TOP　/　A pictorial book to expand knowledge　/　Microbes pictorial book       On this page, the information about a microbe with a relation with close preserved food is published.     ■Feature 　Although it is a bacillus which is a general term for the eumycetes and is indispensable to beer or pan structure, the kind which causes dermatitis and pneumonia is also. The optimum temperature which can work is 25~35 degrees. It is 4 times or less, and it will become extinct, if activity is stopped and it exceeds 60 degrees. ■Remarks 　It is said in 1632 that it was discovered by the Antoni van Leeuwenhoek of the Dutch called the father of a microbe. ■Effect 　In the production of bread, the sugars in cloth are changed to alcohol and carbon dioxide. ■Details     Foods used：Bakery goods Size：About 5 micrometers The occurring place：In the nature, a bark and sap, the inside of nectar and the air, and soil are also inhabited.   ■Feature 　Lactic acid has a weak field making lactic acid, and it may die from the lactic acid made by itself. When the bacillus called Acetobacter bacteria eats the lactic acid which the Clemeau Rith bacillus made too much, the Clemeau Rith bacillus can be useful in yogurt. In addition to this, the Clemeau Rith bacillus and Acetobacter bacteria are various fields, help each other mutually and are valid. ■Remarks 　It is a cause diffused with Japan that the Japanese researcher brought home the yogurt currently eaten at a place called Caucasus located between the Caspian Sea and the Black Sea since the area was a long life. ■Effect 　"Thickness" is produced when the polysaccharide which the Clemeau Rith bacillus generates twines with the protein of yogurt. ■Details     Foods used：Caspian Sea yogurt Size：Unknown The occurring place：Unknown （Lactic acid bacteria used from ancient times in the Europe district ）   ■Feature 　The Rhizopus fungus itself -- it is characteristic to spread like a cobweb and to go, the growing speed is quick, and, in the case of watery food, such as vegetables and bread, there is character which covers the surface. ■Remarks 　Although it is "unrefined sake which is made from rice malt (yellow aspergillus) to rice", it is "Makgeolli which is made from malted barley (Rhizopus fungus) to rice." ■Effect 　The health food diet of Indonesia "tempe" is the food which fermented the soybean in Rhizopus fungus. Many isoflavone, and GABA(s) (gamma-aminobutyric acid) and saponin are contained. ■Details     Foods used：Alcohol, koji Size：Unknown The occurring place：Mold which is widely distributed over the nature and grows in the droppings of vegetables, fruit, and an animal, etc. well.   ■Feature 　Since carbon dioxide may be produced with fermentation, control of the generation of gas is indispensable to commercial production. As for the cheese which the hole opened to inside, such as Emmental cheese, propionic acid bacteria are used in many cases. Since there is character to increase when it is with a bifidus bacterium and lactic acid bacteria, it is expected that it can live together and use. ■Remarks 　France's Professor Henry Bex Wren discovered existence of propionic acid bacteria in 1990. ■Effect 　There are the bifidus-bacterium multiplication effect and a ready intestines action. ■Details     Foods used：Dairy products, such as cheese Size：Unknown The occurring place：Unknown (The minority group microbe used from ancient times in the Europe district )   ■Feature 　By disassembling sugar, ethanol and carbon dioxide are generated and an alcoholic beverage is generated. ■Remarks 　Record that the budding yeast was around from B.C. 1500 remains. ■Effect 　These days, I hear that there is various effect and it has also become a supplement. ■Details     Foods used：Bread and alcohol(Beer wine) Size：10 micrometers The occurring place：The surface, sap, etc. of fruit are inhabited in a nature.   ■Feature 　Since a natto fungus is a very powerful microbe which can be survived also under the environment 100, from -100 degree, compared with other bacilli, the feature is very strong with dryness or heat. The temperature which works most is about 40 degrees. ■Remarks 　It is said that it is after discovery of a natto fungus becomes in the middle of Meiji Era. It is said that it warmed until it was discovered, and what wrapped the soybean in the rice, without understanding whether the soybean is fermented and pulled thread. ■Effect 　There is healthy promotion, such as whitening effect and antiaging, as an effect which a natto fungus brings about. ■Details     Foods used：Fermented soybeans Size：Width 1 micrometer ×Length 2~3 micrometers The occurring place：A natto fungus is a kind of bacillus subtlis and is the microbe which is on the straw of a rice mostly and which has settled.   ■Feature 　It is a bacterial general term which oxidizes ethanol and produces acetic acid. Since acid is produced, it has the tolerance over acid. ■Remarks 　Pasteur discovered. However, acetic acid bacteria are in the situation which cannot be referred to as that the ecology and feature of fermentation are fully understood, though it is an important microbe in connection with vinegar manufacture etc. ■Effect 　Vinegar adds and carries out acetic acid fermentation of the acetic acid bacteria to alcohol, and builds them in it. There are much effect and effect good for health in the vinegar. ■Details     Foods used：Vinegar, coconut milk Size：Unknown The occurring place：It is in honey and the fruits which got damaged of a place which has ethanol, or a flower.   ■Feature 　It grows in food (a vegetable, fruit, bread, and processed food), and decomposes food. Conversely, there are also many bacilli of the kind used in order to take out flavors, such as cheese and a sausage, or to take out a characteristic taste, and there are. ■Remarks 　It is made into the origin for blue mold to have occurred to the cheese which had been forgotten in the cave made from crash also by chance in the case of blue cheese. ■Effect 　Ingestion of the food which adhered mold will cause condition, such as numbness, nausea, diarrhea. On the other hand, there is an indispensable effect in taking out flavors, such as cheese, taste, etc. ■Details     Foods used：Blue cheese, Gorgonzola, Roquefort, a sausage Size：About 100 micrometers The occurring place：Moist air, an organic matter, etc. are inhabited and it grows well of bread, a mandarin orange, etc.   ■Feature 　Although animal lactic acid bacteria are one of those which become plant origin lactic acid bacteria and a pair, compared with it, it can survive also in the bad severe environment of nutritional balance. Moreover, it can coexist with various microbes. ■Remarks 　As for plant origin lactic acid bacteria, most has been discovered by the foreign scientist. or however, that capital pickles come immediately and having been begun and discovered in Japan is immersed it is the discovered Lovelle bacillus. ■Effect 　Have a ready intestines action, immune strength is made to raise, and there are various effects of fighting with hay fever, dermatitis, and cancer. ■Details     Foods used：Pickles,Rice bran.Vegetables pickled in salted rice-bran paste Size：Unknown The occurring place：All originating in a plant are inhabited.   ■Feature 　A characteristic red system color tone is taken and metabolite production ability is strong mold. ■Remarks 　It starts in China of 1200 years ago, and an antiseptic for food, natural coloring agent, medicine, etc. are used broadly. ■Effect 　It is said that the blood concentration of cholesterol is reduced. ■Details     Foods used：Alcohol,Okinawan-style fermented tofu Size：6~8 micrometers The occurring place： The field etc. are inhabited.