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

南极嗜冷细菌的表征及其在功能食品设计中的应用

• 批准号: 20780054
• 负责人: ASO Yuji
• 金额: $ 2.83万
• 依托单位: Shimane University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Young Scientists (B)
• 财政年份: 2008
• 资助国家: 日本
• 起止时间: 2008 至 2009
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-20780054/
• 关键词: 極限微生物; 乳酸菌; 南極; 機能性食品; スクリーニング

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.

因此，本研究的目的是利用南极嗜冷菌作为发酵剂，设计出适应低温的发酵食品，并利用嗜冷菌产生的嗜冷酶改善食品的物理性质。从昭和站周边地区分离的秃鳕鱼、海星、海胆和苔藓主要作为嗜冷菌的来源进行了富集培养。在日本，将接种有增菌样品的培养基在4 ℃下孵育超过一周，我们可以确认某些样品中有细菌生长。

项目成果

Isolation and characterization of psychrophilic lactic acid bacteria from plants and animals in Antarctica

南极动植物中嗜冷乳酸菌的分离和鉴定

• 发表时间: 2008
• 作者: 薬師寿治;他2名;Yuji Aso
• 通讯作者: Yuji Aso