Research Interests 【 display / non-display 】

Research Interests 【 display / non-display 】

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Research Areas 【 display / non-display 】

Research Areas 【 display / non-display 】

Papers 【 display / non-display 】

Papers 【 display / non-display 】

• Bidirectional modulation of microbial communities by tea polyphenols and gallic acid enhances quality in dry fermented sausages

  Y Xia, T Kuda, Q Zhou, Q He , 2026

  Food Research International

• Detection of bacteria affected by roasted burdock tea powder and fructooligosaccharide in human faecal culture

  Sae Azuma, Mizuki Sato, Ayaka Nakamura, Hajime Takahashi, Junji Inoue, Shu Takayanagi, Madoka Nakamura, Takashi Kuda , 2026

  Molecular Biology Reports

• Bidirectional modulation of microbial communities by tea polyphenols and gallic acid enhances quality in dry fermented sausages

  Yumeng Xia, Takashi Kuda, Qin Zhou, Qiang He , 2026

  Food Research International

• Moderate dose of Mallotus japonicus supplementation modulates gut environment by promoting Lachnospiraceae abundance

  Madoka Nakamura, Sae Azuma, Yukimi Tomoda, Ayaka Nakamura, Hajime Takahashi, Mizuki Sato, Takashi Kuda , 2026

  Food Bioscience

• Differences in the bacterial microbiota of the traditional fermented rice beverage miki from the Okinawa region

  Riko Kamata, Nao Furuo, Ayaka Nakamura, Hajime Takahashi, Takashi Kuda , 2026

  Fermented Foods

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Books 【 display / non-display 】

Books 【 display / non-display 】

• 実用ポケット食品衛生微生物辞典

  藤井建夫　編、浅尾ら9名　著 , 2018.09

  幸書房 , 微生物の増殖、腐敗についての用語 , 0-0

• Starter Cutures in Food Production

  Takashi Kuda , 2017.07

  Willey Blackwell , Fermentation of fish-based products: A special focus on traditional Japanese products , 355-369

• Advances in Fermentated Foods and Beverages

  T. Kuda , 2015.10

  WoodHead Publishing （Copyright Elsevier Ltd.) , Quality improvement and fermentation control in fish products , 377-390

• 干物の機能と科学

  久田孝 , 2014.10

  朝倉書店 , 干物の腐敗と変敗 , 110-116

• 食品微生物学の基礎

  久田　孝 , 2013.11

  講談社サイエンティフィック , 食品の腐敗 , 87-96

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Grant-in-Aid for Scientific Research 【 display / non-display 】

Grant-in-Aid for Scientific Research 【 display / non-display 】

• 水産食品の腸内環境に及ぼす影響－FLX-pyrosequence法を用いた解析

  Project Period (FY)： 2013/04  -  2016/03 

  Grant-in-Aid for Scientific Research(C)  Principal Investigator  25450300 

• 食中毒菌の腸管付着・侵入を抑制する水産発酵微生物および水産食品成分に関する研究

  Project Period (FY)： 2010/04  -  2013/03 

  Grant-in-Aid for Scientific Research(C)  Principal Investigator  22580221 

Lesson Subject 【 display / non-display 】

Lesson Subject 【 display / non-display 】