| Project/Area Number |
10041179
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (A).
|
| Allocation Type | Single-year Grants |
|---|
| Section | 海外学術 |
|---|
| Research Field |
応用微生物学・応用生物化学
|
|---|
| Research Institution | Osaka Prefecture University |
|---|
Principal Investigator |
ARAI Motoo Graduate School of Agricultur and Biological Sciences, Osaka Prefecture University, Professor, 農学生命科学研究科, 教授 (80081537)
|
|---|
| Co-Investigator(Kenkyū-buntansha) |
SHOUJI Zenya Faculty of Education and Culture, Akita University, Professor, 教育文化学部, 教授 (10086639)
OOMORI Masasi Faculty of Home Economics, Ootsuma Womans College, Professor, 家政学部, 教授 (80074920)
NAGANO Hiroko Faculty of Education, Gifu University, Professor, 教育学部, 教授 (40074984)
|
|---|
| Project Period (FY) |
1998 – 2000
|
| Project Status |
Completed (Fiscal Year 2000)
|
| Budget Amount *help |
¥20,000,000 (Direct Cost: ¥20,000,000)
Fiscal Year 2000: ¥6,100,000 (Direct Cost: ¥6,100,000)
Fiscal Year 1999: ¥5,500,000 (Direct Cost: ¥5,500,000)
Fiscal Year 1998: ¥8,400,000 (Direct Cost: ¥8,400,000)
|
|---|
| Keywords | fermented food / microorganism / tea / soy sauce / noodle / 紅茶 / 発酵食品 |
|---|
| Research Abstract |
Many races in south east Asia have their own food culture. We investigated traditional fermented foods from grains, tea, fishes, soy bean etc. These traditional fermented foods are got rid off because of change of life style.
We investigated fermented foods in Vietnam, Myanmar, China, Thailand and India. Volatile compounds of soy sauce made from fish such as Nam plaa were different depend on producing district. We found new fermented rice noodle and isolated microorganisms from it. Also, microorganisms were isolated from fermented bean (Natto) in asian country. Isolated Bacillus were analysed genetically. Then, we investigated fermented tea. Gene analysis of tea leaf showed leaf in Assam area was Camellia sinesis var assamica but it in Dargirin area was C.sinesis var assamica and C.sinesis var sinesis. We are trying now new fermented foods using the results obtaining in this research.
|
