学術論文_No.05
塩田隆, 吉山洋子, 後藤美帆, 加藤早也花, 佐藤咲, 塩入ヶ谷郁, 島純, 田邊公一, 橋本道範 市販鮒寿司に含まれる微生物叢解析と成分分析 『食品・臨床栄養』（2024年 e2024巻 p.1-10）（日本生物高分子学会）
論文 https://researchmap.jp/7000007622/published_papers/46364058
学術論文
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学術論文_No.04
Koichi Tanabe, Honoka Hayashi, Natsuki Murakami, Yoko Yoshiyama, Jun Shima, Shinya Shoda Glazing Affects the Fermentation Process of Sake Brewed in Pottery. Foods (Basel, Switzerland) 13(1)
論文 https://researchmap.jp/7000007622/published_papers/45990267 -
学術論文_No.03
Kotomi Iwabuchi, Jun Shima, Noriko Komatsuzaki Preservation effects of sourdough bread using Lantilactobacillus paracase and Lactiplantibacillus Platarum American journal of Food Science and Technology 11(4) 156-161
論文 https://researchmap.jp/7000007622/published_papers/44318844 -
学術論文_No.02
Ayumi Tanimura, Hikaru Adachi, Koichi Tanabe, Jun Ogawa, Jun Shima. Hannaella oleicumulans sp. nov. and Hannaella higashiohmiensis sp. nov., two novel oleaginous basidiomycetous yeast species International Journal of Systematic and Evolutionary Microbiology 73(9)
論文 https://researchmap.jp/7000007622/published_papers/43615898 -
学術論文_No.01
Koichi Tanabe, Natshumi Maeda, Honoka Okumura, Jun Shima、Emergence of [GAR+ ] cells in yeast from sake brewing affects the fermentation properties.Yeast (Chichester, England) 40(3-4) 134-142
論文 https://researchmap.jp/7000007622/published_papers/41444685