Publication

2010

Original Article

• "Effect of Halotolerant Starter Microorganisms on Chemical Characteristics of Fermented Chum Salmon (Oncorhynchus keta) Sauce"
  Shuji Yoshikawa, Hideyuki Kurihara, Yuji Kawai, Koji Yamazaki, Akira Tanaka, Takafumi Nishikiori, Tomoki Ohta
  Journal of Agricultural and Food Chemistry 58, 6410–6417 (2010).

  • DOI: 10.1021/jf904548u
• "Influence of medium components and growth conditions on Pediocin Iz.3.13 production by Pediococcus pentosaceus Iz.3.13, isolated from Japanese traditional fermented seafood"
  Tetsuya Kobayashi, Koji Yamazaki, Kominic Kasujja Bagenda, Yuji Kawai
  Bulletin of Fisheries Sciences Hokkaido University 60, 5–12 (2010).
• "Assessing and enhancing the antimicrobial effect of nisin in soy-seasoned salmon Oncorynchus keta roe using a Pediococcus pentosaceus fermentate and pectin"
  Dominic Kasujja Bagenda, Koji Yamazaki, Tetsuya Kobayashi, Yuji Kawai
  Fisheries Science 76, 395–401 (2010).

  • DOI: 10.1007/s12562-010-0217-7
• "Microbiota during fermentation of chum salmon (Oncorhynchus keta) sauce mash inoculated with halotolerant microbial starters: Analyses using the plate count method and PCR-denaturing gradient gel electrophoresis (DGGE)"
  Shuji Yoshikawa, Daisuke Yasokawa, Koji Nagashima, Koji Yamazaki, Hideyuki Kurihara, Tomoki Ohta, Yuji Kawai
  Food Microbiology 27, 509–514 (2010).

  • DOI: 10.1016/j.fm.2009.12.008