Zobrazeno 1 - 10
of 107
pro vyhledávání: '"HIROKAZU OGIHARA"'
Autor:
Daisuke Kyoui, Yuri Fukasawa, Waka Miyanaga, Yui Nakamura, Tsutomu Yamane, Kazuki Sugita, Shun Yamadera, Marie Kai, Kai Shinoda, Taketo Kawarai, Hirokazu Ogihara
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1216-1224 (2022)
Japanese horse mackerel (Trachurus japonicus) is an important marine resource, and its loss and waste should be reduced. This study aimed to identify the changes in the microflora composition during storage and specific spoilage organisms (SSOs) in J
Externí odkaz:
https://doaj.org/article/eca25e4f91c34e9f9cbae24e2c5a420b
Autor:
Daisuke Kyoui, Yuka Saito, Akifumi Takahashi, Gou Tanaka, Runa Yoshida, Yoshiyuki Maegaki, Taketo Kawarai, Hirokazu Ogihara, Chise Suzuki
Publikováno v:
Foods, Vol 12, Iss 16, p 3097 (2023)
Hexanol is a volatile alcohol and a major component of plant essential oils (EOs). However, the antibacterial activity of hexanol vapor has not been well studied. This study aimed to evaluate the antibacterial activity of hexanol. In this study, seve
Externí odkaz:
https://doaj.org/article/b8d92aef0ac04420a7daf657abfbfd74
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
Providing beef liver for raw consumption was banned in Japan on July 1, 2012. To lift the ban, the establishment of effective countermeasures for safe raw consumption is necessary. In this study, we examined the effects of high hydrostatic pressure p
Externí odkaz:
https://doaj.org/article/54363dfae40d4270a8998ad4c1608d22
Publikováno v:
Japanese Journal of Food Microbiology. 40:18-25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a4298debaaa33e74d7e24da7140b977
https://doi.org/10.5803/jsfm.40.18
https://doi.org/10.5803/jsfm.40.18
Publikováno v:
Japanese Journal of Food Microbiology. 39:63-69
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ccb651435c4c4ff182aecf7e76e086d8
https://doi.org/10.5803/jsfm.39.63
https://doi.org/10.5803/jsfm.39.63
Autor:
Aoi Fujiwara, Hirokazu Ogihara
Publikováno v:
Journal for the Integrated Study of Dietary Habits. 33:99-105
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc658646659382580346a36606924aea
https://doi.org/10.2740/jisdh.33.2_99
https://doi.org/10.2740/jisdh.33.2_99
Publikováno v:
Japanese Journal of Food Microbiology. 38:13-17
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9143a68dee18382fe01acdc93141ec30
https://doi.org/10.5803/jsfm.38.13
https://doi.org/10.5803/jsfm.38.13
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 83:2386-2389
The mixed-species biofilm of Lactobacillus plantarum ML11-11 (LAB) and yeast had a double-layered structure with the ground layer composed of LAB cells, and the upper layer composed of coaggregates of LAB and yeast cells. The ability of LAB to adhere
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::622e1f45c8e43a053ff1334885fa38c4
https://doi.org/10.1080/09168451.2019.1649978
https://doi.org/10.1080/09168451.2019.1649978
Autor:
Aoi Fujiwara, Hirokazu Ogihara, Daisuke Kyoui, Hodaka Suzuki, Yumiko Okada, Hiroyuki Yamamoto, Shizunobu Igimi, Noriko Fukuda
Publikováno v:
Food Science and Technology Research. 25:265-275
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05229b022304afc79530dc796e0ada8b
https://doi.org/10.3136/fstr.25.265
https://doi.org/10.3136/fstr.25.265
Publikováno v:
Biocontrol Science. 24:221-227
The commercially available 3 types of selective media in Japan were compared for the detection of Bacillus cereus. When assessed inclusivity using 25 B. cereus strains, MYP agar, NGKG agar, and chromogenic X-BC agar demonstrated excellent inclusivity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2c5311ea2aa1279947b074fe8473bcb
https://doi.org/10.4265/bio.24.221
https://doi.org/10.4265/bio.24.221