| Budget Amount *help |
¥9,940,000 (Direct Cost: ¥9,400,000、Indirect Cost: ¥540,000)
Fiscal Year 2007: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
Fiscal Year 2006: ¥2,000,000 (Direct Cost: ¥2,000,000)
Fiscal Year 2005: ¥5,600,000 (Direct Cost: ¥5,600,000)
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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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