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Diversity of microorganisms in traditional fermented foods and seed preservation

传统发酵食品中微生物多样性及种子保存

基本信息

批准号：
15255013
负责人：
NAGANO Hiroko
金额：
$ 22.05万
依托单位：
Gifu University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (A)
财政年份：
2003
资助国家：
日本
起止时间：
2003 至 2005
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-15255013/
关键词：
Southeast Asia Fermented foods Preserved microorganisms Biological diversity Rice Wheat flour soy bean functional components 茶小麦粉微生物データベース魚醤油

项目摘要

Many ethnic groups who use traditional fermented foods live in Southeast Asia and evergreen broadleaf forest zones, but these fermented foods are decreasing as lifestyles change. To preserve the diversity of the microorganisms that exist in these traditional fermented foods and their seeds, from 2003 through 2005 we surveyed production processes and usage methods of use of traditional fermented foods. At the same time, we isolated and preserved microorganisms, conducted component analyses of the collected foods, and investigated their functional components.The survey was conducted in Thailand, Cambodia, Laos, China, and other areas. The foods examined included fermented noodles whose main raw material was rice, flour products, fermented soy foods, fish sauce and other fermented fish foods, fermented tea products (fully fermented tea), and fermented meat foods. Cell counts of the microorganisms in the fermentation production processes were conducted on location, and the isolated microorganisms were preserved in Japan.Component analysis of the fermented foods revealed that the production process not only produces various flavor substances, but also produces functional substances such as γ-aminobutyric acid (GABA), which acts to lower blood pressure, and serves to reduce allergens. Recording the results of analysis of these fermented food components, analyzing the roles of microorganisms, and preserving the microorganism strains will serve not only to clarify the hidden functionality of fermented foods that have been historically eaten, but may also lead to the development of new functional foods.Since collection and transfer of microorganism resources in traditional fermented foods involves problems related to biological diversity treaties, research is conducted carefully in conjunction with partner countries. We plan to create and open to the public a database of preserved microorganisms from countries with which memoranda of agreement have been concluded.

许多使用传统发酵食品的民族生活在东南亚和常绿阔叶林地带，但随着生活方式的变化，这些发酵食品正在减少。为了保持这些传统发酵食品及其种子中微生物的多样性，从2003年到2005年，我们调查了传统发酵食品的生产工艺和使用方法。同时对采集的食品进行微生物分离保存、成分分析和功能成分调查，并在泰国、柬埔寨、老挝、中国等地进行了调查。被检查的食品包括以大米为主要原料的发酵面条、面粉产品、发酵酱油食品、鱼露和其他发酵鱼类食品、发酵茶制品(完全发酵茶)和发酵肉类食品。对发酵生产过程中的微生物进行现场细胞计数，并将分离的微生物保存在日本。对发酵食品的成分分析表明，发酵食品不仅产生各种风味物质，还产生功能物质，如γ-氨基丁酸，它具有降血压和减少过敏原的作用。记录这些发酵食品成分的分析结果，分析微生物的作用，并保存微生物菌株，不仅有助于澄清历史上曾被食用的发酵食品的隐藏功能，还可能导致新功能食品的开发。由于传统发酵食品中微生物资源的收集和转让涉及与生物多样性条约有关的问题，因此与伙伴国合作进行了仔细的研究。我们计划创建一个保存微生物的数据库，并向公众开放，这些微生物来自与我们缔结了协议备忘录的国家。