Yoshikatsu Hamasaki
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Yoshikatsu Hamasaki has a total of 4 co-authors. Here are the top co-authors by number of shared publications:
Hidetaka Fuchu
Central Research Institute, Marudai Food Co., Ltd., Takatsuki, Osaka 569-8577,1 School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa 229-8501, Japan2
1 shared publicationHidetoshi Morita
Central Research Institute, Marudai Food Co., Ltd., Takatsuki, Osaka 569-8577,1 School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa 229-8501, Japan2
1 shared publicationMasaaki Sugiyama
Central Research Institute, Marudai Food Co., Ltd., Takatsuki, Osaka 569-8577,1 School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa 229-8501, Japan2
1 shared publicationMitsuko Ayaki
Central Research Institute, Marudai Food Co., Ltd., Takatsuki, Osaka 569-8577,1 School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa 229-8501, Japan2
1 shared publication
Latest Publications
- 1 June 2003
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 69 (6) , 3668-3671
Behavior of Psychrotrophic Lactic Acid Bacteria Isolated from Spoiling Cooked Meat Products
Three kinds of lactic acid bacteria were isolated from spoiling cooked meat products stored below 10°C. They were identified as Leuconostoc mesenteroides subsp. mesenteroides , Lactococcus lactis subsp. lactis , and Leuconostoc citreum . All three strains grew well in MRS broth at 10°C. In particular, L. mesenteroides subsp. mesenteroides and L. citreum grew even at 4°C, and their doubling times were 23.6 and 51.5 h, respectively. On the other hand, although the bacteria were initially below the detection limit (8 CFU/g at 10°C after 7 to 12 days.
- 1 June 2003
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 69 (6) , 3668-3671
Behavior of Psychrotrophic Lactic Acid Bacteria Isolated from Spoiling Cooked Meat Products
Three kinds of lactic acid bacteria were isolated from spoiling cooked meat products stored below 10°C. They were identified as Leuconostoc mesenteroides subsp. mesenteroides , Lactococcus lactis subsp. lactis , and Leuconostoc citreum . All three strains grew well in MRS broth at 10°C. In particular, L. mesenteroides subsp. mesenteroides and L. citreum grew even at 4°C, and their doubling times were 23.6 and 51.5 h, respectively. On the other hand, although the bacteria were initially below the detection limit (8 CFU/g at 10°C after 7 to 12 days.