発酵食品による抗高血圧症飼料への応用 : その1.Bubods中の微生物相とその常在種(A 基礎的研究)(II 予防および治療)

概要

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Bubods is one of the starters of traditional alcoholic beverages such as Basi (sugar cane wine) and Tapy (rice wine) consumed by the people living in the northern part of Luzon island, particularly in La Union and Ifugao Provinces. The raw materials for preparation of Bubods consist of rice meal (1) and cooked rice (1) with added about 30 percentage of ginger to prevent bacterial contamination. Two samples of Bubods were collected from two places of the La Union on July 30,1979 and the Ifugao on December 5,1979. The commonly isolated genera in Bubods were Mucor, Rhizopus, Aspergillus, Saccharomyces, Endomycopsis, Hansenula, Pichia, Torulopsis, Candida, Pediococcus and Lactobacillus. The predominant species of yeast isolates were Endomycopsis fibuligera and Saccharomyces cerevisiae. Koji preparation of Endomycopsis fibuligera produced from the soybean of raw material was given as the test feeds for depressive effect of SHR.
近畿大学の論文
1980-09-25