T. Kuda

Tokyo University of Marine Science and Technology

Research Areas

• Probiotics and Fermented Foods
• Gut microbiota and health
• Seaweed-derived Bioactive Compounds
• Listeria monocytogenes in Food Safety
• Protein Hydrolysis and Bioactive Peptides

Papers (1)

• 2015
  Anti-inflammatory properties of fermented soy milk with Lactococcus lactis subsp. lactis S-SU2 in murine macrophage RAW264.7 cells and DSS-induced IBD model mice.10.1016/j.intimp.2015.04.004