Development of Food Processing Technology Using LacticAcid bacteria Isolated from Local Foods in Niigata

A few novel strains of lactic acid bacteria were isolated from local foods, such as traditional Japanese pickles, in Niigata. We attempted to apply these food fermentation create new plant-based foods.Latilactobacillus sakei UONUMA (UONUMA-1, UONUMA-2, and UONUMA-3) pickles snow caverns the Uonuma region Niigata have potential for use biopreservation. Additionally, able reform flavor koji amazake. Lactiplantibacillus paraplantarum YAMAKOSHI strain, which is non-salt "Izekomina" Yamakoshi Niigata, has characteristics yielding a viscous sticky fermented food.These exploited produce foods amazake, rice bran vegetable paste, yogurt, gelato commercial use. Furthermore, yogurt-like beverage, solely made rice, was successfully produced commercialized.