Papers - TAKAHASHI Hajime

The effects of fermentation with lactic acid bacteria on the antioxidant and anti-glycation properties of edible cyanobacteria and microalgae.

Yuko Kaga, Takashi Kuda, MiyuTaniguchi, Yuji Yamaguchi, Hiroyuki Takenaka, Hajime Takahashi, Bon Kimura. , 2020.08

LWT- Food Science and Technology

Impact of pH and protein hydrophobicity on norovirus inactivation by heat-denatured lysozyme.

Michiko Takahashi, Hajime Takahashi, Yumiko Okakura, Masahiro Ichikawa, Takashi Kuda, Bon Kimura. , 2020.08

PLoS ONE

OACIS Paper URL

Detection and isolation of the typical gut indigenous bacteria from ddY mice fed a casein‐beef tallow‐based or egg yolk‐based diet

Mayu Fukunaga, Takashi Kuda, Yumeng Xia, Saori Nakamura, Hajime Takahashi, Bon Kimura , 2020.03

Journal of Food Biochemistry

Detection and isolation of low molecular weight alginate- and laminaran-susceptible gut indigenous bacteria from ICR mice.

Moemi Naito Takei, Takashi Kuda, Miyu Taniguchi, Saori Nakamura, Hajime Takahashi, Bon Kimura. , 2020.03

Carbohydrate Polymers

Induction of browning and antioxidant capacity of cooked shark meats by pre-treatment with fermented rice bran suspension

Junna Shibayama, Takashi Kuda, Hajime Takahashi, Bon Kimura , 2019.12

Process Biochemistry

DOI

Evaluation of Inactivation of Murine Norovirus in Inoculated Shell Oysters by High Hydrostatic Pressure Treatment

Michiko Takahashi, Yumiko Okakura, Hajime Takahashi, Hisaya Yamane, Satoru Akashige,Takashi Kuda, Bon Kimura , 2019.12

Journal of food protection

DOI

Effects of edible algae on caecal microbiomes of ICR mice fed a high-sucrose and low–dietary fibre diet

Moemi Takei, Takashi Kuda, Mayu Fukunaga, Ai Toyama, Minori Goto, Hajime Takahashi, Bon Kimura , 2019.12

Journal of Applied Phycology,

Development of the Genus and Species Determination Method for Histamine Producing Bacteria Isolated from Fishery Product with High-Resolution Melting Analysis

Chihiro Ohshima, Fumina Sato, Hajime Takahashi, Takashi Kuda, Bon Kimura  , 2019.12

Journal of the Food Hygienic Society of Japan

Investigation of kokumi substances and bacteria in fermented Thai freshwater fish (Pla-ra)

Apiniharn Phewpan , Preecha Phuwaprisirisan, Hajime Takahashi, Chihiro Ohshima, Panita Ngamchuachit, Punnida Techaruvichit, Sebastian Dirndorfer, Corinna Dawid, Thomas Hofmann, Suwimon Keeratipibul , 2019.11

Journal of Agricultural and Food Chemistry

DOI

Next-generation sequencing reveals predominant bacterial communities during fermentation of Thai fish sauce in large manufacturing plants

Chihiro Ohshima, Hajime Takahashi, Supasit Insang, Chirapiphat Phraephaisarn, Punnida Techaruvichit, Rabuesak Khumthong, Hiroyuki Haraguchi, Kannapon Lopetcharat, Suwimon Keeratipibul , 2019.11

LWT- Food Science and Technology

DOI

Typical indigenous bacteria in the cecum of ddY mice fed a casein–beef tallow diet or whole‐egg diet

Mayu Fukunaga, Katsunobu Suriki, Takashi Kuda, Ayane Shikano, Ai Toyama, Hajime Takahashi, Bon Kimura , 2019.10

Journal of Food Biochemistry

DOI

Detection and isolation of bacteria affected by dietary cumin, coriander, turmeric, and red chili pepper in the caecum of ICR mice

Yumeng Xia, Takashi Kuda, Ai Toyama, Minori Goto, Mayu Fukunaga, Hajime Takahashi, Bon Kimura , 2019.10

Journal of Functional Foods

DOI

Detection and isolation of protein susceptible indigenous bacteria affected by dietary milk-casein, albumen and soy-protein in the caecum of ICR mice

Yumeng Xia, Mayu Fukunaga, Takash iKuda, Minori Goto, Giulia Chiaraluce, Hidemasa Hoshiba, HajimeTakahashi, Bon Kimura , 2019.09

International Journal of Biological Macromolecules

DOI

Whole-Genome Sequence of Listeria newyorkensis , Isolated from River Water in Japan

Chihiro Ohshima, Hajime Takahashi, Ayaka Nakamura, Takashi Kuda, Bon Kimura , 2019.08

Microbiology Resource Announcements

DOI

Draft Genome Sequence of the Histamine-Producing Bacterium Enterobacter kobei Strain 42-12

Chihiro Ohshima, Fumina Sato, Hajime Takahashi, Takashi Kuda, Bon Kimura, Zhi Hua Tao , 2019.08

Microbiology Resource Announcements

DOI

Effects of edible algae on caecal microbiomes of ICR mice fed a high-sucrose and low–dietary fibre diet

Moemi Takei, Takashi Kuda, Mayu Fukunaga, Ai Toyama, Minori Goto, Hajime Takahashi, Bon Kimura , 2019.08

Journal of Applied Phycology

DOI

Effects of Lactobacillus plantarum Uruma-SU4 fermented green loofah on plasma lipid levels and gut microbiome of high-fat diet fed mice

Ayane Shikano, Takashi Kuda, Junna Shibayama, Ai Toyama, Yuka Ishida, Hajime Takahashi, Bon Kimura , 2019.07

Food Research International

DOI

Whole-Genome Sequence of a Serotype 1/2b Listeria monocytogenes Strain Isolated from Raw Seafood in Japan

Chihiro Ohshima, Satomi Kanagawa, Satoko Miya, Ayaka Nakamura, Hajime Takahashi, Takashi Kuda, Bon Kimura , 2019.04

Microbiology Resource Announcements

DOI

Microbial diversity during processing of Thai traditional fermented shrimp paste, determined by next generation sequencing

Apiniharn Phewpan, Preecha Phuwaprisirisan, Hajime Takahashi, Chihiro Ohshima, Kannapon Lopetcharat, Punnida Techaruvichit, Suwimon Keeratipibul , 2019.03

LWT- Food Science and Technology

DOI

Evaluation of biological treatment for decreasing water hardness

Masamichi Koseki, Michiko Takahashi, Rie Manki, Mayumi Kitade, Yumiko Okakura, Minami Imamura, Hajime Takahashi , 2019.01

Water Science & Technology Water Supply

DOI