Rchr
J-GLOBAL ID：200901056297752077
Update date: Nov. 10, 2024
Kai Tatsuo
カイ タツオ | Kai Tatsuo
Affiliation and department：
Job title：
Professor, Dean of the Department of Home Economics, Dean of the Graduate School of Home Economics
Homepage URL (1)：
https://www.yg.kobe-wu.ac.jp/wu/
Research field (4)：
Applied microbiology
, Rehabilitation science
, Food sciences
, Genetics
Research keywords (5)：
Food Hygienics
, Phoenetics
, Food Science
, Molecular Genetics
, Applied Microbiology
Research theme for competitive and other funds (27)：
- 2024 - 2025 Complete genome sequencing and comparative analysis of typical strains from the United States and Italy of Fructilactobacillus sanfranciscensis, a major fermenting lactic acid bacterium used in bread fermentation.
- 2023 - 2024 Metagenomic analysis on the microbial community change in rye sour dough during the starter production and the backslopping process and study on factors affecting its fermentation.
- 2023 - 2024 Search for vocal biomarkers to predict the onset of dysphagia.
- 2023 - 2024 Analysis of factors affecting durum sourdough starter creation and backslopping and the microbial flora that changes during backslopping.
- 2022 - 2023 Identification and structural analysis of genes related to antifungal factors and glucose tolerance produced by Lactobacillus sanfranciscensis #2.
- 2014 - 2017 Research on establishing technology to predict the onset of eating and swallowing disorders using voice spectrogram analysis.
- 2014 - 2015 Analysis of the bread-making characteristics and genomes of lactic acid bacteria and yeasts isolated from panettone yeasts and construction of a bread-making system using the selected lactic acid bacteria and yeasts.
- 2014 - 2015 Analysis of castrato singing voice characteristics and attempt to improve sound quality using acoustic technology.
- 2012 - 2013 Phonetic study on prediction and prevention of swallowing disorders.
- 2011 - 2012 Isolation and chemical structure analysis of a DNA synthesis inhibitor secreted by Lactobacillus sanfranciscensis #2.
- 2011 - 2012 Research on prediction and prevention of swallowing disorders.
- 2010 - 2012 Study on the unknown anti-mold factor for food use which is excreted by a panettone lactobacilli
- 2010 - 2011 Research for making tempeh cheaper and tastier for Japanese people.
- 2009 - 2010 Research for making tempeh cheaper and tastier for Japanese people.
- 2008 - 2009 Studies on genetics and metabolism of yeast.
- 2007 - 2008 Studies on genetics and metabolism of yeast.
- 2006 - 2007 Studies on genetics and metabolism of yeast.
- 2005 - 2006 Studies on genetics and metabolism of yeast.
- 2005 - 2006 Studies on genetics and metabolism of yeast.
- 2004 - 2005 Analysis of chromosomal aberration-inducing factors in budding yeast.
- 2004 - 2005 Study on Panettone sour dough.
- 2003 - 2004 Extensive research on budding yeast.
- 2002 - 2003 Fundamental research on nuts.
- 2001 - 2002 Research on the use of shochu lees in bread making.
- 2001 - 2002 Basic research on almond nuts.
- 2000 - 2001 Breeding and improving tempeh fungus.
- 1993 - 1996 Research and development of biodegradable functional fibers and polymeric materials.
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Papers (68)：
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Tatsuo KAI. Metagenomic analysis on the microbial community change in rye sour dough during the starter production and the backslopping process and study on factors affecting its fermentation. Annual report 2024 VOL.39, The Tojuro Iijima foundation for food science and technology. 2024. 39. 173-182
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Rumiko AOKI, Tatsuo KAI, Masayuki YAMASAKI, Yuya ASAMI. A survey of hygiene management of small to medium sized food service facilities in Kitakyushu City. Journal of the Japanese Society of Prepared Foods and Technology. 2024. 30. 1. 1-14
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Tatsuo KAI. Research trends and issues on Altamura sourbread. Prepared Foods and Technology. 2023. 29. 3. 9-22
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Yoshiho KATO, Satoshi ITO, Kengo ISHIHARA, Tatsuo KAI, Yuya ASAMI. Confirmation of hygienic status of cooked food using an ATP assay - Examination of Standard plate count in steamed chicken meatballs -. Prepared Foods and Technology. 2023. 28. 4. 104-111
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Yoshiho KATO, Satoshi ITO, Kengo ISHIHARA, Tatsuo KAI, Yuya ASAMI. Study on food heating temperatures by the reached temperatures in food service facilities. - Examination of Standard plate count in steamed chicken meatballs -. Prepared Foods and Technology. 2022. 28. 2. 31-38
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MISC (1)：
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岡村 剛, 甲斐 達男, 日下部 宜宏, 杉元 康志, 古賀 克己. G326 キイロショウジョウバエアルドラーゼの特異的mRNA : 翻訳産物の性質(分子生物学など). 日本応用動物昆虫学会大会講演要旨. 1992. 36. 305-305
Patents (16)：
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麺用ほぐれ剤
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お好み焼きの製造方法
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レトルト耐性のあるゲル化剤製剤及びそれを用いた加工調味料
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発酵食品の製造法
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から揚げ粉ミックス
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Books (7)：
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Sourdough and Bread
2023 ISBN:9786269650866
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Sourdough and Bread
2023 ISBN:9784751114919
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Food Hygienics
kagakudojin.co.jp 2020 ISBN:9784759821512
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最新食品学-総論・各論-〔第4版〕
講談社 2016 ISBN:9784061398450
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食べ物と健康-食品の栄養成分と加工-〔改訂初版〕 第1章 エネルギー、水分、食品の機能性 第2章 植物性食品:穀類、キノコ類
同文書院 2014 ISBN:9784810313284
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Lectures and oral presentations (40)：
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Sour Bread~Science to Practical Application~
(TeckDesighn Inc. Technical Seminar 2024)
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Bread making science and the latest circumstances useful for product development.
(TeckDesighn Inc. Technical Seminar 2024)
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Comparative characterization of Fructilactobacillus sanfranciscensis, a European and American strain used in bread making.
(Association of Basic Research on Gene Analysis 2024)
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A complete understanding of food additives (general and specifics)
(TeckDesighn Inc. Technical Seminar 2024)
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The actual situation of designated food additives “mold inhibitors” and the search for safe and secure novel anti-mold substances.
(Association of Basic Research on Gene Analysis 2023)
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Works (27)：
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Genome analysis on lactic acid bacterias of Panettone
Tatsuo KAI 2015 - 現在
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Genome analysis on Panettone yeasts
Tatsuo KAI 2015 - 現在
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Sound restoration of the castrato
Tatsuo KAI 2012 - 現在
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糖尿病患者に対応した血糖値の上がらない加工食品の開発
甲斐 達男 2011 - 現在
-
嚥下障害発症の予測と予防および治療に用いる音声マーカーに関する研究
甲斐 達男 2011 - 現在
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Education (4)：
- 1985 - 1985 American Institute of Baking The 127th Course of Baking Science and Technology
- 1983 - 1985 Kansas State University Department of Grain Science and Industry Graduate School of Cereal Chemistry, Master of Science Course
- 1976 - 1980 Kyushu University School of Agriculture
- 1973 - 1976 長崎県立長崎南高等学校
Professional career (3)：
- Ph.D (Kyushu University)
- Master of Science ( Kansas State University (KSU))
- 学士(農学) (九州大学)
Work history (16)：
- 2024/04 - 現在 Kobe Women's University Graduate School of Home Economics Dean of the Department of Home Economics, Dean of the Graduate School of Home Economics
- 2023/04 - 現在 Kobe Women's University Graduate School of Home Economics Professor
- 2022/04 - 現在 Japan Food Hygiene Association Certified HACCP Extension Instructor
- 2022/04 - 現在 Kobe Women's University Faculty of Home Economics Professor
- 2018/09 - 現在 Association of Music Electronics Industry Certified MIDI Instructor
- 2019/04 - 2022/03 Kitakyushu City Food Hygiene Forum Chairman
- 2007/04 - 2022/03 Seinan Jo Gakuin University
- 2014/04 - 2016/03 Seinan Jo Gakuin University Councilor
- 2014/04 - 2016/03 Seinan Jo Gakuin University Director of the University Library
- 2002/04 - 2007/03 Seinan Jo Gakuin University
- 2001/07 - 2001/07 ベルリン自由大学附属生物学研究所 客員研究員
- 2000/04 - 2001/03 西南女学院短期大学食物栄養科 助教授
- 1980/04 - 2000/01 鳥越製粉株式会社(東証1部)
- 1992/04 - 1992/12 Saga Medical School
- 1990/04 - 1992/03 Saga Medical School
- 1988/03 - 1990/02 RIKEN Institute, Tsukuba Life Science Center Special Research Associate
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Committee career (8)：
Association Membership(s) (8)：
PHONETIC SOCIETY OF JAPAN
, 日本生物工学会
, 日本食品衛生学会
, 日本生化学会
, 日本食品科学工学会
, 日本農芸化学会
, アメリカ穀物化学国際学会(American Association of Cereal Chemistry International)
, 日本調理食品研究会
