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 】

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

  Yamamoto M, Ogura H, Kuda T, et al. , 2024

  3 Biotech

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

  Kuda T et al. , 2024

  Food Bioscience

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

  Sato M, Kuda T, Yamamoto M, et al. , 2024

  Food Bioscience

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

  Ogura H, Okamoto N,... Kuda T , 2024

  International Journal of Gastronomy and Food Science

• 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

  Fujita S, ... Xia Y, Kuda T , 2024

  Journal of Applied Phycology

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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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Lesson Subject 【 display / non-display 】

Lesson Subject 【 display / non-display 】