The 73rd 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)

[2KFp]発酵，酵素利用

Thu. Aug 27, 2026 3:30 PM - 6:00 PM JST
Thu. Aug 27, 2026 6:30 AM - 9:00 AM UTC
C202(Kawauchi Building C, 2nd Floor)
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3:30 PM - 3:45 PM JST(6:30 AM - 6:45 AM UTC)

[2KFp01]The Role of Enzymes Involved in Cocoa Bean Fermentation

*Rio Saito1, Masataka Uchino1, Tomonori Suzuki1, Kaho Nomura1 (1. Tokyo University of Agriculture)
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3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[2KFp02w144]Metabolite changes during cocoa fermentation from different origins

*Hana KANNO1, Tomonari SUZUKI2, Kaho NOMURA2, Masataka UCHINO2 (1. Tokyo University of Agriculture Graduate School, 2. Tokyo University of Agriculture)
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4:00 PM - 4:15 PM JST(7:00 AM - 7:15 AM UTC)

[2KFp03w145]Development of new coffee using Fukushima fermentation technology

*Takanori Saito1, Takashi Matsumoto1, Tamon Fujiwara2, Yoshitaka Mafune2 (1. Industrial Technology Institute Fukushima Prefectural Government, 2. Aizu Ferment Coffee Company, Ltd.)
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4:15 PM - 4:30 PM JST(7:15 AM - 7:30 AM UTC)

[2KFp04]Effects of Rhizopus oligosporus fermentation on the sensory and functional properties of coffee

*Shin Nishiumi1, Tatsuo Nakahara2, Mei Kimura1 (1. Kobe College, 2. Towamate Co.)
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4:30 PM - 4:45 PM JST(7:30 AM - 7:45 AM UTC)

[2KFp05i009]Evaluation of Medjool Date Seeds as a Fermentable Substrate for Developing a Caffeine-Free Coffee-like Beverage

*SAMRA BIDADI1 (1. University of Tsukuba)
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4:45 PM - 5:00 PM JST(7:45 AM - 8:00 AM UTC)

[2KFp06w146]Effects of Rice Polishing Ratio and Yeast Strain on S-Adenosylmethionine (SAM) Levels in Sake and Sake Lees

*Haruka Oikawa1, Haruka Ogasawara2, Yoriko Okamatsu2, Satoshi Miyauchi3, Yasutaka Shigemura3 (1. Graduate School of Health and Nutrition, Tokyo Kasei University, 2. Ina Food Industry Co., Ltd., 3. Department of Nutrition, Tokyo Kasei University)
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5:00 PM - 5:15 PM JST(8:00 AM - 8:15 AM UTC)

[2KFp07]An enzymatic assay enabling the simple measurement of D-glutamic acid

*Hyuga Inoue1, Kenji Ueda1, Tatsuya Nishiyama1 (1. Graduate School of Nihon University)
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5:15 PM - 5:30 PM JST(8:15 AM - 8:30 AM UTC)

[2KFp08w147]Effect of Lactic Acid Bacteria Addition on the Quality Deterioration of Kimchi

*Tomoyo Nakamura1, Mahiro Takato1, Fumika Kusumoto1, Shunyo Shikanai1, Rikuta Shono2, Tomohiko Nishino1 (1. Tokyo University of Technology, School of Bioscience and Biotechnology, 2. MIYAMA CO.,LTD.)
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5:30 PM - 5:45 PM JST(8:30 AM - 8:45 AM UTC)

[2KFp09]Flavor improvement by nitrogen replacement in the headspace of yogurt containers containing bifidobacteria

*Yasuyuki Kuwano1,2, Hiroshi Maruyama1, Daiki Nagasato1, Aimi Tanaka1, Tatsuo Moritaka1, Maki Izumi1, Itsuko Odamaki1, Tadahiro Abe1, Hajime Inoue1, Yutaka Kitamura3, Mito Kokawa3 (1. Morinaga Milk Industry Co., Ltd. , 2. Graduate School of Science and Technology, University of Tsukuba, 3. University of Tsukuba, Department of Life and Environmental Sciences)
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5:45 PM - 6:00 PM JST(8:45 AM - 9:00 AM UTC)

[2KFp10w148]Enhancement of the Functional Properties of Cruciferous Vegetables through Metabolic Conversion in the Intestine Mediated by Lactic Acid Bacteria Derived from Yamahaimoto

*Hinano Ochiai1, Sugawara Masayuki2, Watanabe jyun2 (1. Obihiro University of Agriculture and Veterinary Medicine, 2. Obihiro University of Agriculture and Veterinary M)
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