ThemeDevelopment of fermented dairy products and fermented foods using local lactic acid bacteria.
|Field||Animal products processing, Dairy science, Applied microbiology|
|Keyword||Milk, Dairy products, Hygiene management, Fermented food|
Milk, which we drink daily, is nutritionally excellent and is used for various processed foods. Fermented foods, such as yoghurt and cheese, have milk as their main ingredient. The lactic acid bacteria used to make these products are contained in various everyday foods that have been eaten in Japan from long ago, such as pickled vegetables, miso paste, soy sauce and liquor. We engage in study with other research institutes and companies to explore useful strains of lactic acid bacteria and to use them to produce safe, delicious foods.
List of current research topics
- Utilization of lactic acid bacteria which brings useful effect for ripening cheese
- Utilization of lactic acid bacteria into baking and elucidation of the mechanism of its effect
Although I'm from Tokyo, I've lived longer in Obihiro. I've been engaged in research and teaching related to milk. I like listening to music, and I've recently started to enjoy classical music.
|Room address||General Research Building 3|
|Mail address||nakamura obihiro.ac.jp|
BelongsResearch Department/Department of Life and Food Sciences/Division of Food Science/Section of Food Technology and Biotechnology
|Academic background||1993 Faculty of Agriculture, Tohoku University; Graduated
1995 Graduate School of Agricultural Science, Tohoku University; completed master's degree
1995 Assistant Professor, School of Agriculture and Animal Science, Obihiro University of Agriculture and Veterinary Medicine
2006 Lecturer, School of Agriculture and Animal Science, Obihiro University of Agriculture and Veterinary Medicine
2008- Associate Professor, School of Agriculture and Animal Science, Obihiro University of Agriculture and Veterinary Medicine