Tsuji Atsushi

ツジアツシ | Tsuji Atsushi

Affiliation and department：
Homepage URL (1)： http://www.irii.jp

Research field (2)： Applied microbiology , Food sciences

Research keywords (4)：食品衛生 , koji mold , fermented foods , lactic acid bacteria

Papers (7)：

Tsuji A, Kozawa M, Tokuda K, Enomoto T, Koyanagi T. Robust Domination of Lactobacillus sakei in Microbiota During Traditional Japanese Sake Starter Yamahai-Moto Fermentation and the Accompanying Changes in Metabolites. Current microbiology. 2018. 75. 11. 1498-1505
Shibaguchi Tsubasa, Tsuji Atsushi, Yamazaki Yuya, Matsui Keizo, Masuda Kazumi. Grain Fermented Beverage Treatment Induces Mitochondrial Biogenesis in C2C12 Myotubes. MEDICINE AND SCIENCE IN SPORTS AND EXERCISE. 2018. 50. 5. 722
Florin Barla, Takashi Koyanagi, Naoko Tokuda, Hiroshi Matsui, Takane Katayama, Hidehiko Kumagai, Toshihide Michihata, Tetsuya Sasaki, Atsushi Tsuji, Toshiki Enomoto. The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides. Biotechnology Reports. 2016. 10. 105-110
Takashi Koyanagi, Akira Nakagawa, Masashi Kiyohara, Hiroshi Matsui, Atsushi Tsuji, Florin Barla, Harumi Take, Yoko Katsuyama, Koji Tokuda, Shizuo Nakamura, et al. Tracing microbiota changes in yamahai-moto, the traditional Japanese sake starter. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY. 2016. 80. 2. 399-406
Takashi Koyanagi, Akira Nakagawa, Masashi Kiyohara, Hiroshi Matsui, Keiko Yamamoto, Florin Barla, Harumi Take, Yoko Katsuyama, Atsushi Tsuji, Masahisa Shijimaya, et al. Pyrosequencing Analysis of Microbiota in Kaburazushi, a Traditional Medieval Sushi in Japan. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY. 2013. 77. 10. 2125-2130

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MISC (16)：

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Awards (1)：

総務省平成27年度日本ふるさとづくり大賞(公設試験研究部門)

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