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食品衛生化学
Showing the original Japanese · View translation
食中毒細菌の制御や食品の貯蔵性向上を研究する研究室。
AboutAbout the lab
食中毒細菌を調べ、制御する。
食品衛生化学研究室は、
研究テーマは、
食中
Key terms
- Persister
- 薬剤への
感受性 （ 効きやすさ）が 低下した 状態の 細菌細胞を 指す語 - 凍結耐
性 - 凍結しても
生き残る ことができる 性質
NewsLab news
View More ↗ResearchResearch themes
食品衛生化学研究室は、
MembersFaculty
食品衛生化学研究室の
- Associate Professor本城 賢一
- Assistant Professor益田 時光
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高分子材料学農学部 生物資源環境学科多糖ナノファイバーからThe information on this page is compiled by the LabLog team from the lab's public information and interviews. For corrections or removal requests, please contact LabLog, not the lab.
Report an errorAbout the images
The top and research theme images are illustrative and were not taken at the lab. They are cropped from Wikimedia Commons images. Cropped CC BY-SA images are provided under the same CC BY-SA license as the original (version shown on each line).
- Top image: “LUA, Faculty of Food Technology Food microbiology laboratory” Turaids / CC BY-SA 4.0 (cropped)
- 食中
毒細菌の 薬剤耐性と Persister: “Antibiotic sensitivity and resistance” Dr Graham Beards / CC BY-SA 4.0 (cropped) - Related lab (微生物遺伝子資源学): “Aerial image of Grand Prismatic Spring (view from the south)” Carsten Steger / CC BY-SA 4.0 (cropped)
- Related lab
(作物学): “Khndzoresk, Wheat field, Armenia” Vyacheslav Argenberg / CC BY 4.0 (cropped) - Related lab (微生物工学): “Joghurt” No machine-readable author provided. Rainer Zenz assumed (based on copyright claims). / CC BY-SA 3.0 (cropped)
- Related lab (高分子材料学): “Cellulose structure” Eunice Laurent / CC BY-SA 4.0 (cropped)
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