論文 - 久田　孝

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

Kaga Y, Kuda T, Taniguxhi M, Yamaguchi Y, Takenaka H, Tkahashi H, Kimura B , 2021年

LWT-Food Science and Technology , 135 , 110029

DOI

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

Takahashi M, Takahashi H, Okamura Y, Ichikawa M, Kuda T, Kimura B , 2020年08月

PLoS ONE , 15 , e0237888

DOI

OACIS論文情報URL

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

Fukunaga M, Kuda T, Xia Y, Nakamura S, Takahashi H, Kimura B , 2020年

Journal of Food Biochemistry , 44 , e13246

DOI

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

Xia Y, Fukunaga M, Kuda T, Goto M, Chiaraluce G, Hoshiba H, Takahashi H, Kimura B , 2020年

International Journal of Biological Macromolecules , 144 , 813 - 820

DOI

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

Takei MN, Kuda T, Taniguchi M, Nakamura S, Takahashi H, Kimura B , 2020年

Carbohydrate Polymers , 238 , 11625

DOI

高度融解曲線回析を用いた主な水産物由来ヒスタミン生成菌の簡易種（属）判定法の開発

大島 千尋, 佐藤 史奈, 高橋 肇, 久田 孝, 木村 凡 , 2019年12月

食品衛生学雑誌 , 60 (6) , 168 - 175

DOI

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

Ohshima C, Takahashi H, Nakamura A, Kuda T, Kimura B. , 2019年08月

Microbiology Resource Announcements , 8 , e00488-19

DOI

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

Takei M, Kuda T, Fukunaga M, Toyama A, Goto M, Takahashi H, Kimura B , 2019年08月

Journal of Applied Phycology , 31 , 3969 - 3978

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年

Journal of Functional Foods , 61 , 103467

Effect of fermented rice bran with Saccharomyces cerevisiae and Lactobacillus plantarum on gut microbiome of mice fed high-sucrose diet

Shibayama J., Goto M., Kuda T., Fukunaga M., Takahashi H., Kimura B. , 2019年

Beneficial Microbes , 10 (7) , 811 - 821

In vitro antioxidant, anti-glycation and immunomodulation activities of fermented blue-green algae Aphanizomenon flos-aquae

Miyu Taniguchi · Takashi Kuda · Junna Shibayama · Tetsuya Sasaki · Toshihide Michihata · Hajime Takahashi · Bon Kimura , 2019年

Molecular Biology Reports , 46 , 1775 - 1786

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年

Food Research International , 121 , 817 - 824

Inhibitory effect of Lactobacillus plantarum Tennozu-SU2 and Lactococcus lactis subsp. lactis BF1 on Salmonella Typhimurium and Listeria monocytogenes during and post fermentation of soymilk

Yutaka Haraguchi, Minori Goto, Takashi Kuda, Mayu Fukunaga, Ayane Shikano, Hajime Takahashi, Bon Kimura , 2019年

LWT - Food Science and Technology , 102 , 379 - 384

Susceptibility of gut indigenous lactic acid bacteria in BALB/c mice to oral administered Lactobacillus plantarum

Takashi Kuda, Yasushi Yokota, Yutaka Haraguchi, Hajime Takahashi and Bon Kimura , 2019年

International Journal of Food Sciences and Nutrition , 70 (1) , 53 - 62

Induction of superoxide anion radical-scavenging capacity in an argan press cake-suspension by fermentation using Lactobacillus plantarum Argan-L1

Minori Goto, Takashi Kuda, Ayane Shikano, Zoubia Charrouf, Ken Yamauchi, Miki Yokozawa, Hajime Takahashi, Bon Kimura , 2019年

LWT - Food Science and Technology , 100 , 56 - 61

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

Shibayama J, Kuda T, Takahashi H, \\\\kimura B , 2019年

Process Biochemistry

DOI

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

Fukunaga M, Suriki K, Kuda T, Shikano A, Toyama A, Takahashi H, Kimura B , 2019年

Journal of Food Biochemistry , 43 , e13064

DOI

Inactivating Effect of Heat-Denatured Lysozyme on Murine Norovirus in Bread Fillings

Takahashi, M., Yasuda, Y., Takahashi, H., Takeuchi, A., Kuda, T., Kimura, B. , 2018年09月

食品衛生学会誌 , 59 , 89 - 92

Bacterial and fungal microbiota of spontaneously fermented Chinese products, Rubing milk cake and Yan-cai vegetable pickles

Takahashi, M., Okakura, Y., Takahashi, H., Imamura, M., Takeuchi, A., Shidara, H., Kuda, T., Kimura, B. , 2018年09月

International Journal of Food Microbiology , 266 , 104 - 108

Effects of rice bran and fermented rice bran suspensions on caecal microbiota in dextran sodium sulphate-induced inflammatory bowel disease model mice

Shibayama, J., Kuda, T., Shikano, A., Fukunaga, M., Takahashi, H., Kimura, B., Ishizaki, S. , 2018年09月

Food Bioscience , 25 , 8 - 14