Papers - TAKAHASHI Hajime

Differences in the microbiome composition of the traditional fermented rice beverage Miki from Amami Island

Hikaru Ogura, Nanase Okamoto, Ayaka Nakamura, Hajime Takahashi, Takashi Kuda , 2024.09

Internationl Journal of Gastronomy and Food Science

Inhibitory effects of burdock root tea on plasma ammonia level in mice fed with high-sucrose and low-fibre diet

Mizuki Sato, Takashi Kuda, Mahiro Yamamoto, Ayaka Nakamura, Hajime Takahashi, Junji Inoue, Shu Takayanagi , 2024.06

Food Bioscience

Effects of Ecklonia cava subspp. kurome and stolonifera ethanolic/aqueous extracts on caecal microbiota in mice fed a high-sucrose and low-dietary fibre diet

Sae Fujita, Kazuya Koga, Ayaka Nakamura, Hajime Takahashi, Yumeng Xia, Takashi Kuda , 2024.03

Journal of Applied Phycology

Detection of typical indigenous gut bacteria related to kanpyo Lagenaria siceraria var. hispida powder in murine caecum and human faecal cultures

Mahiro Yamamoto, Hikaru Ogura, Takashi Kuda, Yumeng Xia, Ayaka Nakamura, Hajime Takahashi, Junji Inoue, Shu Takayanagi , 2024.03

3 Biotech

Inhibitory effect of Lactococcus lactis Nagasaki-SU6 isolated from algal beach cast on Listeria monocytogenes during and after fermentation of cow- and soymilk

Takashi Kuda, Akitoshi Fujii, Ayaka Nakamura, Hajime Takahashi , 2024.02

Food Bioscience

DOI

Effects of Sichuan pepper (huājiāo) powder on disease activity and caecal microbiota of dextran sodium sulphate-induced inflammatory bowel disease mouse model

Ayumi Miyashita, Yumeng Xia, Takashi Kuda, Mahiro Yamamoto, Ayaka Nakamura, Hajime Takahashi , 2024.01

Molecular Biology Reports

Effects of Cumin, Coriander, and Sichuan Pepper on Microbiota and the Antioxidant Capacities of Human Faecal Cultures

Yumeng Xia, Takashi Kuda, Ayumi Miyashita, Mahiro Yamamoto, Kazuya Koga, Ayaka Nakamura, Hajime Takahashi , 2023.12

Food and Humanity

Antioxidant and immunomodulatory properties of aqueous acetic acid macromolecular extract from Saccharina japonica holdfast and its effects on the caecal microbiota of mice fed a high-sucrose and low-fibre diet

Gayang Lee, Takashi Kuda, Yuko Midorikawa, Makoto Nishizawa, Takashi Yamagishi, Ayaka Nakamura, Hajime Takahashi , 2023.12

Food Hydrocolloids for Health

DOI

OACIS Paper URL

Antioxidant capacity of wheat bran fermented with gut indigenous Bifidobacterium and its antagonistic effect on food-related pathogens in vitro

Natsumi Takei, Ayumi Miyashita, Takashi Kuda, Yumeng Xia, Kazuya Koga, Ayaka Nakamura, Hajime Takahashi , 2023.08

Food Bioengineering

Comparison of antimicrobial resistance between the type strain of Lactococcus lactis and isolates from coastal environments

Akitoshi Fujii, Takashi Kuda, Ayaka Nakamura, Hajime Takahashi , 2023.06

International Journal of Dairy Technology

Transition of microbial contamination on the surface of carcass during the cattle slaughter process.

Ayaka Nakamura, Hajime Takahashi, Fumiaki Koike, Takashi Kuda, Mitsushi Kobayashi , 2023.06

Food Microbiology

DOI

OACIS Paper URL

Ecklonia cava subsp. kurome and E. cava subsp. stolonifera can aid regulation of gut microbiota in mice fed a high-sucrose and low-dietary fibre diet

Sae Fujita, Gayang Lee,Hajime Takahashi,Ayaka Nakamura, Kazuya Koga,Natsumi Handa,Takashi Kuda,Yumeng Xia , 2023.04

Journal of Applied Phycology

DOI

The effect of Sichuan pepper on gut microbiota in mice fed a high-sucrose and low-dietary fibre diet.

Yumeng Xia, Takashi Kuda, Mahiro Yamamoto, Tomoko Yano, Ayaka Nakamura, Hajime Takahashi , 2023.04

Applied microbiology and biotechnology

DOI

Effect of Lactiplantibacillus plantarum fermentation on the in-vitro antioxidant and angiotensin I-converting enzyme-inhibitory properties of turmeric, coriander, cumin, and red chili pepper suspensions

Daiki Takamiya, Hajime Takahashi, Ayaka Nakamura, Yumeng Xia, Takashi Kuda , 2023.01

Biocatalysis and Agricultural Biotechnology

DOI

Distribution of psychrophilic microorganisms in a beef slaughterhouse in Japan after cleaning.

Ayaka Nakamura, Hajime Takahashi, Anrin Kondo, Fumiaki Koike, Takashi Kuda, Bon Kimura, Mitsushi Kobayashi , 2022.08

PloS One

DOI

Microbial safety and biodiversity of bacterial communities in traditional Egyptian cheese types

Shimaa M. Mohamed, Ayaka Nakamura, Hajime Takahashi, Takashi Kuda and Bon Kimura , 2022.08

African Journal of Food Science

DOI

Dynamics of microbiota in the imported beef primal cuts during storage at different chilled temperatures.

Ayaka Nakamura, Yuri Mizuno, Hajime Takahashi, Kota Otomo, Takashi Kuda, Bon Kimura , 2022.07

Bioscience, Biotechnology, and Biochemistry

DOI

Growth inhibition of Listeria monocytogenes in fresh white cheese by mustard oil microemulsion.

Ayaka Nakamura, Chie Ishii, Kazuaki Yoshinaga, Takashi Kuda, Hajime Takahashi , 2022.06

Journal of Food protection

DOI

Effects of alginate and laminaran on the microbiota and antioxidant properties of human faecal cultures

Gayang Lee, Mika Harada, Yuko Midorikawa, Mahiro Yamamoto, Ayaka Nakamura, Hajime Takahashi, Takashi Kuda , 2022.06

Food Bioscience

DOI

In vitro antioxidant, anti-glycation, and bile acid-lowering capacity of peanut milk fermented with Lactiplantibacillus plantarum Kinko-SU4.

Mahiro Yamamoto, Natsumi Handa, Ayaka Nakamura, Hajime Takahashi, Takashi Kuda , 2022.06

Current research in food science

OACIS Paper URL