Michio KOZAKI - Concepedia

Author

Michio KOZAKI

Tokyo University of Agriculture

Also Known As

MICHIO KOZAKI, Michio KOZAKI, Michio Kozaki

Publications

914

Citations

H-Index

Concepts

All Affiliations

Tokyo University of Agriculture Showa Women's University The University of Tokyo Kasetsart University Gifu University

About

Michio KOZAKI is an author at Tokyo University of Agriculture specializing in microbiology, food fermentation, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	12	333
2	Medicine	11	12	314
3	Engineering	4	4	88
4	Education	1	1	12
5	Natural Sciences	1	1	11

Michio KOZAKI

Publications

812

Citations

H-Index

Page 1

	Year	Citations
Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation Naoko Tsuyoshi, Ryosuke Fudou, Shigeru Yamanaka, International Journal of Food Microbiology BiologyYeast StrainsMicrobial SystematicsFood FermentationMicrobial Starter	2004	136
Flora of lactic acid bacteria in Miang produced in northern Thailand. Sanae Okada, Wiwut Daengsubha, Tai Uchimura, The Journal of General and Applied Microbiology ProbioticMiang FermentationLactic Acid BacteriaBacteriologyKlebsiella Pneumoniae	1986	63
Characterization and identification of Lactobacillus pentosus and Lactobacillus plantarum strains from fermented foods in Thailand. Somboon Tanasupawat, Takayuki Ezaki, Ken‐ichiro Suzuki, The Journal of General and Applied Microbiology ProbioticFood FermentationFoodborne PathogensLactic Acid BacteriaFood Microbiology	1992	62
Effect of oxygen on the growth of Clostridium butyricum (type species of the genus Clostridium), and the distribution of enzymes for oxygen and for active oxygen species in Clostridia Shinji Kawasaki, Tomoyuki Nakagawa, Yoshitaka Nishiyama, Journal of Fermentation and Bioengineering Clostridium ButyricumAnaerobic CulturingBiochemistryGenus ClostridiumMicrobial Physiology	1998	58
A NEW HETEROFERMENTATIVE LACTOBACILLUS SPECIES WITH MESO-DIAMINOPIMELIC ACID IN PEPTIDOGLYCAN, LACTOBACILLUS VACCINOSTERCUS KOZAKI AND OKADA SP. NOV. Sanae Okada, Yoichi Suzuki, Michio KOZAKI The Journal of General and Applied Microbiology ProbioticSole Carbon SourceFood FermentationLactic Acid BacteriaBacteriology	1979	41
Identification and Characteristics of Lactic Acid Bacteria Isolated from Sour Dough Sponges Sanae Okada, M. Ishikawa, Iwao Yoshida, Bioscience Biotechnology and Biochemistry ProbioticFood FermentationLactic Acid BacteriaBacteriologySour Dough Sponges	1992	37
Aerobic and anaerobic metabolism in a facultative anaerobe Ep01 lacking cytochrome, quinone and catalase Youichi Niimura, E. Koh, Tai Uchimura, FEMS Microbiology Letters EngineeringMicrobial PhysiologyAnaerobic DigestionMicrobial MetabolismRedox Biology	1989	36
Identification of staphylococcus carnosus strains from fermented fish and soy sauce mash. Somboon Tanasupawat, Yasuhiro Hashimoto, Takayuki Ezaki, The Journal of General and Applied Microbiology BiologyMicrobial SystematicsSoy Sauce MashFood FermentationDna Base Composition	1991	35
Studies on "microorganisms and their role in gundruk fermentation" Part I. Studies on the microflora of nepalese pickles gundruk. Tika Bahadur Karki, Sanae Okada, Toru Baba, NIPPON SHOKUHIN KOGYO GAKKAISHI BiologyFood FermentationNepalese Pickles GundrukLactic Acid BacteriaBacteriology	1983	34
An easy method for the determination of the optical types of lactic acid produced by lactic acid bacteria. Sanae Okada, Tai Toyoda, Michio KOZAKI Agricultural and Biological Chemistry Food FermentationMedicineLactic Acid BacteriaBioanalysisBacteriology	1978	28

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