LACTIC BACTERIUM SEPARATED FROM TRADITIONAL FERMENTED FOOD IN ISHIKAWA PREFECTURE, CULTURED PRODUCT THEREOF, AND UTILIZATION THEREOF

摘要

PROBLEM TO BE SOLVED: To provide a lactic bacterium contained in a traditional fermented food in Ishikawa prefecture, and having functionality, and to provide a cultured product thereof, an application thereof, etc.;SOLUTION: The cultured products of the lactic bacteria are the cultured products of one or more kinds of lactic bacteria separated from at least a kind of the fermented foods selected from the group consisting of Narezusi (sushi seasoned with fish-vinegar) of a horse mackerel, Narezusi of a yellowtail, Narezusi of a mackerel, Kaburazusi (a kind of Narezusi with turnip), Daikonzushi (a kind of Narezusi with Japanese radish), Yamahaishubo (a kind of yeast), Ikakoujizuke (a kind of soused cuttlefish), Ikakurozukuri (a kind of soused cuttlefish with black color) and Uri-Kasuzuke (melon pickle in sake lees), and has at least one function of the following (1) to (3): (1): activity for inhibiting angiotensin convertase; (2): activity for scavenging a DPPH radical; and (3): activity for converting L-glutamic acid to γ-aminobutyric acid.;COPYRIGHT: (C)2013,JPO&INPIT