Characterization and Application of psychrophilic bacteria in Antarctica to design of functional foods

Research Project

Project/Area Number	20780054
Research Category	Grant-in-Aid for Young Scientists (B)
Allocation Type	Single-year Grants
Research Field	Applied microbiology
Research Institution	Shimane University
Principal Investigator	ASO Yuji Shimane University, 教育学部, 准教授 (70380590)
Project Period (FY)	2008 – 2009
Project Status	Completed (Fiscal Year 2009)
Budget Amount *help	¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000) Fiscal Year 2009: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000) Fiscal Year 2008: ¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000)
Keywords	極限微生物 / 乳酸菌 / 南極 / 機能性食品 / スクリーニング
Research Abstract	The aim of this study, therefore, is to design the fermented foods that are adaptable to low temperature, using psychrophilic bacteria isolated from Antarctica as starters, and to improve the physical properties of foods by using psychrophilic enzymes produced by psychrophilic bacteria. Bald rockcods, starfishes, sea urchins, and moss isolated from the surrounding area of Syowa Station mainly sampled as sources of psychrophilic bacteria were followed by enrichment culture. In Japan, the media inoculated with the enrichment samples were incubated at 4 oC for more than one week, we could confirm bacterial growth in some samples.