Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Kan Kiuchi"'
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 59:167-174
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3844a249b768a7bc514840f68677abbc
https://doi.org/10.3136/nskkk.59.167
https://doi.org/10.3136/nskkk.59.167
Autor:
Mina Katsumata, Rieko Kita, Muramatsu Kanako, Kan Kiuchi, Sugio Watanabe, Rie Obitsu, Saori Mitsuboshi, Mayu Otsuki, Tadayoshi Tanaka
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 54:406-411
前報において市販納豆菌に匹敵する胞子割合が得られなかった，Bacillus subtilis KFP 4（市販高橋菌より分離）の胞子形成の検討と，食品エキスを用いたMn2＋添加を試みた．（1）平板培養の
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf54f6a476fa49b589b6e78b3eb77fb1
https://doi.org/10.3136/nskkk.54.406
https://doi.org/10.3136/nskkk.54.406
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 54:528-538
ミャンマーには伝統的な大豆醗酵食品でペーポ（Pe pok, またはペーガピ，Peegapi）と呼ばれる，農家が小規模で製造している一種の納豆がある．我が国にはない，新しい納豆の生産に適し
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9512375d4905c676549b0f7a064628b0
https://doi.org/10.3136/nskkk.54.528
https://doi.org/10.3136/nskkk.54.528
Autor:
Saori Mitsuboshi, Kan Kiuchi
Publikováno v:
Journal of Japan Association on Odor Environment. 38:151-162
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0bbf74a4c0b016666e76b3d1c4147953
https://doi.org/10.2171/jao.38.151
https://doi.org/10.2171/jao.38.151
Autor:
Kan Kiuchi, Saori Mitsuboshi, Midori Nakamura, Akane Nakamura, Kanako Muramatsu, Kyoko Takahashi
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 54:436-441
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3075980bb004fa7f2fb5f8299af9aa97
https://doi.org/10.3136/nskkk.54.436
https://doi.org/10.3136/nskkk.54.436
Autor:
Tadayoshi Tanaka, Haruka Saito, Miyuki Matsukawa, Kan Kiuchi, Sugio Watanabe, Saori Mitsuboshi, Ayumi Murahashi, Kanako Muramatsu, Yoko Miyaji
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 53:466-473
高齢者の増加とともに高齢者用の食品の開発が切望されている．そこで，混合培養によって菌株の改良を行い，軟らかく糸引きのよい納豆の開発を行った．1．高齢者用の軟らかい納豆を
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f848d6f313e43810633c35bb3d469ae
https://doi.org/10.3136/nskkk.53.466
https://doi.org/10.3136/nskkk.53.466
Autor:
Nao Kawabata, Tadayoshi Tanaka, Kanako Muramatsu, Sugio Watanabe, Saori Mitsuboshi, Makiko Kimura, Rie Obitsu, Miki Saito, Kan Kiuchi
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 53:165-171
納豆菌の栄養細胞から胞子のみを分離し，胞子懸濁液を製造することは新規納豆菌の実用化のために必須の条件である．Mn2＋添加，冷蔵・乾燥処理の環境ストレスをかけることによって
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec1aaea4d00b71ac3ef43e299a7b0821
https://doi.org/10.3136/nskkk.53.165
https://doi.org/10.3136/nskkk.53.165
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 50:278-285
市販納豆から発散する揮発性物質をpolyvinylbenzene/carboxen/polydimethylsiloxane,SPMEファイバーにより50°C,1時間抽出濃縮し,DB-WAXカラム(内径0.25mm,長さ30m,膜厚0.25μm)を用い,GCおよびGCMSで分析した.ピ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85c9faa74e98ff9f060ed50510bba883
https://doi.org/10.3136/nskkk.50.278
https://doi.org/10.3136/nskkk.50.278
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 48:277-286
納豆の品質向上を図るために,温度制御プログラムの開発を行った.あわせて発酵中の温度と酸素濃度をリアルタイムで測定した.(1) 糸引納豆の製造プログラムAを用いると,接種量は大豆1g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9272324cf71df9d4cdbae7a2ec847f3
https://doi.org/10.3136/nskkk.48.277
https://doi.org/10.3136/nskkk.48.277
Publikováno v:
Canadian Journal of Microbiology. 46:892-897
In an effort to demonstrate the potential usefulness of Bacillus subtilis (natto) as a probiotic, we examined the effect of this organism on the growth of three strains of lactobacilli co-cultured aerobically in vitro. Addition of B. subtilis (natto)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8da8837f136ada58ee9d203ced606d5c
https://doi.org/10.1139/w00-070
https://doi.org/10.1139/w00-070