研究者データベース

川合 祐史(カワイ ユウジ)
水産科学研究院 海洋応用生命科学部門 水産食品科学分野
教授

基本情報

所属

  • 水産科学研究院 海洋応用生命科学部門 水産食品科学分野

職名

  • 教授

学位

  • 博士(水産学)(北海道大学)

J-Global ID

研究キーワード

  • 食品保蔵学   水産食品化学   微生物利用学   

研究分野

  • ライフサイエンス / 水圏生命科学
  • ライフサイエンス / 応用微生物学

職歴

  • 2005年04月 - 現在 北海道大学 大学院水産科学研究院 教授
  • 2000年04月 - 2005年03月 北海道大学 大学院水産科学研究科 助教授
  • 1996年05月 - 2000年03月 北海道大学 水産学部 助教授

学歴

  • 1980年04月 - 1982年03月   北海道大学   大学院水産学研究科   水産食品学専攻
  • 1976年04月 - 1980年03月   北海道大学   水産学部   水産食品学科

所属学協会

  • AMERICAN CHEMICAL SOCIETY   INTERNATIONAL ASSOCIATION FOR FOOD PROTECTION   INSTITUTE OF FOOD TECHNOLOGISTS   日本防菌防黴学会   日本食品衛生学会   日本農芸化学会   日本食品科学工学会   日本水産学会   

研究活動情報

論文

  • Di Wang, Chunsheng Li, Chuang Pan, Yueqi Wang, Huan Xiang, Yang Feng, Xianqing Yang, Shengjun Chen, Yongqiang Zhao, Yanyan Wu, Laihao Li, Yuji Kawai, Koji Yamazaki, Shogo Yamaki
    LWT - Food Science and Technology 165 113758 - 113758 2022年08月 [査読有り][通常論文]
  • Shogo Yamaki, Koji Yamazaki, Yuji Kawai
    International Journal of Food Microbiology 372 109680 - 109680 2022年07月 [査読有り][通常論文]
  • ソルビトール処理スルメイカ筋肉の乾燥過程中のたんぱく質凝集に及ぼす水和水の影響
    藤田真由美, 川合祐史, 猪上徳雄
    函館短期大学紀要 49 19 - 26 2022年03月 [査読無し][通常論文]
  • Shogo Yamaki, Aoi Sakanoue, Kosuke Arai, Koji Yamazaki, Yuji Kawai
    Food Science and Technology Research 2022年
  • Shogo Yamaki, Yuji Kawai, Koji Yamazaki
    Food Control 124 107860 - 107860 2021年06月 [査読有り][通常論文]
  • 熱処理スルメイカ筋肉の乾燥過程中の誘電特性に及ぼす疎水性水和構造について
    藤田真由美, 川合祐史, 猪上徳雄
    函館短期大学紀要 48 41 - 48 2021年 [査読無し][通常論文]
  • 論文を投稿して掲載されるまで –食品衛生学雑誌を例として−
    川合祐史
    食品衛生学雑誌 61 J-31 - J-34 2020年04月 [査読無し][招待有り]
  • 加圧脱水すり身中の水和水の誘電特性
    椎谷美佳, 川合祐史, 猪上徳雄
    函館短期大学紀要 47 19 - 25 2020年03月 [査読無し][通常論文]
  • 乾燥過程中のスルメイカ筋肉中の水和水の挙動に及ぼすタンパク質特性の変化
    藤田真由美, 川合祐史, 猪上徳雄
    函館短期大学紀要 47 27 - 36 2020年03月 [査読無し][通常論文]
  • Sanitizing efficacy and antimicrobial mechanism of peracetic acid against histamine-producing bacterium, Morganella psychrotolerans.
    D. Wang, S. Yamaki, Y. Kawai, K. Yamazaki
    LWT - Food Science and Technology 126 109263  2020年03月 [査読有り][通常論文]
  • Histamine production behaviors of a psychrotolerant histamine-producer, Morganella psychrotolerans, in various environmental conditions.
    D. Wang, S. Yamaki, Y. Kawai, K. Yamazaki
    Current Microbiology 77 460 - 467 2020年 [査読有り][通常論文]
  • S. Yamaki, S. Kuronuma, Y. Kawai, K. Yamazaki
    International Journal of Food Microbiology 317 108457 - 108457 2020年 [査読有り][通常論文]
  • Antimicrobial and antibiofilm activities of sulfated polysaccharides from marine algae against dental plaque bacteria
    Joon-Young Jun, Min-Jeong Jung, In-Hak Jeong, Koji Yamazaki, Yuji Kawai, Byoung-Mok Kim
    Marine Drugs 16 9 301  2018年 [査読有り][通常論文]
  • イカ胴肉乾燥過程中の水和水の挙動 (2) 煮熟とあん蒸処理の影響について
    小辻一幸, 猪上徳雄, 川合祐史
    函館短期大学紀要 45 1 - 7 2018年 [査読無し][通常論文]
  • S. Yamaki, Y. Kawai, K. Yamazaki
    Food Science and Technology Research 24 2 329 - 337 2018年 [査読有り][通常論文]
  • 加藤莉子, 王 迪, 山木将悟, 川合祐史, 山崎浩司
    日本食品微生物学会雑誌 34 3 158 - 165 日本食品微生物学会 2017年 [査読有り][通常論文]
     

    低温性ヒスタミン生成菌M. psychrotoleransはヒスタミン食中毒の原因菌となりうるものの,食品の汚染状況といったリスク評価に必要な調査がほとんど行われていない.そこで,函館,札幌地域で購入した食品および函館近郊で採取した海水,河川水を検体とし,従来法に比べより感度の高い検出が可能なMPN-PCR法を用いたM. psychrotoleransの汚染度調査を行った.その結果,192検体中85検体でMPN-PCR陽性となり,購入地域,産地,魚種によらず,広範囲にわたる汚染が生じていることが示唆された.汚染検体から37株のM. psychrotoleransを分離し,ヒスタミン生成量を調べたところ,25℃で48時間後にはいずれの株も4,000 mg/L以上の高濃度のヒスタミンを生成した.さらに,M. psychrotolerans JCM 16473Tおよび分離株Mps. 3について,P. phosphoreumを比較対象として異なる塩分濃度(0.1および2.0%NaCl)の培地での増殖挙動とヒスタミン生成量を調べたところ,低温(4℃)における0.1%NaClではP. phosphoreumよりもM. psychrotoleransの増殖能は高く,またヒスタミン生成能も高いことが判明した.さらに,2%NaCl条件でもM. psychrotoleransは高濃度のヒスタミンを生成した.以上の結果から,生鮮魚介類においてM. psychrotoleransはヒスタミン食中毒のリスク要因となる可能性のあることが明らかとなった.

  • イカ胴肉乾燥過程中の水和水の挙動 (1) あん蒸操作について
    小辻一幸, 猪上徳雄, 川合祐史
    函館短期大学紀要 43 9 - 16 2017年 [査読無し][通常論文]
  • 山木将悟, 濱田菜歩, 川合祐史, 山崎浩司
    日本食品科学工学会誌 64 10 493 - 501 2017年 [査読有り][通常論文]
     
    Bacterial biofilms of foodborne pathogens pose the risk of secondary contamination in a food processing environment. Listeria monocytogenes is a Gram-positive, foodborne pathogen that contaminates various foods and environments. This bacterium can form biofilms on food-related surfaces. In this study, to inhibit biofilm formation by L. monocytogenes, we focused on suppressing the initial adhesion of the pathogen onto polystyrene dishes, which is the first step of biofilm formation. Screening of adhesion inhibitory materials using polystyrene dishes surface treated with food-related materials demonstrated high inhibitory effects of nisin and whey powder against L. monocytogenes adhesion. Moreover, surface treatment with nisin was able to delay biofilm formation of L. monocytogenes and the dish surface showed bactericidal activity. To improve the adhesion inhibitory effects of nisin, we combined nisin and a sucrose fatty acid ester, sucrose palmitate, for surface treatment, and this combination markedly improved the adhesion inhibitory effects. Thus, combined surface treatment with nisin and sucrose palmitate may be an effective method to prevent biofilm formation by L. monocytogenes in food processing environments.
  • Shogo Yamaki, Shinya Shirahama, Tetsuya Kobayashi, Yuji Kawai, Koji Yamazaki
    FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 5 751 - 755 2015年09月 [査読有り][通常論文]
     
    Soy-seasoned salmon roe products are commonly eaten in Japan; long-term preservation of these items requires refrigeration. However, salmon roe products are often contaminated with Listeria monocytogenes, which can potentially cause outbreaks of listeriosis. This study focused on developing a method to inhibit the growth of L. monocytogenes in salmon roe products by treating these foodstuffs with a combination of nisin and commercial pectin-hydrolysate, Neupectin L. We determined that treatment with 0.5 mg g(-1) nisin completely inhibited the growth of L. monocytogenes in raw salmon roe. However, treatment with nisin alone did not inhibit L. monocytogenes in soy-seasoned salmon roes. Further work showed that combined treatment with 0.5 mg g(-1) nisin and 0.5% Neupectin L completely inhibited the growth of L. monocytogenes during incubation at 12 degrees C. Therefore, this combination is an alternative way to control L. monocytogenes growth in salmon roe products.
  • S. Yamaki, Y. Kawai, K. Yamazaki
    JOURNAL OF APPLIED MICROBIOLOGY 118 6 1541 - 1550 2015年06月 [査読有り][通常論文]
     
    AimsPhotobacterium damselae subsp. damselae is a potent histamine-producing micro-organism. The aim of this study was to isolate and characterize a bacteriophage Phda1 that infected P.damselae subsp. damselae to inhibit its growth and histamine accumulation. Methods and ResultsPhda1 was isolated from a raw oyster, and the host range, morphology and the bacteriophage genome size were analysed. Phda1 formed a clear plaque only against P.damselae subsp. damselae JCM8969 among five Gram-positive and 32 Gram-negative bacterial strains tested. Phda1 belongs to the family Myoviridae, and its genome size was estimated as 352-395kb. According to the one-step growth curve analysis, the latent period, rise period and burst size of Phda1 were 60min, 50min and 19plaque-forming units per infected cell, respectively. Divalent cations, especially Ca2+ and Mg2+, strongly improved Phda1 adsorption to the host cells and its propagation. Phda1 treatment delayed the growth and histamine production of P.damselae subsp. damselae in an invitro challenge test. ConclusionsThe bacteriophage Phda1 might serve as a potential antimicrobial agent to inhibit the histamine poisoning caused by P.damselae subsp. damselae. Significance and Impact of the StudyThis is the first description of a bacteriophage specifically infecting P.damselae subsp. damselae and its potential applications. Bacteriophage therapy could prove useful in the prevention of histamine poisoning.
  • Joon-Young Jun, Sosuke Nakajima, Koji Yamazaki, Yuji Kawai, Hajime Yasui, Yasuyuki Konishi
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 50 4 871 - 877 2015年04月 [査読有り][通常論文]
     
    Cystoseira hakodatensis is an unutilised brown algae belonging to family Sargassaceae. A crude methanol extract from the algae showed inhibitory effects on the growths of Bacillus cereus and Bacillus licheniformis. To isolate the major antimicrobial agent, a sequential active-guided isolation procedure was applied: liquid-liquid extraction, column chromatography and bio-autography. A marked antimicrobial agent (active ) was isolated in hydrophobic fraction and was determined to phenolics without carbohydrates and proteins by phytochemical test. Regarding the antimicrobial potential, the isolated active showed better inhibitory effects against B.cereus and B.licheniformis at 2 and 4 times of lower concentrations (62.5 and 31.3gmL(-1)) in comparison with epigallocatechin gallate. These results showed that C.hakodatensis is a potential source of antimicrobial agent capable of preventing the growth of the two bacteria.
  • Shogo Yamaki, Takuo Omachi, Yuji Kawai, Koji Yamazaki
    FEMS MICROBIOLOGY LETTERS 359 2 166 - 172 2014年10月 [査読有り][通常論文]
     
    Morganella morganii has been identified as a causative agent of opportunistic infections and histamine poisoning. Bacteriophage is a virus and has recently been considered an alternative agent to antibiotics for the control of bacteria that have developed antibiotic resistance. In this study, a novel M.morganii bacteriophage isolated from river water was characterized. The isolated phage, termed FSP1, was purified by polyethylene glycol precipitation followed by cesium chloride density-gradient centrifugation. FSP1 has infectivity against only M.morganii and was identified as a Myoviridae bacteriophage through morphological analysis with transmission electron microscopy. According to the one-step growth curve, the FSP1 latent period, eclipse period, and burst size were 30, 20min, and 42PFU infected cell(-1), respectively. The genome size of FSP1 was estimated to be c. 45.6-49.4kb by restriction endonuclease analyses. Moreover, challenge testing against M.morganii in vitro revealed that FSP1 had high lytic activity and that the viable cell count of M.morganii was reduced by 6.12 log CFUmL(-1) after inoculation with FSP1 at a multiplicity of infection (MOI)=10. These results suggested that FSP1 could be used as a biocontrol agent against M.morganii for treatment of infectious disease treatment or food decontamination.
  • 山崎浩司, 田代 卓, 白浜慎也, 全 峻瑩, 川合祐史
    日本食品科学工学会誌 61 2 70 - 76 2014年 [査読有り][通常論文]
     
    We investigated the effect of nisin and sucrose fatty acid esters on the growth of spoilage bacteria in fish-paste products. Nisin showed antibacterial activity against Bacillus subtilis and B. licheniformis vegetative cells and spores in liquid medium. Also, nisin exhibited a synergistic effect in combination with sucrose fatty acid esters (sucrose monolaurate and sucrose monopalmitate). The addition of nisin (12.5 mu g/g) to fish-paste products suppressed the growth of B. subtilis and B. licheniformis during storage at 20 degrees C and resulted in longer shelf-life of fish-paste products compared to control and fish-paste products with added potassium sorbate. In addition, the growth of spoilage bacteria was strongly inhibited by the combination of nisin (12.5 mu g/g) and sucrose fatty acid esters (10 mg/g) in fish-paste products without starch. From these findings, we conclude that the addition of nisin is a potential alternative method for preventing spoilage caused by spore-forming bacteria in fish-paste products.
  • 平成26年度日本水産学会春季大会開催記
    川合祐史
    日本水産学会誌 80 5 858 - 861 2014年 [査読無し][招待有り]
  • 相対湿度動的制御による農水産物の品質制御通風乾燥操作設計 –乾燥イカ・長ネギの風味, 製品色, 細菌増殖制御の設計−
    小西靖之, 木戸口恵都子, 小林正義, 熊林義晃, 川合祐史
    北海道立工業技術センター研究報告 13 11 - 17 2014年 [査読無し][通常論文]
  • 高野智子, 猪上徳雄, 川合祐史
    函館短期大学紀要 39 33 - 40 函館短期大学 2013年 [査読無し][通常論文]
  • Shigemasa Shimizu, Ryouhei Aoi, Yui Osanai, Yuji Kawai, Koji Yamazaki
    FOOD SCIENCE AND TECHNOLOGY RESEARCH 19 1 59 - 67 2013年01月 [査読有り][通常論文]
     
    Specific detection and enumeration of Salmonella enterica in food using conventional culture-based methods (CCBM) are time consuming and labor intensive. This study was conducted to develop a rapid S. enterica detection and enumeration method by combining fluorescence in situ hybridization (FISH) with micro-colony formation culture (FISHFC). Specificity tests of the SAL343 probe for S. enterica detection revealed that SAL343-associated fluorescent micro-colonies were observed specifically for S. enterica, but not for any other organisms. This finding suggests that SAL343 is highly specific for detecting S. enterica using FISHFC. For validation, FISHFC with SAL343 was compared to CCBM, with multiple selective agar, using spiked food samples; no significant differences in enumeration were found between FISHFC and CCBM (p > 0.05). The FISHFC method allowed enumeration of S. enterica within 10 h while CCBM allowed enumeration within 5 days. Therefore, the FISHFC method has potential application for more rapid and specific enumeration of S. enterica in food samples compared to other available methods.
  • 高野智子, 猪上徳雄, 川合祐史
    函館短期大学紀要 38 29 - 40 函館短期大学 2012年 [査読無し][通常論文]
  • Yasuyuki Konishi, Masayoshi Kobayashi, Yuji Kawai
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 46 10 2035 - 2041 2011年10月 [査読有り][通常論文]
     
    The bacterial contamination of dried Japanese common squid was effectively controlled by regulating the distribution of two water species retained in a Japanese common squid mantle. The two water species were distinguished as water species-A(1), a mobile-water species and water species-A(2), a relatively restricted-water species. Water species-A(1) and -A(2) were effectively characterised by a physicochemical parameter, the correlation time (tau(C), s), which was evaluated using a proton NMR analysis. The bacterial count was evaluated as a function of tau(C) and the relative humidity (RH), and the results precisely demonstrated the existence of a critical tau(C) (C tau(C) = 10(-8) s) at which the water species were divided into species-A(1) (region I < C tau(C)) and -A(2) (region II > C tau(C)). Bacterial growth was completely interrupted by species-A(2) or by an RH lower than 30% (designated as RH(30)) at < 10 3 CFU g(-1). In region I, at higher than RH(30), the dominant genera of the bacteria observed were identified as Micrococcus and Staphylococcus.
  • 清水 茂雅, 久保沢 洋介, 松浦 美里, 川合 祐史, 山崎 浩司
    日本食品微生物学会雑誌 = Japanese journal of food microbiology 28 1 29 - 36 日本食品微生物学会 2011年03月31日 [査読有り][通常論文]
  • 小杉哲也, 猪上徳雄, 川合祐史
    函館短期大学紀要 37 27 - 33 函館短期大学 2011年 [査読無し][通常論文]
  • 青井良平, 清水茂雅, 山崎浩司, 澤辺智雄, 川合祐史
    日本食品科学工学会誌 58 10 483 - 489 2011年 [査読有り][通常論文]
     
    Conventional plate counting for Escherichia coli is time consuming, and more rapid and specific quantification methods are desired. The fluorescence in situ hybridization with filter cultivation (FISHFC) method has already been developed to specifically detect viable microorganisms such as Listeria monocytogenes, Clostridium perfringens and Staphylococcus aureus. The purpose of this study was to develop and estimate the accuracy of the FISHFC method for E. coli detection in food samples. An Alexa Fluor (R) 647-labeled oligonucleotide probe. ECO636. targeting a species-specific sequence of E. coli 16SrRNA was designed. ECO636-conferred fluorescence was observed for E coli and Shigella spp. micro-colonies, but not for any other organisms. This suggests that the ECO636 probe is highly specific for E. coli and Shigella spp. This assay using the FISHFC method can be completed within 9 hours, including a 7-hour cultivation period, and is much faster compared to standard plating methods, which require more than 4 days, for the confirmation of E. coli. Viable E. coli counts in food samples determined by the FISHFC method were not significantly different to those obtained by the conventional plate counting method p > 0.051 These results suggest that the proposed FISHFC method is more rapid than and equally as reliable as the standard methods used for estimating viable E. coli numbers as indicators of food contamination in food.
  • Shuji Yoshikawa, Daisuke Yasokawa, Koji Nagashima, Koji Yamazaki, Hideyuki Kurihara, Tomoki Ohta, Yuji Kawai
    FOOD MICROBIOLOGY 27 4 509 - 514 2010年06月 [査読有り][通常論文]
     
    Nine different combinations of mugi koji (barley steamed and molded with Aspergillus oryzae) and halotolerant microorganisms (HTMs), Zygosaccharomyces rouxii, Candida versa fills, and Tetragenococcus halophilus, were inoculated into chum salmon sauce mash under a non-aseptic condition used in industrial fish sauce production and fermented at 35 +/- 2.5 degrees C for 84 days to elucidate the microbial dynamics (i.e., microbial count and microbiota) during fermentation. The viable count of halotolerant yeast (HTY) in fermented chum salmon sauce (FCSS) mash showed various time courses dependent on the combination of the starter microorganisms. Halotolerant lactic acid bacteria (HTL) were detected morphologically and physiologically only from FCSS mash inoculated with T halophilus alone or with T halophilus and C. versatilis during the first 28 days of fermentation. Only four fungal species, Z. rouxii, C versatilis, Pichia guilliermondii, and A. oryzae, were detected throughout the fermentation by PCR-denaturing gradient gel electrophoresis (PCR-DGGE). In FCSS mash, dominant HTMs, especially eumycetes, were nonexistent. However, under the non-aseptic conditions, undesirable wild yeast such as P. guilliermondii grew fortuitously. Therefore, HTY inoculation into FCSS mash at the beginning of fermentation is effective in preventing the growth of wild yeast and the resultant unfavorable flavor. (C) 2009 Elsevier Ltd. All rights reserved.
  • Shuji Yoshikawa, Hideyuki Kurihara, Yuji Kawai, Koji Yamazaki, Akira Tanaka, Takafumi Nishikiori, Tomoki Ohta
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 58 10 6410 - 6417 2010年05月 [査読有り][通常論文]
     
    Chum salmon sauce mash was inoculated with barley koji (barley steamed and molded with Aspergillus oryzae) and halotolerant microorganisms (HTMs), Zygosaccharomyces rouxii, Candida versatilis, and Tetragenococcus halophilus, in nine different combinations under non-aseptic conditions similar to the industrial fish sauce production and fermented at 35 +/- 2.5 degrees C for 84 days. The changes in the chemical components, color, and sensory properties during fermentation were investigated. Free amino acid content was increased, and the browning of fish sauce was enhanced by the usage of barley koji during fermentation. The halotolerant yeast (HTY) produced ethanol and repressed the browning by consumption of reducing sugar. Inoculated Z. rouxii in the fish sauce mash produced 2-phenylethanol (2-PE) and 4-hydoxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), and C. versatilis in the fish sauce mash produced 4-ethylguaiacol (4-EG), known as characteristic flavor compounds in soy sauce, adding soy-sauce-like flavor to the fish sauce. Thus, inoculation of HTMs and barley koji was effective for conferring the soy-sauce-like flavor and increasing free amino acid and ethanol contents in fish sauce product.
  • Dominic Kasujja Bagenda, Koji Yamazaki, Tetsuya Kobayashi, Yuji Kawai
    FISHERIES SCIENCE 76 2 395 - 401 2010年03月 [査読有り][通常論文]
     
    The compatibility and potential of nisin, a Pediococcus pentosaceus fermentate, and pectin to inhibit Listeria monocytogenes in soy-seasoned salmon roe at 5 and 12 degrees C was studied. The compatibility of nisin and soy-seasoning was assessed by adding 6.3 mu g/g of nisin to freshly washed or soy-seasoned (60% soy, 15% sweet-sake, 5% sugar, and 15% water) roe and monitoring the growth of an inoculum of L. monocytogenes (5.6 Log CFU/g; strains IID 578, IID 581, ATCC 7644) as well as residual nisin concentrations at 12 degrees C. The combined antimicrobial potential was determined by monitoring growth of the inoculum (5.2 Log CFU/g) in roe when the soy-seasoning contained nisin (0.05 g/ml), fermentate powder made by freeze-drying a broth culture of P. pentosaceus (0.1 g/ml), and 2% pectin at 5 or 12 degrees C. Chloride content, total acid content, and the effect of pectin on acceptability of roe were also determined. Nisin was more effective in soy-seasoned roe than in freshly washed roe. Microbial growth was completely inhibited by a combination of soy-seasoning, nisin, the fermentate, and pectin. Despite its viscosity, pectin did not significantly affect the chemical properties or acceptability of roe relative to pectin-free roe samples (P < 0.05). Based on these results, we conclude that nisin's potential as an antimicrobial agent in soy-seasoned roe can be enhanced using fermentates and pectin.
  • 小杉哲也, 猪上徳雄, 川合祐史
    函館短期大学紀要 36 9 - 22 函館短期大学 2010年 [査読無し][通常論文]
  • KOBAYASHI Tetsuya, YAMAZAKI Koji, BAGENDA Dominic K, KAWAI Yuji
    Bulletin of Fisheries Sciences, Hokkaido University 60 1 5 - 12 北海道大学大学院水産科学研究院 = Research Faculty of Fisheries Sciences, Hokkaido University 2010年 [査読無し][通常論文]
     
    Growth requirements for maximum production of pediocin Iz3.13 by Pediococcus pentosaceus Iz3.13 were studied. Physical and chemical parameters that enhanced pediocin production included incubation in static broth at 30℃, with an initial pH of 4.5. Optimum nutritional conditions that enhanced pediocin Iz3.13 production were 3.5% Trypticase peptone, 3.5% Phytone peptone or 5.0% Proteose peptone No.3 as nitrogen sources, and glucose or maltose as carbon sources. Supplementing growth media with beef extract and MgCl2 also enhanced production. This study proposes an optimized growth medium containing 5.0% Proteose peptone No.3, 3.5% Phytone peptone, 2.5% glucose, 1.5% MgCl2, 3.0% beef extract and 0.25% K2HPO4. This medium significantly enhanced pediocin Iz3.13 production (5.1 fold increase) as compared to a basal medium.
  • 清水 茂雅, 堀口 明日香, 山崎 浩司, 川合 祐史
    北海道大学水産科学研究彙報 59 2 37 - 42 北海道大学大学院水産科学研究科 2009年08月 [査読無し][通常論文]
     
    Clostridium perfringens(ウェルシュ菌)は芽胞形成グラム陽性の偏性嫌気性細菌であり、土壌、河川などの自然界や人、動物の腸管などに広く常在する細菌である。本菌の中にはエンテロトキシンを産生するものが存在し、そのような毒素産生株に汚染された食品を摂取することで食中毒が発生する。食品や環境からC. perfringensを分離する方法はこれまで多数報告されており、そのいくつかは公定法または標準法として採用されている。我が国における食品からのC. perfringens の検出には、3種類の培地、すなわちカナマイシン含有卵黄加CW寒天培地、Tryptose sulfite cycloserine(TSC)寒天培地およびハンドフォード改良寒天培地が食品衛生検査指針(2003)で推奨されており、その中でもカナマイシン含有卵黄加CW寒天培地が平板塗抹法による生菌数測定を行う際に良く利用されている。一方、海外ではTSC寒天培地を推奨している場合が多い。これらの培地は、比較的類似した成分を基礎成分としているが、選択剤として含有する抗生物質の種類と濃度に大きな差異がある。本研究では、我が国でC. perfringens の検出に頻繁に用いられている選択培地での加熱損傷C. perfringens の検出感度および損傷回復剤の効果について検討した。
  • S. Shimizu, M. Ootsubo, Y. Kubosawa, I. Fuchizawa, Y. Kawai, K. Yamazaki
    FOOD MICROBIOLOGY 26 4 425 - 431 2009年06月 [査読有り][通常論文]
     
    To reduce time for enumeration of viable Clostridium perfringens fluorescence in situ hybridization in combination with filter Cultivation (FISHFC) was employed. The method utilized a CLP-180 probe, based on the 16S rRNA region of C. perfringens, and FISHFC fluorescence microscopy to detect C. perfringens, but not organisms from other species. Optimal Cultivation requirements for micro-colony formation were TSC medium, anaerobic conditions, 37 degrees C, and incubation for 6 h. Under these conditions, micro-colony diameters reached 100 full, a size sufficient for hybridization. Enumeration Of C. perfringens using the CLP-180-aided FISHFC method was realized in 9 h as compared to 3-5 days required by the conventional plate count method. Moreover, viable C. perfringens counts of food samples from the two methods were not significantly different. It was concluded that the CLP-180-aided FISHFC is faster than conventional plate Count methods and equally accurate (detection limit: 2 log CFU/g). The CLP-180-aided FISHFC method for rapidly evaluating C. perfringens in food samples, can contribute to ensuring food safety. (c) 2009 Elsevier Ltd. All rights reserved.
  • 川合祐史
    日本水産学会誌 75 3 357 - 360 2009年05月 [査読無し][招待有り]
  • 小杉哲也, 猪上徳雄, 川合祐史
    函館短期大学紀要 35 39 - 50 函館短期大学 2009年 [査読無し][通常論文]
  • Ikufumi Fuchizawa, Shigemasa Shimizu, Masashi Ootsubo, Yuji Kawai, Koji Yamazaki
    MICROBES AND ENVIRONMENTS 24 3 273 - 275 2009年 [査読有り][通常論文]
     
    We developed a new method that rapidly and specifically enumerates only viable Listeria monocytogenes in food using fluorescence in situ hybridization in combination with filter cultivation (FISHFC). Viable L. monocytogenes could be specifically quantified within 16 h using an Alexa647-labeled mRL-2 probe. The coefficient of the correlation between the new method and the conventional plating method was 0.959.
  • I. Fuchizawa, S. Shimizu, Y. Kawai, K. Yamazaki
    JOURNAL OF APPLIED MICROBIOLOGY 105 2 502 - 509 2008年08月 [査読有り][通常論文]
     
    Aims: To design a rapid specific method for enumeration of viable Listeria spp. using the fluorescence in situ hybridization with filter cultivation (FISHFC) method. Methods and Results: The probe, Lis-1400, was designed from the 23S rRNA region of the Listeria genome, and labelled with 5'-carboxy-tetramethyl-rhodamine-N- hydroxy-succinimide-ester. Fluorescence was observed for all Listeria species but not for any organisms from the other genera, suggesting Lis-1400 is highly specific for Listeria spp. For purposes of filter cultivation prior to hybridization, hydrophilic polypropylene membrane filters gave better contrast between fluorescing colonies and background fluorescence. This was because of a high S/N ratio (fluorescence intensity of each microcolony/fluorescence intensity of background noise) after FISH treatment. Results were achievable in 14 h using Lis-1400-aided FISHFC as compared with 4-7 days required for confirmation of Listeria spp. by conventional plate count methods. Moreover, viable Listeria counts in selected food samples showed no significant differences between Lis-1400-aided FISHFC and conventional methods. Conclusions: The Lis-1400-aided FISHFC method is more efficient than conventional methods for enumeration of viable Listeria spp. in food samples. Significance and Impact of the Study: For enumeration of Listeria spp., Lis-1400-aided FISHFC method is equally accurate yet faster than conventional plate count methods, and can be valuable in the control of listeriosis.
  • Dominic K. Bagenda, Kentaro Hayashi, Koji Yamazaki, Yuji Kawai
    FISHERIES SCIENCE 74 2 439 - 448 2008年04月 [査読有り][通常論文]
     
    Fermentation of raw marine food is popular in Japan, but is occasionally associated with Clostridium botulinum outbreaks. Lactic acid bacteria in fermented food produce antibacterial substances (ABS). An ABS producing strain Iz.3.13 was isolated from commercially fermented 'izushi'. The purpose of this study was to characterize strain Iz.3.13 and the ABS it produced. Strain Iz.3.13 was identified as Pediococcus pentosaceus by morphological, biochemical characteristics and 16S rDNA sequence similarity. Strain Iz.3.13ABS produced and ABS inhibited Listeria and Cl. botulinum. The ABS was inhibited by alpha-chymotrypsin and proteinase K, but not by catalase, lipase, or alpha-amylase indicating the ABS was a bacteriocin. The bacteriocin remained active at 100 degrees C for 15 min, and pH 2-8. Mode of action of the bacteriocin against Listeria monocytogenes was bactericidal and bacteriolytic. Partial analysis of the purified bacteriocin by Edman degradation, showed a 22-amino acid residue closely related to Pediocin AcH. However, MALDI-TOF-MS analysis estimated a molecular mass of 4621.6 Da. This is a first report of a Cl. botulinum-inhibiting bacteriocin-producer from traditional Japanese fermented marine food. The bacteriocin produced by Ped. pentosaceus Iz.3.13 might have potential to ensure the safety of fermented marine food.
  • Mohamed Abou-Taleb, Yuji Kawai
    JOURNAL OF FOOD PROTECTION 71 4 770 - 774 2008年04月 [査読有り][通常論文]
     
    The main objective of this study was to evaluate the effect of two commonly used essential oils after treatment with anodic electrolyzed NaCl solution in order to extend the shelf life of coated semifried tuna slices. Samples of tuna slices were treated with 100-fold electrolyzed water and coated with an edible solution containing 1% essential oil (0.5% eugenol [E] plus 0.5% linalool [L]). The coated slices were fried at 170 degrees C for 1min and then stored at 5 and 25 degrees C. Total volatile basic nitrogen of slices treated with electrolyzed water and 1 % (E+L) decreased from 15.5 for the nontreated control slices to 9.7 immediately after treatment and remained at a low level (<30) until the end of the storage period (day 20). Treatment with 1% (E+L) significantly suppressed lipid oxidation in coated semifried tuna. Sensory evaluation and microbiological assays showed that treatment with electrolyzed water and 1% (E+L) extended the shelf life of coated semifried slices to 15 and 2 days compared with 5 and 1 days for control slices during storage at 5 and 25 degrees C, respectively.
  • 安井 肇, 足立伸次, 川合祐史, 佐伯宏樹, 高橋是太郎
    日本水産学会誌 74 2 246 - 246 2008年03月 [査読無し][通常論文]
  • Effect of exogenous methyl jasmonate on lipoxygenase activity in a red alga Porphyra yezoensis
    Kawai Y, Narita K, Yamazaki K, Kato K, Suzuki T, Mikami K, Saga N
    Proceedings of 5th World Fisheries Congress (CD-ROM) 3f20  2008年 [査読無し][通常論文]
  • Distribution and mobility of water in squid mantle during drying process
    Takehara Y, Yamazaki K, Kawai Y, Konishi Y
    Proceedings of 5th World Fisheries Congress (CD-ROM) 4a12  2008年 [査読無し][通常論文]
  • 小西靖之, 川合祐史, 小林正義
    北海道立工業技術センター研究報告 10 59 - 64 テクノポリス函館技術振興協会 2008年 [査読無し][通常論文]
     
    スルメ乾燥工程中の細菌増殖挙動及び色彩変化挙動について、これら二つの品質変化を、プロトンNMR法で捕らえたイカ筋肉中の水分種ダイナミズムとを関連づけて評価した。乾燥工程中の一般細菌数の増殖速度は、乾燥空気の高湿度条件(85%RH)では急激に加速されるが、その低湿度条件(65%RH以下)では強く抑制される。これら細菌増殖及び色彩変化とイカ筋肉中水分種のダイナミズムとは、両者に特徴的変化を与えるイカ筋肉含水率の臨界値(W)120%-d.b.で結びついていることを見いだした。この臨界値を境としてそれぞれ領域I(W>120%-d.b.)と領域II(W<120%-d.b.)と名付けた。プロトンNMRスペクトルで検出したPeak-Aが、イカ筋肉の脱水によりその強度を減衰させ、吸水によりそれを復元させることより、乾燥工程中脱水に関与する水分種のものであることを証明した。更にこのpeak-Aの相関時間の含水率依存性の違いから、領域Iでは束縛度の低い水分種A1が、領域IIでは束縛度の高い水分種A2が主となり、それぞれ異なる水分種であるとした。水分種A1は一般細菌を増殖させ、明度(L*)、色度(a*及びb*)の変化を非常に小さく保つ。水分種A2は一般細菌の増殖を抑制させ、含水率の低下に伴いL*値を低下させ、a*及びb*値に大きな値を与える。
  • 太田水生, 山崎浩司, 川合祐史, 木暮秀則, 二瀬克則, 一色賢司
    日本食品化学学会誌 15 18 - 22 2008年 [査読有り][通常論文]
  • T. Azuma, D. K. Bagenda, T. Yamamoto, Y. Kawai, K. Yamazaki
    LETTERS IN APPLIED MICROBIOLOGY 44 2 138 - 144 2007年02月 [査読有り][通常論文]
     
    Aims: The effectiveness of freeze-dried powder, fermented with bacteriocin producing Carnobacterium piscicola CS526, was evaluated for the inhibition of Listeria monocytogenes in a food model. Methods and Resutls: A 10% solution of milk whey powder was fermented with a bacteriocinogenic C. piscicola CS526 Bac(+) or its nonbacteriocinogenic mutant strain CS526 Bac(-) at 30 degrees C for 12 h and freeze-dried. The freeze-dried piscicocin CS526 Bac(+) fermentate exhibited strong anti-listerial activity even at a concentration of 1% (w/v) in sterile water (pH 7), but the piscicocin CS526 Bac(-) fermentate and nonfermented whey powder had no anti-listerial activity. In the presence of 10% piscicocin CS526 Bac(+) fermentate, L. monocytogenes in ground meat rapidly decreased from 10(5) CFU g(-1) to less than the detection limit (3.0 x 10(3) CFU g(-1)) within 5 and 1 days at 4 and 12 degrees C, and was bacteriostatically inhibited for 25 and 4 days at 4 and 12 degrees C respectively. Furthermore, this inhibitory effect was enhanced at lower temperatures. Conclusions: Piscicocin CS526 Bac(+) fermentate was effective for the control of L. monocytogenes in a food model at refrigeration temperatures. Significance and Impact on the Study: A freeze-dried bioactive piscicocin CS526 Bac(+) powder can be a powerful tool to ensure food safety against L. monocytogenes contamination in refrigerated foods such as ready-to-eat products.
  • 山崎浩司, 川合祐史, 一色賢司
    FFIジャーナル 212 8 649 - 653 FFIジャーナル編集委員会 2007年 [査読無し][通常論文]
  • Barakat S. M. Mahmoud, Y. Kawai, K. Yamazaki, K. Miyashita, T. Suzuki
    FOOD CHEMISTRY 101 4 1492 - 1498 2007年 [査読有り][通常論文]
     
    This investigation was undertaken to evaluate the effect of treatment with electrolyzed NaCl solutions and 1% essential oil (0.5% carvacrol + 0.5% thymol) on the proximate composition and nutritional components (amino acids and fatty acids) of carp fillets at room temperature (25 degrees C). Carp fillet samples were treated with anodic electrolyzed NaCl solution [EW (+)], cathodic electrolyzed NaCl solution [EW (-)] followed by EW (+) [EW (-)/EW (+)], 1% essential oil (0.5% carvacrol + 0.5% thymol) [1% (Cv + Ty)], EW (+) followed by 1% (Cv + Ty) [EW (+)/1% (Cv + Ty)] and EW (-) followed by EW (+) and finally with 1% (Cv + Ty) [EW (-)/EW (+)/I% (Cv + Ty)]. Proximate composition, SDS-PAGE, amino acid composition, digestibility and fatty acid composition were used to determine the changes in carp fillet composition. Moisture, total lipid, total protein, ash and carbohydrate contents of the carp fillets were approximately 76%, 3.9%, 17.5%, 1.0% and 0.40%, respectively. The dominant amino acid was glutamic acid, and the composition ranged from 14.2 to 14.5 mol%. Protein digestibility of the carp fillets was approximately 85%. Oleic acid was the major monounsaturated acid in the carp fillets (41.0-41.9%). These results show that our method of fish preservation, using electrolyzed NaCl solutions and 1% (Cv + Ty), did not affect the quality (nutritional components) of carp fillets, and could be a good alternative to synthetic preservatives routinely used in the food industry. (c) 2006 Elsevier Ltd. All rights reserved.
  • Kawai Y, Kumagai H, Kurihara H, Yamazaki K, Sawano R, Inoue N
    Fitoterapia 77 6 456 - 459 2006年09月 [査読有り][通常論文]
     
    The phenylpropanoid glycosides, vanicoside A and B, isolated from rhizomes of giant knotweed (Polygonum sachalinense) showed p-glucosidase inhibitory activity, with IC50 values of 59.8 and 48.3 mu g/ml (59.9 and 50.5 mu M), respectively. In contrast, p-coumaric acid and ferulic acid, corresponding to phenylpropanoyl moieties of vanicosides, exhibited very little inhibition. (c) 2006 Elsevier B.V. All rights reserved.
  • 佐々木政則, 川合祐史, 吉水 守, 信濃晴雄
    日本水産学会誌 72 2 223 - 230 2006年03月 [査読有り][通常論文]
     
    The effects of ripening temperature on the chemical and microbiological characteristics of Izushi made of chum salmon (Oncorhynchus keta) were investigated. Izushi were ripened for a cumulative temperature 280 degrees C (.) d at 5, 10, 15 and 20 degrees C. When ripened at higher temperatures, total acid, volatile basic nitrogen, free amino acid, aerobic bacteria, and lactic acid bacteria obviously increased in Izushi products, and pH values and yields of the products were reduced. For lactic acid bacteria, Leuconostoc mesenteroides was dominant in the Izushi at every ripening temperature. In the Izushi ripened at 5 degrees C, Saccharomyces cerevisiae was dominant for yeast, whereas yeast was not detected in that ripened at 10, 15 and 20 degrees C. In sensory evaluation, Izushi ripened at higher temperatures were not so acceptable as those ripened at at lower temperatures. These results suggested that high-quality salmon Izushi might be produced by ripening at lower temperature for a long period.
  • 佐々木政則, 川合祐史, 吉水 守, 信濃晴雄
    日本水産学会誌 72 2 231 - 238 2006年03月 [査読有り][通常論文]
     
    Two microbial strains of yeast Saccharomyces cerevisiae IZS-Sc1 and lactic acid bacterium Leuconostoc mesenteroides subsp. cremoris IZS-Lmc1 were inoculated into salmon Izushi as starter cultures for ripening. The strains had previously been isolated from ripened Izushi at 5 degrees C. After Izushi had been ripened for a cumulative temperature of 280 degrees C (.) d at 5, 10, 15 and 20 degrees C, investigation of chemical and microbiological characteristics and organoleptic observations were carried out for the ripened Izushi. Inoculation of starter cultures accelerated ripening of Izushi. In the 5 degrees C-ripened Izushi, the inoculated species were dominant, occupying 93-100%, and an organoleptically higher evaluation was obtained. For the Izushi ripened at 10, 15 and 20 degrees C, yeast was not detected as well as in those without inocula and a tendency toward excessive ripening was observed. The Effect of ripening temperature on the characteristics of Izushi samples inoculated with starter cultures was closely similar to the effect on those without inocula.
  • BSM Mahmoud, K Yamazaki, K Miyashita, Y Kawai, IS Shin, T Suzuki
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 106 3 331 - 337 2006年02月 [査読有り][通常論文]
     
    The antimicrobial and antioxidant effects on carp fillet samples of treatments with alkaline electrolyzed NaCl solution EW (-) prior to treatment with acidic electrolyzed NaCl solution EW (+) and 1% solutions of the essential oils consisting of 0.5% carvacrol and 0.5% thymol (1% Cv+Ty) were tested. First carp fillet samples were treated with EW (-), then EW (+), followed by 1% (C+T), represented as [EW (-)/EW (+) / 1% (Cv+Ty)] for 15 min, during drying at 45 degrees C. Samples were subsequently evaluated by microbiological, chemical and sensory analyses. Microbiological analyses indicated that the initial total microbial counts of samples treated with EW (-)/EW (+), 1% (Cv+Ty) or EW (-)/EW (+)/1% (Cv+Ty) were significantly (p < 0.05) reduced, compared with the control sample. Treatment with EW (-)/EW (+)/1% (Cv+Ty) gave the strongest overall inhibition of microbial growth when compared to all of the other treatments. The volatile basic nitrogen (VBN) value of samples treated with EW (-)/EW (+)1% (Cv+Ty) was kept at low level (18.46 +/- 0.45) until the end of drying period (5 days), compared with control samples (40.33 +/- 0.58). Treatment with EW (-)/EW (+)/1% (Cv+Ty) during drying significantly reduced the peroxide values (PV) and thiobarbituric acid values (TBA). Sensory evaluation indicated that there were significant differences (p < 0.05) in the color, odor, taste, flavor and texture, on the end of the 5-day drying period between samples treated with EW (-)/EW (+)/1% (Cv+Ty), as compared to all of the other treatments. We conclude that treatment with EW (-)/EW (+) / 1% (Cv + Ty) had stronger antimicrobial and antioxidant effects than all of the other treatments on carp fillets during drying, and could be a good alternative to artificial preservatives in food industry. (c) 2005 Elsevier B.V. All rights reserved.
  • 佐々木政則, 川合祐史, 吉水 守, 信濃晴雄
    日本水産学会誌 71 4 618 - 627 2005年07月 [査読有り][通常論文]
     
    Izushi was prepared from raw and salted chum salmon (Oncorhynchus keta) fillets. Effects of salting on the chemical and microbiological characteristics during pre-treatment and the ripening process were investigated to compare these Izushi products. Both reached an acceptable state by ripening for 36 d. During the ripening process, pH values of both Izushi samples remained below pH 5.2 and organic acids in Izushi were mostly acetic acid used as vinegar. By the salting and soaking processes, lower molecular compounds were eluted away and salting decreased microbial counts in Izushi products. In Izushi prepared from salted fish, free amino acids were increased while the increase of VB-N was suppressed during the ripening process, and the fish meat in the ripened product had a more fragile texture. The salting of fish fillets was suggested not to affect microbial flora of Izushi. Regardless of the salting, microbial counts of Izushi did not significantly increase during the ripening process, and after ripening for 36 d or longer, Leuconostoc mesenteroides subsp. cremoris and Saccharomyces cerevisiae became dominant as the groups of lactic acid bacteria and yeasts, respectively.
  • M Minamikawa, Y Kawai, N Inoue, K Yamazaki
    CURRENT MICROBIOLOGY 51 1 22 - 26 2005年07月 [査読有り][通常論文]
     
    In this study we characterized a bacteriocin, warnericin RB4, produced by Staphylococcus warneri RB4. Warnericin RB4 activity was completely inactivated by trypsin and actinase E. The activity was stable at 100 degrees C for 15 min, and had a pH range of 2 to 6. S. warneri R134 showed antibacterial activity against only Alicyclobacillus acidoterrestris, A. acidocaldarius, and Micrococcus luteus, among 34 bacterial species tested. The amino acid sequence of the purified bacteriocin contained 27 amino acid residues (K-K-K-S-G-V-I-P-X-V-X-H-D-X-H-M-N-X-F-Q-F-V-F-X-X-X-S). The molecular mass of the bacteriocin was estimated to be 2,958.2 Da by ESI-MS. These results show that the Warnericin RB4 exhibiting specific antibacterial activity against thermo-acidophiles, Alicyclobacillus spp., is a Nukacin ISK-1 or closely related bacteriocin, classified with class IA (Lacticin 481 types). This is the first report that Warnericin RB-4 is effective to inhibit the growth of causative microorganisms of spoilage in various acidic drinks. Warnericin RB4 might prove useful in fruit juices and fruit juice-containing drinks.
  • 佐々木政則, 川合祐史, 吉水 守, 信濃晴雄
    日本水産学会誌 71 3 369 - 377 2005年05月 [査読有り][通常論文]
     
    The effects of pre-pickling chum salmon (Oncorhynchus keta) fillets with vinegar on the chemical and microbiological characteristics of lzushi (cured and fermented fish meat) were investigated during the ripening process at about 5 degrees C. During the ripening process of lzushi prepared with pickled fillets, microbial counts did not significantly increase, the pH values remained below pH 5.3, and organic acids were mostly the acetic acid of the vinegar. In contrast, in Izushi prepared with non-pickled fillets, aerobic bacteria, lactic acid bacteria, and yeast obviously increased during the ripening. Lactic acid was produced and the pH declined from 6.4 to 4.9 during ripening. Consequently, the main organic acid in the non-pickled Izushi was lactic acid. Also, free amino acids remarkably increased during the ripening of the non-pickled Izushi. Regardless of the pre-pickling process, the lzushi reached an acceptable state by ripening for 36 d and had similar microflora. During the ripening process, Leuconostoc mesenteroides subsp. cremoris and Saccharomyces cerevisiae became the dominant groups of lactic acid bacteria and yeast, respectively.
  • M Suzuki, T Yamamoto, Y Kawai, N Inoue, K Yamazaki
    JOURNAL OF APPLIED MICROBIOLOGY 98 5 1146 - 1151 2005年 [査読有り][通常論文]
     
    Aims: Piscicocin CS526 is a unique class IIa bacteriocin produced by Carnobacterium piscicola CS526. The mode of action against the sensitive strain Listeria monocytogenes IID581 was evaluated. Methods and Results: Piscicocin CS526 was adsorbed on both sensitive and insensitive gram-positive and gram-negative bacterial cells. Treatment of L. monocytogenes cells with trypsin, lipase and Triton X-100 did not reduce subsequent adsorption of piscicocin CS526. The activity of piscicocin CS526 against L. monocytogenes cells was bactericidal rather than bacteriostatic, but did not cause bacteriolysis. Piscicocin CS526 induced the efflux of K+ ions from the target cells which cause dissipation of the transmemberane potential (Delta Psi) of the cell membrane. Moreover, after exposure to piscicocin CS526, intracellular adenosine 5'-triphosphate (ATP) level of the target cells rapidly reduced without leakage of ATP from the cells, indicating that ATP depletion occurred in the cells. Conclusion: Pore formation by piscicocin CS526 caused a rapid efflux of small molecules such as K+ from the indicator cells and dissipation of proton motive force (PMF), which lead to the cell death. Significance and Impact of the Study: Molecular mechanism of action of piscicocin CS526 is very similar to that of other pediocin-like bacteriocins, although piscicocin CS526 possesses a unique N-terminal sequence in which Val is substituted for by Leu in the amino acid at position 7.
  • H Kumagai, Y Kawai, R Sawano, H Kurihara, K Yamazaki, N Inoue
    ZEITSCHRIFT FUR NATURFORSCHUNG C-A JOURNAL OF BIOSCIENCES 60 1-2 39 - 44 2005年01月 [査読有り][通常論文]
     
    The antimicrobial compounds against the fish pathogen Photobacterium damselae subsp. piscicida were isolated from Polygonum sachalinense rhizomes. The structures of the antimicrobial compounds I and 2 were determined by H-1 and C-13 NMR, 2D-NMR (COSY, HSQC, HMBC and ROESY) and FAB-MS to be phenylpropanoid glycosides, vanicoside A and B, respectively. Both compounds have feruloyl and p-coumaroyl groups bonded to a sucrose moiety in their structures. Vanicoside A also has an acetyl group in the sucrose moiety. The MIC values for vanicoside A and B against Ph. damselae subsp. piscicida DPp-1 were 32 and 64 mu g/ml, respectively. The antimicrobial activities of these vanicosides were modest, in contrast to higher activities (MICs at < 4 mu g/ml) of antibiotics, florphenicol, ampicillin and amoxicillin, which have been generally used for treating pasteurellosis. The activities of the vanicosides, however, were higher than those (MICs at 256 mu g/ml) of ferulic acid and p-coumaric acid. It was suggested that the structure of phenylpropanoids esterified with sucrose was essential for higher antimicrobial activity of vanicosides and also acetylation of sucrose might affect the activity against the bacterium.
  • K Yamazaki, M Suzuki, Y Kawai, N Inoue, TJ Montville
    APPLIED AND ENVIRONMENTAL MICROBIOLOGY 71 1 554 - 557 2005年01月 [査読有り][通常論文]
     
    The bacteriocin piscicocin CS526 was inactivated by proteolytic enzymes, was stable at 100degreesC for 30 min, had a pH range of 2 to 8, and was active against Enterococcus, Listeria, Pediococcus, and Leuconostoc. The N-terminal sequence was YGNG (L) under bar, not the YGNG (V) under bar consensus motif common in class IIa bacteriocins (alternate residues underlined). The molecular mass of piscicocin CS526, which had a bactericidal mode of action, was similar to4,430 Da.
  • 佐々木政則, 川合祐史, 吉水 守, 信濃晴雄
    日本水産学会誌 70 6 928 - 937 2004年11月 [査読有り][通常論文]
     
    Changes in the organoleptic, chemical, and microbiological characteristics of the salmon Izushi were investigated during the pre-treatment and ripening process at around 5degreesC. Organoleptically, Izushi became acceptable to eat by ripening for 35 d and subsequently became most suitable to eat ripening for 44 d because of the emergence of a specific Izushi flavor. Ripening proceeded uniformly in the entire Izushi. During the ripening process, pH values of the fish and sub-material portions of Izushi remained below pH 5.0. Organic acids in Izushi were mostly acetic acid due to pickling and vinegared rice. Microbial counts of Izushi did not significantly increase during the ripening process. As to the microbial flora of Izushi, Bacillus sp. became the dominant aerobic bacteria by ripening periods of longer than 14 d, and Leuconostoc mesenteroides subsp. cremoris and Debaryomyces hansenii were dominant for groups of lactic acid bacteria and yeast, respectively, after ripening for 35 d or longer.
  • K Yamazaki, T Yamamoto, Y Kawai, N Inoue
    FOOD MICROBIOLOGY 21 3 283 - 289 2004年06月 [査読有り][通常論文]
     
    Plant-derived essential oil components in combination with nisin and diglycerol fatty acid esters were investigated for their antibacterial activity against Listeria monocytogenes. Carvacrol and thymol were found to have the strongest antilisterial properties, followed by eugenol, cinnamaldehyde and isoeugenol. The antilisterial activity of the other essential oils (limonene, pinene, ally lisothiocyanate and linalool) was found to be low, even at the highest concentration used (0.1%). Among the diglycerol esters of fatty acids with different carbon chain lengths, diglycerol monolaurate was the most active against L. monocytogenes. A combined antilisterial effect was observed between nisin and the essential oils (carvacrol, thymol and eugenol); moreover, the addition of diglycerol monolaurate as a third preservative factor led to further combined antilisterial activities between the essential oil constituents (carvacrol, thymol and eugenol) and nisin even at lower, sub-lethal concentrations. These results indicate that nisin and diglycerol monolaurate can be used to enhance the antilisterial activity of essential oils, allowing for a reduction in the dosage used in food preservation and thereby resulting in the reduction of undesirable flavors. (C) 2003 Elsevier Ltd. All rights reserved.
  • 山本竜彦, 西村(舘山)朋子, 山崎浩司, 川合祐史, 猪上徳雄
    日本食品微生物学会雑誌 21 4 254 - 259 2004年 [査読有り][通常論文]
  • Kawai Y, Sawano R, Kumagai H, Yamazaki K, Suzuki H, Tedzuka M, Inoue N
    Bulletin of Fisheries Sciences, Hokkaido University 55 3 139 - 144 北海道大学大学院水産科学研究科 = GRADUATE SCHOOL OF FISHERIES SCIENCES, HOKKAIDO UNIVERSITY 2004年 [査読無し][通常論文]
  • K Yamazaki, M Suzuki, Y Kawai, N Inoue, TJ Montville
    JOURNAL OF FOOD PROTECTION 66 8 1420 - 1425 2003年08月 [査読有り][通常論文]
     
    Strain CS526 was isolated from frozen surimi and identified as a bacteriocin producer that had strong inhibitory activity against Listeria monocytogenes. Strain CS526 was identified as Carnobacterium piscicola by partial 16S rDNA sequence similarity. The ability of this bacteriocinogenic strain and nonbacteriocinogenic C. piscicola JCM5348 to inhibit the growth of L. monocytogenes was examined in culture broth incubated at 12degreesC and cold-smoked salmon stored at 4, 12, and 20degreesC. L. monocytogenes viable counts in the culture broth rapidly declined from 106 colony-forming units per ml to less than 10 colony-forming units per ml within 1 day at 12degreesC in the presence of C. piscicola CS526. At 4 and 12degreesC, inhibition of L. monocytogenes on salmon depended on the initial inoculurn level of C. piscicola CS526. However, C piscicola CS526 was bactericidal to L. monocytogenes within 21 and 12 days at 4 and 12degreesC in cold-smoked salmon, respectively, even when the initial inoculum levels were low. C. piscicola CS526 suppressed the maximum cell number of L. monocytogenes by two and three log cycles, even at 20degreesC. However, C. piscicola JCM5348 did not prevent the growth of the pathogen, except at 4degreesC. Bacteriocin was detected in the samples coinoculated with C. piscicola CS526. The study shows that C. piscicola CS526 might have potential for biopreservation of refrigerated foods against L. monocytogenes.
  • 山崎浩司, 高橋 実, 川合祐史, 猪上徳雄
    日本食品微生物学会雑誌 20 4 185 - 190 日本食品微生物学会 2003年 [査読有り][通常論文]
     
    さまざまな条件の水圏環境中におけるL.monocytogenesの生残性を調べた結果, 超純水中でのL.monocytogenesは極めて短期間にコロニー形性能を失うが, 人工海水および天然海水では, 低温になると長期にわたりコロニー形成能を保持したまま生残した. またL.monocytogenesの定常期細胞は増殖期細胞よりも人工海水中において, 長期にわたりコロニー形成能を保持できた. 人工海水中のL. monocytogenes生細胞数は, 培養法よりも蛍光染色法で多く計数され, しかも温度の高いときにその差が大きくなった. 一方, 人工海水と超純水中での生残性を比較すると, 無機塩類を含まない超純水中での培養法と蛍光染色法との間の生細胞数差は, 人工海水中での場合よりも極めて小さかった.
    したがって, L. monocytogenesも貧栄養状態の海水中においてVBNC状態に陥る可能性が示唆された.また, VBNC状態への移行には温度と無機塩類の存在が重要な因子であった.
  • K Yamazaki, T Tateyama, Y Kawai, N Inoue
    FISHERIES SCIENCE 66 6 1191 - 1193 2000年12月 [査読有り][通常論文]
  • K Yamazaki, M Murakami, Y Kawai, N Inoue, T Matsuda
    FOOD MICROBIOLOGY 17 3 315 - 320 2000年06月 [査読有り][通常論文]
     
    The inhibitory effects of nisin on the growth of the thermoacidophilic spoilage bacterium Alicyclo-bacillus acidoterrestris were investigated for the purpose of preventing fiat-sour-type spoilage in acidic drinks. Minimum inhibitory concentration values of nisin against the spores were from less than 0.78 to 12.5 IU ml(-1) and from 25 to 100 IU ml(-1) on mYPGA plates at pH 3.4 and 4.2, respectively. The levels of nisin inhibition against the vegetative cells were, however, higher than those of the spores. In determining the effects of nisin, on the thermal resistance of A. acidoterrestris spores, the addition of nisin, contributed to the reduction of the thermal resistance of A. acidoterrestris spores in acidic drinks. Furthermore, the outgrowth of A. acidoterrestris spores was inhibited by the addition of 25-50 lU ml(-1) nisin in both orange and fruit-mixed drinks, but was not inhibited by the higher level (600 IU ml(-1)) addition in a clear-apple drink. From these findings, we conclude that if would be useful to add nisin for preventing the spoilage caused by A, acidoterrestris in all but clear-apple acidic drinks. (C) 2000 Academic Press.
  • Y Kawai, S Fujimura, K Takahashi
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 33 4 385 - 391 1998年08月 [査読有り][通常論文]
     
    After extracting oil from sardines using 1-propanol, the proteins of the residual defatted meal were chemically modified using either succinylation, acetylation, maleylation or phosphorylation, and their functional properties were investigated. The solubility and viscosity of defatted meal protein was improved by succinylation and maleylation. The modified proteins had higher emulsifying activity. Succinylated and maleylated proteins had superior emulsifying capacity and emulsion stability. The nutritional qualities of the modified proteins, based on their amino acid compositions, were somewhat decreased. Modification of the electrostatic and hydration characteristics of protein molecules to a more highly charged state by succinylation and maleylation could be effective in improving the functional properties of defatted meal proteins.
  • 川合祐史
    日本農芸化学会誌 72 7 836 - 839 1998年07月 [査読無し][招待有り]
  • H Kitazawa, Y Kawai, K Yamazaki, N Inoue, H Shinano
    FISHERIES SCIENCE 63 4 630 - 634 1997年08月 [査読有り][通常論文]
     
    The solubility and specific ATPase activity of carp myofibrils suspended in 5 and 50 mM phosphate buffer (pH 6.8) were compared at three different storage temperatures, -4, -11, and -26 degrees C, in the absence of neutral salts throughout a period of 167 days. Allocated ATPase activities in salt-soluble and salt-insoluble fractions were also calculated from solubility and specific ATPase activity. The extent of the decrease in solubility and in the four kinds of allocated ATPase activity in the salt-soluble fraction was smaller with a decrease in storage temperature at both buffer concentrations. It is suggested that myofibril insolubilization occurred without complete inactivation of ATPase activity.
  • K Yamazaki, Y Kawai, N Inoue, H Shinano
    LETTERS IN APPLIED MICROBIOLOGY 25 2 153 - 156 1997年08月 [査読有り][通常論文]
     
    The influence of divalent cations on the heat resistance of spores of the thermoacidophilic spoilage bacterium Alicyclobacillus acidoterrestris was studied. The heat resistance of A. acidoterrestris spores was not affected by the presence of the different divalent cations (Ca2+, Mg2+, Ba2+, Mn2+ and Sr2+) in the sporulation medium, and by the demineralization or remineralization. And the Ca and Mn contents in A. acidoterrestris spores were scarcely changed by these treatments. However, the heat resistance of Bacillus subtilis spores was affected with the changes of Ca content in the spores. The Ca contents in A. acidoterrestris spores of the different forms were greater than the DPA content. In contrast, the DPA content in the B. subtilis spores was greater than the Ca content. These findings suggest that the presence of constant amount of Ca-DPA and a stronger binding characteristic of divalent ions, especially Ca and Mn, is reflected in the specific heat resistance of A. acidoterrestris spores.
  • H Kitazawa, Y Kawai, K Yamazaki, N Inoue, H Shinano
    FISHERIES SCIENCE 63 4 635 - 638 1997年08月 [査読有り][通常論文]
     
    Carp myofibrils suspended in 5 and 50 mM phosphate buffer (pH 6.8) were stored at -4, -11, and -26 degrees C for 167 days, and the changes in volume of myofibrillar protein components in salt-soluble and salt-insoluble fractions were followed by polyacrylamide gel electrophoresis. The extents of the decrease of actin and myosin heavy chain components in the salt-soluble fraction and the increase of those in the salt-insoluble fraction were greater, and the insolubilization of those components was accelerated with an increase in storage temperature at both buffer concentrations. Under all storage conditions, there was a transient steady stage during which the changes of actin and myosin heavy chain components were very small in each fraction. The steady stages in 5 and 50 mM phosphate buffers occurred at storage periods 10-89 (or 10-40) and 40-89, respectively, and especially those of the actin component in the salt-insoluble fraction were evident. The beginning of the steady stage in 5 mM phosphate buffer was earlier than that in 50 mM. It seems that the myofibrils were insolubilized as the actin-myosin complex in the storage range of 0-23 days at -4 degrees C in 5 mM phosphate buffer and in the range of 0-89 days under all other storage conditions.
  • Saito M, Kawai Y, Yamazaki K, Inoue N, Shinano H
    Food Science and Technology International 3 3 290 - 293 Japanese Society for Food Science and Technology 1997年 [査読有り][通常論文]
     
    The antimicrobial activities of extracts from the leaves and rhizomes of Sachaline giant knotweed, Polygonum sachalinense, were examined. Of all the fractions separated using various solvents from the methanol extracts, the ethyl acetate fractions obtained from both the leaves and rhizomes had the highest antibacterial activity. Chloroform-separated fractions obtained from the rhizomes also displayed high antibacterial activity against some bacterial strains. Ethyl acetate-soluble fractions obtained from both the leaves and rhizomes showed effective growth inhibition against Bacillus brevis, Bacillus cereus, Bacillus coagulans, Curtobacterium flaccumfaciens, Staphylococcus aureus, Aeromonas hydrophila and Pseudomonas fluorescens.
  • Kakio M, Kawai Y, Kunimoto M, Yamazaki K, Inoue N, Shinano H
    Food Science and Technology International 3 1 61 - 68 Japanese Society for Food Science and Technology 1997年 [査読有り][通常論文]
     
    Sardine moist meals were inoculated with Aspergillus oryzae IFO 4202 seed and fermented. Accompanying the growth of the fungus, the chemical composition of the meals significantly changed during incubation. The fermentation contributed to antioxidation of lipids and reduction of histamine. Glucose supplement during fermentation was effective in inhibiting the production of volatile basic nitrogenous compounds. Fermented meals maintained superior quality of the proteins, protecting amino acid residues during incubation. The initial bacterial cell counts in meals were 3×102 CFU/g and reached 108 CFU/g in 72-h incubation. The Gram-negative rod-shaped bacteria, Pseudomonas spp., Moraxella spp. and Acinetobacter spp., were predominant in the initial meals. Gram-positive bacteria, especially Micrococcus spp., gradually became predominant during incubation. Fermentation and glucose supplement enhanced this predominancy of Micrococcus spp. during incubation. Fermentation with Aspergillus oryzae in the presence of glucose was considered to be effective for improvement of the chemical, nutritional and microbiological quality of fish meals.
  • K Mori, K Yamazaki, T Ishiyama, M Katsumata, K Kobayashi, Y Kawai, N Inoue, H Shinano
    INTERNATIONAL JOURNAL OF SYSTEMATIC BACTERIOLOGY 47 1 54 - 57 1997年01月 [査読有り][通常論文]
     
    The primary structures of the 16S rRNA genes of the type strains of Lactobacillus casei and related taxa were determined by PCR DNA-sequencing methods. The sequences of Lactobacillus casei, Lactobacillus zeae, Lactobacillus paracasei, and Lactobacillus rhamnosus were different. The K-nuc values ranged from 0.0040 to 0.0126. On the basis of the K-nuc values and the levels of DNA-DNA relatedness among the strains of these species, the L. casei-related taxa should be classified in the following three species: L. zeae, which includes the type strains of L. zeae and L. casei; a species that includes the strains of L. paracasei and L. casei ATCC 334; and L. rhamnosus.
  • 山崎浩司, 礒田千恵子, 手塚裕和, 川合祐史, 信濃晴雄
    日本食品科学工学会誌 44 12 905 - 911 1997年 [査読有り][通常論文]
     
    The thermal resistant characteristics of spores of thermoacidophile, Alicyclobacillus acidoterrestris, and the inhibitory effect of some food preservatives on the outgrowth of the heat resistant spore were investigated to prevent flat sour type spoilage in acidic beverages. The values of D-95 degrees C were about a minute in 20 mM citrate buffer in the pH range of 2.5 to 6.9. The thermal resistance of A. acidoterrestris spores showed a unique characteristic that it did not depend on pH of heating medium over the pH range of 2.5 to 6.9 as compared with that of general Bacillus spores. The D-95 degrees C: values of them in the acidic beverages were higher than those in the citrate buffer. Accordingly, it might be less effective to lower the pH in food for reducing the thermal resistance of A. acdoterrestris spores. In determining the effect of some food preservatives on the thermal resistance of A. acidoterrestris spores, the addition of lysozyme was effectively contributed to the reduction of their thermal resistance in a citrate buffer at pH 4.0, and also exhibited a similar reducing effect in the acidic beverages. In addition, the outgrowth of A. acidoterrestris spores was inhibited by the addition of lysozyme, polylysine, protamine, acetic acid, sucrose ester or polyglycerol esters in Trypticase Soy Broth at pH 4.0. From these findings, we propose that it would be better to add a lysozyme and another one of the above preservatives at the same time in order to prevent the spoilage caused by A. acidoterrestris in acidic beverages.
  • Y Kawai, R Ohno, A Wakameda, N Inoue, H Shinano
    FISHERIES SCIENCE 61 6 1041 - 1042 1995年12月 [査読有り][通常論文]
  • H Kitazawa, Y Kawai, N Inoue, H Shinano
    FISHERIES SCIENCE 61 6 1037 - 1038 1995年12月 [査読有り][通常論文]
  • Y KAWAI, R OHNO, N INOUE, H SHINANO
    FISHERIES SCIENCE 61 5 852 - 855 1995年10月 [査読有り][通常論文]
     
    The emulsifying activity of sarcoplasmic protein (Sp-P) from sardines was evaluated in connection with heat-treatment. The solubility of sardine Sp-P decreased with a rise in heating temperature over 40 degrees C when heated at various temperatures from 20 to 100 degrees C for 15 min at pH 7.0. After the heat treatment at a temperature above 60 degrees C, the Sp-P was insolubilized up to 95%, and the soluble fractions were composed mainly of a component of ca. 12 kDa, parvalbumin. The soluble proteins from the higher temperature abuse showed excellent emulsifying activity. The emulsifying activity of the parvalbumin fractions prepared from Sp-P by Sephadex G-75 chromatography was greater than that of the other protein fraction of Sp-P at equal concentration (1 mg/ml) and did not decrease on heating at 80 degrees C for 15 min. The parvalbumin fraction is considered to play an important role in the emulsification process with water-soluble proteins from sardines.
  • K YOSHIKAWA, N INOUE, Y KAWAI, H SHINANO
    FISHERIES SCIENCE 61 5 804 - 812 1995年10月 [査読有り][通常論文]
     
    The effect of the unfrozen phase under frozen storage conditions on the solubility and ATPase activity of carp myofibrils was compared. Myofibrillar samples were suspended in 0.1 M KCl solution containing 5 and 20 mM Tris-maleate buffer (pH 7.2), and in 0.1 M KCl solution without a buffer. Samples were stored at three different temperatures, -4, -11, and -26 degrees C. When the decrease in ATPase activity was larger than that of the soluble protein during storage above and near the eutectic point of KCl (at -4 and -11 degrees C), and in the presence of 20 mM Tris-maleate buffer, it is assumed that the myofibrils are greatly affected by a small amount of concentrated KCl solution. However, in the absence of a buffer, where the opposite occurs in both indices, the denaturation of myofibrils is thought to be caused largely by the moving closer together and maldistribution of protein molecules. This is possible to explain in terms of the amount of unfrozen solution being sufficient for maldistribution, but insufficient for inactivation. On the other hand, when stored below the eutectic point of KCl (at -26 degrees C), the decrease in both indices was smaller than that seen in samples stored at -4 and -11 degrees C. This could be ascribed to the fact that myofibrillar protein and crystallized KCl are dispersed uniformly due to the small amount of unfrozen solution, insufficient for both maldistribution and inactivation. The surface hydrophobicity was increased in the early stages of storage at both -4 degrees C and -11 degrees C.
  • K YOSHIKAWA, N INOUE, Y KAWAI, H SHINANO
    FISHERIES SCIENCE 61 5 813 - 816 1995年10月 [査読有り][通常論文]
     
    The changes of subunit components in salt (0.6 M KCl)-soluble and salt-insoluble fractions of carp myofibrils during frozen storage were followed by 7.5% polyacrylamide gel electrophoresis. Myofibrillar samples were suspended in 0.1 M KCl solution containing 5 and 20 mM Tris-maleate buffer (pH 7.2), and in 0.1 M KCl solution without a buffer. Prepared samples were stored at three different temperatures: -4, -11, and -26 degrees C. When the solubility decreased after 2-3 weeks at -4 and -11 degrees C, the main components of the myofibrils in the salt-soluble fraction decreased and were detectable in the salt-insoluble fraction. The decrease of salt-soluble protein at -11 degrees C was larger than that observed at -4 degrees C. At -4 degrees C storage, the extent of the decrease in the salt-soluble fraction and consequently that of the increase in the salt-insoluble fraction was relatively larger in the actin (A) component than in the myosin heavy chain (HC) component. At -11 degrees C storage, the shift of HC component from the salt-soluble fraction to the salt-insoluble fraction on the last day of storage was larger than that of the A component in three Tris concentrations. As for the salt-insoluble fraction, the aggregated proteins which could not migrate into 7.5% polyacrylamide gel (>G component) was found to be larger in the model system without the buffer than in that containing the buffer at any storage temperature. It seems that the formation of the >G component at -11 and -26 degrees C without buffer accompanied the HC component.
  • Morishita K, Otakasaka W, Yamazaki K, Kawai Y, Inoue N, Shinano H
    Fisheries Science 61 2 371 - 372 1995年04月 [査読有り][通常論文]
  • 森下惟一, 大高坂和歌奈, 山崎浩司, 川合祐史, 猪上徳雄, 信濃晴雄
    北海道大学水産学部研究彙報 45 100 - 107 1994年 [査読無し][通常論文]
  • Kawai Y, Otaka M, Kakio M, Oeda Y, Inoue N, Shinano H
    Bulletin of the Faculty of Fisheries Hokkaido University 45 1 26 - 31 北海道大学 1994年 [査読無し][通常論文]
  • 高井典子, 山崎浩司, 川合祐史, 猪上徳雄, 信濃晴雄
    日本水産学会誌 59 9 1617 - 1623 1993年09月 [査読有り][通常論文]
     
    ''Akazukuri'', ''kurozukuri'', ''shirozukuri'' and ''kurozukuri (hakuhi)'' were prepared and comparisons made among them to detect differences in viable cell counts and microflora during the ripening process. The viable cell counts and the rate of bacterial growth were depressed by the addition of squid liver and/or ink and by the removal of skin. The squid ink had a particularly strong effect, and elongated the period of edibility. Staphylococcus epidermidis has never been isolated from ''ika-shiokara'' with the addition of ink, and was therefore isolated without ink. In the in vitro experiments, both S. epidermidis and S. aureus were inhibited by the extracts of heated squid ink. This finding suggests that there are heat stable inhibitory substances in the squid ink.
  • 高井典子, 山崎浩司, 川合祐史, 猪上徳雄, 信濃晴雄
    日本水産学会誌 59 9 1609 - 1615 1993年09月 [査読有り][通常論文]
     
    Four kinds of ''ika-shiokara'', namely ''akazukuri'', ''kurozukuri'', ''shirozukuri'' and ''kurozukuri (hakuhi)'' were prepared with a combination of squid liver and/or ink and skinning treatment. Changes in chemical properties, VB-N, TMAO-N, TMA-N, free amino acids, water activity, and pH were compared among them during the ripening process. The addition of squid liver and ink and the skinning treatment played an important role in each ''ika-shiokara''. The VB-N, water activity, and pH values decreased with each treatment. The amount of free amino acids was increased by the addition of liver at an early stage of ripening stage. The extent of the increase was noticeably accelerated in the absence of the skinning treatment. At that time, the amount of amino acids contributing to 'umami'' was also increased in the ''akazukuri''. The above findings support the explanation that the ''akazukuri'' is flavored and the ''kurozukuri'' can be stored for a longer period.
  • Y OEDA, Y KAWAI, N INOUE, H SHINANO, Y NAGAI, Y HIDAKA, K FURUBE
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY 57 8 1374 - 1375 1993年08月 [査読有り][通常論文]
  • Kawai Y, Nakasato T, Hatano M
    Bulletin of the Faculty of Fisheries Hokkaido University 44 4 247 - 253 北海道大学 1993年 [査読無し][通常論文]
  • Kawai Y, Oeda Y, Otaka M, Kasakawa T, Inoue N, Shinano H
    Bulletin of the Facuty of Fisheries Hokkaido University 44 3 141 - 146 北海道大学 1993年 [査読無し][通常論文]
  • 高井典子, 川合祐史, 猪上徳雄, 信濃晴雄
    日本水産学会誌 58 12 2373 - 2378 1992年12月 [査読有り][通常論文]
     
    ''Ika-shiokara kurozukuri'' (salted and ripened squid meat with liver and ink) was compared with ''ika-shiokara akazukuri'' (salted and ripened squid meat with liver) for the difference in microflora, pH, and the amount of VB-N, Amino-N, TMA, TMAO, and free amino acids during the ripening process. Bacteria isolated from the ''Kurozukuri'' consisted predominantly of Staphylococcus warneri in the ripening stage and Micrococcus sp. were found to increase markedly in the over-ripe stage. Meanwhile, in the case of ''akazukuri'' the dominant flora were S. warneri and S. xylosus, during the early and middle ripening stages and S. epidermidis at the deteriorated stage. The amounts of VB-N, Amino-N, pH, and TMA of the ''kurozukuri'' were always less than those of the 'akazukuri''. Sensory evaluation found the ''kurozukuri'' to have an off-odor for twice as long as the ''akazukuri''. These findings suggest that the squid ink favorably influences microflora and chemical properties of the ''kurozukuri''.
  • 川合祐史, 植松禎子, 信濃晴雄
    日本水産学会誌 58 7 1327 - 1331 1992年07月 [査読有り][通常論文]
     
    Sarcoplasmic protein (Sp-P) from carp Cyprinus carpio was heated at various temperatures from 20 to 100-degrees-C for 15 min at pH 7.0, and the physicochemical properties and emulsifying activity of heat-treated Sp-P were investigated. By treatment above 40-degrees-C, the solubility of Sp-P decreased and its surface hydrophobicity and reactive SH content increased with a rise in heating temperature. For the soluble fraction of heat-treated Sp-P, the surface hydrophobicity and total SH contents at 50-100-degrees-C treatment were somewhat smaller than those at 20-40-degrees-C. A 12 kDa component largely remained soluble at 70-degrees-C or above and was assumed to be parvalbumin. The emulsifying activity of Sp-P was minimal at 60-degrees-C, and thus it was considered to be attributable to heat-coagulable soluble proteins for the lower temperature treatment and to parvalbumin for the higher temperature treatment.
  • Y KAWAI, T NAKASATO, M HATANO
    NIPPON SUISAN GAKKAISHI 58 6 1193 - 1193 1992年06月 [査読有り][通常論文]
  • 食品タンパク質の機能性とその改変
    川合祐史
    全水加工連たより 136 9 - 15 1992年 [査読無し][通常論文]
  • 山崎浩司, 川合祐史, 猪上徳雄, 信濃晴雄
    北海道大学水産学部研究彙報 43 3 115 - 123 北海道大学 1992年 [査読無し][通常論文]
  • Y KAWAI, H SHINANO
    NIPPON SUISAN GAKKAISHI 57 12 2339 - 2339 1991年12月 [査読有り][通常論文]
  • ペルーの食生活 −高地を中心にして−
    大石圭一, サラ イザベル ポンセデレオン, 川合祐史
    食生活研究 12 4 22 - 29 1991年 [査読無し][通常論文]
  • 川合祐史, 平山啓恵, 羽田野六男
    日本水産学会誌 56 4 625 - 632 1990年04月 [査読有り][通常論文]
  • 魚肉タンパク質の乳化作用
    川合祐史
    全水加工連たより 122 9 - 14 1990年 [査読無し][通常論文]
  • 辻 浩司, 川合祐史
    北海道立水産試験場研究報告 34 21 - 32 北海道立水産試験場 1990年 [査読無し][通常論文]
  • 金子博実, 川合祐史
    北海道立水産試験場研究報告 33 31 - 39 北海道立水産試験場 1989年 [査読無し][通常論文]
  • 川合祐史, 羽田野六男
    日本水産学会誌 54 6 1027 - 1033 1988年06月 [査読有り][通常論文]
  • Ando S, Kodama H, Kawai Y, Hatano M
    Bulletin of the Faculty of Fisheries Hokkaido University 39 2 142 - 150 北海道大学水産学部 = FACULTY OF FISHERIES, HOKKAIDO UNIVERSITY 1988年 [査読無し][通常論文]
  • 川合祐史, 野俣 洋, 羽田野六男
    北海道大学水産学部研究彙報 39 1 62 - 69 北海道大學水産學部 1988年 [査読無し][通常論文]
  • 川合祐史, 羽田野六男, 座間宏一
    日本水産学会誌 53 4 665 - 671 1987年04月 [査読有り][通常論文]
  • 川合祐史, 羽田野六男
    北海道大学水産学部研究彙報 37 4 326 - 331 北海道大學水産學部 1986年 [査読無し][通常論文]
  • 川合祐史, 辻 浩司, 北川雅彦, 一杉哲郎, 相沢 悟
    北水試月報 43 1 26 - 38 北海道立中央水産試験場 1986年 [査読無し][通常論文]
  • 辻 浩司, 川合祐史, 麻生真悟
    北水試月報 42 280 - 292 1985年 [査読無し][通常論文]
  • 川合祐史, 辻 浩司, 北川雅彦, 一杉哲郎
    北水試月報 42 7 222 - 234 北海道立中央水産試験場 1985年 [査読無し][通常論文]
  • 川合祐史, 辻 浩司, 北川雅彦, 川合義春
    北水試月報 41 10 403 - 415 北海道立中央水産試験場 1984年 [査読無し][通常論文]
  • 川合祐史, 羽田野六男, 座間宏一
    北海道大学水産学部研究彙報 34 2 131 - 139 北海道大學水産學部 1983年 [査読無し][通常論文]

書籍

  • サケ学大全(帰山雅秀, 永田光博, 中川大介編)
    川合祐史 (担当:分担執筆範囲:シロザケいずしの風味と安全性 —非加熱食品の安全性と乳酸菌の機能)
    北海道大学出版会 2013年06月
  • 最新 水産ハンドブック(島 一雄, 關 文威, 前田昌調, 木村伸吾, 佐伯宏樹, 桜本和美, 末永芳美, 長野 章, 森永 勤, 八木信行, 山中英明編)
    川合祐史 (担当:分担執筆範囲:水産加工品各論 節類(かつお節など), 発酵食品)
    講談社 2012年
  • 総合 調理用語辞典
    川合祐史 (担当:共著)
    全国調理師養成施設協会 2010年
  • 食品安全の事典(日本食品衛生学会編)
    川合祐史, 山崎浩司 (担当:分担執筆範囲:食品衛生対策)
    朝倉書店 2009年
  • 水の特性と新しい利用技術
    川合祐史 (担当:分担執筆範囲:食品分野と水の機能)
    エヌ・ティー・エス 2004年
  • HACCP管理実用マニュアル(小久保彌太郎, 小沼博隆, 藤原真一郎, 豊福肇, 日佐和夫, 井上富士男, 兼松嘉治, 近藤浩司 編)
    川合祐史 (担当:分担執筆範囲:塩辛)
    サイエンスフォーラム 1998年

講演・口頭発表等

  • 現代のフードチェーンにおけるリスク要因  [招待講演]
    川合祐史
    日中韓食品安全共同研究会 -東アジア共通食品安全基準の形成に向けて- 2019年07月 口頭発表(招待・特別)
  • 日本水産品加工業進展(日本における水産加工の動向)  [招待講演]
    川合祐史
    2018中国水産品加工大会 2018年10月 口頭発表(招待・特別)
  • 水産食品における危害要因とリスク低減  [招待講演]
    川合祐史
    2018年アジア食品安全システム向上のための日韓研究者交流会議 2018年10月 口頭発表(招待・特別)
  • Control of microorganisms in seafood using electrolyzed water and biopreservatives  [通常講演]
    Y. Kawai, K. Yamazaki, I. Shin
    the 10th Japan-Korea Joint Seminar on Fisheries Sciences 2010年12月 シンポジウム・ワークショップパネル(指名)
  • Distribution and mobility of water and low molecular components in squid mantle during drying process  [通常講演]
    Y. Kawai, Y. Takehara, K. Okumura, K. Yamazaki
    the 9th Japan-Korea Joint Seminar on Fisheries Sciences 2009年12月 シンポジウム・ワークショップパネル(指名)
  • 食資源としての水産物利用と安全活用  [通常講演]
    川合祐史, 安 東賢, 今野久仁彦, 崔 暎準, 岸村栄毅
    the 8th Japan-Korea Joint Seminar on Fisheries Sciences 2008年12月 シンポジウム・ワークショップパネル(指名)
  • スルメイカの乾燥過程における水和水の動態  [招待講演]
    川合祐史
    第1回イカ(するめ)産業の活性化のための韓・日国際シンポジウム 2008年11月 シンポジウム・ワークショップパネル(指名)
  • Specific detection of Listeria spp. using fluorescent in situ hybridization in combination with filter cultivation (FISHFC)  [通常講演]
    Yamazaki, K, Fuchizawa, I, Kawai, Y, Sawabe, T, Ootsubo, M
    Proceedings of the United States – Japan Cooperative Program in Natural Resources (UJNR) Food and Agriculture Panel 37th Annual Meeting 2008年
  • 水産物の生産と供給.「食品安全におけるフードチェーン・アプローチ」  [招待講演]
    川合祐史, 山崎浩司, 一色賢司
    日本食品科学工学会第54回大会 2007年 シンポジウム・ワークショップパネル(指名)
  • Effect of treatment with electrolyzed water, carvacrol and thymol on fish meat during drying  [通常講演]
    Barakat S.M. Mahmoud, K. Yamazaki, K. Miyashita, Y. Kawai, S. Il-Shik, T. Suzuki
    Proceedings of the 3rd Inter-American Drying Conference 2005年

その他活動・業績

受賞

  • 2018年09月 日本食品微生物学会 日本食品微生物学会平成30年度論文賞
     低温性ヒスタミン生成菌Morganella psychrotoleransの水産食品における分布とヒスタミン生成能 
    受賞者: 加藤莉子;王 迪;山木将悟;川合祐史;山崎浩司
  • 2015年08月 日本食品科学工学会 日本食品科学工学会誌第61巻論文賞
     ナイシンによる水産練り製品における芽胞形成菌の発育制御 
    受賞者: 山崎浩司;田代 卓;白浜慎也;全 峻瑩;川合祐史
  • 2012年08月 日本食品科学工学会 日本食品科学工学会誌平成24年度論文賞
     培養併用蛍光 in situ ハイブリダイゼーション法を用いた汚染指標大腸菌の迅速定量検出 
    受賞者: 青井良平;清水茂雅;山崎浩司;澤辺智雄;川合祐史
  • 2009年11月 IAFP’s Asia Pacific Symposium on Food Safety 2009 Best Poster Award
     Influence of sugars on sensitivity of Gram-negative bacteria to lysozyme during freeze-thawing process 
    受賞者: Kamijo K;Omae T;Yamazaki K;Kawai Y;Sawaguchi Y;Omura K
  • 2009年05月 日本食品化学学会 第4回論文賞
     コールドチェーンの温度上昇を警告するインディケータの開発 
    受賞者: 太田水生;山崎浩司;川合祐史;木暮秀則;二瀬克則;一色賢司
  • 2009年03月 日本水産学会 平成20年度水産学進歩賞
     水産食品の加工と保蔵に及ぼす理化学的・微生物学的因子に関する研究 
    受賞者: 川合祐史
  • 1998年11月 日本缶詰協会 平成10年度技術賞
     酸性飲料変敗菌Alicyclobacillus acidoterrestrisの耐熱性とその制御 
    受賞者: 山崎浩司;礒田千恵子;手塚裕和;川合祐史;信濃晴雄

共同研究・競争的資金等の研究課題

  • Prservation of fishery products by physicochemical techniques
    研究期間 : 1989年

教育活動情報

主要な担当授業

  • Introduction to Fisheries Sciences Ⅱ(水産科学汎論Ⅱ)
    開講年度 : 2021年
    課程区分 : 修士課程
    開講学部 : 水産科学院
    キーワード : 水産科学,海洋生物学,生物多様性,生物資源, 環境, 資源探査, 漁業技術, 持続可能性, 環境保全, 養殖, 遺伝学, 生命工学, 微生物学, 化学,食糧科学,生物安全性
  • 食品保蔵学
    開講年度 : 2021年
    課程区分 : 学士課程
    開講学部 : 水産学部
    キーワード : 食品品質,食品安全,食品加工,品質劣化,品質保持,水分活性,微生物制御,貯蔵寿命
  • 食品衛生学
    開講年度 : 2021年
    課程区分 : 学士課程
    開講学部 : 水産学部
    キーワード : 食品安全,微生物性食中毒,化学性食中毒,自然毒,マリントキシン,寄生虫,食物アレルギー,食品添加物,食品衛生管理
  • 環境と人間
    開講年度 : 2021年
    課程区分 : 学士課程
    開講学部 : 全学教育
    キーワード : 生物資源,資源利用,機能性,マリンバイオマス,環境保全,マリンバイオテクノロジー,有効利用,高度利用,ゼロエミッション,SDGs
  • 教科教育法(水産II)
    開講年度 : 2021年
    課程区分 : 学士課程
    開講学部 : 教育学部
    キーワード : 資源増殖、海洋漁業、海洋工学、情報通信、水産食品
  • 健康と社会
    開講年度 : 2021年
    課程区分 : 学士課程
    開講学部 : 全学教育
    キーワード : 魚、海藻、食生活、加工保蔵、嗜好性、栄養成分、機能性、健康、安全性
  • 地域資源科学
    開講年度 : 2021年
    課程区分 : 学士課程
    開講学部 : 水産学部
    キーワード : 地域特異的水産資源,海洋生物,自然共生型社会,海洋共生型産業,機能性,ライフサイクル,持続可能性,水産政策,地域振興

大学運営

学内役職歴

  • 2016年4月1日 - 2018年3月31日 教育研究評議会評議員
  • 2018年4月1日 - 2020年3月31日 大学院水産科学研究院副研究院長
  • 2020年4月1日 - 2022年3月31日 大学院水産科学研究院副研究院長

委員歴

  • 2021年06月 - 現在   日本食品衛生学会   副会長
  • 2016年07月 - 現在   日本水産学会   北海道支部幹事
  • 2013年06月 - 現在   日本防菌防黴学会   評議員
  • 2013年05月 - 現在   日本食品衛生学会   理事
  • 2015年06月 - 2021年06月   北海道   北海道食の安全・安心委員会委員
  • 2015年08月 - 2021年03月   農林水産省北海道農政事務所   北海道農政事務所消費・安全対策交付金第三者評価会委員
  • 2016年05月 - 2020年05月   日本食品科学工学会   理事
  • 2016年04月 - 2020年05月   日本食品科学工学会   北海道支部長
  • 2017年07月 - 2019年05月   日本食品衛生学会   食品衛生学雑誌編集委員長
  • 2011年11月 - 2017年07月   日本食品衛生学会   食品衛生学雑誌編集委員
  • 2014年04月 - 2016年03月   日本食品科学工学会   代議員
  • 2010年07月 - 2015年03月   北海道立総合研究機構   北海道立総合研究機構研究評価委員会専門委員
  • 2012年04月 - 2014年03月   日本食品科学工学会   評議員

社会貢献活動

  • 日本食品科学工学会令和4年度北海道支部大会実行委員長
    期間 : 2022年03月06日
    役割 : 企画
    主催者・発行元 : 日本食品科学工学会北海道支部
    イベント・番組・新聞雑誌名 : 日本食品科学工学会令和4年度北海道支部大会
  • 日本水産学会令和3年度秋季大会 大会副委員長
    期間 : 2021年09月13日 - 2021年09月16日
    役割 : 企画
    主催者・発行元 : 日本水産学会
    イベント・番組・新聞雑誌名 : 日本水産学会令和3年度秋季大会大会
  • 日本食品科学工学会第66回大会副会頭
    期間 : 2019年08月29日 - 2019年08月31日
    役割 : 企画
    主催者・発行元 : 日本食品科学工学会
    イベント・番組・新聞雑誌名 : 日本食品科学工学会第66回大会
  • 日本食品衛生学会第112回学術講演会実行委員長
    期間 : 2015年12月 - 2016年12月
    役割 : 企画
    主催者・発行元 : 日本食品衛生学会
    イベント・番組・新聞雑誌名 : 日本食品衛生学会第112回学術講演会
  • 日本食品衛生学会第98回学術講演会実行委員長
    期間 : 2009年10月08日 - 2009年10月09日
    役割 : 企画
    主催者・発行元 : 日本食品衛生学会
    イベント・番組・新聞雑誌名 : 日本食品衛生学会第98回学術講演会


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