Výsledky vyhledávání - "Toshihide Michihata"

Akademický článek

Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk

Autor: Raúl Ricardo Gamba, Shihori Yamamoto, Mahmoud Abdel-Hamid, Tetsuya Sasaki, Toshihide Michihata, Takashi Koyanagi, Toshiki Enomoto

Publikováno v: International Journal of Microbiology, Vol 2020 (2020)

Kefir is a functional beverage that contains lactic and acetic acid bacteria (LAB, AAB) and yeasts. This work’s aim was to study the chemical, microbial, and functional characteristics of kefir produced from cow’s milk and soy milk. After ferment

Externí odkaz: https://doaj.org/article/7f8e623cf6f148fba2036971663a4b47

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Akademický článek

The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides

Autor: Florin Barla, Takashi Koyanagi, Naoko Tokuda, Hiroshi Matsui, Takane Katayama, Hidehiko Kumagai, Toshihide Michihata, Tetsuya Sasaki, Atsushi Tsuji, Toshiki Enomoto

Publikováno v: Biotechnology Reports, Vol 10, Iss C, Pp 105-110 (2016)

Many traditional fermented products are onsumed in Ishikawa Prefecture, Japan, such as kaburazushi, narezushi, konkazuke, and ishiru. Various kinds of lactic acid bacteria (LAB) are associated with their fermentation, however, characterization of LAB

Externí odkaz: https://doaj.org/article/f0d7451711784807bdb42f53279fe372

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Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk

Autor: Tetsuya Sasaki, Raúl Ricardo Gamba, Toshihide Michihata, Shihori Yamamoto, Toshiki Enomoto, Takashi Koyanagi, Mahmoud Abdel-Hamid

Publikováno v: International Journal of Microbiology, Vol 2020 (2020)
International Journal of Microbiology

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0ca9ae2100bc83cd75a166437b7051d
https://doi.org/10.1155/2020/7019286

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In vitro antioxidant, anti-glycation and immunomodulation activities of fermented blue-green algae Aphanizomenon flos-aquae

Autor: Junna Shibayama, Bon Kimura, Hajime Takahashi, Takashi Kuda, Miyu Taniguchi, Tetsuya Sasaki, Toshihide Michihata

Publikováno v: Molecular Biology Reports. 46:1775-1786

To clarify the antioxidant, anti-glycation and immunomodulatory capacities of fermented blue-green algae Aphanizomenon flos-aquae (AFA), hot aqueous extract suspensions made from 10% AFA were fermented by Lactobacillus plantarum AN7 and Lactococcus l

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33d2f828c2f50228670a3bf317761202
https://doi.org/10.1007/s11033-019-04628-7

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Autor: Tetsuya Sasaki, Takane Katayama, Takashi Koyanagi, Toshiki Enomoto, Hidehiko Kumagai, Florin Barla, Toshihide Michihata, Naoko Tokuda, Atsushi Tsuji, Hiroshi Matsui

Publikováno v: Biotechnology Reports
Biotechnology Reports, Vol 10, Iss C, Pp 105-110 (2016)

Highlights • Lactic acid bacteria were screened from traditional fermented foods. • High γ-aminobutyric acid productivity was detected in ten strains. • They comprised Lactobacillus buchneri, Lactobacillus brevis, and Weissella hellenica. •

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44993d85596b62c9857249142bb083bd
https://doi.org/10.1016/j.btre.2016.04.002

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