Session Details
[2Np]Hygiene, Sterilization, Antibacterial activity
Fri. Aug 30, 2024 3:00 PM - 6:00 PM JST
Fri. Aug 30, 2024 6:00 AM - 9:00 AM UTC
Fri. Aug 30, 2024 6:00 AM - 9:00 AM UTC
Room N 2F N202
Chair:Shogo yamaki
[2Np-01]Exprolaion of possibility of using ZP glycoprotein ZPD, a constituent of chicken egg coat, as a new antibacterial substance
*Taiga ONDA1, Minoru UJITA2, Hiroki OKUMURA2, Akari YOSHIDA1 (1. Meijo University , 2. Meijo University)
[2Np-02]Biofilm-related interspecies interactions of Stenotrophomonas maltophilia and enterohemorrhagic Escherichia coli, and the control of biofilm using bacteriophage
*Haomin Ye1, Yunzhi Lin1, Su Zar Chi Lwin1, Chen Wang1, Yoshimitsu Masuda2, Ken-ichi Honjoh2, Takahisa Miyamoto2 (1. Grad. School Bioresource Bioenvi. Sci., Kyushu Univ. , 2. Fac. Agr., Kyushu Univ. )
[2Np-03]Control of phage resistant Escherichia coli based on the phenotypic characterization
*Satoshi Takayama1, Yoshimitsu Masuda2, Ken-ichi Honjoh2, Takahisa Miyamoto2 (1. Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2. Faculty of Agriculture, Kyushu University)
[2Np-04]Characterization of a novel bacteriophage VipHU21 infecting Vibrio parahaemolyticus
*Shogo Yamaki1, Koji Yamazaki1 (1. Faculty of Fisheries Sciences, Hokkaido University)
[2Np-05]Effect of antimicrobial application on bacterial flora and resistant bacteria in lettuce growing soil
*Masamichi Yasudome1, Akari Nakao1, Yuya Jitsumasa1, Yoshimitsu Masuda1, Ken-ichi Honjoh1, Nobuyuki Kijima3, Takaaki Ishii4, Takahisa Miyamoto2 (1. Grad.School Bioresource Bioenvi. Sci.,Kyushu Univ., 2. Fac.Agr.,Kyushu Univ., 3. Institute of Food Research, National Agriculture and Food Research Organization., 4. AGUAISSHU LLC.)
[2Np-06]Study on food-spoilage yeast growth inhibitors in grated radish
*Shinobu Mizunuma1,4, Motokazu Nakayama3, Yoshimitsu Masuda2, Ken-ichi Honjoh2, Takahisa Miyamoto2 (1. Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2. Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 3. Department of Life Science, Faculty of Life Science, Kyushu Sangyo University, 4. AKIMO Co., Ltd.)
休憩
[2Np-07]Effectiveness of the Use of Both Ozonated Water Pouring onto Slice Cutters and Immersion Process to Disinfect and Maintain the Quality of Fresh-Cut Vegetable
*YOSHITAKA MIZUNO1, SONOKO NISHIMURA1, SHIN-ICHIRO KABASHIMA1, YASUHIRO INATSU2 (1. Lionhygiene Corporation, 2. NARO)
[2Np-08]Reduction of Microbial Count Methods for Cut Vegetables using Sodium Hypochlorite and Ultrafine Bubble Technology
*AI IWAKAWA1, Hiroshi Ono1, Junko Shinozaki1 (1. NISSHIN SEIFUN GROUP INC.)
[2Np-09]Development of pulsed electric field pasteurization system for protein-rich liquid foods
*katsuki Sunao1, Yan Bingyu1, Nakamura Tomohiro1, Moriyama Akira1, Masuda Naoya2, Shimizu Yoshiharu2, Sasahara Ryo3, Kurihara Jiro4 (1. Kumamoto University, 2. Iwai Kikai Kogyo Co., Ltd., 3. Kewpie Corporation, 4. Rakunoh Mothers)
[2Np-10]The effect of the new neutral detergent sanitizer on bacteria resistant to cationic surfactants isolated from food factories
*Ryota Saito1, Wataru Ebine1 (1. ADEKA CLEAN AID CORPORATION)
[2Np-11]Development of rapid detection technique for microorganisms using artificial siderophore-modified electrodes
*Inomata Tomohiko1, Endo Suguru1, Ido Hiroki1, Miyamoto Masakazu1, Ichikawa Hiroki1, Sugita Ririka1, Ozawa Tomohiro1, Masuda Hideki2 (1. Nagoya Institute of Technology, 2. Aichi Institute of Technology)