食品科学科
基本情報
研究分野
1経歴
4-
2018年10月 - 現在
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2014年3月 - 2018年9月
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2015年8月 - 2018年3月
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2013年4月 - 2014年2月
受賞
1-
2009年8月
論文
20-
Journal of Food Science 88(6) 2385-2396 2023年1月 査読有り最終著者
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Food Chemistry 384 132488-132488 2022年2月14日 査読有り
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Fisheries Science 86(3) 551-560 2020年5月 査読有りThe 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講演・口頭発表等
34共同研究・競争的資金等の研究課題
10-
共同研究 2023年5月 - 2024年3月
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一般財団法人 杉山産業化学研究所 研究助成 2023年4月 - 2024年3月
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日本学術振興会 科学研究費助成事業 2021年4月 - 2024年3月
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日本学術振興会 科学研究費助成事業 2021年4月 - 2024年3月
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日本獣医生命科学大学 若手研究者・研究者研究支援 - 2021年3月