Art

J-GLOBAL ID：201702248339719499   Reference number：17A0504257

Characterization of fermented seaweed sauce prepared from nori (Pyropia yezoensis)

ノリ(Pyropia yezoensis:スサビノリ)で作った海藻の発酵調味料の特性

Author (8)： Uchida Motoharu (National Research Institute of Fisheries and Environment of Inland Sea, Fisheries Research and Education Agency, 2-17-5 Maruishi, Hatsukaichi, Hiroshima 739-0452, Japan) ,  Kurushima Hirotaka (National Research Institute of Fisheries and Environment of Inland Sea, Fisheries Research and Education Agency, 2-17-5 Maruishi, Hatsukaichi, Hiroshima 739-0452, Japan) ,  Ishihara Kenji (National Research Institute of Fisheries Science, Fisheries Research and Education Agency, Fukuura, Kanazawa, Yokohama, Kanagawa 235-0452, Japan) ,  Murata Yuko (National Research Institute of Fisheries Science, Fisheries Research and Education Agency, Fukuura, Kanazawa, Yokohama, Kanagawa 235-0452, Japan) ,  Touhata Ken (National Research Institute of Fisheries Science, Fisheries Research and Education Agency, Fukuura, Kanazawa, Yokohama, Kanagawa 235-0452, Japan) ,  Ishida Noriko (National Research Institute of Fisheries Science, Fisheries Research and Education Agency, Fukuura, Kanazawa, Yokohama, Kanagawa 235-0452, Japan) ,  Niwa Kentaro (National Research Institute of Aquaculture, Fisheries Research and Education Agency, 422-1 Nakatsuhamaura, Minamiise, Mie 516-0193, Japan) ,  Araki Toshiyoshi (Mie University Community-University Research Cooperation Center, 1-3-3 Yumegaoka, Iga, Mie 518-0131, Japan)
Material： Journal of Bioscience and Bioengineering
Volume： 123  Issue： 3  Page： 327-332  Publication year： Mar. 2017 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Thesaurus term： edible seaweed ,  dried marine product ,  *Neopyropia ,  *fermented seasoning ,  Salinity ,  component ,  flavor ,  angiotensin converting enzyme ,  enzyme inhibition ,  Food Safety ,  arsenic ,  allergen ,  *characterization ,  Angiotensin-converting enzyme inhibition ,  *Neopyropia yezoensis ,  food allergen ,  *functionality of food ,  *Cryptogamae
Semi thesaurus term： Pyropia yezoensis ,  dried laver seaweed ,  *food functionalities ,  *flavour

Author keywords (5)： Key words Allergen free ,  Fermented seaweed sauce ,  Halophilic lactic acid bacteria ,  Nori ,  Pyropia yezoensis

JST classification (3)： Food chemistry,nutritional value  (FJ01020J) ,  Marine algae(=seaweeds)  (FJ13030N) ,  Fermented seasonings  (FK04030S)

Reference (34)：

• Steinkraus, K. H.: Comparison of fermented foods of the East and West, pp. 1-12, in: Lee, Cherl-Ho, Steinkraus, K. H., and Reilly, P. J. A. (Eds.), Fish fermentation technology. United Nations University Press, Tokyo (1993).
• Ishige, N.: Cultural aspects of fermented fish products in Asia, pp. 12-32, in: Lee, Cherl-Ho, Steinkraus, K. H., and Reilly, P. J. A. (Eds.), Fish fermentation technology. United Nations University Press, Tokyo (1993).
• Uchida, M. and Murata, M.: Isolation of a lactic acid bacterium and yeast consortium from a fermented material of Ulva spp. (Chlorophyta), J. Appl. Microbiol., 97, 1297-1310 (2004).
• Uchida, M. and Murata, M.: Fermentative preparation of single cell detritus from seaweed, Undaria pinnatifida, suitable as a replacement hatchery diet for unicellular algae, Aquaculture, 207, 345-357 (2002).
• Uchida, M., Amakasu, H., Satoh, Y., and Murata, M.: Combinations of lactic acid bacteria and yeast suitable for preparation of marine silage, Fish. Sci., 70, 507-517 (2004).

Terms in the title (3)： スサビノリ ,  海藻 ,  発酵調味料