Aug 08
The Hirosaki University Open Campus for the year Reiwa 5 was held successfully. In my laboratory, we conducted an experimental activity titled “Let’s see how we can solidify milk!” We were pleased to welcome a large number of visitors despite the hot weather. Thank you very much for attending.
Jul 21
The paper has been publised. It pertains to an antibacterial substance called reuterin produced by lactic acid bacteria. Generally, reuterin is produced under anaerobic conditions, but we have discovered a strain that can also produce it under aerobic conditions. Production of reuterin by Lactobacillus coryniformis and its antimicrobial activities.
Jul 05
Today, the third-year students made sugared sour milk beverage (Calpis). They isolated lactic acid bacteria, created fermented milk, and turned it into Calpis. I wish it turned out more delicious.
Jun 21
In the process of cheese production, there is a stage where the curd is flipped to promote whey separation. The duration required for this varies depending on the type of cheese; in our laboratory, we typically employ a method that takes roughly half a day, flipping the curd every few hours. I fully understand that this task is manual, time-consuming, and often met with dissatisfaction. Unfortunately, there were no alternative methods available. One day, Ms. Hayashizaki expressed her frustration by stating, “I can’t take this anymore,” and decided to pursue automation. After three arduous months, with the assistance of various friends, including programmers from the Faculty of Science and Technology …
Jun 01
Today, the first-year students visited the Applied Biology and Food Sciences laboratories. In my lab, the fourth-year students took charge and provided an explanation of our lab. Thank you!