Diversity of Fermented Foods

东南亚的许多民族都有自己的饮食文化。研究了谷物、茶叶、鱼类、大豆等传统发酵食品。由于人们生活方式的改变，这些传统的发酵食品逐渐被人们所摒弃。我们调查了越南、缅甸、中国、泰国和印度的发酵食品。以南鲽等鱼类为原料制成的酱油，其挥发性成分因产地而异。我们发现了新的发酵米粉，并从中分离出微生物。同时，从亚洲国家的发酵豆粕（纳豆）中分离出微生物。对分离的芽孢杆菌进行了遗传分析。然后，我们对发酵茶进行了研究。茶叶基因分析表明，阿萨姆地区的茶叶为山茶（Camellia sinesis var assamica），而达吉林地区的茶叶为山茶（cellia sinesis var assamica）和山茶（csinesis var sinesis）。我们现在正在利用这项研究的结果尝试新的发酵食品。

Many races in south east Asia have their own food culture. We investigated traditional fermented foods from grains, tea, fishes, soy bean etc. These traditional fermented foods are got rid off because of change of life style.We investigated fermented foods in Vietnam, Myanmar, China, Thailand and India. Volatile compounds of soy sauce made from fish such as Nam plaa were different depend on producing district. We found new fermented rice noodle and isolated microorganisms from it. Also, microorganisms were isolated from fermented bean (Natto) in asian country. Isolated Bacillus were analysed genetically. Then, we investigated fermented tea. Gene analysis of tea leaf showed leaf in Assam area was Camellia sinesis var assamica but it in Dargirin area was C.sinesis var assamica and C.sinesis var sinesis. We are trying now new fermented foods using the results obtaining in this research.