Synopsis of recent research by authors named "Tatsuro Hagi"
- Tatsuro Hagi's recent research focuses on the application of traditional Japanese koji molds in dairy products, specifically cheese, exploring their impact on taste, volatile metabolites, and fermentation processes.
- His studies utilize advanced techniques like electronic tongues and non-targeted metabolite profiling to compare the characteristics of koji cheese with traditional cheeses, examining strains of Aspergillus molds and their effects on cheese ripening.
- Hagi also investigates the interaction of gut microbiota with host substances, particularly examining Akkermansia muciniphila's responses to bile acids and its implications for gut health, bridging the gap between food science and microbiome research.
