| Budget Amount *help |
¥5,200,000 (Direct Cost: ¥4,000,000、Indirect Cost: ¥1,200,000)
Fiscal Year 2016: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2015: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
Fiscal Year 2014: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
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| Outline of Final Research Achievements |
Histamine is a causative agent of allergy like food poisoning and is problematic compound in seafood processing. To develop a fermentation starter for producing safe and reliable fermented seafood, we selected halophilic lactic acid bacteria which do not receive histamine - forming enzyme gene from Japanese fermented seafood. The genetic structure was investigated to select a fermentation starter candidate strain which did not produce biogenic amines such as histamine and tyramine. Among them, two strains were selected as a fermentation starter strain based on its excellent growth, and a brewing test of fish sauce was carried out. As the result, there was no accumulation of histamine, and the products was acceptable quality as a fish sauce.
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