ロングライフチルド食品の変敗原因菌<i>Paenibacillus odorifer</i>に対する食品添加物の静菌効果

DOI Web Site Web Site 参考文献4件
  • 池田 直樹
    南九州大学大学院　園芸学・食品科学研究科 食品科学専攻　食品科学分野
  • 澤口 譲
    三菱ケミカル株式会社
  • 小林 義明
    三菱ケミカル株式会社
  • 長田 隆
    南九州大学大学院　園芸学・食品科学研究科 食品科学専攻　食品科学分野 南九州大学　健康栄養学部　食品開発科学科

書誌事項

タイトル別名
  • Bacteriostatic Effects of Food Additives on <i>Paenibacillus odorifer</i>, the Bacterium Causing the Deterioration of Refrigerated Processed Foods
  • ロングライフチルド食品の変敗原因菌Paenibacillus odoriferに対する食品添加物の静菌効果
  • ロングライフチルド ショクヒン ノ ヘンパイ ゲンインキン Paenibacillus odorifer ニ タイスル ショクヒン テンカブツ ノ セイキン コウカ

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<p>The long-time bacteriostatic effect of food additives against Paenibacillus spp. at chilled temperatures and the effect of food additives in combination with heating were evaluated using the P. odorifer 3004 strain, which is the relatively strong among the spore growing at chilled temperature. The bacteriostatic effects at 10℃ for three months were observed in the unheated conditions of sucrose laurate at 200 mg/L, sucrose myristate at 100 mg/L, sucrose palmitate at 200 mg/L, egg white lysozyme at 400 mg/L, sodium acetate at 5,000 mg/L, and glycine at 10,000 mg/L. In the combination of the food additives and heating at 90℃ for 10 minutes, the conditions of sucrose laurate of 150 mg/L, sucrose myristate of 30 mg/L, sucrose palmitate of 30 mg/L, egg white lysozyme of 400 mg/L, sodium acetate at 4,000 mg/L, and glycine at 8,000 mg/L showed bacteriostatic effects at 10℃ for three months respectively. These results showed that the thermal process improved the bacteriostatic effects of some food additives at lower doses than without heating. However, since the results were obtained in the culture medium, it is necessary to test and evaluate the results in actual products.</p>

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