Search Results - "Tamaki, Yasutomo"

Modification of media using food-grade components for the fermentation of Bifidobacterium and Lactobacillus strains in large-scale bioreactors by Boontun, Chayanee, Vatanyoopaisarn, Savitri, Hankla, Sungwarn, Kuraya, Eisuke, Tamaki, Yasutomo

“…Probiotic bacteria continue to receive increasing attention in the food and feed industries. However, the production of Bifidobacterium and Lactobacillus at an…”
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Vanillin production by biotransformation of phenolic compounds in fungus, Aspergillus luchuensis by Taira, Junsei, Toyoshima, Rin, Ameku, Nana, Iguchi, Akira, Tamaki, Yasutomo

“…Vanillin is valuable and popular flavor used in foods and cosmetics. Many bacteria species have the ability to decarboxylate substituted cinnamic acids in…”
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Production and analysis of volatile flavor compounds in sweet fermented rice (Khao Mak) by Wongsa, Jittimon, Rungsardthong, Vilai, Yasutomo, Tamaki

“…Khao Mak is a sweet fermented rice-based dessert with a unique flavor profile commonly found throughout Thailand. The traditional starter culture (Look Pang)…”
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Red Yeast Rice Fermentation by Selected Monascus sp. with Deep-Red Color, Lovastatin Production but No Citrinin, and Effect of Temperature-Shift Cultivation on Lovastatin Production by Tsukahara, Masatoshi, Shinzato, Naoya, Tamaki, Yasutomo, Namihira, Tomoyuki, Matsui, Toru

“…Monascus pilosus NBRC4520 was selected for functional fermented food inoculation for its high lovastatin and low citrinin production with a deep-red color. For…”
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Application of random amplified polymorphic DNA (RAPD) analysis coupled with microchip electrophoresis for high-resolution identification of Monascus strains by Shinzato, Naoya, Namihira, Tomoyuki, Tamaki, Yasutomo, Tsukahara, Masatoshi, Matsui, Toru

“…Monascus fungi are commonly used for a variety of food products in Asia, and are also known to produce some biologically active compounds. Since the use of…”
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