IRUOR Home
→
Scholarly Publications
→
Scholarly Publications of Academic Members
→
Faculty of Agriculture
→
Department of Food Science & Technology
→
Browsing Department of Food Science & Technology by Author

Browsing Department of Food Science & Technology by Author "Hirohide, Toyama"

Now showing items 1-4 of 4

Identification and characterization of thermotolerant acetic acid bacteria strains isolated from coconut water vinegar in Sri Lanka.

Perumpuli, P.A.B.N.; Taisuke, Watanabe; Hirohide, Toyama (Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA), 2014-04-29)

From the pellicle formed on top of brewing coconut water vinegar in Sri Lanka, three Acetobacter strains (SL13E-2, SL13E-3, and SL13E-4) that grow at 42 °C and four Gluconobacter strains (SL13-5, SL13-6, SL13-7, and SL13-8) ...
Inhibitory Effect of Water Soluble Fraction of Monascus-Fermented Rice on Lipid Accumulation in 3T3 L1 Adipocyte.

Wanninaika, I.P.; Hirohide, Toyama; Shinjiro, Tachibana; Perumpuli, P.A.B.N.; Hettiarachchi, Chamari; Kaumal, Migelhewa Nidarsha (King Mongkut's Institute of Technology Ladkrabang (KMITL), 2022)

Excessive lipid accumulation in the body causes people to become overweight and obese, conditions that are associated with an amplified risk of serious diseases. The fungi of genus Monascus produce various secondary ...
Pellicle of thermotolerant Acetobacter pasteurianus strains: Characterization of the polysaccharides and of the induction patterns.

Perumpuli, P.A.B.N.; Taisuke, Watanabe; Hirohide, Toyama (Elsevier, 2014)

Acetobacter species are well known to have the ability to grow floating on the surface of the medium by producing pellicle, which consists of cells and a self-produced matrix of cell-attached polysaccharide. We previously ...
Study on possibility of the use of Kluyveromyces marxianus DMKU3 (tropical yeast) and thermoadapted Acetobacter pasteurianus TH3 in simultaneous vinegar production at higher temperature.

Perumpuli, P.A.B.N.; Hirohide, Toyama (Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2021-05-06)

Increasing temperature in recent years poses a substantial influence on fermentation industries and thus, huge cooling systems are required to maintain the optimum temperature leading to additional cost of production. In ...

Browsing Department of Food Science & Technology by Author "Hirohide, Toyama"

Browsing Department of Food Science & Technology by Author "Hirohide, Toyama"

Search DSpace

Browse

All of DSpace

This Collection

My Account