Sora Hayashida
National Agriculture and Food Research Organization
5 Papers
1 Citations
Sora Hayashida is an academic researcher from National Agriculture and Food Research Organization. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 1, co-authored 1 publications.
Chat about Author
Papers
Comparison of taste characteristics between koji mold-ripened cheese and Camembert cheese using an electronic tongue system.
Sora Hayashida,Tatsuro Hagi,Miho Kobayashi,Ken Ichi Kusumoto,Hideyuki Ohmori,Satoru Tomita,Satoshi Suzuki,Kaoru Sato,Takayuki Miura,Masaru Nomura +9 more
TL;DR: In this article , an electronic tongue system was employed to evaluate the taste characteristics of koji cheese, and the results indicated that various taste characteristics can be achieved by selecting different koji molds.
11
Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus oryzae and Aspergillus sojae.
Satoru Tomita,Masaru Nomura,Yousuke Arakawa,Takayuki Miura,Sora Hayashida,Tatsuro Hagi,Miho Kobayashi,Satoshi Suzuki,H. Yamashita,Kaoru Sato,Ken Ichi Kusumoto +10 more
TL;DR: In this paper , the impact of traditional koji molds on chemical characteristics of soft-type natural cheese, novel surface mold-ripened cheeses with Aspergillus oryzae and As pergillus sojae were studied by non-targeted metabolite profiling.
11
Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria.
Tatsuro Hagi,Atsushi Kurahashi,Yoshifumi Oguro,Kazuya Kodaira,Miho Kobayashi,Sora Hayashida,H. Yamashita,Yousuke Arakawa,Takayuki Miura,Kaoru Sato,Satoru Tomita,Satoshi Suzuki,Ken Ichi Kusumoto,Naoko Moriya,Masaru Nomura +14 more
TL;DR: In this article , the effect of sake lees as an additional ingredient on the fermentation of Japanese koji cheese was investigated, and it was shown that the use of lees enhanced the activities of lactic acid bacteria and affected the color of the cheese.
Characterization of Aspergillus strains as novel starter cultures selected for surface-ripened koji cheese
Satoru Tomita,Satoshi Suzuki,Sora Hayashida,Tatsuro Hagi,Miho Kobayashi,Masaru Nomura,Yousuke Arakawa,Takayuki Miura,Hideyuki Yamashita,Ken-Ichi Kusumoto,Kaoru Sato +10 more