Laboratory of Applied Food Science

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Dairy application of enzymes and metabolites from edible microorganism.

Faculty

  • NameE-mail Address
  • Position
  • Degree
  • KUMURA Haruto
  • Professor
  • Ph. D (Agriculture)

kumura[at]anim.agr.hokudai.ac.jp

Researchers’ directory

Website

http://lab.agr.hokudai.ac.jp/animproduct/foodsci/

Selected Publications

1) Kumura, H., Ohtsuyama, T., Matsusaki, Y., Taitoh, M., Koyanagi, H., Kobayashi, K., Hayakawa, T., Wakamatsu, J. and Ishizuka, S. (2018) Application of red pigment producing edible fungi for development of a novel type of functional cheese.

Journal of Food Processing and Preservation DOI: 10.1111/jfpp.1370

2) Kumura, H., Saito, C., Taniguchi, Y., Machiya, T., Takahashi, Y., Kobayashi, K. and Kimura, A. (2017) Adjunctive application of solid-state culture products from Aspergillus oryzae for semi-hard cheese.

Journal of Advances in Dairy Research DOI: 10.4172/2329-888X.1000188

3) Kumura, H., Ishido, T. and Shimazaki, K. (2011) Production and partial purification of proteases from Aspergillus oryzae grown in a medium based on whey protein as an exclusive nitrogen source.

Journal of Dairy Science DOI: 10.3168/jds.2010-3587

Specialized Fields

Research Keywords

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