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Characterization of bacteria in traditional Fermented Rice Noodle from Southeast Asia

Research Project

Project/Area Number 14580147
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field 食生活
Research InstitutionOtsuma Women's University

Principal Investigator

OMORI Masashi  Otsuma Women's University, Faculty of Home Economics, Professor, 家政学部, 教授 (80074920)

Co-Investigator(Kenkyū-buntansha) AKUZAWA Sayuri  Tokyo University of Agriculture, Faculty of Applied Science, Assistant Professor, 応用生物科学部, 助教授 (60256641)
KATOH Miyuki  Kagawa University, Faculty of Education, Professor, 教育学部, 教授 (70112654)
NAGANO Hiroko  Gifu University, Faculty of Education, Professor, 教育学部, 教授 (40074984)
Project Period (FY) 2002 – 2003
Project Status Completed (Fiscal Year 2003)
Budget Amount *help
¥3,100,000 (Direct Cost: ¥3,100,000)
Fiscal Year 2003: ¥1,200,000 (Direct Cost: ¥1,200,000)
Fiscal Year 2002: ¥1,900,000 (Direct Cost: ¥1,900,000)
KeywordsTraditional fermented rice noodle / Lactic acid bacteria / organic acid / rice
Research Abstract

"Mohingar" is a type of fermented rice noodle from Myanmar. The composition and microbial characteristics of mohingar were investigated. Microorganisms which grew on nutrients of LBS, TATAC, DHL and potato dextrose medium were found in the fermentation process. The composition of mohingar differed from that of unprocessed rice. Moisture, crude protein, crude fat, and crude ash were less and free amino acids were higher in mohingars than in rice. Notably, hydroxyproline and phenylalanine were detected in mohingar. Mohingar contained a high amount of lactic acid, because over 20 kDa in mohingar, and bands of under 6.5 kDa were present in a relatively large quantity and the 16 kDa band, so-called allergenic protein, was faint in appearance.
Traditional wheat flour foods in many Asian countries are produced by natural fermentation. Enterobacter cloacae GAO was isolated from the starter of traditional flour fermented foods. Immunoblotting with the serum of the patient using this flow showed that an immunological reaction of the fermented foods with enterobacter cloacae GAO was different from that with yeast. The bacteria were isolated from traditional wheat flour foods and identified as Bacillus sp, Lactobacillus sp. and Lactococcus sp. The fermentation time of 'mantou' by enzymes of a B.pumilus and yeast mixture was shorter than the time with yeast alone. The sensory evaluation showed that the 'mantou' prepared with B.pumilus and yeast was as good as that with Enterobacter cloacae GAO or yeast alone. Different immunoblotting patterns were observed in the case of the 'mantou' prepared with yeast or E.cloacae GAO. The salt soluble protein of 'mantou' prepared with B.pumilus and yeast has about 1/20-1/30 in comparison of the inhibition obtained with the control in RAST inhibition experiments.

Report

(3 results)
  • 2003 Annual Research Report   Final Research Report Summary
  • 2002 Annual Research Report
  • Research Products

    (15 results)

All Other

All Publications (15 results)

  • [Publications] 池田昌代, 加藤みゆき, 長野宏子, 阿久澤さゆり, 大森正司: "ミャンマーにおける発酵米麺(モヒンガー)の成分と微生物の特徴"日本家政学会誌. 54・4. 263-269 (2003)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] 加藤みゆき, 長野宏子, 阿久澤さゆり, 大森正司: "伝統的な発酵米麺の特徴と微生物の関与"(財)飯島記念食品化学振興財団 平成13年度年報. R295-299. 295-299 (2003)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] NAGANO Hiroko, KATOH Miyuki, AKUZAWA Sayuri, IKEDA Masayo, OMORI Masashi: "TRADITIONAL FERMENTED FOODS ARE USEFUL FOR HUMAN HEALTH"The 12^<th> Biennial international Congress of ARAHE. 216 (2003)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] Hiroko NAGANO, Shiro KASUYA, Zenya SHOJI, Asako TAMURA, Masasi OMORI, Sadaaki IIBUCHI, Motoo ARAI: "Identification of Microorganism in Traditional Asian Foods Made with Fermanted Wheat Flour and Their Hypoallergenization"Food Sci Technol.Res.. 9・1. 7-10 (2003)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] 池田昌代, 加藤みゆき, 長野宏子, 阿久澤さゆり, 和泉秀彦, 大森正司: "発酵米麺のアレルゲンタンパク質とプロテアーゼ産生微生物について"日本家政学会誌. (印刷中).

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] IKEDA Masayo, KATOH Miyuki, NAGANO Hiroko, AKUZAWA Sayuri, OMORI Masashi: "Characterization of the composition and Bacteria in "Mohingar" Fermented Rice Noodle From Myanmar"J.Home Economics of Japan. 54・4. 263-269 (2003)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] KATOH Miyuki, NAGANO Hiroko, AKUZAWA Sayuri, OMORI Masashi: "Characterization of Bacteria in the Traditional Fermented Rice Noodle"THE IIJIMA MEMORIAL FOUNDATION FOR THE PROMOTION OF FOOD SCIENCE FOUND TECHNOLOGY 2001. R295-R299 (2003)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] NAGANO Hiroko, KATOH Miyuki, AKUZAWA Sayuri, IKEDA Masayo, OMORI Masashi: "TRADITIONAL FERMENTED FOODS ARE USEFUL FOR HUMAN HEALTH"The 12^<th> Biennial international Congress of ARAHE. 216 (2003)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] Hiroko NAGANO, Shiro KASUYA, Zenya SHOJI, Asako TAMURA, Masasi OMORI, Sadaaki IIBUCHI, Motoo ARAI: "Identification of Microorganism in Traditional Asian Foods Made with Fermented Wheat Flour and Their Hypoallergenization"Food Sci Technol.Res.. 9・1. 7-10 (2003)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] IKEDA Masayo, KATOH Miyuki, NAGANO Hiroko, AKUZAWA Sayuri, IZUMI Hidehiko, OMORI Masashi: "Allergenic protein of Fermented Rice Noodle and Protease Producing Bacterium"J.Home Economics. (in publish).

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] 池田昌代, 加藤みゆき, 長野宏子, 阿久澤さゆり, 大森正司: "ミャンマーにおける発酵米麺(モヒンガー)の成分と微生物の特徴"日本家政学会誌. 54・4. 263-269 (2003)

    • Related Report
      2003 Annual Research Report
  • [Publications] 加藤みゆき, 長野宏子, 阿久澤さゆり, 大森正司: "伝統的な発酵米麺の特徴と微生物の関与"財団法人飯島記念食品科学振興財団 平成13年度年報. 295-299 (2002)

    • Related Report
      2003 Annual Research Report
  • [Publications] Hiroko NAGANO, Miyuki KAT0H, Sayuri AKUZAWA, Masayo IKEDA, Masashi OMORI: "TRADITI0NAL FERMENTED FOODS ARE USEFUL FOR HUMAN HEALTH"The 12th Biennial International Congress of Asian Regional Association for Home Economics Program & Abstract. 216 (2003)

    • Related Report
      2003 Annual Research Report
  • [Publications] Hiroko NAGANO, shiro KASUYA, Zenya SHOJI, Asako TAMURA, Masashi OMORI, Sadaaki IIBUCHI, Motoo ARAI: "Identification of Microorganisms in Traditional Asian Foods Made with Fermented Wheat Flour and Their Hypoallergenization"Food Sci.Technol.Res.. 9・1. 7-10 (2003)

    • Related Report
      2003 Annual Research Report
  • [Publications] 池田昌代, 加藤みゆき, 長野宏子, 阿久沢さゆり, 大森正司: "ミャンマーにおける発酵米麺(モヒンガー)の成分と微生物の特徴"日本家政学会誌. 54巻4号(印刷中). (2003)

    • Related Report
      2002 Annual Research Report

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Published: 2002-04-01   Modified: 2016-04-21  

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