The 72th Annual Meeting of JSFST
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Oral presentationD 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3La01-10]Fermentation, Enzyme application

Fri. Aug 29, 2025 9:00 AM - 11:30 AM JST
Fri. Aug 29, 2025 12:00 AM - 2:30 AM UTC
Room L(5F 151)
9:00 AM - 9:15 AM JST(12:00 AM - 12:15 AM UTC)

[3La01]The study on deliciousness of Kyushu-Tonkotsu-Ramen ; The key flavors come from fermentation

*Muneaki Yonemitsu1, Toshiaki Tanaka2, Yuji Tagawa2, Motokazu Nakayama1 (1. Kyushu Sangyo University Faculty of Life Science, 2. Ichiban Foods co., LTD.)
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9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[3La02]The study on deliciousness of Kyushu-Tonkotsu-Ramen ; The growth and role of Archaea at boiling process

*Motokazu Nakayama1, Takashi Itoh2, Shingo Kato2, Moriya Ohkuma2, Toshiaki Tnaka3, Yuji Tagawa3, Muneaki Yonemitsu1 (1. Faculty of Life Science, Kyusyu Sangyo University, 2. Microbe Division / Japan Collection of Microorganisms RIKEN BioResource Research Center, 3. Ichiban Foods co.,LTD.)
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9:30 AM - 9:45 AM JST(12:30 AM - 12:45 AM UTC)

[3La03]Development of functional chocolate using fermentative ability of basidiomycetes

*Shiori Fukuda1, Momoka Nakata1, Yuka Sameshima2, Naomi Takemoto3, Tokumitsu Matsui1,4 (1. Fac. of food sci. and Nut., Mukogawa Women’s Univ., 2. Dept. of Food and Nut., Fac. of Human Life Studies, Hagoromo Univ. of Int’l Studies., 3. Dept. of Health and Nut., Baika Women’s Univ., 4. Grad. School of food Sci. and Nut. Major, Mukogawa Women’s Univ.)
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9:45 AM - 10:00 AM JST(12:45 AM - 1:00 AM UTC)

[3La04]Development of a novel functional food via koji fermentation of eggshell membrane

*Ryoga Tsurigami1, Shota Kurimoto3, Miyu Ono3, Arisa Mifuji3, Daisuke Miyai3, Mao Nagasawa1, Kazunori Hashimoto2, Motoyuki Shimizu1, Masahiko Nakamura3, Masashi Kato1 (1. Meijo univ. faculty of agriculture, 2. Meijo univ. faculty of Pharmacy, 3. Kohsei Industry Co., Ltd.)
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10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[3La05]Development of a fermented type of kimchi with stable quality through lactic acid fermentation of yangnyeom

*Mizuki Kida1, Kaho Nomura2, Tomonori Suzuki2, Youichi Niimura2, Masataka Uchino2 (1. Graduate School of Tokyo University of Agriculture, 2. Tokyo University of Agriculture)
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10:15 AM - 10:30 AM JST(1:15 AM - 1:30 AM UTC)

[3La06]Technical development of Nukazuke-like seasoning by continuous fermentation of Lactic acid bacteria and Yeast

*Kota Matsue1, Manami Nakanishi2, Takehisa Kumagai1 (1. Fukushima University, 2. PICKLES CORPORATION)
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10:30 AM - 10:45 AM JST(1:30 AM - 1:45 AM UTC)

[3La07]Preparation of Fermented Coffee Beans Using Koji Mold

*Haolun LI1, Tatsuki KATO1, Toshio JOH2, Takashi HARA2, Shunsuke SATO3 (1. Graduate School of Science and Technology, Niigata University, 2. Faculty of Agriculture, Niigata University, 3. Suzuki Coffee Co., Ltd.)
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10:45 AM - 11:00 AM JST(1:45 AM - 2:00 AM UTC)

[3La08]Dynamics of Microbial Control Factors in the Fermentation Process of Awa-Bancha

*Kaho Nomura1, Jai Ri2, Tomonori Suzuki1, Youichi Niimura1, Masataka Uchino1 (1. Tokyo University of Agriculture, 2. Graduate School of Life Sciences, Tokyo University of Agriculture)
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11:00 AM - 11:15 AM JST(2:00 AM - 2:15 AM UTC)

[3La09]Transition of Bacterial Flora and Compositional Changes during the Fermentation Process of Batabata Tea

*Ryo Suganuma1, Kaho Nomura2, Tomonori Suzuki2, Youichi Niimura2, Masataka Uchino2 (1. Graduate School of Tokyo University of Agriculture, 2. Tokyo University of Agriculture)
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11:15 AM - 11:30 AM JST(2:15 AM - 2:30 AM UTC)

[3La10]Selection of materials and lactic acid bacteria candidates for the production of microbial fermented tea using various plants as raw materials

*Sakuya Takaoka1, Kaho Nomura2, Tomonori Suzuki2, Youichi Niimura2, Masataka Uchino2 (1. Graduate School of Life Sciences, Tokyo University of agriculture, 2. Tokyo University of Agriculture)
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