食品科学科
Profile Information
- Affiliation
- Nippon Veterinary and Life Science University
- J-GLOBAL ID
- 201801001189857572
- researchmap Member ID
- B000329845
Research Interests
6Research Areas
1Research History
4-
Oct, 2018 - Present
-
Mar, 2014 - Sep, 2018
-
Aug, 2015 - Mar, 2018
-
Apr, 2013 - Feb, 2014
Education
3-
Apr, 2010 - Mar, 2013
-
Apr, 2008 - Mar, 2010
-
Apr, 2006 - Mar, 2008
Awards
1-
Aug, 2009
Papers
20-
Journal of Food Science, 88(6) 2385-2396, Jan, 2023 Peer-reviewedLast author
-
Food Chemistry, 384 132488-132488, Feb 14, 2022 Peer-reviewed
-
日本獣医生命科学大学研究報告, 70 30-31, 2021 Lead authorLast authorCorresponding author
-
Fisheries Science, 86(3) 551-560, May, 2020 Peer-reviewedThe microbiological properties of Myanmar traditional fermented products were characterized using four different brands of bottled shrimp sauce products sold frequently at a large grocery market. Viable cells of these products were detected at various levels (10(2)-10(5) cfu/ml) using de Man, Rogosa and Sharpe (MRS) agar medium containing 10% NaCl, and all isolates from the product samples were identified as the halophilic lactic acid bacterium Tetragenococcus muriaticus by 16S rRNA gene analysis. On the other hand, culture-independent bacterial analysis using a combination of clone library analysis and terminal restriction fragment length polymorphism (T-RFLP) analysis targeting the 16S rRNA gene demonstrated that these bacterial communities can be classified into three types. In two shrimp sauce products, a strictly anaerobic non-spore-forming halophile belonging to the genus Halanaerobium was detected as the dominant bacterium. In one shrimp sauce product, Tetragenococcus was the dominant genus. However, in the remaining shrimp sauce product, a number of bacterial species typically found in various environments, including the genera Geosporobacter, Sporohalobacter, Lysinibacillus, Soehngenia, and Tepidiphilus, were detected. These findings suggest that typical fermentation bacterial species found in traditional fermented fishery products, such as those belonging to the genera Tetragenococcus and Halanaerobium, are also frequently found in Myanmar shrimp sauce products.
Misc.
28-
日本調理科学会大会研究発表要旨集, 31(2C-7), Aug, 2019 Lead authorCorresponding author
Presentations
34Professional Memberships
7Research Projects
10-
共同研究, May, 2023 - Mar, 2024
-
研究助成, 一般財団法人 杉山産業化学研究所, Apr, 2023 - Mar, 2024
-
科学研究費助成事業, 日本学術振興会, Apr, 2021 - Mar, 2024
-
科学研究費助成事業, 日本学術振興会, Apr, 2021 - Mar, 2024
-
若手研究者・研究者研究支援, 日本獣医生命科学大学, - Mar, 2021