Abdou AM; Higashiguchi S; Horie K; Kim K; Hatta H; Yokogoshi H. 2006. Relaxation
immunity enhancement effects of gamma-aminobutyric acid (GABA) administration in
humans. BioFactors 26(3):201–8.
Baird B. 2008. Dry aging enhances palatability of beef, Beef safety and quality.
https://www.beefresearch.org/CMDocs/BeefResearch/PE_Issues_Update/Dry_aging_en
hances_palatability_of_beef.pdf. Accessed March April 2008.
Barbosa EG; Pivello VR; Meirelles ST. 2008. Allelopathic evidence in Brachiaria
decumbens and its potential to invade the Brazilian Cerrados. Brazilian Archives of
Biology and Technology 51(4):825‒831. doi: 10.1590/ S1516-89132008000400021
Bi S; Xu X; Luo D; Lao F; Pang X; Shen Q; Hu X; Wu J. 2020. Characterization of Key
Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of
Instrumental and Sensory Techniques. Journal of the Science of Food and Agriculture
68(9):2718–2727. https://doi.org/10.1021/acs.jafc.9b07711.
Campbell RE; Hunt MC; Levis P; Chambers Iv E. 2001. Dry-aging effects on palatability
of beef longissimus muscle. Journal of Food Science and Nutrition 66:196–9.
Cai Y. 2001. The role of lactic acid bacteria in the preparation of high fermentation quality.
Japanese
Journal
of
Grassland
Science
47:527−533.
(In
Japanese)
doi:
10.14941/grass.47.527
Cai Y; Benno Y; Ogawa M; Ohmomo S; Kumai S; Nakase K. 1998. Influence of
135
Lactobacillus spp. from an inoculant and of Weissella and Leuconostoc spp. from forage
crops on silage fermentation. Applied and Environmental Microbiology 64:2982–2987.
doi: 10.1128/AEM.64.8. 2982-2987.1998
Cai Y; Benno Y; Ogawa M; Kumai S. 1999a. Effect of applying lactic acid bacteria
isolated from forage crops on fermentation characteristics and aerobic deterioration of
silage. Journal of Dairy Science 82:520–526. doi: 10.3168/ jds.s0022-0302(99)75263-x
Cai Y; Kumai S; Ogawa M; Benno Y; Nakase T. 1999b. Characterization and
identification of Pediococcus species isolated from forage crops and their application for
silage
preparation.
Applied
and
Environmental
Microbiology
65:2901–2906.
10.1128/AEM.65.7.2901-2906.1999
Cook BG; Pengelly BC; Schultze-Kraft R; Taylor M; Burkart S; Cardoso Arango JA;
González Guzmán JJ; Cox K; Jones C; Peters M. 2020. Tropical Forages: An interactive
selection tool. 2nd and Revised Edn. International Center for Tropical Agriculture (CIAT),
Cali, Colombia and International Livestock Research Institute (ILRI), Nairobi, Kenya.
www.tropicalforages.info
Dashmaa D; Tripathi VK; Cho S; Kim Y; Hwang I. 2016. Dry aging of beef; review.
Journal of Animal Science and Technology 58:20.
Dewar WA; McDonald P. 1961. Determination of dry matter in silage by distillation with
toluene. Journal of the Science of Food and Agriculture 12:790–795. doi: 10.1002/jsfa.27
40121112
136
Dunière L; Sindou J; Chaucheyras-Durand F; Chevallier I; Thévenot-Sergentet D. 2013.
Silage processing and strategies to prevent persistence of undesirable microorganisms.
Animal Feed Science and Technology 182:1–15. doi: 10.1016/j.anifeedsci.2013.04.006
EFSA (Food Safety Authority, Parma, Italy). 2014. Scientific opinion on the efficacy of
Lactobacillus plantarum (NCIMB 30238) and Pediococcus pentosaceus (NCIMB 30237)
as silage additives. EFSA Journal 12(9):3829. doi: 10.2903/j.efsa.2014.3829
FAO (Food and Agriculture Organization of the United Nations). 2016. Grassland Index.
A searchable catalogue of grass and forage legumes. FAO, Rome, Italy.
Felsenstein J. 1985. Confidence limits on phylogenies: an approach using the bootstrap.
Evolution 39:783–91.
Frauendorfer F; Schieberle P. 2008. Changes in key aroma compounds of Criollo cocoa
beans during roasting. Journal of Agriculture and Food Chemistry 56(21):10244–10251.
https://doi.org/10.1021/jf802098f.
Feng T; Shui M; Song S; Zhuang H; Sun M; Yao L. 2019. Characterization of the key
aroma compounds in three truffle varieties from China by flavoromics approach.
Molecules 24(18). doi:10.3390/molecules24183305, pii: E3305.
Gayalin I. 1994. Stockpiling of tropical forage for the dry season in Martinique. In:
Proceedings of the XVII International Grassland Congress, 8-21 Febrary 1993, Vol. 1.
NZGA, TGSA, NZSAP, ASAP-Qld., and NZIAS, Palmerston North, New Zealand. p.
518–519.
137
Goto I; Minson DJ. 1977. Prediction of the dry matter digestibility of tropical grasses
using a pepsin-cellulase assay. Animal Feed Science and Technology 2(3):247‒253. doi:
10.1016/0377-8401(77)90028-1
Guenni O; Marín D; Baruch Z. 2002. Responses to drought of five Brachiaria species. I.
Biomass production, leaf growth, root distribution, water use and forage quality. Plant
and Soil 243:229–241.
Hanagasaki T; Mochizuki T; Morikawa N; Nagatoshi M; Majikina M. 2006. The test of
choosing tropical forage grasses. Bulletin of The Okinawa Prefectural Livestock and
Grassland
Research
Center
44:79-84.
(in
Japanese)
agriknowledge.affrc.go.jp/RN/2010813245.pdf
Hanagasaki T; Cai Y. 2009. Identification and characterization of lactic acid bacteria
isolated from Transvala silage in Okinawa. Nihon Chikusan Gakkaiho 81:143‒152. (In
Japanese). doi: 10.2508/chikusan.81.143
Hanagasaki T. 2022. Characteristics of Digitaria eriantha cv. Transvala grown in
Okinawa, Japan. Taiwanese Journal of Agricultural Chemistry and Food Science
60(4):125-132.
Hare MD; Tatsapong P; Lunpha A; Wongpichet K. 2005. Brachiaria species in north-east
Thailand: Dry matter yields and seed production. Tropical Grasslands 39:99‒106.
bit.ly/3NuXQnX
Honda H; Yamanobe M. 1958. Influence of treading pressure exerted on growth of
138
Japanese lawn grass. Japanese Journal of Landscape and Architecture 22(4):16–20. (in
Japanese). bit.ly/3qwMJ2a
Hosono K; Tamura T; Ogino S. 1965. Effect of farm machine tread on pasture grasses.
Japanese Journal of Grassland Science 11(3):123–131. (in Japanese). bit.ly/3v8IxZS
Jahromi MF; Liang JB; Ebrahimi R; Soleimani AF; Rezaeizadeh A; Abdullah N;
Shokryazdan P. 2017. Protective potential of Lactobacillus species in lead toxicity model
in broiler chickens. Animal 11:755‒761. doi: 10.1017/S175173111600224X
Jank L; Barrios SC; Valle CB do; Simeão RM; Alves GF. 2014. The value of improved
pastures to Brazilian beef production. Crop and Pasture Science 65(11):1132–1137.
Julie D Thompson; Desmond G. Higgins; Toby J. Gibson. 1994. CLUSTAL W:
improving the sensitivity of progressive multiple sequence alignment through sequence
weighting, position-specific gap penalties and weight matrix choice. Nucleic Acids
Research 22(22):4673–4680.
Kazou M; Alexandraki V; Pot B; Tsakalidou E; Papadimitriou K. 2017. Complete
genome sequence of the dairy isolate Lactobacillus acidipiscis ACA-DC 1533. Genome
Announcements 5(4):e01533-16. doi: 10.1128/genomea. 01533-16
Kimura M; Ohta T. 1972. On the stochastic model for estimation of mutation distance
between homologous proteins. Journal of Molecular Evolution 2:87‒90. doi:
10.1007/BF01653945
139
Kimura M. 1980. A simple method for estimating evolutionary rates of base substitutions
through comparative studies of nucleotide sequences. Journal of Molecular Evolution
16:111–20.
King MF; Matthews MA; Rule DC; Field RA. 1995. Effect of beef packing method on
volatile compounds developed by oven roasting or microwave cooking. Journal of
Agricultural and Food Chemistry 43:773–8.
Kissmann KG. 1997. Plantas infestantes e nocivas. BASF, São Bernardo do Campo, SP,
Brazil.
Kozaki M; Uchimura T; Okada S. 1992. Experimental manual of lactic acid bacteria.
Asakurasyoten, Tokyo, Japan.
Kouki K; Ebina M. 2009. Breeding and forage utilization of Brachiaria grass (Brachiaria
spp.). Japanese Journal of Grassland Science 55(2):179‒187. (In Japanese). doi:
10.14941/grass.55.179
Kouki K; Ebina M; Nakanishi Y; Morikawa N; Hanagasaki T. 2007. Development of
grassland of the genus Brachiaria: Investigation of possibility of breeding seeds. Bulletin
of The Okinawa Prefectural Livestock and Grassland Research Center 44:119-121. (in
Japanese).
Kouki K; Ebina M; Suenaga K; Nakanishi Y; Yokota M; Inafuku M; Hanagasaki T. 2009.
Seed production properties of the genus Brachiaria. Bulletin of the Okinawa Prefectural
Livestock and Grassland Research Center 46:75‒79. (In Japanese).
140
Kudaka M; Shioyama A; Nagatoshi M; Hanagasaki T; Nitta M. 2010a. The test of
choosing tropical forage grasses. Bulletin of The Okinawa Prefectural Livestock and
Grassland
Research
Center
48:63-70.
(in
Japanese).
agriknowledge.affrc.go.jp/RN/2010814813.pdf
Kudaka M; Shioyama A; Nitta M. 2010b. Productivity and drought tolerance of new
introduced Brachiaria grasses. Bulletin of The Okinawa Prefectural Livestock and
Grassland Research Center 48:71-78. (in Japanese). bit.ly/3slSgJO
Lascano CE; Euclides VPB. 1996. Nutritional quality and animal production of
Brachiaria pastures. In: Miles JW; Maass BL; Valle CB do, eds. Brachiaria: Biology,
Agronomy, and Improvement. CIAT publication 259. CIAT, Cali, Colombia and
CNPGC/EMBRAPA,
Campo
Grande,
MS,
Brazil.
p.
106‒123.
hdl.handle.net/10568/82028
Laster MA. 2007. Tenderness, Flavor, and yield assessments of dry aged beef. M.S.
Thesis. College Station: Texas AM University.
Lee D; Lee HJ; Yoon JW; Kim M; Jo C. 2021. Effect of Different Aging Methods on the
Formation of Aroma Volatiles in Beef Strip Loins. Foods 10(1):146. https://doi:
10.3390/foods10010146. PMID: 33445674; PMCID: PMC7828147.
Li Y; Nishino N. 2011. Monitoring the bacterial community of maize silage stored in a
bunker silo inoculated with Enterococcus faecium, Lactobacillus plantarum and
Lactobacillus buchneri. Journal of Applied Microbiology 110:1561–1570. doi:
10.1111/j.1365-2672.2011.05010.x
141
Liu H; Wang Z; Zhang D; Shen Q; Pan T; Hui T; Ma J. 2019. Characterization of key
aroma compounds in Beijing roasted duck by gas chromatography-olfactometry-mass
spectrometry, odor-activity values, and aroma-recombination experiments. Journal of
Agricultural
and
Food
Chemistry
67(20):5847–5856.
https://doi.org/10.1021/acs.jafc.9b01564.
Majcher MA; Olszak-Ossowska D; Szudera-Konczal K; Jelen HH. 2019. Formation of
key aroma compounds during preparation of pumpernickel bread. Journal of Agriculture
and Food Chemistry 68(38):10352–10360. https://doi.org/ 10.1021/acs.jafc.9b06220.
Migita K; Iiduka T; Tsukamoto K; Sugiura S; Tanaka G; Sakamaki G; Matsuishi M. 2017.
Retort beef aroma that gives preferable properties to canned beef products and its aroma
components. Animal Science Journal = Nihon Chikusan Gakkaiho 88(12):2050–2056.
https://doi.org/10.1111/asj.12876.
Mikami, N; Toyotome T; Yamashiro Y; Sugo K; Yoshitomi K; Takaya M; Han K;
Fukushima M; Shimada K. 2021. Dry-aged beef manufactured in Japan: Microbiota
identification and their effects on product characteristics. Food Research International
140. https://doi.org/10.1016/j.foodres.2020.110020.
Miles, JW; Maass BL; Valle CB do (eds.). 1996. Brachiaria: Biology, agronomy, and
improvement. CIAT, Cali, Colombia and CNPGC/EMBRAPA, Campo Grande, MS,
Brazil. hdl.handle.net/10568/54362
Mitsuoka T. 1990. Intestinal Microbiology. Asakura-shoten, Tokyo, Japan. p. 139‒144.
142
Miyagi N; Kondo T. 1990. On the physical properties of Kunigami Maaji soil – Physical
and engineering properties of local soils in Okinawa area (I). Transactions of the Japanese
Society of Irrigation, Drainage and Reclamation Engineering 149:39–44. (In Japanese).
doi: 10.11408/ jsidre1965.1990.149_39
Mochizuki T; Morikawa N; Nagatoshi M; Majikina M. 2005. The test of choosing
tropical forage grasses. Bulletin of The Okinawa Prefectural Livestock and Grassland
Research
Center
43:
30-36.
(in
Japanese).
agriknowledge.
affrc.go.jp/RN/2010813222.pdf
Mochizuki T; Morikawa N; Nagatoshi M; Toma S. 2005. Grassland establishment using
tropical grass through vegetative reproduction. Bulletin of The Okinawa Prefectural
Livestock and Grassland Research Center 43: 42-45. (in Japanese).
Muramoto T; Maeno K; Okada Y; Tezuka S; Kamata T. 2014. Relationship between shear
force and tenderness of Japanese shorthorn beef. Tohoku J Animal Science Technology
64(1):7–12.
Nagatoshi M; Morikawa N; Hanagasaki T; Kinjo Y; Nikadori H; Miyagi M. 2007. The
trial growing Japanese Black calves using Transvala. Bulletin of The Okinawa Prefectural
Livestock and Grassland Research Center 45: 79-85. (in Japanese).
Nakanishi Y; Hanagasaki T; Kouki K; Yokota M; Hirano K; Kouji A. 2008. Dry matter
yield and nutritive yield of tropical grass Brachiaria brizantha cv. MG5. NARO Research
result information No. 7. (in Japanese). bit.ly/2OwNmLS
143
Nakanishi Y; Hirano K; Kouji A. 2006. Nutritive quality and feeding amount of tropical
grass Brachiaria brizantha cv. MG5 for breeding cow. NARO Research result
information No. 5. (in Japanese). bit.ly/3sVyLs8
Neil P. 2012. Dry aging beef. International Journal of Gastronomy and Food Science
1:78–80.
Ohmomo S; Tanaka O; Kitamoto HK; Cai Y. 2002. Silage and microbial performance,
old story but new program. Japan Agricultural Research Quarterly 40(2):59‒71. doi:
10.6090/ jarq.36.59
Okumura J; Ebine H; Saito T; Mizoguchi H; Hatto M. (1993). The Maillard Reaction and
Flavor Formation. Journal of the brewing society of Japan 88(3):178-187.
Oram RN. 1990. Brachiaria. In: Register of Australian herbage plant cultivars. 3rd Edn.
CSIRO Division of Plant Industry, Melbourne, Victoria, Australia.
Oshiro K. 2007. Okinawan agriculture and soil – the aim of sustainable and
developmental agriculture. Mitsuwa Social Welfare Corporation, Okinawa, Japan.
Panditharatne S; Allen VG; Fontenot JP; Jayasuriya MN. 1986. Ensiling characteristics
of tropical grasses as influenced by stage of growth, additives and chopping length.
Journal of Animal Science 63:197–207. doi: 10.2527/jas1986.631197x
Parrish FC Jr; Boles JA; Rust RE; Olson DG. 1991. Dry and wet aging effects on
palatability attributes of beef loin and rib steaks from three quality grades. Journal of
144
Food Science and Nutrition 56:601–3.
Perdigon G; Alvarez S; Rachid M; Agüero G; Gobbato N. 1995. Immune system
stimulation
by
probiotics.
Journal
of
Dairy
Science
78:1597–1606.
doi:
10.3168/jds.s0022-0302(95) 76784-4
Rao IM; Kerridge PC; Macedo MCM. 1996. Nutritional requirements of Brachiaria and
adaptation to acid soils. In: Miles JW; Maass BL, Valle CB do, eds. Brachiaria: Biology,
agronomy and improvement. CIAT Publication no. 259. CIAT, Cali, Colombia and
EMBRAPA-CNPGC, Campo Grande, MS, Brazil. p. 53‒71.
Rodrigues RC; Sousa TVR; Melo MAA; Araújo JS; Lana RP; Costa CS; Oliveira ME;
Parente MOM; Sampaio IBM. 2014. Agronomic, morphogenic and structural
characteristics of tropical forage grasses in Northeast Brazil. Tropical GrasslandsForrajes Tropicales 2:214‒222. doi: 10.17138/ TGFT(2)214-222
Romero JJ; Castillo M; Burns JC. 2015. Forage conservation techniques: Silage and
haylage production. NC Cooperative Extension Resources AG-812. North Carolina State
University, Raleigh, NC, USA. bit.ly/34ARPmV
Saitou H; Miura KI. 1963. Preparation of transforming deoxyribonucleic acid by phenol
treatment. Biochimica et Biophysica Acta 72:619–629. doi: 10.1016/0926-6550(63)
90386-4
Saitou N; Nei M. 1987. The neighbor-joining method: A new method for reconstructing
phylogenetic trees. Molecular Biology and Evolution 4:406–425. doi: 10.1093/oxford
145
journals.molbev.a040454
Sanger F; Nicklen S; Coulson AR. 1977. DNA sequencing with chain-terminating
inhibitors. Proceedings of the National Academy of Science of the United States of
America 74:5463–5467. doi: 10.1073/pnas.74.12.5463
Savell JW. 2008. Dry-aging of beef, exective summery: National Cattlemen’s Beef
Association.
https://www.beefresearch.org/CMDocs/BeefResearch/Dry%20Aging%20of%20Beef.pd
Schipper MAA. 1975. On Mucor mucedo, Mucor flavus and related species. Studies in
Mycology 10:1–33.
Shokryazdan P; Jahromi MF; Bashokouh F; Idrus Z; Liang JB. 2018. Antiproliferation
effects and antioxidant activity of two new Lactobacillus strains. Brazilian Journal of
Food Technology 21:e2016064. doi: 10.1590/1981-6723.6416
Sitz BM; Calkins CR; Feuz DM; Umberger WJ; Eskridge KM. 2006. Consumer sensory
acceptance and value of wet-aged and dry-aged beef steaks. Journal of Animal Science
84:1221–6.
Song S; Zhang X; Hayat K; Huang M; Liu P; Karangwa E; Gu F; Jia C; Xia S; Xiao Z;
Niu Y. 2010. Contribution of beef base to aroma characteristics of beeflike process flavour
assessed by descriptive sensory analysis and gas chromatography olfactometry and partial
least squares regression. Journal of Chromatography 1217(49):7788-7799.
146
Soundharrajan I; Kim D; Kuppusamy P; Muthusamy K; Lee HJ; Choi KC. 2019.
Probiotic and Triticale silage fermentation potential of Pediococcus pentosaceus and
Lactobacillus brevis and their impacts on pathogenic bacteria. Microorganisms 7(9):318.
doi: 10.3390/ microorganisms7090318
Stephanie M-S; Patrice N; Emmanuel C; Jean-Luc J. 2017. Mucor: a Janus-faced fungal
genus with human health impact and industrial applications. Fungal Biology Reviews
31:12–32.
Sugioka K; Tasaki T; Sakai H; Ieiri S; Araki T. 2015. Study of free amino acid in aging
of beef. Proceedings of the annual meeting 2015 Okayama of Japan Society for
Bioscience, biotechnology, and Agrochemistry 2F26P18.
Suzuki K; Sasaki J; Uramoto M; Nakase T; Komagata K. 1969. Agromyces mediolanus
sp. nov., nom. rev., comb. nov., a species for “Corynebacterium mediolanum” Mamoli
1939 and for some aniline-assimilating bacteria which contain 2,4-diaminobutyric acid in
the cell wall peptidoglycan. International Journal of Systematic Bacteriology 46:88–93.
doi: 10.1099/00207713-46-1-88
Tamaki M; Iwasaki Y; Shimabukuro H; Obi T. 2007. Effects of a total mixed ration with
tropical grass Transvala on lactation in dairy cattle. The West Japan Journal of Animal
Science 50:51– 55. (In Japanese). doi: 10.11461/jwaras1968.50.51
Tanaka O; Ohmomo S. 1994. A repeatable model system for silage fermentation in culture
tubes.
Bioscience,
Biotechnology
and
10.1271/bbb.58.1407
147
Biochemistry
58:1407–1411.
doi:
Tanasupawat S; Shida O; Okada S; Komagata K. 2000. Lactobacillus acidipiscis sp. nov.
and Weissella thailandensis sp. nov., isolated from fermented fish in Thailand.
International Journal of Systematic and Evolutionary Microbiology 50:1479–1485. doi:
10.1099/00207713-50-4-1479
Thompson JD; Higgins DG; Gibson TJ. 1994. CLUSTAL W: Improving the sensitivity
of progressive multiple sequence alignment through sequence weighting position-specific
gap penalties and weight matrix choice. Nucleic Acids Research 22:4673–4680. doi:
10.1093/nar/ 22.22.4673
Tsuchiya T; Ukai Y; Saitou Y. 2013. Change in quality and productive loss of beef meat
during dry-aging process. Bulletin of Shizuoka prefecture livestock research institute
6:12–4.
Tjandraatmadja M; Norton BW; MacRae IC. 1991. Fermentation patterns of forage
sorghum ensiled under different environmental conditions. World Journal of
Microbiology and Biotechnology 7:206–218. doi: 10.1007/ BF00328992
Vera P; Canellas E; Nerín C. 2020. Compounds responsible for off-odors in several
samples composed by polypropylene, polyethylene, paper and cardboard used as food
packaging
materials.
Food
Chemistry
309:125792.
https://doi.org/10.1016/j.
foodchem.2019.125792
Walther G; Pawłowska J; Alastruey-Izquierdo A; Wrzosek M; Rodriguez-Tudela JL;
Dolatabadi S; Chakrabarti A; de Hoog GS. 2013. DNA barcoding in Mucorales: an
inventory of biodiversity. Persoonia 30:11–47.
148
Warren KE; Kastner CL. 1992. A comparison of dry aged and vacuum-aged beef
striploins. Journal of Muscle Foods 3:151–7.
White TJ; Bruns T; Lee S; Taylor J. 1990. Amplification and direct sequencing of fungal
ribosomal RNA genes for phylogenetics. In: PCR protocols, a guide to methods and
applications. p. 315–22.
Yamazato K; Utagawa S; Kodama T; Morichi T. 1986. Isolation method of
microorganisms. R and D Planning, Tokyo, Japan. p. 435–444.
Yang DS; Shewfelt RL; Lee K-S; Kays SJ. 2008. Comparison of odor-active compounds
from six distinctly different rice flavor types. Journal of Agriculture and Food Chemistry
56(8): 2780–2787. https://doi.org/10.1021/jf072685t.
Yu A-N; Sun B-G; Tian D-T; Qu W-Y. 2008. Analysis of volatile compounds in
traditional smoke-cured bacon (CSCB) with different fiber coatings using SPME. Food
Chemistry 110(1):233–238. https://doi.org/10.1016/j.foodchem.2008.01.040.
Zviely M. 2008. Material study: Heterocyclic Nitrogen- and Sulfur-Containing Aroma
Chemicals.
O'Laughlin
Industries
Ltd.,
https://www.perfumerflavorist.com/flavor/ingredients/article/21858139/material-studyheterocyclic-nitrogen-and-sulfur-containing-aroma-chemicals
149
Public papers
Hanagasaki T. 2022. Forage production and quality of Urochloa decumbens cultivar
‘Basilisk’ in Okinawa, Japan. Tropical Grasslands-Forrajes Tropicales 10(3), 288-296.
http://dx.doi.org/10.17138/tgft(10)288-296
Hanagasaki T. 2021. Studies with Urochloa brizantha cv. MG5 Vitória in Okinawa,
Japan: Vegetative propagation and a tractor tyre stress test. Tropical Grasslands-Forrajes
Tropicales 9(2), 243-248. http://dx.doi.org/10.17138/tgft(9)243-248
Hanagasaki T. 2020. Identification and characterization of lactic acid bacteria associated
with tropical grass silage produced in Okinawa. Tropical Grasslands-Forrajes Tropicales
8(3), 234-249. http://dx.doi.org/10.17138/tgft(8)234-249
Hanagasaki T; Asato N. 2018. Changes in free amino acid content and hardness of beef
while dry-aging with Mucor flavus. Journal of Animal Science and Technology 60(1), 176.
http://dx.doi.org/10.1186/s40781-018-0176-6
Hanagasaki T; Asato N. 2018. Changes in free amino acids and hardness in round of
Okinawan delivered cow beef during dry- and wet-aging processes. Journal of Animal
Science and Technology 60(1), 180. http://dx.doi.org/10.1186/s40781-018-0180-x
Hanagasaki T; Asato N. 2023. Effect of dry-ageing with Mucor flavus on beef taste and
aroma. Food Research 7(1), 224-229. https://doi.org/10.26656/fr.2017.7(1).955
150
Acknowledgements
The author would like to express his grateful thanks to Dr. Ryuichi Tatsumi, Professor of
Kyusyu University, for kind guidance and various suggestions throughout this study.
The author is deeply grateful to Lyle Winks, the editor of Tropical Grasslands and Rainer
Schultze-Kraft of CIAT-Emeritus for essential advices about my papers about tropical
grasses.
The author also wishes to express his sincere gratitude to Mr Naokazu Asato for his
cooperation to analyze the several items and statistical analysis.
It is my pleasure to acknowledge the support and encouragement of Dr Yimin Cai, Dr
Masumi Ebina, Mr Minoru Yokota, Mr Nobuo Morikawa, Mr Masayuki Nagatoshi, Mrs
Tomoyo Mochizuki, Mr Tetsuya Toyokawa and Mr Atsushi Nagayama.
Finally, to my loving and supportive wife, Chihiro: my deepest gratitude.
151
...
論文の公開元へ
