2007 Fiscal Year Final Research Report Summary
Study on food culture of non-salted soybean fermented foods in Southeast Asia
| Project/Area Number |
17300238
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Kyoritsu Women's University |
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Principal Investigator |
KIUCI Kan Kyoritsu Women's University, Faculty of Home Economics, Professor (00224890)
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| Co-Investigator(Kenkyū-buntansha) |
TANAKA Tadayoshi Kyoritsu Women's Junior College, Department of the Science of Living, Professor (90099367)
MURAHASHI Ayumi Kyoritsu Women's Junior College, Department of the Science of Living, Research assistant (60399227)
MITSUBOSHI Saori Kyoritsu Women's University, Faculty of Home conomics, Research assistant (50398583)
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| Project Period (FY) |
2005 – 2007
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| Keywords | Soybean fermented foods / Sieng / Pe pok / Thua nao / Natto / Natto-bacilli / Bacillus subtilis |
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| Research Abstract |
Production techniques and utilization of the soybean fermentation foods were investigated and were collected them in Southeast Asia. The flavor compounds of collected samples were analyzed, and the microorganisms were isolated from them and identified. The applicability was examined using a part of the isolates.
The Fieldworks and investigation were carried out as follows: in the northeastern district of Cambodia (February, 2006), in the northeastern District of Shan State, Myanmar (October, 2007), and, in The north District of Laos (October, 2007). In Cambodia, fermented soybean foods called "Sieng" were produced and utilized. Sieng was one of their seasoning, which was made by following methods. Boiled soybean is put in on shallow baskets made of the bamboo and fermented for a few days. The fermented soybeans were added in the high concentration of saline solution and then they were aged for over a week. The papers have not yet published on Sieng. This research is the first work on Si
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eng of Cambodia. Soybean fermented foods, called "Pe pok" in Myanmar, called "Thua nao" in Laos, were produced and utilized. Soybeans were steamed and fermented, and then aged after adding salt and red pepper. The investigation and analyses showed clearly that there were large differences between manufacturing and utilization in Cambodia and those in Laos.
The bacteria were isolated from Pe pok to develop new type of nattto. The isolated bacteria was identified as Bacillus subtilis from colony's white color, wrinkles on the surface of colonies, and aerobic rods with spores according to Bergey's Manual of Systematic Bacteriology, Vol. 2, and, furthermore, forty-two strains were selected as natto bacilli on the base of the appearance of colony, stickieness and smells of steamed soybeans on which the selected isolates were grown. The optimum growth temperature of the isolates were between 35℃ and 45℃. Furthermore, 10 strains were selected as good natto bacilli by natto manufacturing test.
Using those strains we could make a new type of natto like soft natto which was different from Japanese present natto. We isolated bacteria from Sieng in Cambodia and obtained 134 strains and selected 10 strains from those strains by natto manufacturing tests. All of them were identified as Bacillus subtilis.
We are forwarding to investigating soybean fermented foods of this region in more detail. Less
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Research Products
(46 results)
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[Presentation] ペースト状納豆の開発2006
Author(s)
三星 沙織
Organizer
日本食品科学工学会 第53回大会
Place of Presentation
日本大学藤沢キャンパス
Year and Date
2006-08-29
Description
「研究成果報告書概要(和文)」より
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[Presentation] Volatile compounds of Sieng of Cambodia2006
Author(s)
TANAKA, Tadayoshi
Organizer
53rd Meeting of The Japanese Society for Food Science and Technology
Place of Presentation
At Faculty of Biological Resources, Nihon University
Year and Date
2006-08-29
Description
「研究成果報告書概要(欧文)」より
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[Presentation] Development of natto paste2006
Author(s)
MITSUBOSHI, Saori
Organizer
The 53rd Meeting of The Japanese Society for Food Science and Technology
Place of Presentation
At Faculty of Biological Resources, Nippon University
Year and Date
2006-08-29
Description
「研究成果報告書概要(欧文)」より
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[Book] 納豆の科学2008
Author(s)
三星 沙織
Total Pages
285
Publisher
建皇社
Description
「研究成果報告書概要(和文)」より
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