Zobrazeno 1 - 10
of 122
pro vyhledávání: '"Tateo Fujii"'
Autor:
Hajime Takahashi, Tadahiro Hiramoto, Daisuke Kyoui, Yukio Washizu, Tateo Fujii, Bon Kimura, Takashi Kuda, Eiji Emoto
Publikováno v:
International Journal of Food Microbiology. 238:320-325
Kusaya is a salted, dried fish product traditionally produced on the Izu Islands in Japan. Fish are added to kusaya gravy repeatedly and intermittently, and used over several hundred years, which makes unique microbiota and unique flavors. In this st
Publikováno v:
Journal of food protection. 59(7)
The growth of Clostridium perfringens inoculated in fish fillets of jack mackerel subsequently packaged under a controlled carbon dioxide gas atmosphere (40% CO2, 60% N2) was investigated at marginal growth (15°C) and stimulative ambient (30°C) han
Publikováno v:
Journal of food protection. 57(7)
The specific activity of histidine-decarboxylase of halophilic histamine-forming bacteria, Photobacterium phosphoreum and Photobacterium histaminum sp. nov., remained 27~53% of the initial value after seven days storage at -20°C, while the viable ce
Publikováno v:
Bergey's Manual of Systematics of Archaea and Bacteria. :1-4
Publikováno v:
Bergey's Manual of Systematics of Archaea and Bacteria. :1-11
Autor:
Tateo Fujii
Publikováno v:
Japanese Journal of Food Microbiology. 30:186-192
Autor:
Tateo Fujii
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 106:174-182
Publikováno v:
Fisheries Science. 77:151-157
Funazushi (fermented Crucian Carp with rice) is a fermented fish product found only around Lake Biwa in Shiga Prefecture, Japan. It is characterized by a unique cheese-like flavor and characteristic sour taste. We analyzed the changes in the microbia
Autor:
Tateo Fujii
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 51:297-301
Publikováno v:
Journal of Microbiological Methods. 79:124-127
Rapid enumeration of Escherichia coli strains by quantitative real-time PCR targeting the uidA gene was developed and confirmed for minced beef, tuna and raw oyster. Higher sensitivity (1 CFU/g of E. coli in all three food samples) was obtained by in