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Search for useful microbial enzymes and applied research for bioprocess development 寻找有用的微生物酶和生物工艺开发的应用研究
Seibutsu-kogaku Kaishi Pub Date : 2021-01-01 DOI: 10.34565/SEIBUTSUKOGAKU.99.1_2
K. Kino
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引用次数: 0
Development of fermented rice drink using lactic acid bacteria isolated from kimoto 木本乳酸菌发酵米酒的研制
Seibutsu-kogaku Kaishi Pub Date : 2016-02-25 DOI: 10.6013/jbrewsocjapan.109.705
Toshinari Takahashi, Y. Masuda, Kazutoshi Yoshida, M. Mizuno
{"title":"Development of fermented rice drink using lactic acid bacteria isolated from kimoto","authors":"Toshinari Takahashi, Y. Masuda, Kazutoshi Yoshida, M. Mizuno","doi":"10.6013/jbrewsocjapan.109.705","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.109.705","url":null,"abstract":"近年,高齢化社会の進展,生活習慣病の予防や美容に 対する意識の高まりを背景に健康食品市場は拡大を続け ている.健康食品の素材としてはアミノ酸やコラーゲン などさまざまな成分が知られているが,最近,乳酸菌の 注目度が高く,機能性食品市場で順調な伸びを示してい る.乳酸菌の機能性といえば,真っ先に思いつくのがヨー グルトに代表されるプロバイオティクス効果である.プ ロバイオティクスとは,「腸内フローラバランスを改善 することにより宿主に有益に働く生菌添加物」と定義さ れている が,最近では生菌という考え方にとらわれな い「宿主の健康維持に有益に働く微生物」という広い定 義のプロバイオティクスが用いられることも多くなって きた .他方,光岡知足先生は「直接あるいは腸内フロー ラを介して,免疫賦活,コレステロール低下作用,血圧 降下作用,整腸作用,抗腫瘍効果,抗血栓・造血作用な どの生体調節,生体防御,疾病予防・回復,老化制御等 に働く食品成分」というバイオジェニックスという考え 方を提唱している .乳酸菌体や乳酸菌生産物質はこの バイオジェニックスの代表格である.この学説がプロバ イオティクスと明らかに異なる点は,バイオジェニック スとしての乳酸菌は必ずしも生菌である必要がないとい う点である.死滅菌体においても生体調節機能があれば, 乳酸菌を生きたまま摂取する必要がない,言い換えれば, 乳酸菌で発酵させた食品を殺菌しても効果が期待でき, 流通面での障壁が低くなることから,乳酸菌を用いた発 酵食品の多様化につながると考えられる. このように乳酸菌を利用した食品が注目を集めている が,昔から日本人と乳酸菌のつながりは深く,日本酒, 味噌,醤油,漬物など伝統的な発酵食品の製造において, 乳酸菌は重要な役割を果たしてきた.日本酒と乳酸菌の つながりといえば,乳酸菌が生産する乳酸酸性環境下で アルコール発酵を担う酵母を純粋培養する工程「生酛」 があげられる.生酛では,蒸米,米麹,水を半切桶に仕 込んだ翌日,物量を櫂棒ですり潰す作業(山卸作業)を 行う.この工程は生酛独特の工程であり,山廃酛とは, この山卸し作業を廃止した酛のことである.山卸し作業 が終了すると,半切桶の物量を一つのタンクに集め,3 ~4日間,6~7°Cの低温に保つことにより野生酵母な どの汚染微生物の活動を抑える.この期間が打瀬である. 打瀬期間にはまず硝酸還元菌が生育し,硝酸を還元して 亜硝酸を生成する.一方,低温増殖性の乳酸菌も活動を 開始する.まず,球菌であるLeuconostoc mesenteroides が生育を始め,その後,桿菌であるLactobacillus sakei が増殖することにより優占菌の遷移が起こることが知ら 2015年度 生物工学技術賞 受賞 生酛乳酸菌のバイオジェニックス効果に着目した 米乳酸発酵飲料の開発","PeriodicalId":38799,"journal":{"name":"Seibutsu-kogaku Kaishi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72895814","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
大麦焼酎粕由来発酵大麦エキス(FBE)からのナイシン生産(生物工学論文賞) 大麦烧酒糟发酵大麦提取物(FBE)的内芯生产(生物工程论文奖)
Seibutsu-kogaku Kaishi Pub Date : 2009-08-15 DOI: 10.6013/JBREWSOCJAPAN.104.579
古田 吉史, 丸岡 生行, 中村 彰宏, 大森 俊郎, 園元 謙二
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引用次数: 0
Arthrobacter sp.NHB-10株が生産するβ-1, 3-グルカナーゼの精製と性質 Arthrobacter sp.NHB-10株生产的β- 1,3 -葡萄糖酶的提纯和性质
Seibutsu-kogaku Kaishi Pub Date : 1999-06-25 DOI: 10.11501/3184885
川端 敏之, 早川 茂, 岡崎 勝一郎
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引用次数: 1
Analysis of components in sake moromi mash by NIR using a ceramic cell 陶瓷池近红外分析清酒清米浆成分
Seibutsu-kogaku Kaishi Pub Date : 1998-03-25 DOI: 10.1016/s0922-338x(98)80022-6
T. Mikami, S. Tanimoto, Y. Tsuchiya, T. Hashimoto, Ritsushi Ohdoi, T. Kado, Y. Yamane, N. Nishio
{"title":"Analysis of components in sake moromi mash by NIR using a ceramic cell","authors":"T. Mikami, S. Tanimoto, Y. Tsuchiya, T. Hashimoto, Ritsushi Ohdoi, T. Kado, Y. Yamane, N. Nishio","doi":"10.1016/s0922-338x(98)80022-6","DOIUrl":"https://doi.org/10.1016/s0922-338x(98)80022-6","url":null,"abstract":"","PeriodicalId":38799,"journal":{"name":"Seibutsu-kogaku Kaishi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1998-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74770550","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Production of Ethanol from Molasses by Flocculating Yeast for Use as an Alternative Energy Source - Monograph - 用絮凝酵母从糖蜜中生产乙醇作为替代能源-专论-
Seibutsu-kogaku Kaishi Pub Date : 1997-12-01 DOI: 10.1016/s0922-338x(97)83590-8
K. Kida, S. Morimura, Zhong Yaling
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引用次数: 5
Phytoremediation 植物修复
Seibutsu-kogaku Kaishi Pub Date : 1997-11-25 DOI: 10.1007/978-3-319-41811-7
茅野 充男
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引用次数: 20
清酒の「ムレ香」に関する研究 关于清酒“簇拥香”的研究
Seibutsu-kogaku Kaishi Pub Date : 1996-01-01 DOI: 10.11501/3110216
西村 顕
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引用次数: 2
Effect of citric acid on glycerol formation by Saccharomyces cerevisiae in Barley Shochu mash 柠檬酸对大麦烧酒醪中酿酒酵母生成甘油的影响
Seibutsu-kogaku Kaishi Pub Date : 1995-06-11 DOI: 10.1016/0922-338x(95)90009-o
T. Omori, K. Ogawa, M. Shimoda
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引用次数: 6
Activity of α-Glucosidase in Sake Koji and Its Role during Sake Brewing 清酒曲中α-葡萄糖苷酶活性及其在清酒酿造中的作用
Seibutsu-kogaku Kaishi Pub Date : 1995-03-25 DOI: 10.1016/0922-338x(95)90010-w
Y. Morimoto, K. Kitamoto, Y. Fujita, K. Gomi, C. Kumagai
{"title":"Activity of α-Glucosidase in Sake Koji and Its Role during Sake Brewing","authors":"Y. Morimoto, K. Kitamoto, Y. Fujita, K. Gomi, C. Kumagai","doi":"10.1016/0922-338x(95)90010-w","DOIUrl":"https://doi.org/10.1016/0922-338x(95)90010-w","url":null,"abstract":"","PeriodicalId":38799,"journal":{"name":"Seibutsu-kogaku Kaishi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1995-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72949564","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
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