Project/Area Number |
16K12741
|
Research Category |
Grant-in-Aid for Challenging Exploratory Research
|
Allocation Type | Multi-year Fund |
Research Field |
Eating habits
|
Research Institution | Nihon University |
Principal Investigator |
MASUDA Tetsuya 日本大学, 生物資源科学部, 教授 (60165719)
|
Project Period (FY) |
2016-04-01 – 2018-03-31
|
Project Status |
Completed (Fiscal Year 2017)
|
Budget Amount *help |
¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
Fiscal Year 2017: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2016: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
|
Keywords | 医療用食品 / 人工透析患者向け乳製品 / 低カリウム乳製品 / プロバイオティクス / ドリンクヨーグルト / 発酵 / 食品 / 医療・福祉 / 微生物 |
Outline of Final Research Achievements |
I studied for 2 years aiming at creation of probiotic drink yoghurt for artificial dialysis patients. As a result, the whole milk obtained by reducing the minerals such as potassium by the tangential flow method was optimal for the raw material of yoghurt. Yogurt was prepared by adding commercially available DVI starter and L. gasseri JCM 1025 expected to have a probiotic effect to this raw milk and culturing at 37 ° C. for 7 hours. The yogurt was stored in a refrigerator at 4 ° C. and the number of L. gasseri bacteria was continuously measured. As a result, it was confirmed to maintain the same number of bacteria as immediately after culturing up to 2 weeks.
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