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Articles by Taku Miyamoto
Total Records ( 2 ) for Taku Miyamoto
  Wulijideligen , Sudun and Taku Miyamoto
  The aims of this study were to isolate and identify antifungal Lactic Acid Bacteria (LAB) from Airag in Mongolia and Inner Mongolia of China and to evaluate their potential to prevent fungal spoilage of milk. A total of 520 strains were isolated from 20 Airag samples. Their antifungal activity against Penicillium chrysogenum was investigated using the overlay technique and 17 strains were found to have strong activity. The 17 strains were identified on the basis of morphological characteristics, biochemical properties and carbohydrate fermentation profiles through API50CH and 16S rDNA analyses. Leuconostoc (Leu.) mesenteroides 368 showed a broad spectrum of antifungal activity when its activity against eight molds was examined by the overlay technique. The antifungal activity was maximum (900 AU mL-1) at 54-60 h of cultivation. LAB can be used to prolong the shelf life of dairy products. To the knowledge, this is the first time that Leu. mesenteroides which exhibits a broad spectrum of antifungal activity against a wide range of food spoilage fungi was isolated from Airag.
  Md. Harun-ur -Rashid , Kaname Togo , Minoru Ueda and Taku Miyamoto
  We evaluated the probiotic characteristics (pH and acid production, acid and bile acid tolerance and Angiotensin I-converting enzyme (ACE) inhibitory activity) of lactic acid bacteria isolated from traditional fermented milk ‘Dahi` in Bangladesh. Among the tested strains, Lactobacillus delbrueckii subsp. bulgaricus M3 40-3 displayed more tolerance at acidic medium as well as highest acid production (2.13%). Whereas, highest ACE inhibitory activity (72.09±1.07%) was found in skim milk fermented with Streptococcus bovis J2 40-2. On the other hand, Lactobacillus fermentum B5 40-2 (95.53±0.79%) was exhibited strong bile acid tolerance followed by Enterococcus faecium D3 25-1 (88.66±0.76%), Lactococcus lactis subsp. lactis B4 25-3 (74.40±1.09%), Lactococcus raffinolactis D4 25-3 (72.34±1.20%) and Pediococcus pentosaceus B2 25-5 (65.67±1.58%). From the results obtained, Lactobacillus delbrueckii subsp. bulgaricus M3 40-3 might be used as probiotic starter culture for milk fermentation due to high acid production and tolerance at high acidic medium. Streptococcus bovis J2 40-2 is a unique strain detected as highest ACE inhibitory activity and suggest that it should be used as starter culture for probiotic fermented dairy foods.
 
 
 
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