The Microorganisms and Behavior of Protein in Traditional Cereals Fermented Foods
| Project/Area Number |
07680014
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
家政学
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| Research Institution | Gifu University |
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Principal Investigator |
NAGANO Hiroko Faculty of Education, Gifu University Professor, 教育学部, 教授 (40074984)
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| Project Period (FY) |
1995 – 1996
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| Project Status |
Completed (Fiscal Year 1996)
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| Budget Amount *help |
¥2,300,000 (Direct Cost: ¥2,300,000)
Fiscal Year 1996: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 1995: ¥1,700,000 (Direct Cost: ¥1,700,000)
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| Keywords | Traditional Foods / Fementation / Leavening bacteria / Protein / Hypoallergenic / Screeninng / Traditional Food / Microorganism / Leavening Bactertia / Allergenic protein |
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| Research Abstract |
The Production of cereals flour foods in China and many other Asian countries relies on natural fermentation. We isolated and identified the microorganisms associated with traditional wheat flour foods in Mongol.
1.The bacterium, isolated from dough of Mantou in Mongol, was identified as a Bacillus subtulis. When the isolated bacterium was applied to the preparation of Mantou, caused good gas formation and was suitable as a starter.
2.The salt-soluble fraction, extracted from Mantou, has low immunity according to a RAST test with blood samples from donors whose immunoglobulin E levels are relatively high.
Furthermore, I have attempted to clarify the relationships between style of the people in the corresponding area to assess practical applications for the isolated bacteria.
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Report
(3 results)
Research Products
(15 results)
