Biogenic amines (BAs) are known as toxic substances and formed in foods as a result of microbial action during fermentation and storage (Shalaby, 1996; Santos, 1996). BAs could cause diseases with food poisoning symptoms such as stimulating the nerves and blood vessels in man and animals (Joosten, 1988). The most important BAs found in foods are putrescine, cadaverine, β-phenylethylamine, tyram...

The halophilic proteinase showed a maximal activity at 50°C and pH 9~10, in 20% NaCl and was highly stabilized by NaCl. It was able to hydrolyse natural actomyosin (NAM), collagen and anchovy protein. For NAM hydrolysis, the myosin heavy chain was completely digested by halophilic proteinase as evidenced by the lowest band intensity remaining, but partially hydrolysed actin. The SR5-3 proteinas...

Fifteen strains of red-pigmented, strictly aerobic, coccoid, extremely halophilic archaea were isolated from fish sauce (nam-pla) produced in Thailand. They grew optimally at 37 degrees C, pH 6-8 and in the presence of 20-30 % (w/v) NaCl. The DNA G+C contents of the isolates were 60.0-61.8 mol%. They had MK-8(H2) as a major menaquinone component and C(20)C(20) and C(20)C(25) derivatives of phos...

The effect of food substances on emotional states has been widely investigated, showing, for example, that eating chocolate is able to reduce negative mood. Here, for the first time, we have shown that the consumption of specific food substances is not only able to induce particular emotional states, but more importantly, to facilitate recognition of corresponding emotional facial expressions i...

一般に発酵食品は特定のスターター微生物を添加し，発酵過程に生じる微生物叢や分解物，代謝物の変遷を安定化させて製造される．しかし魚醤においてはスターターを添加せず，多量の塩（食塩＞20％）のみによって微生物叢の制御を図る場合が多く，発酵過程の安定性や作製期間の長さなどに課題を残す．魚醤の研究は発酵期間の短縮や減塩など製造プロセスの改良を中心に行われてきたが，近年，次世代シーケンサーや質量分析技術が魚醤の発酵過程中の細菌叢や代謝物の解析に適用され始めた．今後，これらが融合していくことで魚醤発酵過程の全貌解明と製造工程の効率化・安定化につながると期待される．