Pork meat extracts were prepared by digesting raw minced pork meat pieces with an aqueous solution of protease under acidic and anaerobic conditions achieved by pressurized carbon dioxide (pCO₂) treatments. Hydrolysis was performed for 24 h at a pCO₂ pressure of 5 MPa and a temperature of either 45℃ or 55℃. The pork meat extract prepared through enzymatic degradation at 55℃ and 5 MPa pCO₂ exhibited a lighter brown color, small oil droplets, different amino acid composition, and improved umami richness compared to the conventional methods, including digestion in 1N HCl at 90℃ and enzymatic digestion under atmospheric pressure. The pCO₂ method can serve as an alternative process for the production of pork meat extract without the need for neutralization, as is the case with conventional methods, thereby reducing production costs.

　Awa-bancha is a post-fermented tea traditionally produced in Tokushima Prefecture, Japan. After boiling, the tea leaves and broth are packed into barrels, fermented, and then dried. Anaerobic fermentation is performed using lactic acid bacteria derived from the production environment. This study aimed to clarify the relationship between the quality of Awa-bancha and microorganisms. Thus, we investigated that the bacterial flora of products and fermentation solutions of Awa-bancha from various production years and locals. In addition, we analyzed the polyphenol resistance of the isolated strains from Awa-bancha. Consequently, many saprophytic bacteria were detected in fermentation solutions in which Lactiplantibacillus plantarum group was not present. The isolates of Awa-bancha showed high polyphenol resistance in the order of yeast, lactic acid bacteria, and other bacteria. The polyphenol resistance of many saprophytic bacteria was also the same. Results indicated that maintaining the polyphenol concentration in the fermentation solution at 15-20 mM inhibits the growth of saprophytic bacteria and promotes lactic acid fermentation. The viable counts of all products were below the standard. Staphylococcus spp. were detected in several tea samples. It has become clear that Awa-bancha products made through natural fermentation have consistent quality.

　乾しいたけなどの食用きのこに含まれるγ-アミノ酪酸（GABA）は血圧上昇抑制作用や精神的なストレス低減作用などを有する。抽出条件の相違が，乾しいたけのGABA抽出量におよぼす影響について明らかにすることでGABAを多く抽出するための調理法や加工法の提案が可能になる。そこで本研究では，乾しいたけの主要な品種である「香信」および「どんこ」を用いて，抽出水の温度（5℃，40℃，100℃），pH，硬度の抽出条件を変えて調製した乾しいたけ抽出液のGABA含量を比較した。試料には熊本県産乾しいたけを使用した。実験に際しては軸を取り除き傘のみにしたものを粉末化した後にふるいにかけ，500 μm以下の粒度のものを使用した。抽出水の温度で比較すると，GABA濃度が最も高値を示したのは40℃・24時間抽出後であった。40℃・1時間抽出後のGABA濃度は，両品種ともに最大値の約90％であり，5℃で1時間未満の抽出後のGABA濃度は，「香信」では最大値の約80％であった。また，アルカリ性水溶液で抽出したGABA濃度は，両品種ともに浸漬水のpHが高いほど低値を示した。硬水および超硬水で抽出したGABA濃度は，両品種ともに硬度依存的に減少した。これらの結果から，GABA抽出量をより急速かつ効率的に増加させるには，5℃および40℃，中性付近の軟水で抽出する短時間抽出が適しており，この要因として乾しいたけに内在するGABA合成酵素が関与している可能性が示唆された。