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Yoko Katsuyama
Yoko Katsuyama
Industrial Research Institute
Biochemistry
Lactobacillus
Fermentation
Biology
Pyrosequencing
4
Papers
92
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Tracing microbiota changes in yamahai-moto, the traditional Japanese sake starter
2016
Bioscience, Biotechnology, and Biochemistry
Takashi Koyanagi
Akira Nakagawa
Masashi Kiyohara
Hiroshi Matsui
Atsushi Tsuji
Florin Barla
Harumi Take
Yoko Katsuyama
Koji Tokuda
Shizuo Nakamura
Hiromichi Minami
Toshiki Enomoto
Takane Katayama
Hidehiko Kumagai
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Citations (14)
Pyrosequencing Analysis of Microbiota in Kaburazushi, a Traditional Medieval Sushi in Japan
2013
Bioscience, Biotechnology, and Biochemistry
Takashi Koyanagi
Akira Nakagawa
Masashi Kiyohara
Hiroshi Matsui
Keiko Yamamoto
Florin Barla
Harumi Take
Yoko Katsuyama
Atsushi Tsuji
Masahisa Shijimaya
Shizuo Nakamura
Hiromichi Minami
Toshiki Enomoto
Takane Katayama
Hidehiko Kumagai
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Citations (27)
Effective Removal of Cadmium from Fish Sauce Using Tannin
2013
Journal of Agricultural and Food Chemistry
Tetsuya Sasaki
Toshihide Michihata
Yoko Katsuyama
Harumi Take
Shizuo Nakamura
Miyuki Aburatani
Kouji Tokuda
Takashi Koyanagi
Hajime Taniguchi
Toshiki Enomoto
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Citations (16)
Changes in Microbiota Population during Fermentation of Narezushi as Revealed by Pyrosequencing Analysis
2012
Bioscience, Biotechnology, and Biochemistry
Masashi Kiyohara
Takashi Koyanagi
Hiroshi Matsui
Keiko Yamamoto
Harumi Take
Yoko Katsuyama
Atsushi Tsuji
Hiroto Miyamae
Tetsufumi Kondo
Shizuo Nakamura
Takane Katayama
Hidehiko Kumagai
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Citations (35)
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