kumagai HBioscience, biotechnology, and biochemistry 80(2) 399-406 20162016 · research output
• Pyrosequencing analysis of microbiota in Kaburazushi, a traditional medieval sushi in Japan. Koyanagi T, Nakagawa A, Kiyohara M, Matsui H, Yamamoto K, Barla F, Take H, Katsuyama Y, Tsuji A, Shijimaya M, Nakamura S, Minami H, Enomoto T, Katayama T, Kumagai HBioscience, biotechnology, and biochemistry 77(10) 2125-2130 2013年2013 · research output
• Pyrosequencing survey of the microbial diversity of “narezushi”, an archetype of modern Japanese sushi. Koyanagi, T, Kiyohara, M, Matsui, H, Yamamoto, K, Kondo, T, Katayama, T, Kumagai, H Letters in Applied Microbiology 53(6) 635-640 20112011 · research output
• Effect of carrot residue on the desiccation and disinfectant resistances of food related pathogens adhered to a stainless steel surfaces

• Functional and structural analysis of genes and proteins of microorganisms, and its application to the production of useful materials.
• ゲノムで読み解く広範分布性乳酸菌ラクトバチルス・サケイの「歩んだ道」と将来的利用
• 伝統発酵食品の微生物の基礎科学とその応用・実用official seeds detail
• 以下の項目について支援可能です。support topic

• 公式プロフィール