日本農芸化学会 - 2024年度大会プログラム検索

2C7a06: 2024/03/25 10:33; C7; in silico 解析に基づく Apilactobacillus kunkeei の分類方法の評価
Assessment of Apilactobacillus kunkeei classification methodologies through in silico analysis; ○前野慎太朗¹、遠藤明仁²
○Shintaro MAENO¹, Akihito ENDO²
¹山口大農、²東農大応用生物科学
¹Yamaguchi Univ., ²Tokyo Univ. of Agri.

2C7a10: 2024/03/25 11:17; C7; 乳酸菌Companilactobacillus alimentarius KH4のキシラン特異的な凝集に関わる細胞表層タンパク質の特性解析
Characterization of cell surface protein related to xylan-mediated aggregation in Companilactobacillus alimentarius KH4; ○矢野嵩典、山本万結、三井亮司
○Takanori YANO, Mayu YAMAMOTO, Ryoji MITSUI
岡山理大生命
Okayama Univ. of Sci.

2E3a09: 2024/03/25 11:06; E3; ゼブラフィッシュを用いた抗酸化食品成分に関する研究
A study on the dietary-antioxidants using zebrafish; ○小林麻己人¹、木元広実²、佐藤綾香¹
○Makoto KOBAYASHI¹, Hiromi KIMOTO-NIRA², Ayaka SATO¹
¹筑波大・医学医療系、²農研機構・食品研
¹Univ. Tsukuba, ²NARO

3C5p05: 2024/03/26 14:34; C5; 紀州なれずし発酵乳酸菌の多様性と単離されたビフィズス菌の特徴
Diversity of Kishu Narezushi Fermented Lactic Acid Bacteria and Characteristics of Isolated Bifidobacterum; 久保実希¹、平田貴人¹、大梅倖輝¹、丹羽諒²、大野智生¹、末松和真¹、○岩橋均¹
Miki Kubo¹, Takato Hirata¹, Kouki Ohbai¹, Ryo Niwa², Tomoki Ohno¹, Kazuma Suematsu¹, ○Hitoshi Iwahashi¹
¹岐大応生、²京大医院
¹Gifu Univ., ²Kyoto Univ.

3C7a01: 2024/03/26 09:30; C7; Isolation and identification of high D-amino acid-producing lactic acid bacteria; ○levi PHAM, Shouji TAKAHASHI
Nagaoka Univ. of Tech.

3C7a02: 2024/03/26 09:41; C7; 好フルクトース、好酸性かつ寒天で生育困難な新属・新種の乳酸菌Philodulcilactobcillus属の分離・同定
Isolation and identification of Philodulcilactobacillus myokonensis gen. nov., sp. nov., a fructophilic, acidophilic, and agar-phobic lactic acid bacterium; ○高屋朋彰¹、石山洋平²、大橋勝太¹、熊久保涼太¹、山﨑健¹、大滝俊樹²
○Tomoaki KOUYA¹, Yohei ISHIYAMA², Shota OHASHI¹, Ryota KUMAKUBO¹, Takeshi YAMAZAKI¹, Toshiki OTAKI²
¹小山高専・物質、²（株）ミヤトウ野草研究所
¹NIT. Oyama Col., ²MIYATOU YASOU KENKYUJO CO., LTD.

3E1a02: 2024/03/26 09:41; E1; 生酛における酒造年度ごとの乳酸菌叢の多様性
The lactic acid bacteria in kimoto seed mash are diverse every year; ○竹内赴登¹、伊藤一成¹、三宅祐治²、谷野有佳¹、渡邊秀造²、渡邊酵造²、三宅剛史¹
○Hayato TAKEUCHI¹, Kazunari ITO¹, Yuji MIYAKE², Yuka TANINO¹, Syuzo WATANABE², Kouzo WATANABE², Tsuyoshi MIYAKE¹
¹岡山県工技セ、²白菊酒造(株)
¹Ind. Technol. Center, Okayama Pref., ²Shiragiku Shuzo Co., Ltd.

3E1a04: 2024/03/26 10:03; E1; 奈良漬の伝統的製法に固有の微生物叢を形成する乳酸菌
Lactic acid bacteria form a unique microbita in traditional narazuke making; ○吉岡求¹、増田幸彦²、渡辺大輔¹
○Motomu YOSHIOKA¹, Yukihiko MASUDA², Daisuke WATANABE¹
¹奈良先端大バイオ、²奈良屋本店
¹NAIST, ²Naraya Honten

3E2a10: 2024/03/26 11:17; E2; 曲率認識ペプチドを用いた乳酸菌の膜小胞産生条件の検討
Investigation of conditions conducive to membrane vesicle production by lactic acid bacteria using a curvature-sensing peptide; ○中村めい¹、前川沙喜子²、河野健一³、片倉啓雄²、山崎思乃²
○Mei Nakamura¹, Sakiko Maekawa², Kenichi Kawano³, Yoshio Katakura², Shino Yamasaki-Yashiki²
¹関西大院・理工、²関西大・化生工、³京大院・薬学
¹Graduate School of Science and Engineering, Kansai Univ., ²Kansai Univ., ³Kyoto Univ.

3E6a08: 2024/03/26 10:55; E6; ニホンミツバチの菌叢解析と有用乳酸菌の単離
Bacterial community of Japanese honeybee and isolation of useful lactic acid bacteria; ○櫻間晴子¹、田中舞¹、坂本文夫^1,2、萩下大郎¹
○Haruko Sakurama¹, Mai Tanaka¹, Fumio Sakamoto^1,2, Tairo Hagishita¹
¹京都先端大バイオ環境、²京都ニホンミツバチ研究所
¹Kyoto Univ. of Adv. Sci., ²Kyoto apis cerana japonica Lab.

4D1a03: 2024/03/27 09:52; D1; 福島県産の発酵物から分離された乳酸菌のγアミノ酪酸生成と食品への応用
Production of γ-aminobutyric acid by lactic acid bacteria isolated from fermented products from Fukushima Prefecture and its application to food; ○熊谷武久、中山未菜、芦澤翔、鈴木皓介
○Takehisa KUMAGAI, NINA NAKAYAMA, KAKERU ASIZAWA, KOSUKE SUZUKI
福島大食農
Fukushima Univ.

4E6a04: 2024/03/27 10:03; E6; 定量的16S rRNAアンプリコン解析法の検証
Method validation of a quantitative 16S rRNA amplicon sequencing; 中村圭佑、田代幸寛、○大城麦人
Keisuke NAKAMURA, Yukihiro TASHIRO, ○Mugihito OSHIRO
九大院農
Kyushu univ.

4S22B6a-02: 2024/03/27 10:00; B6; 乳酸菌・食品成分の機能性を線虫モデルで探る
Expedition to functional food factors and lactic acid bacteria with Caenorhabditis elegans; ○小村智美
○Tomomi Komura
兵庫県立大
The Univ. of Hyogo