Rchr

J-GLOBAL ID：200901056297752077 Update date: Nov. 25, 2025

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 (29)：

2025 - 2027 豆類の成熟や発酵により生じるペプチド・オリゴ糖鎖の量的変動と機能性解析
2025 - 2026 Comparative genome analysis of Panettone and San Francisco sourdough major fermenting lactic acid bacteria and comparative study on their microbiological and bread-making properties.
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.

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.

Show all

Papers (71)：

Tatsuo KAI. Exploring voice biomarkers for predicting the onset of dysphagia. Osakagasgroup Welfare Foundation Survey and Research Reports. 2025. 38. 61-71
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. 2025. 30. 2. 43-53
Emi MORI, Tatsuo KAI, Kengo ISHIHARA, Yuya ASAMI. Effect of heating condition with convection oven on the mechanical characteristics of "Kamisho Satoimo". Journal of the Japanese Society of Prepared Foods and Technology. 2025. 30. 2. 33-42
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
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

ｍore...

MISC (6)：

Tatsuo KAI. Part 3: Nutritional properties of sourdough bread. Nutrition Column (Nippn Nutrition Information Site). 2025. 3
Tatsuo KAI. Part 2: Microbial dynamics and nutritional functionality of sour dough. Nutrition Column (Nippn Nutrition Information Site). 2025. 2
Tatsuo KAI. What has DNA analysis brought to sourdough microbial research?. Pain. 2025. 72. 11. 12-17
Tatsuo KAI. Part 1: The relationship between the characteristics and the nutrition in sour bread. in "Nutrition and Functionality of Sourdough Bread". Nutrition Column (Nippn Nutrition Information Site). 2025. 1
Tatsuo KAI. Studies on fermenting microorganisms in spontaneously fermented panettone. Kobe Women's University Faculty of Home Economics Bulletin. 2022. 56. 34-35

ｍore...

Patents (16)：

麺用ほぐれ剤
お好み焼きの製造方法
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
発酵食品の製造法
から揚げ粉ミックス

ｍore...

Books (8)：

Successful Food and Nutrition Basics Series: Food Science II
GAKUBUNSHA 2025 ISBN:9784762033421
Sourdough and Bread
2023 ISBN:9786269650866
Sourdough and Bread
2023 ISBN:9784751114919
Food Hygienics
kagakudojin.co.jp 2020 ISBN:9784759821512
最新食品学-総論・各論-〔第4版〕
講談社 2016 ISBN:9784061398450

ｍore...

Lectures and oral presentations (43)：

A systematic overview of food additives.
(TeckDesighn Inc. Technical Seminar 2025)
Bread making science and the latest circumstances useful for product development including explanations of leavening and bread.
(TeckDesighn Inc. Technical Seminar 2025)
Searching for voice biomarkers to predict the onset of eating and swallowing disorders.
(The 20th Association of Basic Research on Gene Analysis 2025)
Sour Bread~Science to Practical Application~
(TeckDesighn Inc. Technical Seminar 2024)
Bread making science and the latest circumstances useful for product development.
(TeckDesighn Inc. Technical Seminar 2024)

ｍore...

Works (27)：

Genome analysis on lactic acid bacterias of Panettone
Tatsuo KAI 2015 - 現在
Genome analysis on Panettone yeasts
Tatsuo KAI 2015 - 現在
Sound restoration of the castrato
Tatsuo KAI 2012 - 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
パネットーネの発酵微生物および製パン法に関する研究
甲斐達男 2003 - 現在

ｍore...

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

Show all

Committee career (8)：

2024/04 - 現在 Graduate School of Home Economics, Kobe Women's University Dean of the Graduate School of Home Economics
2024/04 - 現在 Department of Home Economics, Kobe Women's University Dean of the Department of Home Economics
2017/05 - 現在日本調理食品研究会理事
2018/04 - 2022/03 北九州市食品衛生懇話会会員(座長)
2016/04 - 2021/03 内閣府食品安全委員会食品安全モニター

Show all

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

※ Researcher’s information displayed in J-GLOBAL is based on the information registered in researchmap. For details, see here.

Return to Previous Page