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The interaction of Akkermansia muciniphila with host-derived substances, bacteria and diets

Applied microbiology and biotechnology, 2021-06, Vol.105 (12), p.4833-4841

2021

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biotics

Nippon Shokuhin Kagaku Kogaku Kaishi, 2023/07/15, Vol.70(7), pp.309-309

Hagi, Tatsuro

2023

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The effect of bile acids on the growth and global gene expression profiles in Akkermansia muciniphila

Applied microbiology and biotechnology, 2020-12, Vol.104 (24), p.10641-10653

2020

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Comparison of taste characteristics between koji mold–ripened cheese and Camembert cheese using an electronic tongue system

Journal of dairy science, 2023-10, Vol.106 (10), p.6701-6709

2023

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Correlation between in Vitro Mucus Adhesion and the in Vivo Colonization Ability of Lactic Acid Bacteria: Screening of New Candidate Carp Probiotics

Bioscience, biotechnology, and biochemistry, 2011, Vol.75 (3), p.511-515

2011

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Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria

Journal of dairy science, 2022-06, Vol.105 (6), p.4868-4881

2022

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Whole-transcriptome analysis of oxidative stress response genes in carotenoid-producing Enterococcus gilvus

Bioscience, biotechnology, and biochemistry, 2018-06, Vol.82 (6), p.1053-1057

2018

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Aerobic conditions increase isoprenoid biosynthesis pathway gene expression levels for carotenoid production in Enterococcus gilvus

FEMS microbiology letters, 2015-06, Vol.362 (12), p.fnv075-fnv075

2015

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Lactogenic hormones alter cellular and extracellular microRNA expression in bovine mammary epithelial cell culture

Journal of animal science and biotechnology, 2016-02, Vol.7 (4), p.504-513, Article 8

2016

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biotics

Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, pp.NSKKK-D-23-00017

Hagi, Tatsuro

2023

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Screening and characterization of potential probiotic lactic acid bacteria from cultured common carp intestine

Bioscience, biotechnology, and biochemistry, 2009-07, Vol.73 (7), p.1479-1483

2009

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Lipase and protease activities in Koji cheeses surface-ripened with Aspergillus strains

Food Science and Technology Research, 2021, Vol.27(3), pp.543-549

2021

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Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

Food Science and Technology Research, 2018, Vol.24(2), pp.299-309

2018

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Classification and characterization of Japanese consumers' beef preferences by external preference mapping

Journal of the science of food and agriculture, 2017-08, Vol.97 (10), p.3453-3462

2017

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Diversity and seasonal changes in lactic acid bacteria in the intestinal tract of cultured freshwater fish

Aquaculture, 2004-05, Vol.234 (1-4), p.335-346

2004

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Adhesive properties of predominant bacteria in raw cow’s milk to bovine mammary gland epithelial cells

Folia microbiologica, 2013-11, Vol.58 (6), p.515-522

2013

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Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel

Meat science, 2014-02, Vol.96 (2), p.994-1002

2014

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Molecular-based analysis of changes in indigenous milk microflora during the grazing period

Bioscience, biotechnology, and biochemistry, 2010, Vol.74 (3), p.484-487

2010

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Lipase and protease activities in Koji cheeses surface-ripened with Aspergillus strains

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2021-05, Vol.27 (3), p.543-549

2021

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Erratum: Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

Food Science and Technology Research, 2019, Vol.25(3), pp.485-488

2019

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Metabolome analysis of milk fermented by γ-aminobutyric acid–producing Lactococcus lactis

Journal of dairy science, 2016-02, Vol.99 (2), p.994-1001

2016

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Corrigendum to ‘Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel’ [Meat Science 96 (2014) 994–1002]

Meat science, 2015-05, Vol.103, p.104-104

2015

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Complete Genome Sequence of Lactococcus lactis subsp. lactis G50 with Immunostimulating Activity, Isolated from Napier Grass

Microbiology resource announcements, 2018-02, Vol.6 (8)

2018

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Complete Genome Sequence of Lactobacillus paracasei EG9, a Strain Accelerating Free Amino Acid Production during Cheese Ripening

Microbiology resource announcements, 2018-07, Vol.6 (27)

2018

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Complete Genome Sequence of Carotenoid-Producing Enterococcus gilvus CR1, Isolated from Raw Cow's Milk

Microbiology resource announcements, 2018-09, Vol.7 (10)

2018

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The interaction of Akkermansia muciniphila with host-derived substances, bacteria and diets

biotics

The effect of bile acids on the growth and global gene expression profiles in Akkermansia muciniphila

Comparison of taste characteristics between koji mold–ripened cheese and Camembert cheese using an electronic tongue system

Correlation between in Vitro Mucus Adhesion and the in Vivo Colonization Ability of Lactic Acid Bacteria: Screening of New Candidate Carp Probiotics

Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria

Whole-transcriptome analysis of oxidative stress response genes in carotenoid-producing Enterococcus gilvus

Aerobic conditions increase isoprenoid biosynthesis pathway gene expression levels for carotenoid production in Enterococcus gilvus

Lactogenic hormones alter cellular and extracellular microRNA expression in bovine mammary epithelial cell culture

biotics

Screening and characterization of potential probiotic lactic acid bacteria from cultured common carp intestine

Lipase and protease activities in Koji cheeses surface-ripened with Aspergillus strains

Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

Classification and characterization of Japanese consumers' beef preferences by external preference mapping

Diversity and seasonal changes in lactic acid bacteria in the intestinal tract of cultured freshwater fish

Adhesive properties of predominant bacteria in raw cow’s milk to bovine mammary gland epithelial cells

Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel

Molecular-based analysis of changes in indigenous milk microflora during the grazing period

Lipase and protease activities in Koji cheeses surface-ripened with Aspergillus strains

Erratum: Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

Metabolome analysis of milk fermented by γ-aminobutyric acid–producing Lactococcus lactis

Corrigendum to ‘Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel’ [Meat Science 96 (2014) 994–1002]

Complete Genome Sequence of Lactococcus lactis subsp. lactis G50 with Immunostimulating Activity, Isolated from Napier Grass

Complete Genome Sequence of Lactobacillus paracasei EG9, a Strain Accelerating Free Amino Acid Production during Cheese Ripening

Complete Genome Sequence of Carotenoid-Producing Enterococcus gilvus CR1, Isolated from Raw Cow's Milk

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