Papers - UCHINO Masataka
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Experimental Verification of Fermentation Acceleration Effect by Peristaltic Pump —Facilitation of Fermentation of Lactic Acid Bacteria by Fibrous and Porous Fermentation Substrates— Reviewed
Yuki Enomoto, Masataka Uchino, Kaho Nomura, Taro Nakamura
Journal of Robotics and Mechatronics 37 ( 1 ) 185 - 189 2025.02
This study presents a novel method of fermentation promotion using a peristaltic pump for large-scale fermentation. This pump physically crushes, mixes, and diffuses fermentation substrates to mimic fermentation in the human gut. The proposed device effectively mixes fermentation substrates according to their properties and promotes fermentation. Preliminary studies were conducted on fermentation experiments using this device with fibrous and porous substrates.
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阿波晩茶の品質に関与する微生物について Reviewed
野村佳歩, 西岡浩貴, 小山翔大, 鈴木智典, 新村洋一, 内野昌孝
日本食品保蔵科学会誌 50 ( 5 ) 213 - 222 2024.09
Language：Japanese Publishing type：Research paper (scientific journal)
阿波晩茶は日本の徳島県で伝統的に生産されている後発酵茶である。蒸煮後,茶葉と煮汁を桶に詰め込み,発酵させ,それから乾燥させる。製造環境由来の乳酸菌を用いて嫌気発酵が行われる。本研究は,阿波晩茶の品質と微生物の関係を明らかにすることを目的とした。この結果として,様々な生産年と地域の阿波晩茶の製品と発酵液の微生物叢を調べた。さらに,阿波晩茶から単離した菌株のポリフェノール耐性を解析した。その結果,Lactiplantibacillus plantarumが存在しない発酵液で,多数の腐生細菌が検出された。阿波晩茶からの単離菌は,酵母,乳酸菌,他の細菌の順で高いポリフェノール耐性を示した。多数の腐生細菌のポリフェノール耐性も同様であった。発酵液のポリフェノール濃度を15‐20mMで保つことで腐生細菌の増殖を阻害し,乳酸菌発酵を促進するという結果が示された。全ての製品の生菌数は基準以下であった。Staphylococcus菌種はいくつかの茶サンプルで検出された。自然発酵を通じて製造された阿波晩茶の製品は均一な品質であるということが明らかとなった
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Improvements in Preservation Properties of Homemade-Style Pickled Cucumber in Cambodia
SORM SOKLY, MURAMATSU SHUKI, UCHINO MASATAKA, MURAMATSU YOSHIKI, OKA DAIKI, TOUCH NARONG, TANIOKA YURI, NAKAMURA TAKAHIKO, NAKAJIMA TORU, SEKIDO MOTOE, KAWAKAMI SHOTARO, CHAY CHIM, ARIMITSU MARI, MIHARA MACHITO
International Journal of Environmental and Rural Development 14 ( 1 ) 25 - 31 2023
Language：English Publisher：Institute of Environmental Rehabilitation and Conservation, Research Center
<p>Pickled cucumbers selling at wet markets in Cambodia are popular among local people. It has been reported that pickles using homemade recipes are at a high risk of spoiling and causing food poisoning, as there are no heating steps in the production process. Therefore, it is necessary to improve the hygienic conditions of the food supply to make safe pickles in Cambodia. Heat treatments using hot pack filling and pasteurization lead to microbiologically safe products and extended shelf life. This study aimed to examine the effect of heat treatments (hot pack filling and pasteurization) on preservative properties and to evaluate the acceptability of the pickled cucumbers prepared with the heating process. Pickled cucumbers prepared with and without the heating process were made using a traditional Cambodian recipe and stored at 30 °C for 7 days. The presence of total viable bacteria, coliforms, <i>Escherichia coli</i>, yeasts, and molds in the pickled products was tested during the storage periods. The samples without the heating process resulted in contamination with coliforms,<i> E. coli</i>, yeasts, and molds and were in an initial putrefactive state because of the number of total viable bacteria. On the other hand, coliforms, <i>E. coli</i>, yeasts, and molds were not detected in the samples prepared with the heating process from Day 0 to Day 7. This result indicated that the pasteurization treatment killed many spoilage microbes, including foodborne pathogens. To investigate the acceptability of the pickled cucumbers prepared with the heating process, sensory evaluation tests were performed. From the results of the sensory evaluation and questionnaire survey, there was the possibility of acceptance of the pickled cucumbers prepared with the heating process made either in Japan or Cambodia by the Cambodian panelists; however, further improvement in the softness of the pickles was commented upon.</p>
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Yamazaki Atsushi, Lorliam Wanlapa, Uchino Masataka, Suzuki Ken-ichiro, Kawasaki Hiroko
Mycoscience 64 ( 1 ) 1 - 10 2022.12
Language：English Publisher：The Mycological Society of Japan
<p>To understand the species distribution, diversity, and density of lipomycetaceous yeasts in soil based on their north-to-south location in Japan, 1146 strains were isolated from soil samples at 11 locations from Hokkaido to Okinawa Prefecture and taxonomically characterized.</p><p>Lipomycetaceous yeast strains were isolated efficiently from soil by selecting watery mucoid-like colonies on agar plates with nitrogen-depleted medium. Twenty-four (80%) of the 30 known species of the genus <i>Lipomyces</i> were isolated from the soil samples collected in Japan, including species recently proposed. Among the species isolated, <i>L. starkeyi</i> was the most predominant in Japan, except on Iriomote Island, Okinawa, and accounted for 60-98% of the isolated strains. <i>Lipomyces yarrowii </i>was the dominant species on Iriomote Island (64%). The second most dominant species were <i>L. chichibuensis</i> in Saitama Prefecture and <i>L. doorenjongii</i> from Yamaguchi to Okinawa Prefecture. The species diversity of lipomycetaceous yeasts was in Japan and the significant correlation with the latitude of the sampling sites was revealed.</p>
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過酸化脂肪酸還元性乳酸菌による加水乾燥オカラの発酵
鈴木智典, 石塚雄一, 糸田侑花, 植松悠, 渡邊昭夫, 野村佳歩, 辻聡, 舘博, 野口龍生, 阿部晃, 新村洋一, 内野昌孝
日本食品保蔵科学会誌 48 ( 5 ) 213 - 220 2022.09
Language：Japanese Publishing type：Research paper (scientific journal)
Lactiplantibacillus plantarum P1‐2(L.Plantarum P1‐2)株による乾燥オカラを基質とする乳酸菌/麹共培養系の確立を目指した基礎研究として,L.plantarum P1‐2株による加水した乾燥オカラの発酵を試みた。
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Evaluation of the Acceptability of Cashew Apple Jam in Cambodia
SORM SOKLY, MURAMATSU YOSHIKI, OKA DAIKI, TANIKOKA YURI, UCHINO MASATAKA, MURAMATSU SHUKI, SEKIDO MOTOE, NAKAMURA TAKAHIKO, NAKAJIMA TORU, SAKAGUCHI EIICHIRO, KAWAKAMI SHOTARO, CHAY CHIM, ARIMITSU MARI, MIHARA MACHITO
International Journal of Environmental and Rural Development 12 ( 1 ) 35 - 41 2022
Language：English Publisher：Institute of Environmental Rehabilitation and Conservation, Research Center
<p>This study aimed to evaluate the acceptability of cashew apple jams based on a sensory evaluation test in Cambodia. Sensory evaluation tests for 2 types of cashew apple jams were conducted in Phnom Penh, Cambodia, and in Setagaya, Japan, in September 2019 for 70 persons. The jam raw materials were cashew apple, sugar, low-methoxyl pectin, and citric acid. These materials were mixed, dissolved, condensed, and prepared to 50 °Brix sugar content while heating to approximately 80°C. The jam heated to 80°C was filled in a glass bottle. We called this sample a hot-pack jam. The hot-pack jam was reheated at 90°C for 20 min in a sterilization process. After 20 min, the jam was kept at room temperature for cooling with sterilization. We called the sample with the sterilization procedure a reheated jam. The color, sweetness, acidity, taste, flavor, jelly state, smoothness, and overall score of each sample were evaluated using a five-point hedonic scale (1: hate, 2: dislike, 3: neutral, 4: like, and 5: like very much) in the sensory test. The hot-pack and reheated jams were tested by 40 panelists of Cambodian students and faculty members at the Royal University of Agriculture, Cambodia (RUA), and Tokyo University of Agriculture, Japan (TUA). Thirty citizens evaluated only reheated jam at a supermarket in Phnom Penh. Almost all panelists answered that the reheated jam was sweeter than the hot-pack jam. Because the scores of both jams given by panelists ranged from 3 to 4, the cashew apple jam was considered to be acceptable and had a possibility to become a new processed food in Cambodia.</p>
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Proposal of New Pickles to Improve Food Sanitation at Wet Markets in Cambodia
SORM SOKLY, MURAMATSU YOSHIKI, OKA DAIKI, TANIOKA YURI, UCHINO MASATAKA, MURAMATSU SHUKI, SEKIDO MOTOE, NAKAMURA TAKAHIKO, NAKAJIMA TORU, SAKAGUCHI EIICHIRO, KAWAKAMI SHOTARO, ARIMITSU MARI, MIHARA MACHITO
International Journal of Environmental and Rural Development 13 ( 2 ) 32 - 37 2022
Language：English Publisher：Institute of Environmental Rehabilitation and Conservation, Research Center
<p>The lack of heat treatment is one possible factor leading to highly contaminated pickles with microbes, including the bacteria that cause food poisoning. A heating process that sterilizes food products is effective in reducing the microbial content of pickles. We applied heat treatments to ensure that homemade pickles were safe to consume. In this study, 2 kinds of pickled young papaya were made to develop a new, safe processed food that effectively utilizes agricultural products. The objective was to evaluate the possibility of acceptance of these samples in Cambodia and other Asian countries. The sensory evaluation indicated that the samples were acceptable but still need further improvement.</p>
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Microbial Behavior in Cambodian Homemade-style Pickles
MURAMATSU SHUKI, SORM SOKLY, UCHINO MASATAKA, SEKIDO MOTOE, MURAMATSU YOSHIKI, OKA DAIKI, TANIOKA YURI, NAKAMURA TAKAHIKO, NAKAJIMA TORU, ARIMITSU MARI, MIHARA MACHITO
International Journal of Environmental and Rural Development 13 ( 1 ) 169 - 175 2022
Language：English Publisher：Institute of Environmental Rehabilitation and Conservation, Research Center
<p>Pickled products made using vegetables are popular in Cambodia. Many types of homemade pickles are sold at wet markets. Our previous study showed that pickles are seriously contaminated by microbes, including food poisoning bacteria. Such contamination may depend on several factors. The objectives of this study were to investigate the levels of contaminating microbes and their growth patterns in pickles prepared according to traditional Cambodian recipes and to suggest an improved method to ensure the microbial safety of homemade pickles. Three kinds of pickles, namely cucumber pickles with or without fish sauce and bok choy pickles, were prepared following the methods used by local people. Five sample bottles for each kind of pickle were prepared to observe changes in their characteristics over time. The Brix values, salt concentrations, and pH of the samples were measured. Next, we conducted microbiological examination of the samples by testing the presence of total viable bacteria, coliforms, and fungi. More than 5.00 log<sub>10</sub> CFU/g of total bacteria were detected in all pickle samples at day 0; moreover, the number of bacteria increased until day 4. A similar concentration of coliforms was observed. Some samples tested positive for fungi. In conclusion, all samples were contaminated by harmful microorganisms that may cause food spoilage. The results of this study revealed that microbial growth occurred in all tested pickles, resulting in a high risk of food spoilage and food poisoning. We suggest that an additional step of pasteurization would help provide microbiologically safe products. Moreover, use of food additives that do not alter the taste of pickles may allow maintenance of low levels of microorganisms.</p>
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Identification of Lactic Acid Bacteria from Fermented Young Muskmelon (Cucumis melon Linn)
Norng Chakriya, Dizon I Erlinda, Elegado B Francisco, Huon Thavrak, Ang Vichheka, Ly Sokheng, Prom Kimheang, Rith Sokuncharya, Masataka Uchino and Chay Chim
ACTA SCIENTIFIC NUTRITIONAL HEALTH 5 ( 2 ) 120 - 125 2021.02
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
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The Screening of Wheat Contamination in Gluten-Free Foods in Japan
SHOBAYASHI Megumi, SHIBATA Aki, HISHIKAWA Tatsuya, UCHINO Masataka, TAKANO Katsumi
Food Preservation Science 47 ( 2 ) 101 - 107 2021
Language：Japanese Publisher：Japan Association of Food Preservation Scientists
<p> Wheat contamination in gluten-free foods (n = 26) purchased on Internet sites in Japan was investigated. A set of primers for the universal detection of plants was newly constructed to amplify the sequence of <i>rbcL</i>. The <i>rbcL</i> primers were demonstrated to produce a sufficient amount of amplification products from fifteen DNA samples of plants. The primer set Wtr01－5′ and Wtr10－3′ was applied to wheat detection following the official method for the wheat allergen in Japan. As a result, none of the twenty-three examined gluten-free foods was wheat-positive by PCR screening. For three foods, amplification products were insufficient with both the <i>rbcL</i> primer and <i>Wtr</i> primer sets. This may have been due to DNA fragmentation during their production. More gluten-free samples must be tested to estimate the wheat contamination risk.</p>
DOI： 10.5891/jafps.47.101
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徳島県産後発酵茶「阿波番茶」の微生物とポリフェノールについて Reviewed
内野昌孝、小山翔大、髙野克己
日本食品保蔵科学会誌 46 ( 2 ) 63 - 69 2020.05
Authorship：Corresponding author Language：Japanese Publishing type：Research paper (scientific journal)
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Isolation of lactic acid bacteria capable of reducing environmental alkyl and fatty acid hydroperoxides, and the effect of their oral administration on oxidative-stressed nematodes and rats Reviewed
Akio Watanabe,Takuro Yamaguchi,Kaeko Murota,Naoaki Ishii,Junji Terao,Sanae Okada,Naoto Tanaka,Shinya Kimata,Akira Abe,Tomonori Suzuki,Masataka Uchino,Youichi Niimura
PLOE ONE 2020 2020.02
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
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Fourteen novel lipomycetaceous yeast species isolated from soil in Japan and transfer of Dipodascopsis anomala to the genus Babjevia based on ascospore production phenotype Reviewed
Atsushi Yamazaki, Wanlapa Lorliam, Hiroko Kawasaki, Masataka Uchino, Ken-ichiro Suzuki
Int J Syst Evol Microbiol 70 ( 2 ) 1372 - 1397 2020.01
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
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Evaluation of Bacterial Contamination Level in Pickles Sold at Wet Market in Cambodia - Part 1- In Case of the Samples from Kampong Cham and Phnom Penh Reviewed
MURAMATSU SHUKI, UCHINO MASATAKA, TANIKOKA YURI, SORM SOKLY, OKA DAIKI, MURAMATSU YOSHIKI, NAKAJIMA TORU, SEKIDO MOTOE, NAKAMURA TAKAHIKO, CHAY CHIM, MIHARA MACHITO
International Journal of Environmental and Rural Development 11 ( 1 ) 115 - 120 2020
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal) Publisher：Institute of Environmental Rehabilitation and Conservation, Research Center
<p>Agriculture is the main industry in Cambodia and home-made agricultural products for local Khmer people are commonly sold at wet markets. However, food poisoning and food-related diseases frequently occur due to these home-made products. The improper handling of food by vendors, inadequate storing conditions, and cross-contamination risk while on display, were observed when inspecting wet markets. Sanitary conditions in the wet markets were poor and the food handlers seemed to treat food based on their personal experience. In this study, we aimed to investigate the hygiene level of food products sold in wet markets in Cambodia. In Kampong Cham, a typical small town, processed foods are consumed in the local area and are also transported to large cities, like Phnom Penh. Pickled vegetables, which are a popular ready-to-eat food in Cambodia, were selected and assessed for microbial contamination. A total of 17 pickles were collected from the local market in Kampong Cham and we measured the Brix value, salt concentration, and pH in these samples. Adenosine triphosphate (ATP) concentration was also measured, because the amount of ATP in a food sample indicates the approximate microbial contamination level. The five samples with the highest ATP values were used for a quantitative evaluation of microorganism contamination. In addition, five other samples with relatively low ATP concentrations were tested for comparison. An assessment of colony number and morphology indicated that nine of the samples showed initial putrefaction or putrefaction. There was one coliform-positive sample. Similarly, three pickles purchased in Phnom Penh showed putrefaction and two samples from these three pickles were coliform-positive. These results indicated that food sanitary conditions are unsafe and there is a critical need for improving food safety at wet markets in Cambodia.</p>
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Evaluation of Bacterial Contamination Levels in Pickles Sold at Wet Market in Cambodia -Part 2- Detection of Several Food-poisoning Bacteria of 48 Samples from Phnom Penh Reviewed
MURAMATSU SHUKI, UCHINO MASATAKA, SORM SOKLY, TANIKOKA YURI, OKA DAIKI, MURAMATSU YOSHIKI, NAKAJIMA TORU, SEKIDO MOTOE, NAKAMURA TAKAHIKO, CHAY CHIM, MIHARA MACHITO
International Journal of Environmental and Rural Development 11 ( 1 ) 121 - 126 2020
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal) Publisher：Institute of Environmental Rehabilitation and Conservation, Research Center
<p>Some pickles transported from the local province are sold in the wet markets of Phnom Penh, Cambodia. Therefore, products sold in Phnom Penh can be considered representative samples that reflect the approximate levels of bacterial contamination in the food supply chain of Cambodia. In this study, we conducted a microbiological inspection of the food samples from Phnom Penh to investigate the seriousness of the unsanitary conditions of food products. Eight kinds of pickles were purchased from three wholesale markets one week apart on two separate occasions. A total of 48 samples were used for microbial testing, and the values of Brix, pH, and salt content of these samples were measured. Although all food samples were purchased from the same markets and vendors, several pickles showed different results in the measured values between the first and second purchases. To determine the contamination level of the pickles, we targeted general viable bacteria, coliforms, fungi, <i>Salmonella, Staphylococcus aureus</i>, and <i>Bacillus cereus</i>. The total number of microorganisms detected by the aerobic plate count showed that 15 of 48 samples contained more than 7 log10 CFU/g of sample. Pickled onion and mustard showed relatively higher number of microorganisms compared to other products. Of the 48 pickles, 58.3% were coliform positive, 41.7% of the samples were <i>Salmonella </i>positive, and 83.3% and 37.5% were <i>S. aureus </i>and <i>B. cereus </i>positive samples, respectively. These results indicate that the products from the wholesale market of Phnom Penh are significantly contaminated with bacteria. In general, food contamination result from raw materials, cross-contamination, and poor water quality. Thus, it is important to educate food handlers regarding the practical knowledge to ensure proper food sanitation practices. The results of this study will be useful to reveal the cause of food contamination and to develop appropriate countermeasures.</p>
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後発酵茶・碁石茶の特徴香気成分とその生成に関与する微生物の解析 Reviewed
小山翔大, 小泉香菜, 妙田貴生, 内野昌孝, 藤森嶺, 高野克己
日本食品保蔵科学会誌 45 ( 3 ) 119 - 127 2019.05
Authorship：Corresponding author Language：Japanese Publishing type：Research paper (scientific journal)
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Bacterial Diversity Associated With the Rhizosphere and Endosphere of Two Halophytes: Glaux maritima and Salicornia europaea
Yamamoto, K; Shiwa, Y ; Ishige, T ;Tanaka, K ; Uchino, M; Tanaka, N; Oguri, S ; Saitoh, H ; Tsushima, S
FRONTIERS IN MICROBIOLOGY 9 2878 - 2878 2018.11
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
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サツマイモを発酵させた対馬の伝統食品「せんだんご」のデンプン特性について
岡大貴 , 西堀史也, 内野昌孝 , 辻井良政, 野口智弘 , 高野克己
日本食品保蔵科学会誌 44 ( 4 ) 173 - 178 2018.07
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
サツマイモを発酵させて作られる対馬の伝統食品「せんだんご」の加工特性およびその加工品である「ろくべえ」の特徴的な物性を示す要因を明らかにするため,せんだんごデンプンと原料であるサツマイモデンプンのゲル粘度および理化学的特性,アミロペクチンの側鎖長解析の比較検討を行った。せんだんごデンプンは発酵による分解でデンプン粒表面に凸凹や微孔が観察され,糊液の粘度が高く老化しやすい性質を示し,デンプンゲルは硬く弾力性や粘性がある特徴を示した。以上の性状は,アミロペクチンが発酵によって分解されアミロース比率が高くなると共に,アミロペクチン単位鎖長の最外殻に存在するA鎖およびB1鎖が分解され長鎖長比率が高くなることで発現されることを明らかにした。
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Characterization and screening of lipolytic bacteria from Thai fermented fish
Rungsima Daroonpunt, Naoto Tanaka, Masataka Uchino, Somboon Tanasupawat
Sains Malaysiana 47 ( 1 ) 91 - 97 2018.01
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
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ユーザーの求める機能性乳酸菌株のオンライン選抜システムの開発 Reviewed
田中尚人, 鈴木智典, 梶川揚申, 内野昌孝, 五十君静信, 宮崎智, 冨田理 , 岡田早苗
日本微生物資源学会誌 33 ( 1 ) 31 - 37 2017.06
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)