{"id":18,"date":"2023-08-07T11:39:20","date_gmt":"2023-08-07T02:39:20","guid":{"rendered":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/?page_id=18"},"modified":"2026-05-13T16:07:32","modified_gmt":"2026-05-13T07:07:32","slug":"staff","status":"publish","type":"page","link":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/staff\/","title":{"rendered":"STAFF"},"content":{"rendered":"

Principal Investigator<\/span><\/strong><\/p>\n\n\n\n
\"\"<\/td>\nHarutoshi TSUDA
\n<\/strong>
\n<\/strong>Information is here.<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Graduate students<\/strong><\/p>\n\n\n\n\n\n
\"\"<\/td>\n\n

KIKUCHI<\/strong><\/p>\n

Thesis: Influence of fermentation conditions of Camembert cheese on reuterin production in situ<\/em><\/p>\n<\/td>\n<\/tr>\n

\"\"<\/td>\n\n

TAKAHASHI<\/strong><\/p>\n

Thesis: Production of butty flavor by Lactococcus<\/em><\/p>\n<\/td>\n<\/tr>\n

\"\"<\/td>\n\n

YAMANAKA<\/strong><\/p>\n

Thesis: Application of Streptococcus macedonicus<\/em> as a dairy starter culture<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Undergraduate students<\/strong><\/p>\n\n\n\n\n\n\n\n
\"\"<\/td>\n\n

ITOH<\/strong><\/p>\n

Thesis: Characterization of exopolysaccharides produced by Lactobacillus<\/em><\/p>\n<\/td>\n<\/tr>\n

\"\"<\/td>\n\n

KUDO<\/strong><\/p>\n

Thesis: Residual presence of diacetyl in fermented butter<\/p>\n<\/td>\n<\/tr>\n

\"\"<\/td>\n\n

MIYAMOTO<\/strong><\/p>\n

Thesis: Suppression of fungal contamination on the surface of Gouda cheese by reuterin<\/p>\n<\/td>\n<\/tr>\n

\"\"<\/td>\n\n

HASHIMOTO<\/strong><\/p>\n

Thesis: Production of reuterin in Camembert cheese<\/p>\n<\/td>\n<\/tr>\n

\"\"<\/td>\n\n

YASUMOTO<\/strong><\/p>\n

Thesis: Metabolic pathway of 3\u2011methylbutanal in Lactococcus\u202fcremoris<\/em>\u202fAJ01.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

updated: 2026\/5\/13<\/p>\n","protected":false},"excerpt":{"rendered":"

Principal Investigator Harutoshi TSUDA Information is here.   Graduate students KIKUCHI Thesis: Influence of fermentation conditions of Camembert cheese on reuterin production in situ TAKAHASHI Thesis: Production of butty flavor by Lactococcus YAMANAKA Thesis: Application of Streptococcus macedonicus as a dairy starter culture   Undergraduate students ITOH Thesis: Characterization of exopolysaccharides produced by Lactobacillus KUDO Thesis: Residual presence of diacetyl in fermented butter MIYAMOTO Thesis: Suppression of fungal contamination on the surface of Gouda cheese by reuterin HASHIMOTO Thesis: Production of reuterin in Camembert cheese YASUMOTO Thesis: Metabolic pathway of 3\u2011methylbutanal in Lactococcus\u202fcremoris\u202fAJ01. updated: 2026\/5\/13<\/p>\n","protected":false},"author":46,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-18","page","type-page","status-publish","hentry","nodate","item-wrap"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-json\/wp\/v2\/pages\/18","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-json\/wp\/v2\/users\/46"}],"replies":[{"embeddable":true,"href":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-json\/wp\/v2\/comments?post=18"}],"version-history":[{"count":18,"href":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-json\/wp\/v2\/pages\/18\/revisions"}],"predecessor-version":[{"id":349,"href":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-json\/wp\/v2\/pages\/18\/revisions\/349"}],"wp:attachment":[{"href":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-json\/wp\/v2\/media?parent=18"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}