J-GLOBAL ID:200904060087015108  Research Project code:9800037187 Update date:Dec. 15, 2003

Study on functional substances of microbe-production

Study period:1996 - 1998
Organization (1):
Investigating Researcher (4):
Research overview:
Functional foods are noticed recently according to rise of health-conscious. Such functional substances are contained in Kagoshima origin fermented products from industry using microorganisms, but discarded for the moment. For example, in production of Shochu liquor, only alcohol is distilled as spirit but all of the rest including functional constituents are disposed as pot ale. The project finds out functional substances in the Shochu mash to search effective components improving functional materials is Shochu mash and the quality of Shochu and identifies microbes producing them.
Keywords (5):
shochu ,  functional ,  distillers ,  food ,  mash
Research program: Ordinary Research
Research budget: 1997: \3,768,000

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