Changing industrial waste into healthy ingredients−Generating amino acids from soy pulp

• Kawamitsu Hinako

  National Institute of Technology, Okinawa College

• Aragaki Sakura

  National Institute of Technology, Okinawa College

• Shingaki Naruse

  National Institute of Technology, Okinawa College

• Iinuma Yoshiteru

  Okinawa Institute of Science and Technology, Graduate University

• Yabe Yuta

  National Institute of Technology, Okinawa College

• Kimura Aoki

  National Institute of Technology, Okinawa College

• Ikematsu Shinya

  National Institute of Technology, Okinawa College

抄録

The purpose of this study was to devise a method for recycling soy pulp from Okinawan tofu industrial waste and to contribute to the extension of healthy life expectancy in Japan. This study focused on the amino acid-producing ability of lactic acid bacteria. Lactic acid bacteria were isolated from Okinawan tofu soy pulp and were screened for useful strains that indicated amino acid production capacity. We succeeded in isolating a Lactococcus lactis strain that produces isoleucine abundantly as an essential amino acid from soy pulp. In the future, soy pulp should be commercially produced using the strain identified in the present study to enhance the strength of the elderly.

収録刊行物

• 環境と安全

  環境と安全 10 (2), 17-20, 2019-09-10

  大学等環境安全協議会

キーワード

• industrial waste
• soy pulp
• recycling
• amino acid
• lactic acid bacteria

詳細情報

• CRID: 1390282752324605824
• NII論文ID: 130007705384
• DOI: 10.11162/daikankyo.e18proco83
• ISSN: 21863725
• ISSN: 18844375
• 本文言語コード: en
• データソース種別:
  • JaLC
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可