Characterization and Application of psychrophilic bacteria in Antarctica to design of functional foods
| Project/Area Number |
20780054
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
Applied microbiology
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| Research Institution | Shimane University |
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Principal Investigator |
ASO Yuji Shimane University, 教育学部, 准教授 (70380590)
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| Project Period (FY) |
2008 – 2009
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| Project Status |
Completed (Fiscal Year 2009)
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| Budget Amount *help |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2009: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2008: ¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000)
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| Keywords | 極限微生物 / 乳酸菌 / 南極 / 機能性食品 / スクリーニング |
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| Research Abstract |
The aim of this study, therefore, is to design the fermented foods that are adaptable to low temperature, using psychrophilic bacteria isolated from Antarctica as starters, and to improve the physical properties of foods by using psychrophilic enzymes produced by psychrophilic bacteria. Bald rockcods, starfishes, sea urchins, and moss isolated from the surrounding area of Syowa Station mainly sampled as sources of psychrophilic bacteria were followed by enrichment culture. In Japan, the media inoculated with the enrichment samples were incubated at 4 oC for more than one week, we could confirm bacterial growth in some samples.
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Report
(3 results)
Research Products
(4 results)
