2011 Fiscal Year Final Research Report
Characterization and Application of lactic acid bacterium producing amylase inhibitor to design of functional foods
| Project/Area Number |
22780066
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
Applied microbiology
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| Research Institution | Kyoto Institute of Technology |
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Principal Investigator |
ASO Yuji 京都工芸繊維大学, 工芸科学研究科, 准教授 (70380590)
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| Project Period (FY) |
2010 – 2011
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| Keywords | 乳酸菌 / 機能性食品 / アミラーゼ / 糖尿病 / 阻害剤 |
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| Research Abstract |
Lactic acid bacterium KY5-4 producing amylase inhibitor was identified as Weissella sp. The KY5-4 strain showed the highest inhibitory activity(22. 5%) after 14 h cultivation at 37℃. The strain was found to be an useful bacterium for probiotics, and its inhibitor displayed heat-and acid-tolerance. Furthermore, the inhibitory activity was increased after Turnip pickle was fermented by using KY5-4 strain.
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