Updated on 2022/12/01

写真a

 
TSUTSUURA Satomi
 
Organization
Academic Assembly Institute of Science and Technology NOUGAKU KEIRETSU Associate Professor
Graduate School of Science and Technology Life and Food Sciences Associate Professor
Faculty of Agriculture Department of Agriculture Associate Professor
Title
Associate Professor
External link

Degree

  • 博士 (学術) ( 2013.3   お茶の水女子大学 )

  • 修士 (生活科学) ( 2009.3   お茶の水女子大学 )

Research Interests

  • <i>Staphylococcus aureus</i>

  • Food poisoning

  • Staphylococcal enterotoxin

  • Food hygiene

  • Cooked rice

  • Control of food spoilage

Research Areas

  • Humanities & Social Sciences / Family and consumer sciences, and culture and living

Research History (researchmap)

  • Niigata University   Faculty of Agriculture Department of Agriculture   Associate Professor

    2022.4

      More details

  • Niigata University   Graduate School of Science and Technology Specialized Course of Life and Food Sciences   Associate Professor

    2022.4

      More details

  • Niigata University   Institute for Research Promotion   Assistant Professor

    2021.4 - 2022.3

      More details

  • Niigata University   Institute for Research Promotion   Specially Appointed Assistant Professor

    2018.2 - 2021.3

      More details

  • Ochanomizu University   Faculty of Human Life and Environmental Sciences, Division of Nutrition and Food Science

    2017.4 - 2018.2

      More details

  • The University of Tokyo   Graduate School of Agricultural and Life Sciences   Specially Appointed Assistant Professor

    2016.9 - 2017.3

      More details

  • Ochanomizu University   Researcher

    2016.4 - 2016.8

      More details

  • Ochanomizu University   Graduate School of Humanities and Sciences   Researcher

    2015.4 - 2016.3

      More details

  • Ochanomizu University   Faculty of Human Life and Environmental Sciences, Division of Nutrition and Food Science

    2013.4 - 2015.3

      More details

▶ display all

Research History

  • Niigata University   Life and Food Sciences, Graduate School of Science and Technology   Associate Professor

    2022.4

  • Niigata University   Faculty of Agriculture   Associate Professor

    2022.4

  • Niigata University   Environmental Science and Technology, Institute of Science and Technology, Academic Assembly   Associate Professor

    2022.4

  • Niigata University   Center for Transdisciplinary Research, Institute for Research Promotion   Assistant Professor

    2021.4 - 2022.3

  • Niigata University   Institute for Research Promotion Center for Transdisciplinary Research   Specially Appointed Assistant Professor

    2018.2 - 2021.3

Education

  • Ochanomizu University   Graduate School of Humanities and Sciences   Life Sciences

    2009.4 - 2013.3

      More details

  • Ochanomizu University   Graduate School of Humanities and Sciences   Life Sciences

    2007.4 - 2009.3

      More details

Professional Memberships

  • JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY

      More details

  • THE JAPAN SOCIETY OF HOME ECONOMICS

      More details

  • THE JAPANESE SOCIETY OF NUTRITION AND DIETETICS

      More details

  • JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

      More details

  • JAPAN SOCIETY FOR BIOSCIENCE, BIOTECHNOLOGY, AND AGROCHEMISTRY

      More details

  • JAPAN SOCIETY FOR MEAT SCIENCE AND TECHNOLOGY

      More details

▶ display all

Committee Memberships

  • 日本農芸化学会   和文誌編集委員  

    2021.4   

      More details

    Committee type:Academic society

    researchmap

Qualification acquired

  • 健康食品管理士

  • Administrative Dietitian

  • Nutritionist

  • First Kind of Junior High School Teacher License

  • First Kind of High School Teacher License

 

Papers

  • 新潟におけるくじら汁の認知度と喫食状況 Reviewed

    山口智子, 安藤友里恵, 高橋洋子, 筒浦さとみ

    食生活研究   42 ( 5 )   328 - 340   2022.8

     More details

  • Original Paper Acrylamide formation during pan-frying of mung bean sprouts Reviewed

    Kyoko Noda, Himawari Ando, Kimiko Tada, Mio Satake, Fuuka Nakauchi, Satomi Tsutsuura, Yuko Shimamura, Shuichi Masuda, Masatsune Murata

    FOOD SCIENCE AND TECHNOLOGY RESEARCH   28 ( 4 )   307 - 315   2022.7

     More details

    Language:English   Publishing type:Research paper (scientific journal)   Publisher:JAPANESE SOC FOOD SCI & TECHNOLOGY  

    Acrylamide (AA) in foods is mainly generated from free asparagine through the Maillard reaction with reducing sugars. Mung bean sprouts are often eaten pan-fried (stir-fried or sauteed). The Food Safety Committee in Japan estimated that the intake of AA from pan-fried/sauteed sprouts was substantially high. Here we analyzed AA formation during pan-frying of mung bean sprouts. Raw sprouts contained about 780, 600, and 380 mg/100 g of fructose, glucose, and asparagine, respectively. The sprouts turned brown gradually during pan-frying, and the AA content increased with up to 9 min of heating; AA of 100 and 200 ??g/100 g raw sample was reached after 3 and 9 min of heating, respectively. The sugar content decreased during pan-frying, although the asparagine content did not decrease significantly. When a homogenate of mung bean sprouts was incubated with asparaginase, the asparagine content and the AA generated by panfrying were reduced. When the sprouts were pretreated at 37 ??C for 3 h or 60 ??C for 1 h, the AA formation by pan-frying was mitigated.

    DOI: 10.3136/fstr.FSTR-D-21-00030

    Web of Science

    researchmap

  • Regulation of Growth and Enterotoxin A Production by Staphylococcus aureus in Cooked Rice and Rice Balls Containing Sodium Chloride and Commercial Seasonings Reviewed

    筒浦さとみ, 村田容常

    日本家政学会誌   73 ( 5 )   262 - 270   2022.5

     More details

    Authorship:Lead author, Corresponding author  

    J-GLOBAL

    researchmap

  • 新潟砂丘さつまいも“いもジェンヌ”を用いたサツマイモペーストの保存による品質変化 Reviewed

    筒浦さとみ, 山口智子, 春日景太, 平井奈実, 石黒志実, 寒河江侑加, 鈴木雅史, 忍田真一朗, 小嶋優常, 大谷真広, 西海理之

    日本家政学会誌   73 ( 3 )   164 - 172   2022.3

     More details

    Authorship:Lead author, Corresponding author  

    researchmap

  • Practical measures including pH adjustment and reduction of bacterial contamination to effectively inhibit the production of staphylococcal enterotoxin A in rice balls and cooked rice Reviewed

    Tsutsuura S, Nishiumi T, Murata M

    J. Home Economics, Japan   73 ( 3 )   136 - 148   2022.3

     More details

    Authorship:Lead author, Corresponding author   Language:English   Publishing type:Research paper (scientific journal)  

    researchmap

  • Inactivation and inhibition of Bacillus subtilis spores by combined thermal-high hydrostatic pressure treatment, pH adjustment and temperature control Reviewed

    筒浦さとみ, 喜多川優, 五十嵐拓斗, 西海理之

    食生活研究   42 ( 3 )   173 - 183   2022.2

     More details

    Authorship:Lead author, Corresponding author  

    J-GLOBAL

    researchmap

  • Involvement of <i>Bacillus subtilis</i> var. <i>natto</i> in Formation of 2,5-Dimethylpyrazine and 2,3,5-Trimethylpyrazine in Natto Reviewed

    TSUTSUURA Satomi, SUZUKI Shiho, YAMAMOTO Ayumi, NODA Kyoko, MURATA Masatsune

    Journal of Home Economics of Japan   73 ( 1 )   39 - 49   2022.1

     More details

    Authorship:Lead author, Corresponding author   Language:Japanese   Publisher:The Japan Society of Home Economics  

    Pyrazines, which are known as reaction flavors, are in natto. <i>Bacillus subtilis</i> var. <i>natto</i> (I) seems to be involved in the formation of pyrazines, although the formation mechanism is unclear. In this study, we showed that <i>B. natto</i> is involved in the formation of 2,5-dimethylpyrazine (II) and trimethylpyrazine (III), which are the major pyrazines of natto. The amounts of DMP and TMP increased significantly when autoclaved natto samples inoculated with natto were incubated at 37℃. Next, steamed soybean was inoculated with each of four strains of I. The pyrazines were detected after 24-48 h of incubation, and their amounts increased even 72 h after incubation. Further, we examined the effect of various components such as peptone, dicarbonyls, amino acids, etc. on the pyrazine formation using a minimal medium. Pyrazines were definitely detected only when threonine was added. It is suggested that II and III in natto are produced as secondary metabolites through the metabolism of threonine.

    DOI: 10.11428/jhej.73.39

    CiNii Article

    CiNii Books

    researchmap

  • Evaluation of bactericidal effects of chlorogenic or hydroxycinnamic acid derivatives and soluble coffee under low pH or gastric acid conditions Reviewed

    Juri Igarashi, Aoi Inoue, Hiroko Ueno, Satomi Tsutsuura, Kyoko Noda, Masatsune Murata

    FOOD SCIENCE AND TECHNOLOGY RESEARCH   27 ( 2 )   301 - 310   2021.3

     More details

    Language:English   Publishing type:Research paper (scientific journal)   Publisher:JAPANESE SOC FOOD SCI & TECHNOLOGY  

    Soluble coffee and chlorogenic acid (CQA) showed bactericidal effects on Salmonella spp. and Escherichia coli under low pH conditions simulating gastric juice. However, soluble coffee contains various hydroxycinnamic acid derivatives other than CQA. The aim of this study was to evaluate the bactericidal activities of hydroxycinnamic acid derivatives. We prepared 12 kinds of hydroxycinnamic acid derivatives from green coffee beans and applied them to the bactericidal test using Salmonella spp. at pH 3.0. These compounds, including dicaffeoylquinic and caffeoyl-feruloylquinic acids, showed similar specific bactericidal activities, which were several times greater than that of soluble coffee. The sum of the activities of these compounds explained about 9 % and 140 % of the total activities of a soluble coffee and green coffee beans, respectively. Although the bactericidal activities and the contents of these compounds in retail soluble coffee samples were measured, no relationship between the activity and the content was apparent.

    DOI: 10.3136/fstr.27.301

    Web of Science

    researchmap

  • Relationship between lactose utilization of lactic acid bacteria and browning of cheese during storage Reviewed

    Ayaka Arai, Asuka Igoshi, Aoi Inoue, Kyoko Noda, Satomi Tsutsuura, Masatsune Murata

    Bioscience, Biotechnology, and Biochemistry   84 ( 9 )   1886 - 1893   2020.9

     More details

    Publishing type:Research paper (scientific journal)   Publisher:Informa UK Limited  

    DOI: 10.1080/09168451.2020.1768508

    researchmap

  • Bactericidal Effects of Coffee and Chlorogenic Acid on <i>Escherichia coli</i> and <i>Salmonella</i> spp. under Low pH or Gastric Acid Conditions Reviewed

    Hiroko Ueno, Satomi Tsutsuura, Aoi Inoue, Masatsune Murata

    Food Science and Technology Research   26 ( 2 )   247 - 256   2020

     More details

    Authorship:Lead author   Publishing type:Research paper (scientific journal)   Publisher:Japanese Society for Food Science and Technology  

    DOI: 10.3136/fstr.26.247

    researchmap

  • Effect of high hydrostatic pressure in combination with low salt content for the improvement of texture and palatability of meat gels Reviewed

    Anastasiia Maksimenko, Ryo Kikuchi, Satomi Tsutsuura, Tadayuki Nishiumi

    III INTERNATIONAL SCIENTIFIC CONFERENCE: AGRITECH-III-2020: AGRIBUSINESS, ENVIRONMENTAL ENGINEERING AND BIOTECHNOLOGIES, PTS 1-8   548   2020

     More details

    Language:English   Publishing type:Research paper (scientific journal)   Publisher:IOP PUBLISHING LTD  

    The effect of high hydrostatic pressure (HHP) treatment of 200 MPa for 10 min at room temperature in combination with salt (sodium chloride) and phosphate (sodium pyrophosphate) addition on the microstructure and sensory characteristics of beef gels were investigated. Sensory evaluation was involving students and staff of the Niigata University, using Scheffe's paired comparison method with grade. Gel microstructure was observed using scanning electron microscopy (JSM-6510LA, JEOL LTD., Japan). The free amino acid content of beef gels was analyzed by an amino acid analyzer (JLC-500/V, JEOL LTD., Japan). The results of sensory evaluation revealed that high pressure at 200 MPa improved the cohesiveness and springiness (elasticity) while significantly decreasing the softness in low salt and/or low phosphate beef gels (p < 0.05). Irrespective of the salt and/or phosphate content in the beef samples, panellists noted that the pressurized beef gels were firmer, more elastic, and more pleasant to bite. The scanning electron microscopy images revealed that high pressure treatment at 200 MPa produced a dense, homogeneous networked structure with small cavities for water retention in low salt beef gels. The total free amino acid content of low salt and/or low phosphate beef gels was increased by high pressure at 200 MPa (p < 0.05). The present study confirmed that high hydrostatic pressure at 200 MPa was effective in producing low salt and/or low phosphate beef gels while providing high quality textural and organoleptic properties.

    DOI: 10.1088/1755-1315/548/2/022078

    Web of Science

    researchmap

  • Effect of high hydrostatic pressure and reducing sodium chloride and phosphate on physicochemical properties of beef gels Reviewed

    Anastasiia Maksimenko, Ryo Kikuchi, Satomi Tsutsuura, Tadayuki Nishiumi

    HIGH PRESSURE RESEARCH   39 ( 2 )   385 - 397   2019.4

     More details

    Language:English   Publishing type:Research paper (scientific journal)   Publisher:TAYLOR & FRANCIS LTD  

    The effect of high hydrostatic pressure (HHP) treatment (100-200MPa, 10min, 20 degrees C) combined with sodium chloride and sodium phosphate on the physicochemical properties of beef gels was investigated. The water content, cooking losses, color, protein composition by SDS-PAGE analysis and texture parameters of beef gels were determined. The beef gels treated with high pressure at 150MPa showed a synergistic effect in the increased water content and the decreased cooking losses compared with the unpressurized gels. The L*, a* and b* color values of beef gels were slightly decreased under HHP treatment at 100-200MPa. In the SDS-PAGE analysis, the staining intensity of the -actinin protein band was decreased in pressurized samples. The cohesiveness, adhesiveness, gel strength and modulus of elasticity were improved after HHP treatment. Application of high pressure treatment (150-200MPa) before heat treatment would be beneficial for the manufacturing of low salt and/or low phosphate meat products for a healthy diet.

    DOI: 10.1080/08957959.2019.1586895

    Web of Science

    researchmap

  • Differences in the validity of a visual estimation method for determining patients' meal intake between various meal types and supplied food items Reviewed

    Yui Kawasaki, Rie Akamatsu, Yuki Tamaura, Masashi Sakai, Keiko Fujiwara, Satomi Tsutsuura

    CLINICAL NUTRITION   38 ( 1 )   213 - 219   2019.2

     More details

    Language:English   Publishing type:Research paper (scientific journal)   Publisher:CHURCHILL LIVINGSTONE  

    Background & aims: The aim of this study was to examine differences in the validity of a visual estimation method for determining patients' meal intake between various meal types and supplied food items in hospitals and to find factors influencing the validity of a visual estimation method.Methods: There are two procedures by which we obtained the information on dietary intake of the patients in these hospitals. These are both by visual assessment from the meal trays at the time of their clearing, by the attending nursing staff and by weighing conducted by researchers. The following criteria are set for the target trays: A) standard or therapeutic meals, which are monitored by a doctor, for energy and/or protein and/or sodium; B) regular, bite-sized, minced and pureed meal texture, and C) half portion meals. Visual assessment results were tested for their validity by comparing with the corresponding results of weighing. Differences between these two methods indicated the estimated and absolute values of nutrient intake.Results: A total of 255 (76.1%) trays were included in the analysis out of the 335 possible trays and the results indicated that the energy consumption estimates by visual or weighing procedures are not significantly different (412 +/- 173 kcal, p = 0.15). However, the mean protein consumption was significantly different (16.3 +/- 6.7 g/tray, p < 0.01) between the two procedures. Compared with standard meals (38 +/- 45 kcal, 1.9 +/- 2.5 g/tray), raters significantly misestimated the energy and protein intake of half portion meals (78 +/- 65 kcal, 2.8 +/- 2.2 g/tray, p = 0.01) but accurately estimated the protein intake of protein controlled meals (0.5 +/- 0.6 g/tray, p = 0.03). Trays adding supplied food items were significantly misestimated for energy intake (66 +/- 58 kcal/tray) compared to trays with no additions (32 +/- 39 kcal/tray, p < 0.01). Moreover, the results of multivariable analysis demonstrated that supplied food items were significantly associated with increased odds of a difference between the two methods (OR: 3.84; 95% confidence interval [CI]: 1.07-13.85).Conclusions: There were high correlations between the visual estimation method and the weighing method measuring patients' dietary intake for various meal types and textures, except for meals with added supplied food items. Nursing staff need to be attentive to supplied food items. (C) 2018 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.

    DOI: 10.1016/j.clnu.2018.01.031

    Web of Science

    researchmap

  • Effect of Glycine on Production of Staphylococcal Enterotoxin A in Cooked Rice, and Limitation of Its Organoleptic Detection Reviewed

    Journal of Home Economics of Japan   69 ( 12 )   799 - 810   2018.12

     More details

    Authorship:Lead author, Corresponding author   Language:English   Publishing type:Research paper (scientific journal)  

    researchmap

  • Enzymatic Browning and Polyphenol Oxidase of Mung Bean Sprout during Cold Storage Reviewed

    Kogo Yukako, Sameshima Nana, Ukena Yuki, Tsutsuura Satomi, Murata Masatsune

    FOOD SCIENCE AND TECHNOLOGY RESEARCH   24 ( 4 )   573 - 581   2018.7

     More details

    Publishing type:Research paper (scientific journal)   Publisher:Japanese Society for Food Science and Technology  

    DOI: 10.3136/fstr.24.573

    Web of Science

    researchmap

  • Production of Staphylococcal Enterotoxin A in Cooked Rice and Limitation of its Organoleptic Detection Reviewed

    Satomi Tsutsuura, Masatsune Murata

    FOOD SCIENCE AND TECHNOLOGY RESEARCH   23 ( 2 )   267 - 274   2017.3

     More details

    Authorship:Lead author, Corresponding author   Language:English   Publishing type:Research paper (scientific journal)   Publisher:KARGER  

    To quantitatively evaluate the production of staphylococcal enterotoxin A (SEA) in cooked rice, we inoculated 11 strains of SEA-producing Staphylococcus aureus into cooked rice, incubated the samples at 15-37 degrees C, and quantified SEA. The maximal concentrations of SEA were 0.0 (not detected) -4.0 ng/g at an incubation temperature of 15 degrees C, 0.4-8.4 ng/g at 20 degrees C, and 2.3-53.8 ng/g at 37 degrees C with an inoculum size of 10(6) CFU/g. There were few correlations among the maximal concentrations of SEA at incubation temperatures of 15, 20, and 37 degrees C or between the maximal concentrations of SEA produced in a liquid medium and in cooked rice. Although the predicted amounts of SEA produced in a rice ball under conditions of 16 h of incubation at 20 degrees C or 4 h at 37 degrees C appeared to reach levels capable of causing staphylococcal food poisoning, S. aureus growth under these conditions was not organoleptically detected.

    DOI: 10.3136/fstr.23.267

    Web of Science

    researchmap

  • Why Food-Poisoning Bacteria Attached to Shredded Cabbage Are Not Efficiently Disinfected by Sodium Hypochlorite (NaClO) Reviewed

    Yumiko Nakanishi, Shiori Kawamura, Satomi Tsutsuura, Yuko Shimamura, Masatsune Murata

    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY   77 ( 6 )   1160 - 1165   2013.6

     More details

    Language:English   Publishing type:Research paper (scientific journal)   Publisher:TAYLOR & FRANCIS LTD  

    The aim of this study was to determine why food poisoning bacteria attached to cut cabbage are not efficiently disinfected by sodium hypochlorite (NaClO). Pretreatment of shredded cabbage with diethyl ether definitely decreased the survival numbers of Escherichia coli O157:H7 and Salmonella spp. after disinfection with 100 ppm of NaClO. The density of E. coli O157:H7 at the cut edge of a cabbage section was larger than that on the surface. The residual ratio of attached bacteria at the cut edge after NaClO disinfection was significantly higher than that on the surface. Microscopical observation indicated that the cut edge of shredded cabbage pretreated with diethyl ether was almost closed, resulting in a decrease in bacterial infiltration. Pretreatment of shredded cabbage with a higher concentration of NaClO to penetrate it more deeply significantly decreased the numbers of surviving bacteria after NaClO disinfection. Based on these results, we concluded that the bacteria attached to cut cabbage were not efficiently disinfected by NaClO, because not enough NaClO deeply infiltrated into the cut edges, and hence not enough came in contact with the bacteria.

    DOI: 10.1271/bbb.120087

    Web of Science

    PubMed

    researchmap

  • Temperature dependence of the production of staphylococcal enterotoxin a by <i>Staphylococcus aureus</i> Reviewed

    Satomi Tsutsuura, Yuko Shimamura, Masatsune Murata

    Bioscience, Biotechnology and Biochemistry   77 ( 1 )   30 - 37   2013

     More details

    Authorship:Lead author   Language:English   Publishing type:Research paper (scientific journal)  

    We incubated 11 strains of Staphylococcus aureus in a brain heart infusion broth at 10-37 °C with two inoculum sizes and examined their enterotoxin A (SEA) production by a Western blot analysis to clarify the effect of incubation temperature on SEA production. Although SEA was detected in the exponential phase at 15-37 °C, it was also detected in the stationary or death phase at 10 °C. The maximal SEA concentrations of most strains increased as the temperature was increased, although some strains produced as much at 15 °C and 20 °C as they did at 37 °C. The maximal SEA concentration was definitely lowest at 10 °C, and as the temperature was increased, the production rate increased. However, a relationship between the production rates at the two different temperatures was not apparent. Some strains produced more SEA at 10-20 °C with a smaller inoculum size than with a larger one. SEA production therefore did not necessarily depend on the incubation temperature, and it would be difficult to predict at 10 °C and 15 °C from the production at 37 °C.

    DOI: 10.1271/bbb.120391

    Scopus

    PubMed

    researchmap

  • [Temperature dependence of staphylococcal enterotoxin A production by Staphylococcus aureus]. Reviewed

    Tsutsuura S, Murata M

    Nihon rinsho. Japanese journal of clinical medicine   70 ( 8 )   1323 - 1328   2012.8

     More details

▶ display all

Books

  • 保育士採用試験重要ポイント+問題集

    近喰, 晴子, CONDEX情報研究所

    成美堂出版  2021.11  ( ISBN:9784415233727

     More details

    Total pages:222p   Language:Japanese

    CiNii Books

    researchmap

  • 保育士一問一答問題集 : ドンドン解ける!

    近喰, 晴子, CONDEX情報研究所

    成美堂出版  2021.10  ( ISBN:9784415233642

     More details

    Total pages:334p   Language:Japanese

    CiNii Books

    researchmap

  • 保育士入門テキスト : スラスラ読める

    近喰, 晴子, CONDEX情報研究所

    成美堂出版  2020.9  ( ISBN:9784415231525

     More details

    Total pages:223p   Language:Japanese

    CiNii Books

    researchmap

  • 保育士一問一答問題集 ’19年版

    コンデックス情報研究所

    成美堂出版  2018.11  ( ISBN:4415228038

     More details

    Total pages:334  

    ASIN

    researchmap

  • 保育士入門テキスト 19年版―スラスラ読める

    コンデックス情報研究所

    成美堂出版  2018.11  ( ISBN:441522802X

     More details

    Total pages:223  

    ASIN

    researchmap

  • 保育士採用試験 重要ポイント+問題集 ’20年度版

    コンデックス情報研究所, 近喰 晴子

    成美堂出版  2018.10  ( ISBN:4415227627

     More details

    Total pages:222  

    ASIN

    researchmap

  • ドンドン解ける!保育士一問一答問題集〈’18年版〉

    コンデックス情報研究所, 近喰 晴子

    成美堂出版  2017.11  ( ISBN:9784415225739

     More details

    Total pages:334  

    ASIN

    researchmap

  • 保育士入門テキスト〈’18年版〉

    コンデックス情報研究所, 近喰 晴子

    成美堂出版  2017.11  ( ISBN:4415225535

     More details

    Total pages:223  

    ASIN

    researchmap

  • 保育士採用試験 重要ポイント+問題集 ’19年度版

    コンデックス情報研究所, 近喰 晴子

    成美堂出版  2017.10  ( ISBN:4415225527

     More details

    Total pages:222  

    ASIN

    researchmap

  • 保育士試験直前対策〈’17年版〉―スピード合格!

    コンデックス情報研究所, 近喰 晴子

    成美堂出版  2017.2  ( ISBN:4415224482

     More details

    Total pages:127  

    ASIN

    researchmap

  • 保育士一問一答問題集〈’17年版〉

    コンデックス情報研究所

    成美堂出版  2016.12  ( ISBN:4415223982

     More details

    Total pages:334  

    ASIN

    researchmap

  • 保育士入門テキスト ’17年版

    コンデックス情報研究所, 近喰 晴子

    成美堂出版  2016.10  ( ISBN:4415223524

     More details

    Total pages:223  

    ASIN

    researchmap

  • 保育士採用試験 重要ポイント+問題集 ’18年度版

    コンデックス情報研究所, 近喰 晴子

    成美堂出版  2016.10  ( ISBN:4415223508

     More details

    Total pages:222  

    ASIN

    researchmap

  • 保育士試験直前対策〈’16年版〉

    コンデックス情報研究所, 近喰 晴子

    成美堂出版  2016.2  ( ISBN:4415222013

     More details

    Total pages:127  

    ASIN

    researchmap

  • 保育士一問一答問題集

    コンデックス情報研究所, 近喰, 晴子

    成美堂出版  2016.1  ( ISBN:9784415221670

     More details

    Total pages:334p   Language:Japanese

    CiNii Books

    researchmap

  • 保育士入門テキスト〈’16年版〉

    コンデックス情報研究所, 近喰 晴子

    成美堂出版  2015.11  ( ISBN:4415221130

     More details

    Total pages:223  

    ASIN

    researchmap

  • 保育士採用試験重要ポイント+問題集〈’17年度版〉

    コンデックス情報研究所, 近喰 晴子

    成美堂出版  2015.10  ( ISBN:4415221149

     More details

    Total pages:222  

    ASIN

    researchmap

  • 栄養・食糧学用語辞典

    日本栄養, 食糧学会, 日本栄養, 食糧学会

    建帛社  2015.6  ( ISBN:4767961793

     More details

    Total pages:848  

    ASIN

    researchmap

  • 保育士試験直前対策〈’15年版〉―スピード合格!

    コンデックス情報研究所, 近喰 晴子

    成美堂出版  2015.4  ( ISBN:4415220495

     More details

    Total pages:127  

    ASIN

    researchmap

  • 保育士入門テキスト '22年版

    ( ISBN:9784415233581

     More details

▶ display all

MISC

Presentations

  • Effects of high hydrostatic pressure with reducing sodium chloride on physicochemical properties of pork gels

    Wang TW, Maksimenko A, Nishiumi T, Tsutsuura S

    68th International Congress of Meat Science and Technology (Online)  2022.8 

     More details

  • Affecting factor of the natural casing toughness tenderizing method for the Chinese hog casings

    Liu W, Tsutsuura S, Nishiumi T

    68th International Congress of Meat Science and Technology (Online)  2022.8 

     More details

  • Effect of sodium bicarbonate on Staphylococcus aureus during high hydrostatic pressure treatment and storage under a low temperature condition

    Tsutsuura S, Kitagawa Y, Kobayashi C, Minezaki S, Murata M, Nishiumi T

    68th International Congress of Meat Science and Technology (Online)  2022.8 

     More details

  • Optimization of high pressure processing conditions of beef gels with different salt additions using the response surface methodology

    Okur G, Tsutsuura S, Nishiumi T

    68th International Congress of Meat Science and Technology (Online)  2022.8 

     More details

  • Effect of high-pressure treatment on collagen fibrillogenesis in presence of decorin

    Masuda M, Doki Y, Tsutsuura S, Nishiumi T

    68th International Congress of Meat Science and Technology (Online)  2022.8 

     More details

  • Comparative assessment of physical characteristics of plant-based meats and animal meat products in the Japanese market

    2022.8 

     More details

  • 鯨肉を深海で長期間貯蔵するとどうなる?〜天然の高圧力による食品の貯蔵〜

    西海理之, 筒浦さとみ, 松本麻希, 酒井花菜, 茂木良輔

    日本食品機械工学会FOOMA Japan2022 アカデミックプラザ  2022.6 

     More details

  • 微生物汚染の程度が米飯における食中毒細菌及び腐敗細菌に対するグリシンと塩化ナトリウムまたは加熱との併用効果に及ぼす影響

    筒浦さとみ, 村田容常

    日本家政学会第74回大会(オンライン)  2022.5 

     More details

  • 広葉樹資源を利用した樹木茶の抗酸化性評価とブレンド茶の検討

    山口智子, 吉田美咲, 三亀啓吾, 筒浦さとみ, 紙谷智彦

    日本家政学会第74回大会(オンライン)  2022.5 

     More details

  • 植物肉と市販食肉製品との物性比較の検討

    倉林香, 筒浦さとみ, 西海理之

    第63回日本食肉科学会大会(オンライン)  2022.3 

     More details

  • 冷凍保存中のキョフテ(トルコの伝統的なミートボール)の品質パラメータに及ぼす高圧処理の影響

    オクールガムゼ, タウマンシェブネム, 筒浦さとみ, 西海理之

    第63回日本食肉科学会大会(オンライン)  2022.3 

     More details

  • 重曹(NaHCO3)添加が高圧処理による黄色ブドウ球菌の殺菌及び冷蔵環境下での増殖抑制に与える影響

    喜多川優, 筒浦さとみ, 峯崎重隆, 村田容常, 西海理之

    第63回日本食肉科学会大会(オンライン)  2022.3 

     More details

  • 深海における長期保存による鯨肉の熟成の可能性;肉質の軟化の促進と微生物の増殖抑制

    松本麻希,酒井花菜,茂木良輔,筒浦さとみ,西海理之

    第63回日本食肉科学会大会(オンライン)  2022.3 

     More details

  • 緑豆もやしの炒め加熱におけるアクリルアミド生成

    野田響子, 安東ひまわり, 多田貴美子, 佐竹海音, 中内風花, 筒浦さとみ, 島村裕子, 増田修一, 村田容常

    日本農芸化学会2022年度(令和4年度)大会(オンライン)  2022.3 

     More details

  • Evaluation of microbial characteristics of whale meat after high pressure thawing

    Qiao Y, Nishiumi T, Tsutsuura S

    7th International Symposium on Strategies for Sustainability in Food Production, Agriculture and the Environment 2021 (Online)  2021.12 

     More details

  • Effect of high pressure treatment and with addition of cysteine on the secondary and tertiary structures in chicken egg white ovomucoid

    Yoneda S, Tsutsuura S, Nishiumi T

    7th International Symposium on Strategies for Sustainability in Food Production, Agriculture and the Environment 2021 (Online)  2021.12 

     More details

  • Effects of high hydrostatic pressure and reducing sodium chloride and sodium phosphate on physicochemical properties of pork gels

    Wang TW, Maksimenko A, Nishiumi T, Tsutsuura S

    7th International Symposium on Strategies for Sustainability in Food Production, Agriculture and the Environment 2021 (Online)  2021.12 

     More details

  • Chemical and morphological characteristics of whale skin collagen

    Ishikawa Y, Sugiyama T, Tsutsuura S, Nishiumi T

    7th International Symposium on Strategies for Sustainability in Food Production, Agriculture and the Environment 2021 (Online)  2021.12 

     More details

  • Assessment of physical characteristics of pant-based meat

    Kurabayashi K, Tsutsuura S, Nishiumi T

    7th International Symposium on Strategies for Sustainability in Food Production, Agriculture and the Environment 2021 (Online)  2021.12 

     More details

  • Physicochemical properties of pork fed diets containing different concentrations of Eucommia leaf

    Miyazaki A, Nishiumi T, Tsutsuura S, Sakurai T

    7th International Symposium on Strategies for Sustainability in Food Production, Agriculture and the Environment 2021 (Online)  2021.12 

     More details

  • Investigation of physicochemical characteristics affecting on natural casing toughness

    Liu W, Tsutsuura S, Nishiumi T

    7th International Symposium on Strategies for Sustainability in Food Production, Agriculture and the Environment 2021 (Online)  2021.12 

     More details

  • Isolation and purification of decorin from bovine skeletal muscle

    Doki Y, Masuda M, Tsutsuura S, Nishiumi T

    7th International Symposium on Strategies for Sustainability in Food Production, Agriculture and the Environment 2021 (Online)  2021.12 

     More details

  • Study on microbiological safety and color of whale meat after long-term storage in the deep-sea

    Matsumoto M, Sakai K, Motegi R, Tsutsuura S, Nishiumi T

    7th International Symposium on Strategies for Sustainability in Food Production, Agriculture and the Environment 2021 (Online)  2021.12 

     More details

  • The effect of high pressure processing on the quality parameters of traditional Turkish Inegol meatballs in frozen storage

    Okur G, Tavman S, Nishiumi T, Tsutsuura S

    7th International Symposium on Strategies for Sustainability in Food Production, Agriculture and the Environment 2021 (Online)  2021.12 

     More details

  • 食中毒を起こさない安全な加工食品を提供するための調理加工に関する研究 Invited

    筒浦さとみ

    第2回新潟大学・地域共創支援活動 オンラインセミナー・シーズ発表会 (オンライン)  2021.11 

     More details

  • 家庭での加熱調理を想定した際の黄色ブドウ球菌の殺菌及び増殖抑制効果の検討

    筒浦さとみ, 村田容常

    第68回日本栄養改善学会学術総会(誌上開催)  2021.10 

     More details

  • 新潟砂丘さつまいも“いもジェンヌ”の加工パウダーの抗酸化性とプリンへの利用の検討

    山口智子, 風間菜月, 筒浦さとみ

    第68回日本栄養改善学会学術総会(誌上開催)  2021.10 

     More details

  • Texture modification of low sodium meat gels by high hydrostatic pressure for an elderly diet

    Maksimenko A, Kikuchi R, Tsutsuura S, Nishiumi T

    Food BioTech Conference 2021(オンライン)  2021.8 

     More details

  • Effect of high hydrostatic pressure with reduced content of sodium chloride and sodium phosphate on the physicochemical properties of chicken meat gels

    Maksimenko A, Kikuchi R, Tsutsuura S, Nishiumi T

    67th International Congress of Meat Science and Technology (Poland) (Hybrid Congress)  2021.8 

     More details

  • 食塩・食酢などの市販調味料を用いた味付けのにぎり飯:家庭でのおにぎり食中毒予防の観点から

    筒浦さとみ, 村田容常

    日本家政学会第73回大会(オンライン)  2021.5 

     More details

  • Effect of high hydrostatic pressure on the physicochemical properties and sensory evaluation of sodium-reduced beef gels

    Maksimenko A, Kikuchi R, Tsutsuura S, Nishiumi T

    日本食肉研究会第62回大会(オンライン)  2021.3 

     More details

  • 低酸性条件下でのコーヒーの殺菌活性ならびに焙煎が活性に及ぼす影響

    井上葵, 五十嵐朱里, 筒浦さとみ, 村田容常

    日本農芸化学会2021年度大会(オンライン)  2021.3 

     More details

  • 杜仲葉を給餌した豚肉の物性およびコラーゲン特性

    宮崎茜里, 西海理之, 筒浦さとみ, 桜井敏行

    日本食肉研究会第62回大会(オンライン)  2021.3 

     More details

  • 鯨赤肉の物性および色調に及ぼす高圧解凍の影響

    北條有紗, 筒浦さとみ, 西海理之

    日本高圧力学会 第61回高圧討論会(オンライン)  2020.12 

     More details

  • Effect of high hydrostatic pressure with reduced content of sodium chloride and sodium phosphate on the physicochemical properties and sensory evaluation of meat gels

    Maksimenko A, Kikuchi R, Tsutsuura S, Nishiumi T

    日本高圧力学会 第61回高圧討論会(オンライン)  2020.12 

     More details

  • Effect of high hydrostatic pressure in combination with low salt content for the improvement of texture and palatability of meat gels

    Maksimenko A, Kikuchi R, Tsutsuura S, Nishiumi T

    International Scientific Conference(オンライン)  2020.11 

     More details

  • 食づくり実践型農と食のスペシャリスト養成プログラムにおける大学院生に対する教育効果の検討

    筒浦さとみ, 大谷真広, 大橋慎太郎, 清野誠喜, 西海理之, 山口智子

    第67回日本栄養改善学会学術総会(誌上開催)  2020.9 

     More details

  • Extending the shelf life of ready-to-eat foods by inhibition of the growth and staphylococcal enterotoxin A (SEA) production of <i>Staphylococcus aureus</i>

    Tsutsuura S, Nishiumi T, Murata M

    66th International Congress of Meat Science and Technology and 73rd Reciprocal Meat Conference (Online)  2020.8 

     More details

  • Combined effect of high hydrostatic pressure with reduced sodium chloride and sodium phosphate content on the structure and palatability of beef gels

    Maksimenko A, Kikuchi R, Tsutsuura S, Nishiumi T

    66th International Congress of Meat Science and Technology and 73rd Reciprocal Meat Conference (Online)  2020.8 

     More details

  • 新潟砂丘さつまいも“いもジェンヌ”の冷蔵及び常温保存による品質変化

    春日景太, 石黒志実, 忍田真一朗, 小嶋優常, 寒河江侑加, 鈴木雅史, 平井奈実, 大谷真広, 筒浦さとみ, 西海理之, 山口智子

    第72回大会日本家政学会(紙上開催)  2020.5 

     More details

  • かに風味蒲鉾の高圧・加熱併用処理に関する研究

    横井愛加, 中野晃, 筒浦さとみ, 西海理之

    日本高圧力学会 第60回高圧討論会(札幌)  2019.10 

     More details

  • 高圧処理に伴うシステイン添加オボムコイドの構造変化

    石川伸之輔, 小野真理恵, 筒浦さとみ, 西海理之

    北信越畜産学会第68回大会(福井)  2019.10 

     More details

  • Effects of high hydrostatic pressure with reducing sodium chloride and sodium phosphate on color and physical properties of beef gels

    Maksimenko A, Kikuchi R, Tsutsuura S, Nishiumi T

    北信越畜産学会第68回大会(福井)  2019.10 

     More details

  • 牛肉の色調に及ぼす重曹濃度とpHの影響

    曲波, 筒浦さとみ, 西海理之

    北信越畜産学会第68回大会(福井)  2019.10 

     More details

  • 微生物制御のための乳酸菌の活用 Invited

    筒浦さとみ

    米及び加工食品の新市場創出に向けたマッチングフォーラムinにいがた2019(新潟)  2019.9 

     More details

    Language:Japanese  

    researchmap

  • 黄色ブドウ球菌のエンテロトキシンA産生及び菌体内保持能

    筒浦さとみ, 村田容常

    日本食品科学工学会第66回大会(札幌)  2019.8 

     More details

    Language:Japanese  

    researchmap

  • 食品産業に資する高圧微生物制御技術の新たな展開

    西海理之, 荻野美由紀, 吉田実由, 筒浦さとみ

    日本食品機械工学会FOOMA Japan 2019 アカデミックプラザ  2019.6 

     More details

    Language:Japanese  

    researchmap

  • 胃を模した低pH下でのクロロゲン酸類の殺菌活性評価

    五十嵐朱里, 上野寛子, 筒浦さとみ, 村田容常

    第73回日本栄養・食糧学会大会(静岡)  2019.5 

     More details

    Language:Japanese  

    researchmap

  • 乳酸菌のラクトース資化性とチーズの貯蔵褐変

    新井彩佳, 井上葵, 井越明日香, 筒浦さとみ, 村田容常

    日本農芸化学会2019年度大会(東京)  2019.3 

     More details

    Language:Japanese  

    researchmap

  • 酸性条件下におけるコーヒー成分の殺菌効果について

    五十嵐朱里, 上野寛子, 筒浦さとみ, 村田容常

    日本食品科学工学会平成31年度関東支部大会  2019.3 

     More details

    Language:Japanese  

    researchmap

  • Inactivation of <i>Staphylococcus aureus</i> by high pressure processing

    Minezaki S, Tsutsuura S, Murata M, Nishiumi T

    Joint Symposium of the 8th International Agriculture Congress and 6th International Symposium for Food and Agriculture 2018 (Malaysia)  2018.11 

     More details

  • Effect of high pressure on the physical and sensory properties of <i>kanikama</i>

    Yamazaki K, Kikuchi T, Tsutsuura S, Nishiumi T

    Joint Symposium of the 8th International Agriculture Congress and 6th International Symposium for Food and Agriculture 2018 (Malaysia)  2018.11 

     More details

  • Effect of various factors such as pH, inoculum size, and storage temperature on enterotoxin A (SEA) production of <i>Staphylococcus aureus</i> in cooked rice

    Tsutsuura S, Nishiumi T, Murata M

    Joint Symposium of the 8th International Agriculture Congress and 6th International Symposium for Food and Agriculture 2018 (Malaysia)  2018.11 

     More details

  • Effect of Tochu leaf powder on intramuscular collagen and meat texture in pork

    Abe N, Tsutsuura S, Nishiumi T

    Joint Symposium of the 8th International Agriculture Congress and 6th International Symposium for Food and Agriculture 2018 (Malaysia)  2018.11 

     More details

  • Elucidation of physical properties of the exopolysaccharide of low molecular weight produced by lactic acid bacteria

    Ando M, Sato T, Tsutsuura S, Nakai H, Nishiumi T

    Joint Symposium of the 8th International Agriculture Congress and 6th International Symposium for Food and Agriculture 2018 (Malaysia)  2018.11 

     More details

  • Effect of high hydrostatic pressure on physicochemical properties of low-salt beef gels

    Maksimenko A, Kikuchi R, Tsutsuura S, Nishiumi T

    10th International Conference on High Pressure Bioscience and Biotechnology (Numazu)  2018.9 

     More details

  • Effect of high hydrostatic pressure on reducing of sodium chloride and sodium phosphate of beef gels

    Maksimenko A, Kikuchi R, Tsutsuura S, Nishiumi T

    64th International Congress of Meat Science and Technology (Australia)  2018.8 

     More details

  • 高圧処理による低塩食肉製品製造の試み

    西海理之, 岡本慎太郎, 筒浦さとみ

    日本食品機械工学会FOOMA Japan 2018 アカデミックプラザ  2018.6 

     More details

    Language:Japanese  

    researchmap

  • 米飯保存時の黄色ブドウ球菌staphylococcal enterotoxin A(SEA)産生に与えるpH及びグリシンの影響についての菌株間における比較

    筒浦さとみ, 村田容常

    日本家政学会大会研究発表要旨集  2018.5 

     More details

    Language:Japanese  

    researchmap

  • 低pHにおけるコーヒーの殺菌作用について

    上野寛子, 筒浦さとみ, 村田容常

    日本農芸化学会大会講演要旨集(Web)  2018.3 

     More details

    Language:Japanese  

    researchmap

  • コーヒーやクロロゲン酸の低pHでの殺菌作用

    上野寛子, 筒浦さとみ, 村田容常

    日本食品科学工学会大会講演集  2017.8 

     More details

    Language:Japanese  

    researchmap

  • 黄色ブドウ球菌のエンテロトキシン産生を制御するための米飯の保存方法の検討

    筒浦さとみ, 村田容常

    日本栄養・食糧学会大会講演要旨集  2017.4 

     More details

    Language:Japanese  

    researchmap

  • 米飯へのグリシン添加が黄色ブドウ球菌毒素産生と色及び臭いに与える影響

    筒浦さとみ, 村田容常

    日本食品科学工学会大会講演集  2016.8 

     More details

    Language:Japanese  

    researchmap

  • 米飯におけるエンテロトキシンA産生とその制御

    筒浦さとみ, 村田容常

    日本農芸化学会大会講演要旨集(Web)  2016.3 

     More details

    Language:Japanese  

    researchmap

  • 米飯による黄色ブドウ球菌食中毒の予防に対する感覚的検知の限界

    筒浦さとみ, 村田容常

    日本農芸化学会 関東支部2015年度支部大会(東京)  2015.9 

     More details

  • Enterotoxin A production by <i>Staphylococcus aureus</i> in a liquid medium and cooked rice

    Tsutsuura S, Murata M

    12 th Asian Congress of Nurtrition (Yokohama)  2015.5 

     More details

    Language:English  

    researchmap

  • 保存米飯中におけるエンテロトキシンAの検出ならびに黄色ブドウ球菌の増殖とエンテロトキシンA産生の関係について

    筒浦さとみ, 村田容常

    食品分析研究会平成26年度学術集会(東京)  2014.9 

     More details

  • 米飯保存時のstaphylococcal enterotoxin A(SEA)産生に与える影響についての黄色ブドウ球菌菌株間における比較

    筒浦さとみ, 林田直子, 村田容常

    日本食品科学工学会大会講演集  2014.8 

     More details

    Language:Japanese  

    researchmap

  • グリシンをにぎり飯に添加する意義―黄色ブドウ球菌エンテロトキシンA産生の観点から―

    筒浦さとみ, 林田直子, 村田容常

    日本食品科学工学会大会講演集  2013.8 

     More details

    Language:Japanese  

    researchmap

  • 米飯保存時の黄色ブドウ球菌エンテロトキシンA産生に対する培養温度の影響

    筒浦さとみ, 村田容常

    日本農芸化学会大会講演要旨集(Web)  2013.3 

     More details

    Language:Japanese  

    researchmap

  • 米飯保存時の黄色ブドウ球菌エンテロトキシンA産生について

    筒浦さとみ, 村田容常

    日本食品科学工学会 関東支部大会 (東京)  2013.3 

     More details

  • 米飯貯蔵時における黄色ブドウ球菌エンテロトキシンAの産生と検出

    筒浦さとみ, 村田容常

    日本食品科学工学会大会講演集  2012.8 

     More details

    Language:Japanese  

    researchmap

  • 黄色ブドウ球菌毒素産生の温度依存性に関する多様性

    筒浦さとみ, 島村裕子, 村田容常

    日本栄養・食糧学会大会講演要旨集  2011.4 

     More details

    Language:Japanese  

    researchmap

  • 黄色ブドウ球菌菌株間におけるエンテロトキシンA産生能の比較

    筒浦さとみ, 島村裕子, 村田容常

    日本食品衛生学会学術講演会講演要旨集  2009.10 

     More details

    Language:Japanese  

    researchmap

▶ display all

Awards

  • 第60回日本食品科学工学会 第9回若手の会 企業賞

    2013.8   日本食品科学工学会   グリシンをにぎり飯に添加する意義―黄色ブドウ球菌エンテロトキシンA産生の観点から―

    筒浦 さとみ

     More details

  • お茶の水女子大学大学院 食物学奨学金

    2012.11   お茶の水女子大学  

    筒浦 さとみ

     More details

Research Projects

  • 旧薪炭林の広葉樹資源の利活用による持続可能な社会の構築-食の視点からのアプローチ

    Grant number:21K18452  2021.7 - 2024.3

    日本学術振興会  科学研究費助成事業 挑戦的研究(萌芽)  挑戦的研究(萌芽)

    山口 智子, 三亀 啓吾, 筒浦 さとみ

      More details

    Grant amount:\6240000 ( Direct Cost: \4800000 、 Indirect Cost:\1440000 )

    researchmap

  • 日本の伝統食おにぎりの食中毒予防:調理施設及び家庭における食の安全性とリスク管理

    Grant number:19K14007  2019.4 - 2023.3

    日本学術振興会  科学研究費助成事業 若手研究  若手研究

    筒浦 さとみ

      More details

    Grant amount:\4290000 ( Direct Cost: \3300000 、 Indirect Cost:\990000 )

    本研究では、調理施設及び家庭における食中毒のリスクを減らすことを目的とし、にぎり飯作製時の衛生管理及びにぎり飯保存時の黄色ブドウ球菌の毒素産生に対する様々な要因の影響を調べ、汚染が起こりやすい工程や食中毒菌付着の原因となる調理従事者の行動を特定する。昨年度の結果から、本研究で使用するにぎり飯調製法ではスケールによる差はほとんどなかったため、本年度は小スケールにて味付けにぎり飯の作製には欠かせない食塩と市販調味料による黄色ブドウ球菌に対する影響を調べた。まず、食塩のみを米飯に添加し、菌の増殖及び毒素酸性に対する影響を調べたところ、米飯において毒素産生を抑制するには少なくとも3-7%の食塩を必要とした。1.5%食塩添加飯に市販調味料・具材(約80種)を組み合わせて保存した際に、食塩のみの米飯に比べて菌数の低減が認められたものは15種類であった。調味料の濃度を変えたところ、米飯のpHの低下に伴い、菌数も減少する傾向があった。米酢、バルサミコ酢、マスタード、ローズヒップティーを食塩添加飯に加え、37℃で保存した際には、いずれの市販調味料でも保存直後から12時間頃までは菌は生存し、12~24時間以降から徐々に菌数が減少した。特に、バルサミコ酢とローズヒップティーでは6日間保存しても毒素は検出限界以下であった。市販調味料及び具材の添加により、黄色ブドウ球菌の増殖及び毒素産生が効果的に抑制された。

    researchmap

  • Relationship between the Maillard reaction and the color, flavor, and safety of beer, natto, and fried bean sprout

    Grant number:17H01958  2017.4 - 2021.3

    Japan Society for the Promotion of Science  Grants-in-Aid for Scientific Research Grant-in-Aid for Scientific Research (B)  Grant-in-Aid for Scientific Research (B)

    MURATA Masatsune

      More details

    Grant amount:\17550000 ( Direct Cost: \13500000 、 Indirect Cost:\4050000 )

    The Maillard reaction makes crucial effects on food quality and safety. Using familiar foods and drinks such as beer, fried mung bean spout, stored cheese, coffee, et al., and model reaction systems containing glucose or xylose and amino acids or thiamine, we examined the browning, the formation of low-molecular-weight pigments, their biological activities, and the reduction of acrylamide formation in fried mung bean spout. As a result, we identified perlolyrine as a low-molecular-weight pigment in beer. Amount of galactose is a determinant of browning of stored cheese. We isolated and identified pyrizepine as a novel pigment derived from thiamine. This pigment was not mutagenic. The formation of acrylamide was reduced by pre-treatment of mung bean sprout.

    researchmap

  • Regulation of the staphylococcal enterotoxin produced by Staphylococcus aureus in cooked rice

    Grant number:26750021  2014.4 - 2018.3

    Japan Society for the Promotion of Science  Grants-in-Aid for Scientific Research Grant-in-Aid for Young Scientists (B)  Grant-in-Aid for Young Scientists (B)

    TSUTSUURA Satomi

      More details

    Grant amount:\3900000 ( Direct Cost: \3000000 、 Indirect Cost:\900000 )

    To examine the effect of various factors on the growth of Staphylococcus aureus and the production of staphylococcal enterotoxin A (SEA) in cooked rice, we inoculated strains of SEA-producing S. aureus into cooked rice, and then quantified the bacterial number and SEA after incubating them at 37oC. Most strains produced less SEA in cooked rice added with 2-5% glycine than in the non-added control. Some strains produced less SEA in cooked rice added with 5-7% NaCl than in the non-added control. The inhibition of growth of S. aureus and SEA production was not apparent when NaCl was added to cooked rice at the presence of glycine. Most strains produced less SEA in cooked rice adjusted pH 4.0-4.5 than in the non-adjusted control. It is necessary to further examine the combination of these inhibition methods for the inhibition of SEA production in cooked rice while preserving good taste of cooked rice.

    researchmap

 

Teaching Experience

  • 微生物学実験

    2022
    Institution name:新潟大学

  • 食と健康の科学

    2020
    Institution name:新潟大学

  • 食品科学概論

    2020
    Institution name:新潟大学

  • 食品安全学

    2020
    Institution name:新潟大学

  • 生物学実験

    2020
    Institution name:新潟大学

  • 食品衛生学

    2020
    Institution name:新潟大学

  • 食品科学セミナー

    2020
    Institution name:新潟大学

▶ display all