Search Results - "Uchida, Motoharu"

Inhibition of growth in juvenile asari clams Ruditapes philippinarum fed Ulva spp. marine silage by Uchida, Motoharu, Miyoshi, Tatsuo, Kanematsu, Masaei, Kobayashi, Yutaka

“…The suitability of fermented products of Ulva fronds as diets for juvenile asari clams was tested. Ulva fronds were transformed by fermentation into a…”
Get full text

Trophic state-dependent distribution of asari clam Ruditapes philippinarum in Japanese coastal waters: possible utilization of asari stable isotope ratios as a production indicator by Uchida, Motoharu, Ishihi, Yuka, Watanabe, Satoshi, Tsujino, Mutsumi, Tezuka, Naoaki, Takada, Yoshitake, Niwa, Kentaro

“…Adult asari clams Ruditapes philippinarum were widely collected from 22 sampling sites including 20 clam fishery grounds in Japan in 2013 and 2014. Their δ 15…”
Get full text

Characterization of fermented seaweed sauce prepared from nori (Pyropia yezoensis) by Uchida, Motoharu, Kurushima, Hirotaka, Ishihara, Kenji, Murata, Yuko, Touhata, Ken, Ishida, Noriko, Niwa, Kentaro, Araki, Toshiyoshi

“…High-salt content seaweed sauces were prepared for the first time using nori (Pyropia yezoensis) by fermentation and characterized. Components and taste of the…”
Get full text

Growth inhibitory effect of dissolved organic matter from fresh free-floating Ulva spp. fronds on asari clam Ruditapes philippinarum by Uchida, Motoharu, Miyoshi, Tatsuo, Niimura, Yoko, Yoshida, Goro, Kanematsu, Masaei

“…Green tides caused by Ulvales group macroalgae have been reported from many eutrophic waters around the world. The asari clam Ruditapes philippinarum is an…”
Get full text

Preparation of nori Pyropia yezoensis enriched with free amino acids by aging the culture with nori koji by Murayama, Fumiyasu, Kusaka, Koji, Uchida, Motoharu, Hideshima, Nobuo, Araki, Toshiyoshi, Touhata, Ken, Ishida, Noriko

“…Koji is commonly used in manufacturing Japanese fermented products and promotes enzymatic degradation. In recent years, a seaweed koji has been developed by…”
Get full text

Production of 16.5% v/v ethanol from seagrass seeds by Uchida, Motoharu, Miyoshi, Tatsuo, Kaneniwa, Masaki, Ishihara, Kenji, Nakashimada, Yutaka, Urano, Naoto

“…Ethanol fermentation on seeds of seagrass Zostera marina was studied. The seeds were collected from the annual plant colony of Z. marina at Hinase Bay,…”
Get full text

Spatial hierarchical partitioning of macrobenthic diversity of clam (Ruditapes) fishing grounds over a large geographical range of Japan by Takada, Yoshitake, Uchida, Motoharu, Tezuka, Naoaki, Tsujino, Mutsumi, Sawayama, Shuhei, Kurogi, Hiroaki, Ishihi, Yuka, Watanabe, Satoshi

“…Studies on biodiversity management and conservation have often focused on tidal flats and estuaries. Macrobenthic assemblages in these habitats generally show…”
Get full text

Preparation and characterization of fermented seaweed sauce manufactured from low-quality nori (dried and fresh fronds of Pyropia yezoensis) by Uchida, Motoharu, Kurushima, Hirotaka, Hideshima, Nobuo, Araki, Toshiyoshi, Ishihara, Kenji, Murata, Yuko, Touhata, Ken, Ishida, Noriko

“…The present study tested processes to manufacture fermented sauce from low-quality nori (dried and fresh fronds of Pyropia yezoensis ). The nori sauce was…”
Get full text

Development of koji by culturing Aspergillus oryzae on nori (Pyropia yezoensis) by Uchida, Motoharu, Hideshima, Nobuo, Araki, Toshiyoshi

“…Koji is a traditional fermentation culture medium, based on Aspergillus oryzae, which is commonly used in the manufacture process of Japanese fermented…”
Get full text

Analysis of extracellular alginate lyase and its gene from a marine bacterial strain, Pseudoalteromonas atlantica AR06 by Matsushima, Ryoji, Danno, Hiroko, Uchida, Motoharu, Ishihara, Kenji, Suzuki, Toshiyuki, Kaneniwa, Masaki, Ohtsubo, Yoshiyuki, Nagata, Yuji, Tsuda, Masataka

“…Pseudoalteromonas atlantica AR06 is a marine bacterial strain that can utilize alginate as a sole source of carbon and energy. The extracellular protein…”
Get full text

Comparison of ethanol productivity among yeast strains using three different seaweeds by Takagi, Toshiyuki, Uchida, Motoharu, Matsushima, Ryoji, Kodama, Hiroyuki, Takeda, Tadaaki, Ishida, Masami, Urano, Naoto

“…This study compared the ethanol productivity of different yeast strains using three different seaweed species as fermentation feedstocks. Each seaweed was…”
Get full text

Growth promotion of the juvenile clam, Ruditapes philippinarum, on sugars supplemented to the rearing water by Uchida, Motoharu, Kanematsu, Masaei, Miyoshi, Tatsuo

“…Soft-bodied marine invertebrates are known to have the ability to uptake dissolved organic matter, but actual benefits to growth of these organisms have not…”
Get full text

Efficient bioethanol production from water hyacinth Eichhornia crassipes by both preparation of the saccharified solution and selection of fermenting yeasts by Takagi, Toshiyuki, Uchida, Motoharu, Matsushima, Ryoji, Ishida, Masami, Urano, Naoto

“…Although water hyacinth is an adventive aquatic plant that threatens the Japanese ecosystem, its high growth rate may be a benefit in terms of its potential as…”
Get full text

Structural Features of N-Glycans of Seaweed Glycoproteins: Predominant Occurrence of High-Mannose Type N-Glycans in Marine Plants by YOSHIIE, Takeo, MAEDA, Megumi, KIMURA, Mariko, HAMA, Yoichiro, UCHIDA, Motoharu, KIMURA, Yoshinobu

“…We analyzed structural features of N-glycans linked to glycoproteins expressed in various seaweeds to identify new sources of biologically-important N-glycans…”
Get full text

Potential Use of Gelidium amansii Acid Hydrolysate for Lactic Acid Production by Lactobacillus rhamnosus by Sung-Soo Jang, Yoshihito Shirai, Motoharu Uchida, Minato Wakisaka

“…Galactose and glucose are the main monosaccharides produced from the saccharification of Gelidium amansii. They were hydrolysed with 3 % (by volume) H2SO4 at…”
Get full text

Fermentative preparation of single cell detritus from seaweed, Undaria pinnatifida, suitable as a replacement hatchery diet for unicellular algae by Uchida, Motoharu, Murata, Masakazu

“…Single cell detritus (SCD) is a product ca. 5.8–11.5 μm in diameter prepared by decomposing seaweed to a cellular level, and is expected to be utilized as a…”
Get full text

Lactic acid bacteria effective for regulating the growth of contaminant bacteria during the fermentation of Undaria pinnatifida (Phaeophyta) by Uchida, M.(National Research Inst. of Fisheries and Environment of Inland Sea, Hatsukaichi, Hiroshima (Japan)), Murata, M, Ishikawa, F

“…Lactic acid fermentation of seaweed is a recent topic and quite limited information is available on culture conditions. To know the suitable strains for use as…”
Get full text

Dietary fish oil and Undaria pinnatifida (wakame) synergistically decrease rat serum and liver triacylglycerol by Murata, Masakazu, Sano, Yoko, Ishihara, Kenji, Uchida, Motoharu

“…Japanese eating habits are characterized by the consumption of various food materials such as cereals, vegetables, fish, shellfish, marine algae and meat…”
Get more information

Alterations of stool metabolome, phenome, and microbiome of the marine fish, red sea bream, Pagrus major, following exposure to phenanthrene: A non-invasive approach for exposure assessment by Hano, Takeshi, Ito, Mana, Ito, Katsutoshi, Uchida, Motoharu

“…The present study aimed to assess the impact of phenanthrene (Phe) on fish health by addressing the alteration of fecal characteristics, in lieu of collecting…”
Get full text

Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix by Uchida, M. (National Research Inst. of Fisheries and Environment of Inland Sea, Ohno, Hiroshima (Japan)), Ou, J, Chen, B.W, Yuan, C.H, Zhang, X.H, Chen, S.S, Funatsu, Y, Kawasaki, K, Satomi, M, Fukuda, Y

“…The effects of soy sauce koji and the lactic acid bacterium, Tetragenococcus halophilus, were studied on the fermentation of fish sauce prepared from Chinese…”
Get full text