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The screening, Behavior and Application of the Microorganisms in Traditional Fermented Foods

Research Project

Project/Area Number 09680016
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field 家政学
Research InstitutionGifu University

Principal Investigator

NAGANO Hiroko  Faculty of Education, Gifu University Professor, 教育学部, 教授 (40074984)

Project Period (FY) 1997 – 1998
Project Status Completed (Fiscal Year 1998)
Budget Amount *help
¥3,600,000 (Direct Cost: ¥3,600,000)
Fiscal Year 1998: ¥700,000 (Direct Cost: ¥700,000)
Fiscal Year 1997: ¥2,900,000 (Direct Cost: ¥2,900,000)
KeywordsTraditional Fermented Foods / Screening / Microorganism / hypoallergenic / Protein / 低アレルゲン化
Research Abstract

In Laurel Forest and Southeast Asian countries, many kinds of people produced the traditional fermented foods. The naturally fermented foods of cereals (wheat flour, rice), Tea, Meat, fish and soybean produced at home for family consumption, and relied to enzyme action of their natural bacterial flora. In modern times, more people in the all over the world are leaving the countryside to live in towns, and consuming the convenience foods, which produced in factory. After this time, we will lose the traditional processing technologies of foods and the great value of traditional foods. The collagenase present' in the culture supernatant of Bacillus subtilis FS-2 which was isolated from fish sauce was purified. The purification procedure was comprised of the concentration of culture filtrate by ultrafiltration, liquid chromatography on ion-exchange columns DEAE-Sephalose CL-6B, CM-cellulose, butyl Toyopearl 650 M, and finally, fast liquid chromatography on gel filtration Sephadex-G75. The enzyme was purified to homogeneity and had a molecular weight of about 125,000, which was seemingly composed of two similar subunits of 60,000. Besides insoluble collagen, the purified collagenase degraded gelatin with a maximum activity at pH 9 and a temperature of 50"*"C.Purified enzyme was stable in a wide range of pH (5-10) and had only 15% and 35% activity lost at 6000 and 65"*"C, respectively. Slightly inhibited by inhibitors such as EDTA, tripsin inhibitor, iodoacetamide and iodoacetic acid, the enzyme was severely inhibited by 2-mecarptoethanol. The hydrolysis of gliadin and casein as allergenic proteins by enzyme from B.subtilis FS-2 suggested this bacterium could be used the preparation of low allergenic foods.

Report

(3 results)
  • 1998 Annual Research Report   Final Research Report Summary
  • 1997 Annual Research Report
  • Research Products

    (13 results)

All Other

All Publications (13 results)

  • [Publications] 田村朝子: "小麦粉発酵性細菌(Enterobacter cloacae GAO)における乳酸脱水素酵素(LDH)の精製とその特徴について" 日本家政学会誌. 48(7). 583-588 (1997)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] To Kim Anh: "Isolation of Collagenase-Producing Bacterium from Traditional Fermented Food and it's Enzyme Production" 日本家政学会誌. 48(12). 1083-1087 (1997)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] 吉村美香: "東南アジアの伝統的発酵食肉製品ネムチュアの特徴" 日本食品科学工学会誌. 45(10). 603-610 (1998)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] 長野宏子: "小麦粉発酵食品中の微生物とたんぱく質の挙動について" (財)飯島記念食品科学振興財団報告書 平成8年度年報. 150-154 (1998)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] Tamura A., Nagano H.Omori M.Shoji Z.Arai M.: "Purification and Characterization of Lactate Dehydrogenase (LDH) from the Leavening Bacrerium Entrobacter cloacae GAO" Nihon Kasei Gakkaishi (J.Home Econ Jpn). 48 (7). 583-588 (1997)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] Tok.A., Tanaka, T., Nagano H.: "Identification of a Collagenase-Producing Bacterium from Traditional Fermented Food and its Enzyme Production" Nihon Kasei Gakkaishi J.Home Econ Jpn.48 (12). 1083-1087 (1997)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] Yoshimura M., Nagano H., Tuji F., ToK.A., Omori M.: "Characterization of Traditional Fermented Food (Sour-Meat) in South-East Asia" Shokuhin Kagaku Kougaku KAishi (J.Japanese society for Food Science and Technology). 45 (10). 603-610 (1998)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] Nagano H.: "The Microorganisms and the Characterization of Protein in Traditional Wheat Flour Food" The Iijima Memorial Foundation for The Promotion of Food Science and Technology, Annual Report 1996. 150-154 (1998)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] 田村朝子: "小麦粉発酵性細菌(Enterobacter cloacae GAO)における乳酸脱水素酵素(LDH)の精製とその特徴について" 日本家政学会誌. 48(7). 583-588 (1997)

    • Related Report
      1998 Annual Research Report
  • [Publications] To Kim Anh: "Isolation of Collagenase-Producing Bacterium from Traditional Fermented Food and it's Enzyme Production" 日本家政学会誌. 48(12). 1083-1087 (1997)

    • Related Report
      1998 Annual Research Report
  • [Publications] 吉村美香: "東南アジアの伝統的発酵食肉製品ネムチュアの特徴" 日本食品科学工学会誌. 45(10). 603-610 (1998)

    • Related Report
      1998 Annual Research Report
  • [Publications] Kim Anh To: "Isolation of Collagenase-Producing Bacterium fron Traditional Fermented Food and Its Enzyme Production" 日本家政学会誌. 48・12. 1083-1087 (1997)

    • Related Report
      1997 Annual Research Report
  • [Publications] 田村朝子: "小麦粉発酵性細菌Enterobacter cloacal GAOにおける乳酸脱水素酵素(LDH)の精製とその特徴について" 日本家政学会誌. 48・7. 583-588 (1997)

    • Related Report
      1997 Annual Research Report

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Published: 1997-04-01   Modified: 2016-04-21  

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