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1998 Fiscal Year Final Research Report Summary

The screening, Behavior and Application of the Microorganisms in Traditional Fermented Foods

Research Project

Project/Area Number 09680016
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field 家政学
Research InstitutionGifu University

Principal Investigator

NAGANO Hiroko  Faculty of Education, Gifu University Professor, 教育学部, 教授 (40074984)

Project Period (FY) 1997 – 1998
KeywordsTraditional Fermented Foods / Screening / Microorganism / hypoallergenic / Protein
Research Abstract

In Laurel Forest and Southeast Asian countries, many kinds of people produced the traditional fermented foods. The naturally fermented foods of cereals (wheat flour, rice), Tea, Meat, fish and soybean produced at home for family consumption, and relied to enzyme action of their natural bacterial flora. In modern times, more people in the all over the world are leaving the countryside to live in towns, and consuming the convenience foods, which produced in factory. After this time, we will lose the traditional processing technologies of foods and the great value of traditional foods. The collagenase present' in the culture supernatant of Bacillus subtilis FS-2 which was isolated from fish sauce was purified. The purification procedure was comprised of the concentration of culture filtrate by ultrafiltration, liquid chromatography on ion-exchange columns DEAE-Sephalose CL-6B, CM-cellulose, butyl Toyopearl 650 M, and finally, fast liquid chromatography on gel filtration Sephadex-G75. The enzyme was purified to homogeneity and had a molecular weight of about 125,000, which was seemingly composed of two similar subunits of 60,000. Besides insoluble collagen, the purified collagenase degraded gelatin with a maximum activity at pH 9 and a temperature of 50"*"C.Purified enzyme was stable in a wide range of pH (5-10) and had only 15% and 35% activity lost at 6000 and 65"*"C, respectively. Slightly inhibited by inhibitors such as EDTA, tripsin inhibitor, iodoacetamide and iodoacetic acid, the enzyme was severely inhibited by 2-mecarptoethanol. The hydrolysis of gliadin and casein as allergenic proteins by enzyme from B.subtilis FS-2 suggested this bacterium could be used the preparation of low allergenic foods.

  • Research Products

    (8 results)

All Other

All Publications (8 results)

  • [Publications] 田村朝子: "小麦粉発酵性細菌(Enterobacter cloacae GAO)における乳酸脱水素酵素(LDH)の精製とその特徴について" 日本家政学会誌. 48(7). 583-588 (1997)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] To Kim Anh: "Isolation of Collagenase-Producing Bacterium from Traditional Fermented Food and it's Enzyme Production" 日本家政学会誌. 48(12). 1083-1087 (1997)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] 吉村美香: "東南アジアの伝統的発酵食肉製品ネムチュアの特徴" 日本食品科学工学会誌. 45(10). 603-610 (1998)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] 長野宏子: "小麦粉発酵食品中の微生物とたんぱく質の挙動について" (財)飯島記念食品科学振興財団報告書 平成8年度年報. 150-154 (1998)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] Tamura A., Nagano H.Omori M.Shoji Z.Arai M.: "Purification and Characterization of Lactate Dehydrogenase (LDH) from the Leavening Bacrerium Entrobacter cloacae GAO" Nihon Kasei Gakkaishi (J.Home Econ Jpn). 48 (7). 583-588 (1997)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] Tok.A., Tanaka, T., Nagano H.: "Identification of a Collagenase-Producing Bacterium from Traditional Fermented Food and its Enzyme Production" Nihon Kasei Gakkaishi J.Home Econ Jpn.48 (12). 1083-1087 (1997)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] Yoshimura M., Nagano H., Tuji F., ToK.A., Omori M.: "Characterization of Traditional Fermented Food (Sour-Meat) in South-East Asia" Shokuhin Kagaku Kougaku KAishi (J.Japanese society for Food Science and Technology). 45 (10). 603-610 (1998)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] Nagano H.: "The Microorganisms and the Characterization of Protein in Traditional Wheat Flour Food" The Iijima Memorial Foundation for The Promotion of Food Science and Technology, Annual Report 1996. 150-154 (1998)

    • Description
      「研究成果報告書概要(欧文)」より

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Published: 1999-12-08  

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