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Saya Kondo

Tokyo University of Marine Science and Technology

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Reduction in the ammonia content of salmon shark meat by a fermented rice bran suspension with the Satoumi-sourced yeast Saccharomyces cerevisiae Misaki-1 and lactic acid bacteria Lactobacillus plantarum Sanriku-SU8

2016 Lwt - Food Science and Technology
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Bile acid-lowering properties of Lactobacillus plantarum Sanriku–SU3 isolated from Japanese surfperch fish

2016 Food bioscience
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Protective effects of rice bran fermented by Saccharomyces cerevisiae Misaki-1 and Lactobacillus plantarum Sanriki-SU8 in dextran sodium sulphate-induced inflammatory bowel disease model mice

2016 Food bioscience
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Anti-inflammatory properties of fermented soy milk with Lactococcus lactis subsp. lactis S-SU2 in murine macrophage RAW264.7 cells and DSS-induced IBD model mice.

2015 International Immunopharmacology
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