Zobrazeno 1 - 10
of 75
pro vyhledávání: '"Toshiyoshi Araki"'
Autor:
Araki, Toshiyoshi1, Morishita, Tatsuo1
Publikováno v:
Sorui. 12/10/93, Vol. 41 Issue 4, p341-343. 3p.
Autor:
Mami Tanaka, Shoko Endo, Fumihito Kotake, Nurhidayu Al-Saari, A K M Rohul Amin, Gao Feng, Sayaka Mino, Hidetaka Doi, Yoshitoshi Ogura, Tetsuya Hayashi, Wataru Suda, Masahira Hattori, Isao Yumoto, Toko Sawabe, Tomoo Sawabe, Toshiyoshi Araki
Publikováno v:
PLoS ONE, Vol 12, Iss 12, p e0189555 (2017)
[This corrects the article DOI: 10.1371/journal.pone.0180053.].
Externí odkaz:
https://doaj.org/article/719a16ad0057481683c3735bcb73e063
Autor:
Mami Tanaka, Shoko Endo, Fumihito Kotake, Nurhidayu Al-Saari, A K M Rohul Amin, Gao Feng, Sayaka Mino, Hidetaka Doi, Yoshitoshi Ogura, Tetsuya Hayashi, Wataru Suda, Masahira Hattori, Isao Yumoto, Toko Sawabe, Tomoo Sawabe, Toshiyoshi Araki
Publikováno v:
PLoS ONE, Vol 12, Iss 6, p e0180053 (2017)
A novel strain Vibrio aphrogenes sp. nov. strain CA-1004T isolated from the surface of seaweed collected on the coast of Mie Prefecture in 1994 [1] was characterized using polyphasic taxonomy including multilocus sequence analysis (MLSA) and a genome
Externí odkaz:
https://doaj.org/article/50d9806c3f7f4b72aa9a1fa031c52414
Autor:
Muhammad Mehedi Hasan, Toshiyoshi Araki, Takao Yoshimatsu, Alam Akm Nowsad, Nakib Dad Khan, Syed Md. Ehsanur Rahman
Publikováno v:
Journal of Consumer Protection and Food Safety. 15:351-362
The efficacy of electrolyzed water (EW) against surface bacteria for increased freshness of fish during distribution was investigated and its efficiency was compared with chlorinated water (CW) and some natural herbal extracts. Fresh oil sardine (Sar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8119a6100acd267e056c936776272b7b
https://doi.org/10.1007/s00003-020-01288-9
https://doi.org/10.1007/s00003-020-01288-9
Autor:
Man Cai, Bruno Gomez-Gil, Yu Guang Zhou, Toshiyoshi Araki, Daiki Kumakura, Tetsuya Hayashi, Isao Yumoto, Sayaka Mino, Yoshitoshi Ogura, Hidetaka Doi, Mami Tanaka, Tomoo Sawabe
Publikováno v:
Environmental Microbiology. 22:3205-3217
Members of the family Vibrionaceae are generally found in marine and brackish environments, playing important roles in nutrient cycling. The Rumoiensis clade is an unconventional group in the genus Vibrio, currently comprising six species from differ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1800c4b83fdccafa5a5037beb877edd8
https://doi.org/10.1111/1462-2920.15062
https://doi.org/10.1111/1462-2920.15062
Autor:
Motoharu Uchida, Nobuo Hideshima, Koji Kusaka, Toshiyoshi Araki, Noriko Ishida, Ken Touhata, Fumiyasu Murayama
Publikováno v:
Fisheries Science. 86:531-542
Koji is commonly used in manufacturing Japanese fermented products and promotes enzymatic degradation. In recent years, a seaweed koji has been developed by culturing Aspergillus oryzae on nori Pyropia yezoensis. In the present study, we prepared nor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::759e84aa0e6efa3135023c1bd7ac8d89
https://doi.org/10.1007/s12562-020-01419-z
https://doi.org/10.1007/s12562-020-01419-z
Autor:
Motoharu Uchida, Noriko Ishida, Ken Touhata, Kenji Ishihara, Toshiyoshi Araki, Yuko Murata, Nobuo Hideshima, Hirotaka Kurushima
Publikováno v:
Fisheries Science. 84:589-596
The present study tested processes to manufacture fermented sauce from low-quality nori (dried and fresh fronds of Pyropia yezoensis). The nori sauce was prepared using three tanks with fresh or dried nori cultured in different conditions. In the pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::547f0a1a4ca48474dcb34430db2ce817
https://doi.org/10.1007/s12562-018-1184-7
https://doi.org/10.1007/s12562-018-1184-7
Publikováno v:
Japanese Journal of Limnology (Rikusuigaku Zasshi). 79:41-48
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8c683a0d35d674bca8f3a358cbbd8b7
https://doi.org/10.3739/rikusui.79.41
https://doi.org/10.3739/rikusui.79.41
Publikováno v:
Journal of bioscience and bioengineering. 127(2)
Koji is a traditional fermentation culture medium, based on Aspergillus oryzae, which is commonly used in the manufacture process of Japanese fermented products such as soy sauce, miso, and sake, and promote enzymatic degradation. Koji is usually pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22c4f9e53d7500641883db40227c8d36
https://pubmed.ncbi.nlm.nih.gov/30146188
https://pubmed.ncbi.nlm.nih.gov/30146188
Autor:
Hirotaka Kurushima, Motoharu Uchida, Noriko Ishida, Yuko Murata, Kentaro Niwa, Ken Touhata, Toshiyoshi Araki, Kenji Ishihara
Publikováno v:
Journal of bioscience and bioengineering. 123(3)
High-salt content seaweed sauces were prepared for the first time using nori (Pyropia yezoensis) by fermentation and characterized. Components and taste of the two nori sauces (NSs) prepared separately were compared with those of soy and fish sauces.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::582a7a2f7b90f9192f0142bc87e6e158
https://pubmed.ncbi.nlm.nih.gov/27784621
https://pubmed.ncbi.nlm.nih.gov/27784621