Development of new fermented food includingγ-amino butyric acid using various scallop

Research Project

Project/Area Number	21500758
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Single-year Grants
Section	一般
Research Field	Eating habits, studies on eating habits
Research Institution	Mie University
Principal Investigator	ISOBE Yuka 三重大学, 教育学部, 准教授 (80218544)
Co-Investigator(Kenkyū-buntansha)	NAKATA Rieko 奈良女子大学, 生活環境部, 講師 (90198119) HIRASHIMA Madoka 三重大学, 教育学部, 准教授 (80390003)
Project Period (FY)	2009 – 2011
Project Status	Completed (Fiscal Year 2011)
Budget Amount *help	¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000) Fiscal Year 2011: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000) Fiscal Year 2010: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000) Fiscal Year 2009: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
Keywords	γ-アミノ酪酸(GABA) / 乳酸菌 / ホタテガイ / ヒオウギガイ / あこや貝 / ひおうぎ貝
Research Abstract	The new fermented food made from shellfish includingγ-amino butyric acid(GABA) was developed using the strain isolated from various food in our laboratory. The optimal condition for producing GABA was clarified. Manufacturing conditions of fermented food, such as composition of materials and sanitary pretreatment, were established. It was clarified that production of fermented food used by Japanese scallop, noble scallop(hiogi-gai), and Japanese pearl oyster was possible. The manufactured fermented food had higher GABA content than some commercial products containing GABA.