| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2012: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2011: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2010: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
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| Research Abstract |
We screened suitable lactic acid bacteria (LAB) strains for use in functional fermented meat products by analyzing European fermented sausages with 60 probiotic LAB strains. Lactobacillus (L) sakei strain No. 23 and L. curvatus strain No.28 were selected because of their effects on pH, lactic acid production and degradation of myosin B after fermentation of meat protein. They were salt and nitrite-resistant strains which are indispensable for manufacture of meat products. Then, we prepared fermented sausages by utilizing L. sakei strain No. 23 or L. curvatus strain No.28. Analyses of fermented sausages revealed that lactic acid numbers increased and production of coliform bacillus repressed. SDS-PAGE results suggest that meat protein in fermented sausages has been hydrolyzed. Many bioactive peptides and amino acids were generated from fermented sausages. These fermented sausages showed the high antioxidant and antihypertensive activity, and acceptable sensory quality characteristic.
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