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

因此，本研究的目的是利用从南极洲分离的嗜冷菌作为发酵剂，设计适应低温的发酵食品，并利用嗜冷菌产生的嗜冷酶来改善食品的物理性质。从锡奥瓦站周围地区分离出主要作为嗜冷菌来源的秃头岩鳕鱼、海星、海胆和苔藓，然后进行增菌培养。在日本，接种增菌样品的培养基在4oC下培养一周以上，我们可以确认一些样品中有细菌生长。

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.