論文


2008年

F. Yanagida , S. SRIONNUAL and Y.-S. CHEN (2008) Isolation and characteristics of lactic acid bacteria from koshu vineyards in Japan. Letters in Applied Microbiology 47, 134-139. (SCI) New!!

●S. SRIONNUAL, Y.-S. CHEN and F. Yanagida (2008) Searching for bacteriocin-like inhibitory substances (BLISs)-producing lactic acid bacteria in Thai fermented foods. Japanese Journal of Lactic Acid Bacteria 19, 89-95. New!!




2007年

●Y.-S. CHEN, F. Yanagida S. SRIONNUAL (2007) Characteristics of bacteriocin-like inhibitory substances from dochi-isolated Enterococcus faecium D081821 and D081833. Letters in Applied Microbiology 44, 320-325. (SCI)

F. Yanagida,Y.-S. CHEN, M. YASAKI (2007) Isolation and characterization of lactic acid bacteria from lakes. Journal of Basic Microbiology 47, 184-190 (SCI)

●S. SRIONNUAL, F. Yanagida, L.-H. LIN, K.-N. HSIAO and Y.-S. CHEN (2007) Weissellicin 110, a newly discovered bacteriocin from Weissella cibaria 110, isolated from plaa-som, a fermented fish product from Thailand. Applied and Environmental Microbiology 73, 2247-2250. (SCI)

●Y-S CHEN, S. SRIONNUAL, F. Yanagida and T. ONDA (2007) Effects of prebiotic oligosaccharides and trehalose on growth and production of bacteriocins by lactic acid bacteria. Letters in Applied Microbiology 45, 190-193. (SCI)




2006年

F. Yanagida,Y.-S. CHEN, H. SATO and K. SUZUKI (2006) An attempt at Isolation of lactic acid bacteria from soil samples collected in Aokigahara Jukai Forest, Japan. Japanese Journal of Lactic Acid Bacteria 17, 138-141.

●Y.-S. CHEN and F. Yanagida (2006) Characteristics and effects of temperature and surfactants on bacteriocin-like inhibitory substance production of soil-isolated Lactobacillus animalis C060203. Current Microbiology 53, 384-387.(SCI)

F. Yanagida, Y.-S. CHEN, S. SRIONNUAL and T. SHINOHARA (2006) Bacteriocin from Lactococcus lactis subsp. lactis C101910 isolated from lake water. Japanese Journal of Lactic Acid Bacteria 17, 51-56.

●Y.-S. CHEN, F. Yanagida and J.-S. Hsu (2006) Isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in Taiwan. Letters in Applied Microbiology 43, 229-235. (SCI)

●Y.-S. CHEN, F. Yanagida and J.-S. Hsu (2006) Isolation and characterization of lactic acid bacteria from Suan-tsai (fermented mustard), a traditional fermented food in Taiwan. Journal of Applied Microbiology 101, 125-130. (SCI)

●恩田 匠、柳田 藤寿、辻 政雄、原川 守、篠原 隆、横塚弘毅 (2006) 味噌由来バクテリオシン産生乳酸菌の製麹への利用 Journal of the brewing society of Japan 101, 173-177.

F. Yanagida, Y.-S. CHEN, and T. Shinohara (2006) Searching for bacteriocin producing lactic acid bacteria in soil. Journal of General and Applied Microbiology 52, 21-28. (SCI)



2005年

●Y.-S. CHEN, F. Yanagida and J.-S. Hsu (2005) Isolation and characterization of lactic acid bacteria from marketed dochi (fermented black beans) Japanese Journal of Lactic Acid Bacteria 16, 84-91.

柳田 藤寿、小林 敏樹、篠原 隆 (2005) ワインより分離した乳酸菌の抗菌活性について ASEV 日本ブドウ・ワイン学会誌 16, 53-59.

F. Yanagida, Y.-S. CHEN, and T. Shinohara (2005) Isolation and characterization of lactic acid bacteria from soils in vineyards. Journal of General and Applied Microbiology 51, 313-318.(SCI)

F. Yanagida, Y.-S. CHEN, T. Onda and T. Shinohara (2005) Durancin L28-1A, a new bacteriocin from Enterococcus durans L28-1, isolated from soil Letters in Applied Microbiology 40, 430-435.(SCI)

●Y.-S. CHEN, F. Yanagida and T. Shinohara (2005) Isolation and identification of lactic acid bacteria from soil using an enrichment procedure Letters in Applied Microbiology 40, 195-200.(SCI)



2004年

●青木 康宏、土橋 雅純、三澤 茂計、荻野 敏、三木健夫、柳田 藤寿、篠原隆、(2004) 低温真空気化濃縮による甲州種ブドウの果汁改良とその白ワインに及ぼす効果、ASEV 日本ブドウ・ワイン学会誌 15, 2-8.

●T. Onda, F. Yanagida, M. Tsuji, T. Shinohara and K. Yokotsuka.(2004) Production and purification of a bacteriocin peptide produced by Lactococcus sp. Strain GM005, isolated from Miso-paste. International Journal of Food Microbiology 87, 153-159. (SCI)



2003年

●T. Onda,F. Yanagida, T. Uchimura, M. Tsuji, S. Ogino, T. Shinohara and K. Yokotsuka (2003) Analysis of Lactic Acid Bacteria Flora during Miso Fermentation Food Science and Technology Research 9, 17-24

●T. Onda,F. Yanagida, T. Uchimura, M. Tsuji, S. Ogino, T. Shinohara and K. Yokotsuka (2003) Enterococcus faecium MR006 produces enterocin B, isolated from Miso. Food Preservation Science 29, 105-109.

●T. Onda, F. Yanagida, M. Tsuji, T.Shinohara and K. Yokotsuka.(2003) Time series analysis of aerobic bacterial flora during Miso fermentation Letters in Applied Microbiology 37, 162-168.(SCI)

●T. Shinohara, H. Furuya, F. Yanagida, and T.Miki. (2003) Ecological Distribution and Phenotypic Diversity of Saccharomyces cerevisiae Strains from the Wine-Producing Area in Yamanashi, Japan, Microbiology and Culture Collections, 19(2)69-80



2002年

●T.Onda,F. Yanagida, T. Uchimura, M. Tsuji, S. Ogino, T. Shinohara and K. Yokotsuka (2002) Widespread distribution of the bacteriocin-producing lactic acid cocci in Miso-paste products Journal of Applied Microbiology 92, 695-705.(SCI)

柳田 藤寿、小玉 健太郎、篠原 隆 (2002) 海洋酵母からの白ワイン醸造用酵母株の選抜 日本醸造協会誌 97, 150-161.

●H. Sato, F. Yanagida, T. Shinohara, M. Suzuki, K. Suzuki, and K. Yokotsuka (2001) Intraspecific diversity of Oenococcus oeni isolated during red wine-making in Japan FEMS Microbiology Letters 202, 109-114.(SCI)



2001年

●恩田 匠、辻 政雄、柳田 藤寿、篠原 隆、荻野 敏 (2001) 近赤外分光法を用いた乳酸菌発酵形式の判別分析 日本食品保蔵科学会誌 27, 189-195.



2000年

●H. Sato, F. Yanagida, T. Shinohara, and K. Yokotsuka (2000) Restriction Fragment Length Polymorphism Analysis of 16S rRNA Genes in Lactic Acid Bacteria Isolated from Red Wine Journal of Bioscience and Bioengineering 90, 335-337.

●T. Shinohara , S. Kubodera, and F. Yanagida (2000) Distribution of Phenolic Yeasts and Production of Phenolic Off-Flavore in Wine Fermentation Journal of Bioscience and Bioengineering 90, 90-97.



1999年

●篠原 隆、柳田 藤寿 (1999)ワイン酵母による尿素およびアンモニアの利用と関与する発酵条件 日本醸造協会誌 94, 593-603.

●T. Onda F. Yanagida, M. Tsuji, S. Ogino, and T. Shinohara (1999) Isolation and Characterization of the Lactic Acid Bacterial Strain GM005 Producing a Antibacterial Substance from from Miso-Paste Production Food Science and Technology Research 5, 247-250.

●篠原 隆、岡田 英明、柳田 藤寿 (1999) ワイン酵母のリンゴ酸生産性と分解性および高生産性株の造成 ASEV 日本ブドウ・ワイン学会誌 10, 2-11.



1998年

●篠原 隆、川本 康裕、柳田 藤寿 (1998) ワイン酵母のグリコシダーゼ活性およびその発酵におけるテルぺノール濃度への効果、日本醸造協会誌、Vol. 93, pp. 215-223



1997年

F. Yanagida, K. Suzuki, M. Kozaki, and K. Komagata, (1997) Proposal of Sporolactobacillus nakayamae subsp. nakayamae sp. nov., Sporolactobacillu nakayamae subsp. racemicus subsp. nov., Sporolactobacillus terrae sp. nov., Sporolactobacillus kofuensis sp. nov., and Sporolactobacillus lactosus sp.nov. International Journal of Systematic Bacteriology, 47, No.2, pp.499-504. (SCI)