Ayaka Nakamura
Tokyo University of Marine Science and Technology
25 Papers
7 Citations
Ayaka Nakamura is an academic researcher from Tokyo University of Marine Science and Technology. The author has contributed to research in topics: Biology & Chemistry. The author has an hindex of 2, co-authored 7 publications.
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Papers
Evaluation of the antibacterial activity of allyl isothiocyanate, clove oil, eugenol and carvacrol against spoilage lactic acid bacteria
Hajime Takahashi,Ayaka Nakamura,Nanami Fujino,Yuzuru Sawaguchi,Miki Sato,Takashi Kuda,Bon Kimura +6 more
TL;DR: In this paper, the effect of carvacrol on the growth of lactic acid bacteria (LAB) in fresh sausage was evaluated, and the number of LAB in sausages treated with 5000 or 10,000 ǫmg/kg of caravacrol was lower than that in the control SAIs (to which EO had not been added).
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Evaluation of Petrifilm Lactic Acid Bacteria Plates for Counting Lactic Acid Bacteria in Food.
Satomi Kanagawa,Chihiro Ohshima,Hajime Takahashi,Burenqiqige,Misato Kikuchi,Fumina Sato,Ayaka Nakamura,Shimaa M Mohamed,Takashi Kuda,Bon Kimura +9 more
TL;DR: Comparing the abilities of Petrifilm LAB Count Plates and the de Man Rogosa Sharpe (MRS) agar medium to determine the LAB count in a variety of foods and swab samples collected from a food production area shows no significant difference.
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In vitro antioxidant, anti-glycation, and bile acid-lowering capacity of peanut milk fermented with Lactiplantibacillus plantarum Kinko-SU4
TL;DR: In this article , the antioxidant, anti-glycation and bile acid-lowering properties of PM fermented with lactic acid bacteria Lactiplantibacillus plantarum Kinko-SU4 (FPM) were determined in vitro.
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Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions
Ayaka Nakamura,Hajime Takahashi,Kota Otomo,Yuri Mizuno,Takashi Kuda,Bon Kimura,Fumiaki Koike,Mitsushi Kobayashi +7 more
TL;DR: The results of this study are considered very important findings for the expansion of international trade of Japanese Beef in the future.
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Comparison between the Antimicrobial Activity of Essential Oils and Their Components in the Vapor Phase against Food-related Bacteria.
TL;DR: In this paper , the antibacterial properties of four essential oils (cinnamon, clove, origanum, and peppermint oil) and five of their components (allyl isothiocyanate (AITC), carvacrol, citral, eugenol, and (+)-limonene) against five food-related bacteria (Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium, Pseudomonas fluorescens, and Enterococcus faecalis) were evaluated.
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