A survey was conducted on the ecological distribution of the Phénolé-producing yeasts in wine-making environments, which included yeasts from grapes, musts, domestic commercial red wines. The Phénolé-producing isolates were divided into 2 groups by phenotypic characteristics. Representative strains from two groups were identified by 26S rDNA analysis. Group I, most of the isolates from grapes were identified as Meyerozyma caribbica. This is the first study reporting the Phénolé-producing M. caribbica. Group Ⅱ, the isolates from grapes, musts and commercial wines, were identified as Brettanomyces bruxellensis, which is a typical contaminants of red wine. It was cleared that strains of B. bruxellensis grew without involvement of the barrel. Furthermore, this is the first study to report the presence of B. bruxellensis in commercial domestic red wines.

　Vitamin B₁₂ content of four types of commercially available sauerkraut (pickled cabbage) products was determined and characterized. Although one product contained considerable vitamin B₁₂ content (approximately 0.5μg/100g wet weight), the remaining three products contained only traces of vitamin B₁₂. Subsequent liquid chromatography/electrospray ionization-tandem mass spectrometry analyses revealed that most of the corrinoids found in the high-vitamin B₁₂ sample was pseudo-vitamin B₁₂, an inactive corrinoid compound, thereby suggesting that this sauerkraut product is not a suitable source of vitamin B₁₂. Vitamin B₁₂ content in 16 Lactobacillus strains isolated from vegetables and fruits and their products was determined. Although all lactic acid bacteria grew well in vitamin B₁₂-deficient medium, only eight L. plantarum strains grew well in cabbage-extract medium, with L. plantarum FSCM2-12 producing the highest biomass and vitamin B₁₂ content.

　This study aimed to develop new uses of Shikimi (Illicium anisatum) cultivated in Japan's north Kyushu area as functional food or cosmetic material. Water and ethanol extracts of Shikimi were screened for antioxidant, anti-lipase, antibacteria, and anti-advanced glycation end products (AGEs) formation inhibitory activities. The screening results revealed that an ethanol extract of Shikimi stem showed high antioxidant activity. It also showed extremely high anti-lipase activity (with the IC₅₀ value of 2.0μg/mℓ), high inhibitory activity for AGEs formation, and high antibacterial activity. These results showed that the ethanol extract of Shikimi stem has a great potential for functional foods and cosmetics with anti-aging, anti-acne and anti-obesity properties.

　Optimum conditions for GABA production utilizing enzyme-treated rice bran by lactic fermentation were investigated. A culture containing 11% enzyme-treated rice bran (nutrient source) and 11.7% monosodium glutamate (additive substrate of GABA) inoculated with Lactobacillus brevis IFO12005 yielded a GABA content of 7.1% (w/w) when the pH was maintained at 5.0 throughout the fermentation period. This resulting GABA content is 4-5-fold higher than without pH control. In addition, the fermented product did not have an unfavorable flavor according to sensory testing. Thus, it is possible to add culture broth to food or drink products to enrich GABA content without damaging their original flavor.

　Color is an important quality of adzuki beans and bean paste. However, as an indicator, color is ambiguous, and it is desired to construct a quantitative quality evaluation system. In this study, quantitative quality evaluation methods of the color tone of adzuki beans and bean paste were used with a visual analyzer to reflect the color of the entire sample group. The skin of raw 'Erimo-shozu' adzuki beans from Abashiri is deep red and its resulting bean paste is also darker, whereas the red color of 'Tianjin' adzuki bean skin is lighter, and it was also statistically clear that the red color of the bean paste produced therefrom is also lighter. It is presumed that the color of the bean paste reflects the color of the raw red adzuki bean skin, suggesting that this method will be an effective means of selecting raw adzuki beans based on the bean paste application.