2011 Fiscal Year Final Research Report
Development of new fermented food includingγ-amino butyric acid using various scallop
| Project/Area Number |
21500758
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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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 | Mie University |
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Principal Investigator |
ISOBE Yuka 三重大学, 教育学部, 准教授 (80218544)
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| 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)
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| Project Period (FY) |
2009 – 2011
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| Keywords | γ-アミノ酪酸(GABA) / 乳酸菌 / ホタテガイ / ヒオウギガイ |
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| 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.
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