JP2004201521A - Antimicrobial agent - Google Patents
Antimicrobial agent Download PDFInfo
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- JP2004201521A JP2004201521A JP2002372078A JP2002372078A JP2004201521A JP 2004201521 A JP2004201521 A JP 2004201521A JP 2002372078 A JP2002372078 A JP 2002372078A JP 2002372078 A JP2002372078 A JP 2002372078A JP 2004201521 A JP2004201521 A JP 2004201521A
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- starter culture
- calcium
- antibacterial agent
- antimicrobial
- bacteria
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【0001】
【発明の属する技術分野】
本発明は食品の生産、流通、保存に係わるバイオプリザーバテイブ(Biopreservative)の技術における微生物のバクテリオシン(Bacteriosin)及びスターターカルチャー(Starter Culture)に関し、さらに詳しくは微生物が生産する抗菌物質の効果、さらに微生物が増殖し他の有害微生物に対する滅菌作用、あるいは増殖の抑止の技術に関する。
【0002】
【従来の技術】
バクテリオシンには乳酸菌由来のものが多く、とくにラクトコッカス(Lactcoccus)が生産するナイシンは、例えば食肉の熟成工程中の汚染細菌を排除し、スターターカルチャーの独占的菌叢の生成を促進し、発酵ソーセージや生ハムの製造などの非加熱食品の生産に利用されたり、またペデイオシンやロイテリン、ガセリシンなども同様に乳製品や発酵食品に利用され、あるいはその途次にある。
【0003】
スターターカルチャーには乳酸菌のほか多くの微生物が利用されており、乳製品をはじめ酒類、漬け物、味噌、醤油など発酵食品が生産されており、これら微生物は食品の生産に作用する他に抗菌物質を生産するか、あるいは乳酸や酢酸を生産し腐敗菌や病原菌を滅菌し、または増殖を抑止して、食品の安全性を確保し発酵をすすめ食品を生産する。
【0004】
バクテリオシンとスターターカルチャーは抗菌と増殖の作用機序において相互に関係をもちながら同一の微生物がときには有益であっても別の状況下では有害であるなど、双方の利用技術は密接に関連する。
【0005】
乳酸菌のスターターカルチャーにはラクトバチルス(Lactbacillus),ビフィドバクテリウム(Bifidobacterium)、ストレプトコッカス(Strepcoccus)、ペデイオコッカス(Pediococcus)、ロイコノストック(Leuconostoc)、ラクトコッカス(Lactcoccus)などが利用されており、また乳酸菌以外でもグラム陰性菌やカビ、酵母など多種の微生物があり、これらの利用は多岐にわたる。
【非特許文献1】乳酸菌の科学と技術 学会出版センター
【非特許文献2】バイオプレザーバテイブ 幸書房
【非特許文献3】食品微生物制御の進歩 中央法規出版
【0006】
【発明が解決しようとする課題】
バクテリオシンは、抗菌の対象が近縁菌に限定されるが、ナイシンはバチルス菌(Bucillus)とクロストリジュウム菌 (Clostridium)にも効果があり有意に実用化されているが、上記の細菌も乳酸菌と同じグラム陽性菌であり、この限定された対象細菌の範囲をグラム陰性菌やカビ、酵母に拡大し、多様な食品に広く利用を可能とすることが第1の課題である。
【0007】
バクテリオシンが培地上の試験と実際の食品との抗菌効果に差がある場合があるのは、抗菌物質は分子量が大きいペプチドで構成され、また疎水性であるため食品中の分散性が低く、そのため効果の発揮について不足があることから、バクテリオシンに親水性を付与し分散性を改良して抗菌効果の向上をはかることが第2の課題である。
【0008】
スターターカルチャーは、増殖初期の誘導期ではその速度が遅く生産性が低いことから、競合する細菌と拮抗し勝ち残るために、競合菌を滅菌しあるいは抑止して、自身の増殖を優先し独占的菌叢を形成し、意図する食品の生産を達成するためには、とくに誘導期から対数増殖期までの有効な排他機能をもつことが第3の課題である。
【0009】
バクテリオシンを油脂により生産される食品に利用する場合に、油脂あるいは油脂を相当量含有する食品中に円滑に分散し、その抗菌効果を十分に利用できる油脂抗菌剤を提供することが第4の課題である。
【0010】
【課題を解決するための手段】
醸造酢をシードとし、発酵アルコールを原料にして醸造する醸造酢は発酵の諸条件により酸濃度が4%ないし20%程度の醸造酢を得られ、また原料には米や穀物、果汁なども利用できる。
【0011】
これに貝殻や卵殻あるいはサンゴ殻や石灰などのカルシウムを、1種あるいは2種以上を溶解させカルシウム液を得ることができ、酸濃度に対応してカルシウムの溶解量が定まり、その範囲内ではカルシウム量は任意に設定でき、0.1%から12%程度を溶解し、pHは3.0から5.5前後までとなる。
【0012】
酸濃度9%の醸造酢に、かき貝殻40部ほたて貝殻40部卵殻10部で構成するカルシウム原料をもって溶解量38mg/ml、pH4.8のカルシウム液を得て有機酸類との抗菌効果の比較試験をした。その結果は表1に記載したとおりでカルシウム液の効果の優位を確認できる。
【0013】
【表1】
表1.生そば保存比較試験、保存温度15℃、添加量各0.7%
記号は1g中の菌数の対数 −:104以下、+:105〜106、
++:107〜108、+++109以上、初発菌数は103。
【0014】
生そばは非加熱食品であり、とくにそば粉は農産物のため多種類の微生物の付着があり、微生物の動向を容易に試験することができる。抗菌剤中のその他の成分とあるのは主剤の効果を補助するものであり、試験品に対して添加量は、対粉1.0%で加水量30%を計算し0.7%となる。
【0015】
本発明は、上記のカルシウム液を用いてバクテリオシンの細菌細胞破壊機能と相乗効果を有し、またカルシウム液の滅菌と抑止によりスターターカルチャーの誘導期の増殖を保護促進する効果をもつ抗菌剤を提供し、従来の限定された抗菌効果の各課題を解決する。
【0016】
【発明の実施の形態】
カルシウム液は食品成分とよく水和し、分散性があり水分活性を低下させるほか、pH維持能力についていえば中性水(pH7)で100倍に希釈したもののpHは5.6の弱酸性を示し緩衝能があり、有機酸の抗菌機能とは相違し、抗菌効果も全く別の効果を示しており、このカルシウム液にナイシンを8,000μg/mlを組成分として抗菌剤1を得る。
【0017】
前記カルシウム液にスターターカルチャーとしてペデイオコッカスの菌数108の凍結乾燥末を1.0%重量比を組成分として抗菌剤2を得る。
【0018】
抗菌剤1にスターターカルチャーのペデイオコッカス菌数108の凍結乾燥末を加えて組成分とし抗菌剤3を得る。
【0019】
抗菌剤1を、菜種油64%パーム油32%レシチン4%を組成分とする油脂と等量を混和乳化し油脂抗菌剤を得る。
【0020】
ナイシンの計量単位1μgは40IUとし、細菌の培養は対応する所定の培地を用い定法にしたがって試験を実施した。また各添加区での添加量はとくに表示した以外は試験食品との重量比で0.5%とした。
【0021】
〔実施例1〕
抗菌剤1を添加したスポンジケーキを包装して、低温から高温へ温度変化する過程での微生物の消長と抗菌効果を試験し、その結果を表2に示す。
【0022】
【表2】
表2.スポンジケーキ保存試験、嫌気性条件
保存温度は流通から消費までの温度変化を想定して12日までは5℃、13日〜17日は25℃と設定し、酵母数は別に対数を表示する。
【0023】
この結果、無添加では酵母により変敗し、カルシウム液では酵母を抑止しているが乳酸菌が増殖し、ナイシンでは酵母が増殖し乳酸菌を抑止し、抗菌剤1では酵母、乳酸菌を双方とも抑止し17日後の食味も変化はなく、またpH値は乳酸菌の動向にほぼ並行している。
【0024】
〔実施例2〕
蒸煮した大豆に抗菌剤2を添加しスターターカルチャーの細菌叢での競合と増殖の動向を試験した結果を表3に示す。
【0025】
【表3】
表3.蒸煮大豆の保存試験、好気性条件、保存温度15℃
【0026】
抗菌剤2の添加区は、一般生菌は抑止され、ペデイオコッカスと酵母は増殖し、無添加区は4日後に変敗し、さらに試験は無塩の条件でおこなっているので酵母の耐塩性も選択でき、発酵食品を生産する際に求められる微生物叢の制御技術を提供することができる。
【0027】
〔実施例3〕
抗菌剤3を約40℃の温水で30倍に希釈し常温にし、これに内臓処理後の丸鶏肉を約2分間浸漬し、包装して冷蔵庫温度に相当する低温で保存試験に供しその結果を表4に示す。
【0028】
【表4】
表4.鶏肉保存効果試験、嫌気性条件、保存温度:5℃、
【0029】
この結果、添加区では低温で食肉を保存する際に求める乳酸菌叢を形成し、一般生菌を抑止し食肉を変敗から防止することを確認した。温水により抗菌剤の成分が活性され20日後の鶏肉の状態は良好であり、乳酸菌は食味に影響はなかった。無添加は15日後で変敗した。
【0030】
〔実施例4〕
油脂抗菌剤による野菜サラダの保存効果試験をし、その結果を表5に示す。油脂抗菌剤、油脂、卵でマヨネーズを用意しポテト、きゅうり、レタス、人参を材料としたサラダを作り、油脂抗菌剤は総重量比2%の添加量とした。生野菜のため初発菌数103となる。
【0031】
【表5】
表5.野菜サラダ保存効果試験、好気性条件、保存温度:15℃
【0032】
非加熱食品であり初発菌数の多い野菜サラダは、無添加区では安全に利用できるのは1日のみであり、2日後には変敗したが、油脂抗菌剤はマヨネーズに好適であり、サラダに加工した場合に分離がなく安定しており、乳化も損なわれずバクテリオシンの疎水性と非分散性を解消し、一般生菌と乳酸菌を抑止して4日の抗菌効果を示し、油脂による食品に有効であることが確認できた。
【0033】
【発明の効果】
本発明は上述のとおりカルシウム液を用いることで、バイオテクシンおよびスターターカルチャーの抗菌効果を高めることができ、抗菌効果の対象の拡大を図り、多様な食品に利用できる技術を提供する。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to microbial bacteriocins (Bacteriosin) and starter culture (Starter Culture) in the technology of biopreservatives relating to the production, distribution and storage of foods. Further, the present invention relates to a technique for sterilizing an harmful microorganism or inhibiting the growth of microorganisms.
[0002]
[Prior art]
Many bacteriocins are derived from lactic acid bacteria, and nisin, especially produced by Lactococcus, eliminates contaminating bacteria during the aging process of meat, for example, and promotes the formation of an exclusive flora of starter culture and fermentation. It is used for the production of non-heated foods such as sausage and prosciutto hams, and pediosin, reuterin, gassericin and the like are also used for dairy products and fermented foods, or just before.
[0003]
Lactic acid bacteria and many other microorganisms are used in starter culture, and fermented foods such as dairy products, alcoholic beverages, pickles, miso, and soy sauce are produced.These microorganisms not only act on food production but also produce antibacterial substances. Produce or produce lactic acid and acetic acid to sterilize putrefactive bacteria and pathogenic bacteria, or inhibit their growth, to ensure the safety of food and promote fermentation to produce food.
[0004]
Bacteriocins and starter cultures are interrelated in antimicrobial and growth mechanisms of action, but both applications are closely related, with the same microorganism sometimes being beneficial but harmful in other situations.
[0005]
Lactobacillus (Lactbacillus), Bifidobacterium (Bifidobacterium), Streptococcus (Streptococcus), Pediococcus (Pediococcus), Leuconostoc (Leuconoccus), Lactococcus and Lactococcus are used as starter cultures for lactic acid bacteria. There are many types of microorganisms other than lactic acid bacteria, such as gram-negative bacteria, molds, and yeasts, and their use is diversified.
[Non-Patent Document 1] Science and Technology of Lactic Acid Bacteria Gakkai Shuppan Center [Non-Patent Document 2] Biopreservative Koshobo [Non-Patent Document 3] Advances in Control of Food Microorganisms Central Law Publications [0006]
[Problems to be solved by the invention]
Although bacteriocins are subject to antibacterial treatment only to closely related bacteria, nisin is also effective for Bacillus and Clostridium and has been put to practical use, but the above bacteria are also lactic acid bacteria. The first problem is to expand the limited range of target bacteria to gram-negative bacteria, molds, and yeasts, and to make it widely applicable to various foods.
[0007]
Bacteriocin may have a difference in the antibacterial effect between the test on the culture medium and the actual food, because the antibacterial substance is composed of a peptide with a large molecular weight, and because it is hydrophobic, dispersibility in food is low, For this reason, there is a shortage of the effect, and the second problem is to impart hydrophilicity to bacteriocin and improve dispersibility to improve the antibacterial effect.
[0008]
In the starter culture, starter culture is slow and has low productivity in the induction phase at the beginning of growth, so it competes with competing bacteria to survive. In order to form a flora and achieve the intended food production, the third problem is to have an effective exclusion function particularly from the induction period to the logarithmic growth period.
[0009]
When bacteriocin is used in foods produced by fats and oils, it is a fourth object of the present invention to provide a fat and oil antibacterial agent which can be smoothly dispersed in fats and oils or foods containing a considerable amount of fats and oils and which can sufficiently utilize its antibacterial effect. It is an issue.
[0010]
[Means for Solving the Problems]
Brewed vinegar that uses brewed vinegar as a seed and fermented alcohol as a raw material can produce brewed vinegar with an acid concentration of about 4% to 20% depending on fermentation conditions, and also uses rice, grains, fruit juice, etc. as raw materials it can.
[0011]
One or two or more kinds of calcium such as shells, eggshells, coral shells and lime can be dissolved in this solution to obtain a calcium solution, and the amount of calcium dissolved is determined according to the acid concentration. The amount can be arbitrarily set, dissolving about 0.1% to about 12%, and the pH ranges from about 3.0 to about 5.5.
[0012]
Comparative test of antibacterial effect with organic acids by obtaining 38 mg / ml calcium solution with pH 4.8 using brewed vinegar with an acid concentration of 9% and a calcium raw material composed of 40 parts of oyster shells, 40 parts of scallop shells and 10 parts of egg shells to obtain a calcium solution of 38 mg / ml Did. The results are as shown in Table 1, and the superiority of the effect of the calcium solution can be confirmed.
[0013]
[Table 1]
Table 1. Raw buckwheat preservation comparison test, preservation temperature 15 ℃, addition amount 0.7% each
The symbol is the logarithm of the number of bacteria in 1 g-: 10 4 or less, +: 10 5 to 10 6 ,
++: 10 7 -10 8 , ++ 10 9 or more, initial bacterial count 10 3 .
[0014]
Raw buckwheat is an unheated food, especially buckwheat flour is an agricultural product and has many types of microorganisms attached to it, so that the trends of microorganisms can be easily tested. The other components in the antibacterial agent assist the effect of the main agent, and the amount of addition to the test product is 0.7%, calculated as 30% of water and 1.0% of powder. .
[0015]
The present invention provides an antibacterial agent having a synergistic effect with the bacterial cell destruction function of bacteriocin using the above-mentioned calcium solution, and also having an effect of protecting and promoting the induction phase growth of starter culture by sterilizing and inhibiting the calcium solution. Providing and solving each problem of conventional limited antibacterial effect.
[0016]
BEST MODE FOR CARRYING OUT THE INVENTION
Calcium liquid hydrates well with food ingredients, disperses and lowers water activity. Speaking of pH maintenance ability, the pH of a solution diluted 100 times with neutral water (pH 7) has a weak acidity of 5.6. The antibacterial agent 1 has a buffering capacity, is different from the antibacterial function of an organic acid, and has a completely different antibacterial effect. The antibacterial agent 1 is obtained by using 8,000 μg / ml of nisin in this calcium solution.
[0017]
Obtaining antimicrobial agent 2 lyophilized powder bacteria number 10 8 Pedeiokokkasu as component 1.0% by weight as a starter culture in the calcium solution.
[0018]
Antibacterial agent 1 was added to lyophilized powder starter culture Pedeiokokkasu bacteria number 10 8 a composition content obtaining antimicrobial agent 3.
[0019]
Antibacterial agent 1 is mixed and emulsified with an equivalent amount of fat and oil having a composition of 64% rapeseed oil, 32% palm oil and 32% lecithin to obtain a fat and oil antibacterial agent.
[0020]
The measurement unit of 1 μg of nisin was 40 IU, and the cultivation of the bacteria was carried out using a corresponding predetermined medium according to a standard method. The amount of addition in each addition group was 0.5% by weight with respect to the test food, except where otherwise indicated.
[0021]
[Example 1]
The sponge cake to which the antimicrobial agent 1 was added was packaged, and the fate of the microorganisms and the antimicrobial effect in the process of changing the temperature from low to high were tested. The results are shown in Table 2.
[0022]
[Table 2]
Table 2. Sponge cake storage test, anaerobic conditions
The storage temperature is set at 5 ° C. for 12 days and 25 ° C. for 13 days to 17 days, assuming a temperature change from distribution to consumption, and the log is displayed separately for the number of yeasts.
[0023]
As a result, in the absence of the additive, the yeast was decomposed by the yeast, the yeast was inhibited in the calcium solution, but the lactic acid bacteria grew. In the nisin, the yeast grew and inhibited the lactic acid bacteria. In the antibacterial agent 1, both the yeast and the lactic acid bacteria were inhibited. The taste after 17 days did not change, and the pH value was almost parallel to the trend of lactic acid bacteria.
[0024]
[Example 2]
Table 3 shows the results obtained by adding antibacterial agent 2 to the steamed soybeans and testing the competition and growth trends in the bacterial flora of the starter culture.
[0025]
[Table 3]
Table 3. Storage test of steamed soybean, aerobic condition, storage temperature 15 ℃
[0026]
In the group to which the antimicrobial agent 2 was added, general viable bacteria were suppressed, Pediococcus and yeast proliferated, and the group without addition degraded after 4 days. Further, the test was performed under salt-free conditions, so that the salt resistance of the yeast was also low. It is possible to provide a microbial flora control technique that can be selected and required when producing fermented foods.
[0027]
[Example 3]
Antibacterial agent 3 was diluted 30-fold with warm water of about 40 ° C. and brought to room temperature, and the chicken after the internal organs treatment was immersed for about 2 minutes, packaged and subjected to a storage test at a low temperature equivalent to the refrigerator temperature. It is shown in Table 4.
[0028]
[Table 4]
Table 4. Chicken storage effect test, anaerobic conditions, storage temperature: 5 ° C,
[0029]
As a result, it was confirmed that the lactic acid bacteria flora required in storing the meat at a low temperature was formed in the added group, that the general bacteria were suppressed, and the meat was prevented from deteriorating. The components of the antibacterial agent were activated by the warm water, the condition of the chicken after 20 days was good, and the lactic acid bacteria did not affect the taste. No addition spoiled after 15 days.
[0030]
[Example 4]
A preservation effect test of vegetable salad with an oil and fat antibacterial agent was conducted, and the results are shown in Table 5. Mayonnaise was prepared with an oil and fat antibacterial agent, oil and fat, and eggs, and a salad made from potatoes, cucumbers, lettuce, and carrots was prepared. The amount of the oil and fat antibacterial agent was 2% by total weight. The initial bacteria number 10 3 for raw vegetables.
[0031]
[Table 5]
Table 5. Vegetable salad storage effect test, aerobic condition, storage temperature: 15 ° C
[0032]
Vegetable salad, which is an unheated food and has a high initial bacterial count, can be safely used only in one day in the additive-free zone and has deteriorated after two days. However, the fat and oil antibacterial agent is suitable for mayonnaise. It is stable without separation when it is processed into water, eliminates the hydrophobicity and non-dispersibility of bacteriocin without deteriorating emulsification, deters general viable bacteria and lactic acid bacteria, and shows an antibacterial effect for 4 days. Was confirmed to be effective.
[0033]
【The invention's effect】
As described above, the present invention can enhance the antibacterial effect of biotechsin and starter culture by using a calcium solution, expand the target of the antibacterial effect, and provide a technique that can be used for various foods.
Claims (5)
Priority Applications (1)
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JP2002372078A JP4086292B2 (en) | 2002-12-24 | 2002-12-24 | Antibacterial agent |
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JP2002372078A JP4086292B2 (en) | 2002-12-24 | 2002-12-24 | Antibacterial agent |
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JP2004201521A true JP2004201521A (en) | 2004-07-22 |
JP4086292B2 JP4086292B2 (en) | 2008-05-14 |
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