Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Kouichi Hosoya"'
Autor:
Takashi Yaguchi, Kouichi Hosoya, Nagai Satoshi, Naofumi Shigemune, Yoko Kusuya, Takako Yamamoto, Hiroki Takahashi, Yikelamu Alimu
Publikováno v:
Biocontrol Science. 26:157-166
We isolated a fungus from a 20% (= 200,000 µg/mL) aqueous solution of polyhexamethylene biguanide hydrochloride (PHMB), a widely used antimicrobial and examined its morphology and drug resistance profile. Based on the sequence of the internal transc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5636e48414a0d052f0b4649f41c5ace5
https://doi.org/10.4265/bio.26.157
https://doi.org/10.4265/bio.26.157
Autor:
Takako Yamamoto, Hiroki Takahashi, Yikelamu Alimu, Yoko Kusuya, Kouichi Hosoya, Naofumi Shigemune, Satoshi Nagai, Takashi Yaguchi
Polyhexamethylene biguanide hydrochloride (PHMB), an antimicrobial agent, has been widely used as a disinfectant in medical industries and public facilities. However, long-term use of any antimicrobial agent increases the risk of the microorganisms d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bcae9a912f5c48216061c0c93b99049
https://doi.org/10.21203/rs.3.rs-41303/v1
https://doi.org/10.21203/rs.3.rs-41303/v1
Publikováno v:
Biocontrol Science. 21:73-80
The number of spoilage incidents in the food industry attributable to a species of the genus Moniliella has recently increased, but the risk of food spoilage has not yet been evaluated. The purpose of this study was to develop a method to rapidly ide
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c87acbfe3742a1a39769382e8709117
https://doi.org/10.4265/bio.21.73
https://doi.org/10.4265/bio.21.73
Autor:
Seiichi Ueda, Kouichi Hosoya, Yumi Imanishi, Daisuke Tomiyama, Motokazu Nakayama, Takashi Yaguchi, Tetsuhiro Matsuzawa
Publikováno v:
Food Control. 41:7-12
Recently the numbers of spoilage incidents in food industry by the species of Thermoascus are increasing, but the risk of food spoilage have never been evaluated. It became obvious that their heat-resistances were higher than those of other heat-resi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9190c21da568572ab181fd066a8573f7
https://doi.org/10.1016/j.foodcont.2013.12.021
https://doi.org/10.1016/j.foodcont.2013.12.021
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 60:165-172
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7841bf49786cd84e15480723bf39a46
https://doi.org/10.3136/nskkk.60.165
https://doi.org/10.3136/nskkk.60.165
Autor:
Motokazu, Nakayama, Kouichi, Hosoya, Yumi, Shimizu-Imanishi, Hiroji, Chibana, Takashi, Yaguchi
Publikováno v:
Biocontrol science. 21(2)
The number of spoilage incidents in the food industry attributable to a species of the genus Moniliella has recently increased, but the risk of food spoilage has not yet been evaluated. The purpose of this study was to develop a method to rapidly ide
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9bb32fe672634485469c5d152835b49a
https://pubmed.ncbi.nlm.nih.gov/27350425
https://pubmed.ncbi.nlm.nih.gov/27350425
Autor:
Jun Hitomi, Motokazu Nakayama, Yumi Imanishi, Kouichi Hosoya, Tetsuhiro Matsuzawa, Takashi Yaguchi
Publikováno v:
Journal of Food Protection. 75:1806-1813
Species of the genus Neosartorya are heat-resistant fungi that cause the spoilage of heat-processed acidic foods due to the formation of heat-resistant ascospores, and they produce mycotoxins, such as fumitremorgins and gliotoxin. Their anamorphs are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65a5726904582e8129ce6be91c88bf03
https://doi.org/10.4315/0362-028x.jfp-12-060
https://doi.org/10.4315/0362-028x.jfp-12-060
Autor:
Motokazu Nakayama, Takashi Yaguchi, Kouichi Hosoya, Yumi Imanishi, Tetsuhiro Matsuzawa, Jun Hitomi
Publikováno v:
Food Control. 26:169-173
Species of the genus Byssochlamys , heat-resistant fungi, cause the spoilage and poisoning of heat-processed acidic foods due to the formation of heat-resistant ascospores and the biosynthesis of patulin. Here we evaluated the heat resistance and pat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c23ba450eae6aa8edc1012ea5f1bb900
https://doi.org/10.1016/j.foodcont.2012.01.024
https://doi.org/10.1016/j.foodcont.2012.01.024
Autor:
Yasuhiko Shigematsu, Shigeyuki Takenaka, Mitsuhiro Hamasaki, Yukie Sunaga, Jun Ogasawara, Kouichi Hosoya, Takashi Miyashita, Yoshiko Sugita-Konishi, Yoichi Kamata, Junko Isobe, Motokazu Nakayama, Miki Sato, Kazumi Horikawa, Jun Hitomi
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 53:273-277
We evaluated the sensitivity and specificity of an immunochromatography kit, Single-path Emetic Tox Mrk (Merck), which targets a marker protein for the detection of Bacillus cereus that produces emetic toxin. Strains were isolated after outbreaks of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8a1d957b5aca50d0d4977c2026335f4
https://doi.org/10.3358/shokueishi.53.273
https://doi.org/10.3358/shokueishi.53.273
Autor:
Motokazu Nakayama, Kouichi Hosoya, Takashi Yaguchi, Yusuke Hiro, Tetsuhiro Matsuzawa, Hajime Tokuda, Ayumi Sako
Publikováno v:
Journal of Food Protection. 73:1486-1492
Heat-resistant fungi, genera Byssochlamys, Talaromyces, Neosartorya, and Hamigera, contribute significantly to the spoilage of heat-processed acidic foods, due to the formation of heat-resistant ascospores. Here, we first evaluated the differences in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::433f98aaa6dcd475f887e37135d66ad5
https://doi.org/10.4315/0362-028x-73.8.1486
https://doi.org/10.4315/0362-028x-73.8.1486