Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Yoshimitsu, Masuda"'
Autor:
Mohamed El-Telbany, Chen-Yu Lin, Marwa Nabil Abdelaziz, Aye Thida Maung, Ayman El-Shibiny, Tahir Noor Mohammadi, Mahmoud Zayda, Chen Wang, Su Zar Chi Lwin, Junxin Zhao, Yoshimitsu Masuda, Ken-ichi Honjoh, Takahisa Miyamoto, Mohamed El
Publikováno v:
AMB Express, Vol 13, Iss 1, Pp 1-16 (2023)
Abstract Contaminated food with antibiotic-resistant Enterococcus spp. could be the vehicle for transmitting Enterococcus to humans and accordingly cause a public health problem. The accumulation of biogenic amines produced by Enterococcus faecalis (
Externí odkaz:
https://doaj.org/article/b91fe2e5f4ab43369fbe486cf1a6e4ba
Autor:
Chen Wang, Junxin Zhao, Yunzhi Lin, Su Zar Chi Lwin, Mohamed El-Telbany, Yoshimitsu Masuda, Ken-ichi Honjoh, Takahisa Miyamoto
Publikováno v:
Antibiotics, Vol 13, Iss 9, p 884 (2024)
Endolysin, a bacteriophage-derived lytic enzyme, has emerged as a promising alternative antimicrobial agent against rising multidrug-resistant bacterial infections. Two novel endolysins LysPEF1-1 and LysPEF1-2 derived from Enterococcus phage PEF1 wer
Externí odkaz:
https://doaj.org/article/f4672027b4c14d909306371de01905ce
Autor:
Marwa Nabil Sayed Abdelaziz, Mahmoud Gamaleldin Zayda, Aye Thida Maung, Mohamed El-Telbany, Tahir Noor Mohammadi, Su Zar Chi Lwin, Khin Zar Linn, Chen Wang, Lu Yuan, Yoshimitsu Masuda, Ken-ichi Honjoh, Takahisa Miyamoto
Publikováno v:
Antibiotics, Vol 13, Iss 8, p 774 (2024)
Bacillus cereus sensu stricto is a foodborne pathogen that causes food poisoning. Their spore and biofilm-forming abilities persist in various environments and foods. This study investigated the prevalence, virulence, antibiotic resistance, and genet
Externí odkaz:
https://doaj.org/article/fca17368a8e841dcbc23e9f4d4dd70b6
Publikováno v:
Heliyon, Vol 9, Iss 10, Pp e20727- (2023)
This study aimed to investigate the occurrence, antibiotic resistance, and biofilm formation of Escherichia coli in the Vietnamese Pangasius fish processing facility. Among 144 samples including Pangasius fish, wash water, food contact surfaces, and
Externí odkaz:
https://doaj.org/article/37a30e15f5bc4b11a1cdf51e8545f7da
Publikováno v:
Journal of Food Protection, Vol 86, Iss 3, Pp 100044- (2023)
Biofilm formation of Listeria monocytogenes in food processing environments cause potential source of cross-contamination to foodstuffs; hence, the control of biofilm is currently addressed to find effective solutions for preventing biofilm formation
Externí odkaz:
https://doaj.org/article/3562d0b91b824a8bafd39c1613bc9e61
Autor:
Hoang Minh Duc, Yu Zhang, Son Minh Hoang, Yoshimitsu Masuda, Ken-Ichi Honjoh, Takahisa Miyamoto
Publikováno v:
Antibiotics, Vol 12, Iss 6, p 1077 (2023)
Bacterial food poisoning cases due to Salmonella and E. coli O157:H7 have been linked with the consumption of a variety of food products, threatening public health around the world. This study describes the combined effects of a phage cocktail (STG2,
Externí odkaz:
https://doaj.org/article/7b1db746c5bc41e3af90d6c9310a125d
Autor:
Apisada Kitichalermkiat, Mao Katsuki, Jun Sato, Takumi Sonoda, Yoshimitsu Masuda, Ken-ichi Honjoh, Takahisa Miyamoto
Publikováno v:
Journal of Global Antimicrobial Resistance, Vol 22, Iss , Pp 854-859 (2020)
Objectives: Staphylococcus aureus is an important nosocomial pathogen that produces various extracellular toxins. Epigallocatechin gallate (EGCg) is a polyphenol that is abundant in green tea. EGCg displays strong antibacterial activity against Gram-
Externí odkaz:
https://doaj.org/article/0be17e5cd4854b7ebd3109a25b448958
Publikováno v:
Microbiology Spectrum, Vol 9, Iss 1 (2021)
ABSTRACT Lytic bacteriophages are expected as effective tools to control infectious bacteria in human and pathogenic or spoilage bacteria in foods. Leaderless bacteriocins (LLBs) are simple bacteriocins produced by Gram-positive bacteria. LLBs do not
Externí odkaz:
https://doaj.org/article/6e2d2b52359f4d9ea95984275699348f
Autor:
Chen-Yu LIN, Koshiro FUTADA, Phyo Htet Htet Kyaw, Shota TANAKA, El-Telbany, Mohamed, Yoshimitsu MASUDA, Ken-ichi HONJOH, Takahisa MIYAMOTO
Publikováno v:
Food Science & Technology Research; 2024, Vol. 30 Issue 2, p205-212, 8p
Autor:
Yoshimitsu MASUDA
Publikováno v:
KAGAKU TO SEIBUTSU. 60:232-239
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fcaead4dd2f82b68b262db963aa51c8
https://doi.org/10.1271/kagakutoseibutsu.60.232
https://doi.org/10.1271/kagakutoseibutsu.60.232