八戸工業大学 · 工学部 · 准教授

研究关键词味噌玉・地域資源・プロバイオティクス・チーズ・すしこ・ごど・微生物・漬物

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• Isolation and characterization of lactic acid bacteria from sushiko and godo, two traditional fermented foods from Aomori, Japan2026 · New Food Ind
• 大豆発酵食品“ごど”からの酵母Wickerhamomyces anomalusの分離とその性質2024 · 日本食品科学工学会誌
• Isolation and identification of psychrotrophic lactic acid bacteria in godo, the traditional fermented soy food in Japan2022 · J Gen Appl Microbiol
• Growth and bile tolerance of Lactobacillus brevis strains isolated from Japanese pickles in artificial digestive juices and contribution of cell-bound exopolysaccharide to cell aggregation2014 · Canadian Journal of Microbiology

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