乳酸菌の機能性について
Functionality of Lactic Acid Bacteria

青果物の発酵と食品開発
Fermentation of Vegetables and Fruits by Lactic Acid Bacteria and
Development of New Fermented Foods

乳酸菌の発酵を利用した畜産食品
Animal Food Products Fermented by Lactic Acid Bacteria

乳酸菌が産生するバクテリオシンと食品保蔵への応用
LAB Bacteriocins and Their Application to Food Preservatio

乳酸菌の細胞外多糖とβ-ガラクトシダーゼの機能
Functions of Exopolysaccharides and β-galactosidase in Lactic Acid Bacteria

乳酸菌組換え体を用いたバイオ医薬品の創製と課題
gmLAB as a Tool for Microbial Therapeutics:Current Perspectives

乳酸菌による抗炎症作用
Anti-inflammatory Function of Lactic Acid Bacteria

食成分による腸細菌叢変化が宿主に及ぼす影響
Effect of Changes in Intestinal Microflora by Dietary Components on the Host

乳酸菌の消化管定着
Colonization of Lactic Acid Bacteria in the Gut

医薬品GMP と品質
Good Manufacturing Practice for Active Pharmaceutical Ingredients and its Quality

食品添加物工業

ダイマー酸(Dimer acid)

DL-α-トコフェロール(DL-α-Tocopherol)

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