College of Agriculture,Food and Environment Sciences, Department of Food Science and Human Wellness
石井智美 イシイ サトミ

Last Update :2021/11/09

Researcher Profile and Settings


ISHI Satomi

Affiliation (Master)

College of Agriculture,Food and Environment Sciences, Department of Food Science and Human Wellness

Affiliation & Job

Faculty of Dairy Science Department of Food Science
Associate Professor


 - 2004 , Hokkaido University
 - 2004 , Hokkaido University, Graduate School, Division of Letters
 - 1998 , Rakuno Gakuen University
 - 1998 , Rakuno Gakuen University, Graduate School, Division of Agricultural Science
 - 1993 , Rakuno Gakuen University, Faculty of Dairy Science
 - 1993 , Rakuno Gakuen University, Department of agricultural


Doctor, Rakuno Gakuen University
Master of Arts, Hokkaido University

Association Memberships


Academic & Professional Experience

  2011 04 , Rakuno Gakuen University
  2009 04 , Faculty of Dairy Science, Department of Food Science, Rakuno Gakuen University
  1999  - 2004 , Faculty of Food and Nutrition, Koen Gakuen Women's Junior College
  1998  - 1999 , Rakuno Gakuen University

Research Activities

Research Areas

Life sciences, Food sciences
Life sciences, Applied microbiology
Humanities & social sciences, Cultural anthropology and folklore
Humanities & social sciences, Home economics, lifestyle science

Published Papers

Antibacterial actiity of Bifidobacteria isolated from infant faeced, Bayar E.ISHIIDemberel Sh, Satomi Ishii, Kensuke Miyazaki, Takashi Yoshida, Mongolian academy of Science, Mongolian academy of Science, 58, 3, 44, 52, 20180800, Refereed
Properties and seasonal variation of milk produced by one-humped camels(Camelus dromedarius) and two-humped camels(C.bactrianus) in the Republic of Kazakhstan, Satomi ISHII, Buho HOSHINO, Sabyr T, NURTAZIN, Journal of Arid Land and studies, Journal of Arid Land and studies, 26, 4, 219, 222, 20170400, Refereed
A new methodology for the Evalution of Ecological Characteristic of the camel-A case study of climate chage and breeding of chamel, Buho HOSINO, Sara MORIOKA, Nami HASEGAWA, Mei SUGAWARA, Kaoru IMAMURA, Satomi ISHII, Naruya SAITOU, Ruslan SALMURZAULI, Sabyr NURTAZIN, Kanji HASHIMOTO, Journal If Arid Land and studies, Journal If Arid Land and studies, 26, 4, 213, 217, 20170400, Refereed
Characteristic and property of Mongolian nomads daily products amd kumiss production, ISHII Satomi, 64, 1, 53, 62, 20150200, Refereed
Mare's milk and kumys, S.Nurtazin, S Ishii, B Hoshino, KazNU Bulletin, KazNU Bulletin, 43, 1, 123, 131, 20150000, Refereed
Study on production and properties of kumiss of herders in Mongolian dry steppe, Satomi ISHII, Buho HOSHINO, Hiroki KOMIYAMA, Aritune UEHARA, Sabyr NURTAZIN, Jounal of Arid land studies, Jounal of Arid land studies, 24, 1, 195, 197, 20140200, Refereed
Properties of camel milk liquor(shubat) inthe Republic of Kazakhstan, Satomi ISHII, Sabyr NURTAZIN, 63, 2, 55, 63, 20140200, Refereed
Products made from camel's milk by Mongolian Nomads, Satomi Ishii,Kunihiko Samejima, 55, 2, 79, 84, 20060600, Refereed
Identification of compounds causing symbiotic growth of Lactobacillus paracasei subsp. tolerans and Kluyveromyces marxianus var.lactis in chigo, Inner Mongolia ,Chaina, Satomi Ishii, Masanori Kikuchi, Kei Muramatsu, Syouichi Takao, Animal Science Jounal, Animal Science Jounal, 70, 2, 81, 89, 19990400, Refereed

Books etc

Indigenous peoples food sysytems, Masami Iwasaki, Satomi Ishii, Taichi Kaizawa, Joint author, Chapter 7 The Ainu yn the Saru river region,Japan,   2009

Conference Activities & Talks

Kumiss study, ISHII Satomi, Science Application and Development Solution of Mongolia Hokkaido Mongolia Relationship Association Mongolian YOung Scientisit Association,   2018 11 23 , 招待有り
Habitos alimentares de Nipo-Brasileiros residentes no Japao;Resultados, Fabiana Hitomi Tanabe, ISHII Satomi, Adaltech Solucoes para Eento,   2018 04 14
Bree refleexao sobre o modo de consumo do feijao no brasil e no japao:relato de caso, Anita Akiko Takahashi, ISHII Satomi, Adaltech solucoes para eento,   2018 04 13
Culture alimentar Japonesa e sua Influencia na alimentacao de Nipo-Brasileiros residentes no Japao:Um relato de experriencia em Intercambio tecnico, Fabiana Hitomi Tanabe, ISHII Satomi, Adaltech solucoes para Eento,   2018 04 13
Investigation of microbial flora and regional differance of kumiss using ARISA, Souithiro Takahashi, Akihiro Yamaguchi, ISHII Satomi, International cobress of Nutrition,   2017 10 18
Eating habits and taste survey of Nikkei residents living in paraguay, Tomomi Tukaguchi, Satomi Ishii, International Congress of Nutrtion,   2017 10 17
Survey on food and health of Japanese Brazilian(Nikkeijin ), ISHII Satomi, Rutuko kajita, Shizue Otani, Shimone Masumoto, Carmen Okamoto, Erica Uchida, International Congress of Nutrition,   2017 10 16
A meal and the health of the Brazilian Japanese-person, ISHII Satomi, A Japanese nourishment improvement society,   2017 09 15
Food sanitation in Japan, ISHII Satomi,   2017 02 07 , 招待有り
Unique properties of Airag, Satomi Ishii, Joint symposium on meat and milk hygiene,   2016 10 12 , 招待有り
Japanese traditinal food and nutrition, ISHII Satomi, Nippo Brazil and JICA Brazil,   2015 11 17 , 招待有り
Traditional Japanese food, ISHII Satomi, Nipo Brazil ,Unisesumar Universiderd and JICA Brazil,   2015 11 16 , 招待有り
Eldely peoples nutrition management, ISHII Satomi, Hospital Nipo Brasileiro andJICA Brazil,   2015 11 12 , 招待有り
Hazard analysis management, ISHII Satomi, Hospital Nipo Brasileiro and JICA Brazil,   2015 11 12 , 招待有り
Composition Analysis of Ainu Treaditional Food (Wild vegetable), Satomi Ishii, G.Masami Iwasaki, International Congress of Dietetics,   2008 10


Airag(kumiss )study, ISHII Satomi, Science application and deelpoment solution ofMongolia,   2018 11 , Invited
牛初乳中の細菌叢と利用方法の検討, 高橋沙季, 武井誠子, 石井智美, 萩原克郎, 栄養学雑誌, 72,   2014 08 20 ,
生乳(初乳)中にLactobacillus plantarumを入れて発酵した際の細菌叢の変化, 武井誠子, 高橋沙季, 石井智美, 萩原克郎, 栄養学雑誌, 72,   2014 08 20 ,
An experiment to measure the bowel movement and lipid metabolism of female students who drank 200ml Trial Fermented Milk (TFM) for two trial periods each lasting 21 days., 石井智美, 堀江雅美, 川見祥代, 森ゆうこ, 萩原克郎, 酪農学園大学紀要 自然科学編(Web), 36,   2011 10 ,
An experiment to measure the bowel movement and lipid metabolism of female students who drank 200 ml Trial Fermented Milk (TFM) for two trial periods each lastins 21 days., ISHII Satomi, HORIE Masami, KAWAMI Sathiyo, MORI Yuuko, HAGIWARA Katuro, Journal of the College of Dairying. Natural science, 36, (1) 67 - 73,   2011 10 ,
The use situation of the zooid food and the vegetable food of the Inland Asia nomads, ISHII Satomi, Journal of the College of Dairying. Natural science, 35, (2) 17 - 31,   2011 04 ,
The Transformation of the Eating Habits in the Mongolian Nomad : From the Example of One Family, ISHII Satomi, Journal of arid land studies, 19, (4) 537 - 543,   2010 03 25 ,
A comparative study of pasture degradation of Inner Mongolian fenced and unfenced land based on remotely sensed data, HOSHINO Buho, KANEKO Masami, MATSUNAKA Teruo, ISHII Satomi, SHIMADA Yoshihito, ONO Chifumi, Journal of the College of Dairying. Natural science, 34, (1) 15 - 22,   2009 10 ,
Research on the utility of the Ainu race traditional food, Sikerepe, ISHII Satomi, TAMASHIRO Mika, SHIBATA Chiaki, IWANO Hidetomo, Journal of the College of Dairying. Natural science, 32, (2) 139 - 144,   2008 04 ,
A study about the properties and name of dairy products made by Mongolian nomads, ISHII Satomi, Journal of the College of Dairying. Natural science, 31, (2) 197 - 213,   2007 04 ,
A study about food eaten as a snack by children with and without food allergies, OKUMURA Shoko, ISHII Satomi, Journal of the College of Dairying. Natural science, 31, (2) 215 - 222,   2007 04 ,
Composition of Cardiocrinum cordatum var. glehnii and Traditional Derived Dried Foods of the Ainu, SHIOZAKI Miho, ISHII Satomi, Jpn.J.Nutr.Diet., 62,5,303-306, (5) 303 - 306,   2004 10 01 , 10.5264/eiyogakuzashi.62.303,, The Ainu are indigenous people of Japan who have mainly resided in the Hokkaido and Tohoku regions. They have traditionally obtained starch and <i>onturep</i> from roots of the lily (<i>Cardiocrinum cordatum</i> var. <i>glehnii</i>) which is thought to have been their main edible plant for use as a food and medicine.<br>We prepared starch and <i>onturep</i> in this study and analyzed their compositions. Starch was extracted from roots of the lily, and the remaining root materials were fermented, dried, and made into <i>onturep</i>. They had a high carbohydrate content. <i>Onturep</i> was made into gruel, the energy of the gruel for one meal being calculated to be about 240kcal.<br>The Ainu have traditionally made dried foods high in energy level and fiber content by using starch extracted from the roots and the remaining root materials. The consumption of these dried foods has enabled the Ainu to maintain a stable and nutritious diet.
Changes in Nutrition Ingestion of Mongolian Nomads before and after the Severe Winters of 2000 and 2001, ISHII Satomi, SAMEJIMA Kunihiko, Eiyo To Shokuryo, 57, (4) 173 - 178,   2004 08 10 , 10.4327/jsnfs.57.173,, The traditional diet of Mongolian nomads consists of dairy products and meat, and they have been able to satisfy their nutritional needs without consumption of vegetables. In the winters of 2000 and 2001, large numbers of Mongolian livestock died from extreme cold. As a result, there were notable changes in the diet of the Mongolian nomads compared with that before the two successive harsh winters. Although there was no marked difference in mean total energy ingestion by males between 1997 (2, 191±589kcal) and 2002 (2, 108±618kcal), the quantity and frequency of dairy and meat products ingested decreased and those of flour products ingested increased. The amount of flour consumption increased 3-fold from that in 1997. Adult males are dependent on kumiss, which accounts for 50% of their total energy intake and all of their vitamin C requirement. However, kumiss was not available in 2002. As a result of the decreased ingestion of dairy products, various active ingredients contained in such foods could not be taken in, and this may have had a negative impact on the health of Mongolian nomads, whose eating habits now stand at a crossroads under the influence of modernization.
Effects of Horse Sour Milk on Lipid Metabolism of Mongolian Nomads, MIYAZAWA Masaaki, MAEDA Sojiro, HAMA Tadashi, ISHII Satomi, KONAGAYA Yuki, JOURNAL OF THE SOCIETY OF BREWING,JAPAN, 98,5,322-328, (5) 322 - 328,   2003 05 15 ,, 複雑な要因の存在下での脂質代謝の疫学的解析は難しい。筆者らは馬乳酒を比較的多量に摂取するモンゴル国ブルド郡の遊牧民について, 肉類を中心とする保存食を連続摂取し, 馬乳酒が全く飲めない冬期明けの5月と, 一般に馬乳酒を連続摂取している8月の2回にわたり, 血液中の脂質代謝や微量栄養素などの比較検討を行い, 興味ある成果を得たので解説してもらった。
Beneficial Role of Kumiss Intake of Mongolian Nomads, ISHII Satomi, KONAGAYA Yuki, Eiyo To Shokuryo, 55, (5) 281 - 285,   2002 10 10 , 10.4327/jsnfs.55.281,, Kumiss is a traditional fermented milk drink of Mongolian Nomads. This fermented mare's milk product is produced by the combined fermentation activities of lactic acid bacteria and lactose fermenting yeast. During the summer season, the average adult male Mongolian Nomads used to consume about three liters of kumiss per day. The objective of this study was to analyze the nutritional intake of kumiss in the Mongolian Nomad's diet. Our field survey and study concluded that among Mongolian Nomads families, adult males are dependent on kumiss, which alone accounts for 50% of their total energy intake. A drought in 1999 and severe cold in the winters of 2000 and 2001 resulted in great losses to domestic animals stocks. As a result, the Mongolian Nomads were forced to rely upon food resources other than kumiss. Production of traditional fermented dairy products, including kumiss, is decreasing in Mongolia for many reasons. This decline has resulted in a large decrease in the nutrient and calorie intake of the Mongolian Nomad. This drop in production and related drop in consumption of fermented milk products by the nomads may result in malnutrition, under nutrition or other health problems. If the Mongolian Nomads are unable to find a suitable food substitute soon, other serious dietary problems may result.
Some Microbiological findings on Milk spirits in Inner Asia and their functions, Ishii Satomi, Journal of cookery science of Japan, 34, (1) 99 - 105,   2001 02 20 , 10.11402/cookeryscience1995.34.1_99,
Dietary Survey on the Diet of Mongolian Nomads, ISHII Satomi, SAMEJIMA Kunihiko, Journal of home economics of Japan, 50, (8) 845 - 853,   1999 08 15 , 10.11428/jhej1987.50.845,, A dietary survey on the nutritional intake of the Mongolian Gel tribe was conducted while living with the tribe from June to July in 1997. The traditional Mongolian diet consists mainly of dairy products in the summer and meat in the winter, supplemented by flour. The meals are of a very simple style, with five of the nine main dishes being dairy products which are consumed almost daily. The average energy intake for a householdhead is around 2,200 kcal, which is just sufficient for health maintenance. Dairy products account for 48% of the total energy intake and 40% of the total protein intake. Although the use of flour in the summer diet is thought to ensure an adequate dairy energy intake, flour is also thought to lead to an increase in salt intake. Lactose in dairy products, and collagen in meat both help to make up for the lack of vegetables in the Mongolian diet, while vitamin C is provided by the consumption of internal organs and blood, as well as by kumiss. The Gel tribe are therefore able to effectively obtain sufficient by utilizing all of the available foodstuffs.
Microbiological Studies on "Chigo", Inner Mongolia, China, ISHII Satomi, Journal of the College of Dairying. Natural science, 23, (1) 89 - 90,   1998 10 ,
Historical Review of Kumiss by Literature, ISHII Satomi, The Japanese journal of ethnology, 62, (1) 33 - 38,   1997 06 30 ,
Isolation and Identification of Lactic Acid Bacteria and Yeasts from "Chigo" in Inner Mongolia, China, ISHII Satomi, KIKUCHI Masanori, TAKAO Shoichi, Nihon Chikusan Gakkaiho, 68, (3) 325 - 329,   1997 03 25 , 10.2508/chikusan.68.325,, The bacterial flora was investigated in a traditionally fermented mare's milk in Inner Mongolia, China. The initial bacteria count in the collected samples was 1.5-1.7×10<sup>7</sup>/ml for lactic acid bacteria and 3.9-8.0×10<sup>6</sup>/ml for yeasts, and the lactic acid and alcohol concentrations were 1.06-1.28% and 0.5-2.17%, respectively. The bacteria involved in fermentation were found to be lactic acid bacteria and yeasts. A total of 43 isolated strains of lactic acid bacteria were identified which included Lactobacillus rhamnosus (10%), L. paracasei subsp. paracasei (81%), L. paracasei subsp. tolerans (2%) and L. curvatus (7%). Twenty isolated strains of yeasts were lactose-fermenting yeasts, and Kluyveromyces marxianus var. lactis (95%) and Candida kefyr (5%) were isolated.
Detection of interaction between Kluyveromyces marxianus and Lactobacillus casei isolated from dairy products of Inner Mongolia China, ISHII Satomi, Journal of the College of Dairying. Natural science, 20, (1) 123 - 124,   1995 10 ,


特願2010-141049, 特許5610472

Awards & Honors

  2017 10 , Hokkaido, A prize for contribution to society in Hokkaido

Research Grants & Projects

JA Shinnsinotu, Examination of the new farm products processing technique