The 134th Annual Meeting of Japanese Society of Animal Science
Advanced Search

Session Details

Oral Session5. Animal products technology

[IV-16]畜産物利用

Wed. Sep 16, 2026 1:15 PM - 2:45 PM JST
Wed. Sep 16, 2026 4:15 AM - 5:45 AM UTC
Venue IV (L204)
Chair: Miho Kobayashi, Tadashi Nakamura, Takeshi Shimosato, Keita Nishiyama
IV-16-04～IV-16-07：Miho Kobayashi, Tadashi Nakamura
IV-16-08～IV-16-11：Takeshi Shimosato, Keita Nishiyama
1:15 PM - 1:25 PM JST(4:15 AM - 4:25 AM UTC)

[IV-16-04]フーリエ変換赤外分光スペクトルは詳細な乳中脂肪酸組成測定の情報を持つ

*Tomohiro MITANI1, Mizuki Kunimoto1, Masaya Komatsu2, Yuka Shinoda2, Sadaki Asakuma2, Yasuko Ueda2, Kuniyuki Kobayashi1, Nobuhiro Jitsunari3, Kazuya Doi4, Rika Fukumori4, Koichiro Ueda1, Shigeru Morita4 (1. Hokkaido Univ., 2. Hokkaido Agric. Res. Cen., NARO, 3. ISys, 4. Rakuno Univ.)
1:25 PM - 1:35 PM JST(4:25 AM - 4:35 AM UTC)

[IV-16-05]乳牛由来Paenibacillus属菌株の重金属耐性能の検証

*Ippei Miki1, Aito Murakami2, Fu Namai1,2,3,4, Takeshi Shimosato2 (1. Shinshu Univ., 2. ARG., Shinshu Univ., 3. Tohoku Univ., 4. IBS., Shinshu Univ.)
1:35 PM - 1:45 PM JST(4:35 AM - 4:45 AM UTC)

[IV-16-06]ストレプトマイシン依存性自然突然変異を用いた乳酸菌組換え体の生物学的封じ込め評価

*Mao Kagotani1, Masahiro Yoda1, Fu Namai1,2,3,4, Aito Murakami3, Takeshi Simosato3 (1. Shinshu Univ., 2. Tohoku Univ., 3. ARG., Shinshu Univ., 4. IBS., Shinshu Univ.)
1:45 PM - 1:55 PM JST(4:45 AM - 4:55 AM UTC)

[IV-16-07]コレラトキシンBサブユニットを産生する乳酸菌組換え体の構築および機能性の検証

*Kazuma Inoue1, Masahiro Yoda1, Fu Namai1,2,3,4, Aito Murakami3, Takeshi Shimosato3 (1. Shinshu Univ., 2. Tohoku Univ., 3. ARG., Shinshu Univ., 4. IBS., Shinshu Univ.)
1:55 PM - 2:05 PM JST(4:55 AM - 5:05 AM UTC)

休憩

2:05 PM - 2:15 PM JST(5:05 AM - 5:15 AM UTC)

[IV-16-08]国産乳酸菌スターターおよびレンネットを用いたチーズの特徴

*Tadashi Nakamura1, Eriko Kawada2, Masahiro Takaya3, Sora Hayashida4, Tatsuro Hagi4, Masaru Nomura4, Miho Kobayashi4 (1. Niigata Agro-Food Science University, 2. Obihiro Univ. Agr. & Vet. Med. , 3. Tokachi Foundation, 4. NARO Food Res.)
2:15 PM - 2:25 PM JST(5:15 AM - 5:25 AM UTC)

[IV-16-09]ゴーダチーズ製造における国産乳酸菌スターター210株と215株のフリーズドライ粉末の特性評価

*Sora Hayashida1, Tatsuro Hagi1, Tadashi Nakamura2, Miho Kobayashi1, Masaru Nomura1 (1. NARO NFRI, 2. NAF Univ.)
2:25 PM - 2:35 PM JST(5:25 AM - 5:35 AM UTC)

[IV-16-10]Lactococcus cremoris のフリーズドライ処理に伴う乳発酵機能低下とその要因解析

*Miho Kobayashi1, So Hayashida1, Tatsuro Hagi1, Masaru Nomura1, Tadashi Nakamura2 (1. NFRI, NARO, 2. Niigata Agro Food Univ.)
2:35 PM - 2:45 PM JST(5:35 AM - 5:45 AM UTC)

[IV-16-11]チーズ工房におけるJチーズスターターの添加がナチュラルチーズの嗜好性に及ぼす影響

*Akari Suzuki1, Miho Kobayashi2, Shota Ishida3, Genya Watanabe3, Michiyo Motoyama3, Tatsuro Hagi2, Sora Hayashida2, Masaru Nomura2, Ryohei Watanabe4, Yuji Miyaguchi1, Ikuyo Nakajima3, Keisuke Sasaki3,4 (1. Ibaraki Univ., 2. Institute of Food Research, NARO, 3. Institute of Livestock and Grassland Science, NARO, 4. Tsukuba Univ.)
Back to Category List