@techreport{oai:mie-u.repo.nii.ac.jp:00007396,
 author = {磯部, 由香 and ISOBE, Yuka and 中田, 理恵子 and NAKATA, Rieko and 平島, 円 and HIRASHIMA, Madoka},
 month = {Apr},
 note = {application/pdf, 著者らがこれまでに様々な食品から分離したγ-アミノ酪酸(GABA)生成乳酸菌を用いて貝類を材料としたGABA含有新規発酵食品の開発を試みた。まず、GABA生成の最適条件を明らかにした。次に、材料配合、衛生面向上などの前処理を含む製造条件を確立した。ホタテガイのみならず、ヒオウギガイ、アコヤガイなどの貝類を用い発酵食品の製造が可能であった。製造した発酵食品には、一部の市販のGABA含有食品よりも多いGABAが含まれていた。, The new fermented food made from shellfish includingγ-amino butyric acid(GABA) was developed using the strain isolated from various food in our laboratory. The optimal condition for producing GABA was clarified. Manufacturing conditions of fermented food, such as composition of materials and sanitary pretreatment, were established. It was clarified that production of fermented food used by Japanese scallop, noble scallop(hiogi-gai), and Japanese pearl oyster was possible. The manufactured fermented food had higher GABA content than some commercial products containing GABA., 平成21~23年度科学研究費補助金(基盤研究(C))研究成果報告書, 21500758},
 title = {貝類を用いた新規γ : アミノ酪酸含有発酵食品の開発},
 year = {2012}
}