2003 Fiscal Year Final Research Report Summary
Characterization of bacteria in traditional Fermented Rice Noodle from Southeast Asia
| Project/Area Number |
14580147
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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 |
食生活
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| Research Institution | Otsuma Women's University |
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Principal Investigator |
OMORI Masashi Otsuma Women's University, Faculty of Home Economics, Professor, 家政学部, 教授 (80074920)
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| Co-Investigator(Kenkyū-buntansha) |
AKUZAWA Sayuri Tokyo University of Agriculture, Faculty of Applied Science, Assistant Professor, 応用生物科学部, 助教授 (60256641)
KATOH Miyuki Kagawa University, Faculty of Education, Professor, 教育学部, 教授 (70112654)
NAGANO Hiroko Gifu University, Faculty of Education, Professor, 教育学部, 教授 (40074984)
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| Project Period (FY) |
2002 – 2003
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| Keywords | Traditional fermented rice noodle / Lactic acid bacteria / organic acid / rice |
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| Research Abstract |
"Mohingar" is a type of fermented rice noodle from Myanmar. The composition and microbial characteristics of mohingar were investigated. Microorganisms which grew on nutrients of LBS, TATAC, DHL and potato dextrose medium were found in the fermentation process. The composition of mohingar differed from that of unprocessed rice. Moisture, crude protein, crude fat, and crude ash were less and free amino acids were higher in mohingars than in rice. Notably, hydroxyproline and phenylalanine were detected in mohingar. Mohingar contained a high amount of lactic acid, because over 20 kDa in mohingar, and bands of under 6.5 kDa were present in a relatively large quantity and the 16 kDa band, so-called allergenic protein, was faint in appearance.
Traditional wheat flour foods in many Asian countries are produced by natural fermentation. Enterobacter cloacae GAO was isolated from the starter of traditional flour fermented foods. Immunoblotting with the serum of the patient using this flow showed that an immunological reaction of the fermented foods with enterobacter cloacae GAO was different from that with yeast. The bacteria were isolated from traditional wheat flour foods and identified as Bacillus sp, Lactobacillus sp. and Lactococcus sp. The fermentation time of 'mantou' by enzymes of a B.pumilus and yeast mixture was shorter than the time with yeast alone. The sensory evaluation showed that the 'mantou' prepared with B.pumilus and yeast was as good as that with Enterobacter cloacae GAO or yeast alone. Different immunoblotting patterns were observed in the case of the 'mantou' prepared with yeast or E.cloacae GAO. The salt soluble protein of 'mantou' prepared with B.pumilus and yeast has about 1/20-1/30 in comparison of the inhibition obtained with the control in RAST inhibition experiments.
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Research Products
(10 results)
