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 :2017/08/22

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


 - 1998 , Rakuno Gakuen University, Graduate School, Division of Agricultural Science, Agriculture
 - 2004 , Hokkaido University, Graduate School, Division of Letters, Race linguistics
 - 1993 , Rakuno Gakuen University, Department of agricultural, Agriculture


Doctor, Rakuno Gakuen University
Master of Arts, Hokkaido University

Association Memberships

Japan Animal Science
Japanese cultural Anthropology
Japanese Dairy Science Association
Japanese Society of Nutrition and food Science
Japan Society of Health Sciences
Society for Applied Anthropology

Academic & Professional Experience

nutrition Associate Professor
Science Associate Professor
  1999  - 2004 , Koen women's Junior college Department of food
  2004 , - Rakuno Gakuen University Department of food

Research Activities

Research Areas

Human life science, Eating habits, studies on eating habits
Cultural anthropology, Cultural anthropology/Folklore
Agricultural chemistry, Applied microbiology
Agricultural chemistry, Food science

Research Interests

Applied Microbiorolgy,
Food Science,
Dietary Survey of the Diet,

Published Papers

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, 26, 4, 219, 222, 20170400, 査読有り
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 , 26, 4, 213, 217, 20170400, 査読有り
Characteristic and property of Mongolian nomads daily products amd kumiss production, ISHII Satomi, 64, 1, 53, 62, 20150200, 査読有り
Mare's milk and kumys, S.Nurtazin,S Ishii,B Hoshino, KazNU Bulletin, 43, 1, 123, 131, 20150000, 査読有り
Effect of dietary eugenol on xenobiotic metabolism and mediation of UDP-glucuronosyitransferase and cytochromoe p450 1A1 expression in rat liver, Hidetomo Iwano, K Nishikawa, S Ishii, H Inoue T Yokota, International Journal of food sciences and nutrition, 65, 2, 241, 244, 20140300, 査読有り
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, 24, 1, 195, 197, 20140200, 査読有り
Properties of camel milk liquor(shubat) inthe Republic of Kazakhstan, Satomi ISHII, Sabyr NURTAZIN, 63, 2, 55, 63, 20140200, 査読有り
Distribution of antimicrobial-resistant lactic acid bacteria in natural bheese inJapan, Kanako Ishihara,Kumiko Nakajima,Satoko Kishimoto, Fumiaki Atarashi, Yasukaz Muramatsu, Akitoyo Hotta, Satomi Ishii,Yasuyuki Takeda, Masanori Kikuchi,Yutaka Tamura, Microbial Immunol, 57, 684, 691, 20131100, 査読有り
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, 70, 2, 81, 89, 19990400, 査読有り

Books etc

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

Conference Activities & Talks

Unique properties of Airag, ISHII Satomi, Joint symposium on meat and milk hygiene,   2016 10 12 , 招待有り


Production of Fermented Sausages useing LAB and yeast.
A Study of dietary survey on the diet of Mongolia
The effect of kimuchi on lipids metabolism of subjects with CD36
Research of a high school students meal taste
Reference of the functional substance of kumiss
Documenting traditional food sysytems of indigenous peoples:The case of Ainu along the Saru river region


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 ,
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 ,
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 ,, 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.
Historical Review of Kumiss by Literature, ISHII Satomi, The Japanese journal of ethnology, 62, (1) 33 - 38,   1997 06 30 ,
Beneficial Role of Kumiss Intake of Mongolian Nomads, ISHII Satomi, KONAGAYA Yuki, Eiyo To Shokuryo, 55, (5) 281 - 285,   2002 10 10 ,, 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.
Microbiological Studies on "Chigo", Inner Mongolia, China, ISHII Satomi, Journal of the College of Dairying. Natural science, 23, (1) 89 - 90,   1998 10 ,
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 ,, 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 1.5-1.7×107/ml for lactic acid bacteria and 3.9-8.0×106/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 ,
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.
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。
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 ,, The Ainu are indigenous people of Japan who have mainly resided in the Hokkaido and Tohoku regions. They have traditionally obtained starch and onturep from roots of the lily (Cardiocrinum cordatum var. glehnii) which is thought to have been their main edible plant for use as a food and medicine.
We prepared starch and onturep 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 onturep. They had a high carbohydrate content. Onturep was made into gruel, the energy of the gruel for one meal being calculated to be about 240kcal.
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.
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 ,
ldentification of compounds causing symbiotic growth of Lactobacillus paracasei subsp. tolerans and Kluyueromyces marxianus var. lactis in chigo, lnner Mongolia, china, Zootechnical Science, 70, (2) 81 - 89,   1999
Feeding rats with kumiss suppresses the serum cholesterol and triglyceride, Milk Science, 50, (3) 113 - 117,   2001
lsolation and ldentification of lacticasid bacteria and yeasts from"chigo"in Inner Mongolia, china, Animal Science Journal, 68, (3) 79 - 82,   1997
Histrical review of Kumiss by literatures, 62, (1) 33 - 38,   1997
Survey on the Kumiss(Airag)of Mongolian Nomads, MILK Science, 48, (1) 21 - 27,   1999
Dietary Sarvey on the Diet of Mongolian nomads by Summer, 8,   1998
Microbiology of Kumiss of Sakha, Study of Survival Strategy of Hunter-Herders in Siberia Nagoya City University,   2000
A Study of fermentation milk and milk spirits of Nomads, (6) 55 - 68,   2000
Microbiology of traditional fermented milk products of Nomads,   2000
Survey on the kumiss of Sakha, MILK Science, 48, (3) 193 - 198,   1999
Activation of Kumiss, New Food Industry, 42, (1) 22 - 26,   2000
Diet of Mongolian nomads,   2000
Microbial study of traditional fermented dairy products Haruha and Buriat in Mongolia, MILK Science, 50, (1) 25 - 30,   2001
Dietary Survey on the Diet of Mongolian Nomads in Summer, Satomi ISHII, Kunihiko SAMEJIMA, Journal of Home Economics of Japan, 50, (8) 845 - 853,   1999 , 10.11428/jhej1987.50.845


特願2010-141049, 特許5610472

Research Grants & Projects

A study of lipid metabolism to SD Lat for Kumiss bacteria
Microbiology of traditional fermented milk
Dietary survey and environment study for Mongolia
Research on the functionality of traditional Dairy products
Influence of the meal exerted on lipid metabolism
Research of Mongolian nomad's eating habits