Noriko Komatsuzaki
Japan
Biography
Noriko Komatsuzaki has studied a germinated brown rice and lactic acid bacteria (LAB) in National Food Research Institute for 10 years (1997-2007). She works in Seitoku University from 2008. Research category is Food microbiology as LAB and yeast. L. paracasei NFRI 7415 isolated from traditional Japanese fermented fish, exhibits high g-aminobutyric acid producing ability (Komatsuzaki et al., 2005). It was found that this strain is used in the development of functional fermented foods. At present study, we investigate whether this strain has an immune stimulation effect and wound healing effect.
Abstract
Abstract : Probiotic effect of Lactic acid bacteria isolated from Japanese fermented Fish