1 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.+*,.,/.-/ (,**1) 425 A Research Trend of the Biological Control of Food by Applying Natural Antimic

Size: px

Start display at page:

Download "1 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.+*,.,/.-/ (,**1) 425 A Research Trend of the Biological Control of Food by Applying Natural Antimic"

ゆりかきちや
5 years ago
Views:

1 1 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.+*,.,/.-/ (,**1) 425 A Research Trend of the Biological Control of Food by Applying Natural Antimicrobial Compounds Yasuhiro Inatsu and Shinichi Kawamoto National Food Research Institute, NARO,,++, Kannondai, Tsukuba, Ibaraki -*/20., + +* +33/ +* +.,,**1 3 +*./+,** * 0+, -*/20.,,++, Corresponding author inatu@affrc.go.jp 1, + +**,**-,**. 1,**- 3 +,,**. / +,,

2 426 /. +*,**1 +* 2 +, +3 / / 2 -,**1, bo eo 2 ph eo L Streptomyces albulus,**. + FDA GRAS eo ph +,*,* 13 0*

3 3 : 427 +* ++, + *./+.* +, ph *.*. ph/.* *.*.*.*3 ph../..3 +* O+/1 :H1 ph ph C2 C+* C+,C /+0 +1,*,+,, Savard,- Devliegher,.,/ AIT : CH,CHCH,N CS Brassia nigra Eutrema wasabi Maxim,0-* -+-- AIT AIT -. AIT Humulus luplus L. a Humulone, Cohumulone, Adhumulone b Lupulone, colupulone, Adluplone -/-0 ph proton motive force : pmf pmf -1-2 ph

4 428 /. +*,**1 +* 4-3 Bacillus Alicyclobacillus.*.+., /*.-.. Lactococcus lactis./.2.3/* Lactococcus lactis Lactobacillus /+/- /.// Lactococcus lactis subsp. lactis /0/3./ EU /*..,**- +*,**/ Z *0*-** ,**1. +* Streptomyces natalensis /*,**, 1 FAOWHO JECFA EU.0,**0 ++,2 + kg *.*, g. ph 0*

5 5 : ,0- EDTA 0. AIT 0/ * http ://www4asama-chemical4co4jp/ A ph 04*24* *4-*42 Na E ph04*24* *4-*42 N ph 04*24* *4-+4*,*+ *4,*4/ Na L *42 Na S *4/+4* Na L *4-+4* L 0/P 0/S A-+ A-1-L ph

6 430 /. +*,**1 +* 6, http ://www4eisai-fc4co4jp/ *4/+4* S *4/+4* C *4/+4* U *4/+4* H *4.*40 Na, Na, ph *4.*41 Na, *4.*42 Na *4.*41 Na, Na - http ://www4okuno4co4jp/ 2* Na, Na, EX-,+ Na J-+** Na Na Na Na GR Na FG Na T-L -*1 R Na Na, NT Na,

7 7. : 431 http ://www4koyo-chemical4com/ GN Na Na PN GN NSK-+,N Na Na MGN Na Na NSK0*-N Na Na NSK-+,N Na Na M Na Na W Na Na Na Na / http ://www4saneigen$4co4jp/ NO4 //+ *4/+4* Na NO4.,* *4/.4* Na BW1,. *4,,4* Na NO4 0,* *40+4/ Na NO4 +-1 *4/+4* Na S-+ *4/,4* Na S-- *4.,4* Na S--* ph *41+4. Na /*/* *4*+*4+ NO4,2- *4/+4/ NO4.+* *40+4/ Na NO4 +*+ *4,*40 Na,

8 432 /. +*,**1 +* 8 0 http ://www4chisso4co4jp/ GA-,, +4* GA--* *4/+4* GL-++*G *4+*4/ GL-,+0G ph *4,*4/ GL-/*+G *4++4* GL *4/+4/ Na 1--C +4*,4* 1 http ://foods4nippon-shinyaku4co4jp/ PL-+*- ph *4-+4/ GS-/0 ph *4-+4* Na M-12 ph *4-+4* R33 ph *4-+4* K-+*+ *4/,4* Na K-,** ph +4*+4/ Na N, *4/,4* N-2*C *4/+4- SW-++- *4/+4* Na SW-,,1 *4/+4* Na BP-0* *4/+4* Na KA *4/+4* Na

9 9 2 : 433 http ://www4maruzenpcy4co4jp/ ALSDS/* *4+*4- PEP, ALSDS/* *4+*4- *4+*4- +4*,4* L L-,* LL +4*,4* *4/,4* +4*,4* Na Na 3 http ://www4mfc4co4jp/ AIT *4*+*4+/ bo EX AIT bo +* http ://www4musashino4com/ FA-*- ph Na ++ http ://www4metoku4com/ B+S *42+4* Na B+ B+GB+EG B+ *42+4* B+ B+Z B+ *4*.*4*0 B+

10 434 /. +*,**1 +* 10 +,**-,,**. -,. 1-2* / ,**+ 1,**0.,.-3,**0 2,**0++ -/-3,**0 3,- 0-/0., +33/ +* 3,23, Heaton, M.P., Johnston, R.B. and Thompson, T.L., Controlled lysis of bacterial cells utilizing mutants with defective synthesis of D-alanine. Can J Microbiol. -.,,/0 0+ (+322). +, 3 +, +0,**- +- Nakayama, A., Sonobe, J. and Sinya, R., E#ects of Sucrose Esters of Fatty Acids on Flat Sour Spoilage by Obligate Anaerobes : A New Type of Flat Sour Spoilage. VI, J. Food Hyg. Soc. Jap.,,-,,/-, (+32,). +.,**,,.,2 -/.+,**, +/ Wang, G.H., Inhibition and inactivation of five species of foodborne pathogens by chitosan, J. Food Prot., //, (+33,). +0 No, H.K., Park, N.Y., Lee, S.H. and Meyers, S.P., Antibacterial activity of chitosans and chitosan oligomers with di#erent molecular weight. Int, J. Food Microbiol., 1., 0/1, (,**,). +1 Matsuhashi, S. and Kume, T., Enhancement of antimicrobial activity of chitosan by irradiation, J. Sci. Food Agric., 1-,,-1,.+ (+331) ,/,**+ +3 No, H.K., Park, N.Y., Lee, S.H. and Meyers, S.P., Antibacterial activity of chitosans and chitosan oligomers with di#erent molecular weight. Int., J. Food Microbiol., 1., 0/1, (,**,).,* Tsai, G. J., Zhang, S.L. and Shieh, P.L., Antimicrobial activity of a low-molecular-weight chitosan obtained from cellulase digestion of chitosan, J. Food Prot., 01, (,**.).,+ Young, D.H. and Kauss, H., Release of calcium from suspension-cultured Glycine max cells by chitosan, other polications, and polyamines in relation to e#ects on membrane permeability, Plant Physiol., 1-, 0321*, (+32-).,, Helander, I.M., Nurmiaho-Lassila, E.L., Ahvenainen, R., Rhoades, J. and Roller, S., Chitosan disrupts the barrier properties of the outer membrane of gram-negative bacteria. Int., J. Food Microbiol., 1+,,-/,.. (,**+).,- Savard, T., Beaulieu, C., Boucher, I. and Champagne, C. P., Antimicrobial action of hydrolyzed chitosan against spoilage yeasts and lactic acid bacteria of fermented vegetables, J. Food Prot., 0/, 2,22-- (,**,).,. Devlieghere, F., Vermeulen, A. and Debevere, J., Chitosan : antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables, Food Microbiol.,,+, 1*-1+. (,**.).,/, : -/,--,.,,**1,0 Isshiki, K., Tokuoka, K., Mori, R. and Chiba, S., Preliminary examination of allyl isothiocyanate vapor for food preservation, Biosci. Biotech. Biochem., /0, (+33,).,1 Lin, C.M., Kim, J., Du, W.X. and Wei, C.I., Bactericidal activity of isothiocyanate against pahtogens on fresh produce, J. Food Prot., 0-,,/-* (,***).,2 Park, C.M., Taormina, P. J. and Beuchat L.R., E$cacy of allyl isothiocyanate in killing enterohemorragic Escherichia coli O+/1 :H1 on alfalfa seeds. Int J. Food Microbiol., /0, +-,* (,***).,3 Weissinger, W.R., McWatters, K.H. and Beuchat, L.R., Evaluation of volatile chemical treatments for lethality to Salmonella on alfalfa seed and sprouts, J. Food Prot., 0.,..,./* (,**+). -* Rhee, M.S., Lee, S.Y., Dougherty, R.H. and Kang, D.H., Antimicrobial e#ects of mustard floure and acetic acid against Escherichia coli O+/1 :H1, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium, Appl. Env. Microbiol., 03,,3/3,30- (,**-). -+ Wedding, R.T. and Kendrick, J.B., Toxicity of N-methyl dithiocarbamate and methyl isothiocyanate to Rhizoctonia solani. Phytopathology.,.3, //1/0+ (+3/3). -, Habrekke, J.I. and Goksoyr, J., The role of ethylene diisothiocyanate (EDI) in the antifungal action of disoddium ethylene bisdithiocarbamate (Nabam), Physiologia Plantarum.,,-, /+1/,3 (+31*). -- wo wo, / Larson, AE., Yu, R.R., Lee, O.A., Price, S., Haas, G. J. and Johnson, E.A., Antimicrobial activity of hop extracts against Listeria monocytogenes in media and in food. Int., J. Food Microbiol., --, +3/,*1 (+330). -0 Simpson, W.J. and Smith, A.R.W., Factors a#ecting antibacterial activity of hop compounds and their derivatives, J. Appl. Bacteriol., 1,, -,1--. (+33,). -1 Sakamoto, K. and Konings, W.N., Beer spoilage bacteria and hop resistance. Int., J. Food Microbiol., 23, +*/+,. (,**-). -2,. -+* A -1 /30+,**,.*

11 11 : 435 3,2-+,**-.+ Yajima, M., Takayanagi, T., Nozaki, K. and Yokotsuka, K., Inhibitory e#ect of paprika seed extract on the growth of yeast, Food Sci. Technol. Int.,,,,-.,-2 (+330).., Yajima, M., Takayanagi, T., Matsuo, I. and Yokotsuka, K., Isolation and structure of antimicrobial substances from paprika seeds, Food Sci. Technol. Res., 0, 33+*+ (,***)..- Sahl, H.G. and Bierbaum, G., Lantibiotics : biosynthesis and biological activity of uniquely modified peptides from Gram-positive bacteria, Ann. Rev. Microbiol., /,,.+ 13 (+332)... Kawamoto, S. and Shima, J., Bacteriocins of lactic acid bacteria and their application, FFI J.,,*3, 1/2101 (,**.)../ Choi, H.J., Cheigh, C.I., Kim, S.B. and Pyun, Y.R., Production of nisin-like bacteriocin by Lactococus lactis subsp, lactis A+0. isolated from kimchi, J. Appl. Microbiol., 22, /0-/1+ (,***)..0 Ko, S.H. and Ahn, C., Bacteriocin production by Lactococcus lactis KCA,-20 isolated from white kimchi, Food Sci. Biotechnol., 3,,-0,03 (,***)..1 Hur, J.W., Hyun, T.H., Pyun, Y.R, Kim, TS., Yeo, I.H. and Paik, H.D., Identification and partial characterization of lacticin BH/, a bacteriocin produced by Lactococcus lactis H/ isolated from kimchi, J. Food Prot., 0-, +1*1 +1+, (,***)..2 Park, S.H. and Itoh, K., Screening of bacteriocin-producing bacteria from various sources, Biosci. Microflora,,,, /1 0* (,**-)..3 Harris, L. J., Fleming, H.P. and Klaenhammer, T.R., Characterization of two nisin-producing Lactococcus lactis subsp. lactis isolated from commercial sauerkraut fermentation, Appl. Env. Microbiol., /2, (+33,). /* Inatsu, Y., Bari, M.L., Kawasaki, S. and Kawamoto, S. : Bacteria in traditional fermented vegetables produced in northern part of Vietnam. Jpn., J. Food Microbiol.,,,, +*-+++ (,**/). /+ Coventry, M. J., Gordon, J.B., Wilcock, A., Harmark, K., Davidson, B.E., Hickey, M.W., Hillier, A. J. and Wan, J., Detection of bacteriocins of lactic acid bacteria isolated from foods and comparison with pediocin and nisin, J Appl Microbiol., 2-,,.2,/2 (+331). /, Park, S.H. and Itoh, K., Screening of bacteriocin-producing bacteria from various sources, Biosci. Microflora,,,, /1 0* (,**-). /- Jamuna, M. and Jeevaratnam, K., Isolation and characterization of lactobacilli from some traditional fermented foods and evalutation of the bacteriocins, J. Gen. Appl. Microbiol., /*, 133* (,**.). /. Vogel, RF., Lohmann, M., Nguyen, M., Weller, A.N. and Hammes, WP., Molecular characterization of Lactobacillus curvatus and Lact. sake isolated from sauerkraut and their application in sausage, J. Appl. Bacteriol., 1.,,3/-** (+33-). // Abee, T., Krockel, L. and Hill, C., Bacteriocins : modes of action and potentials in food preservation and control of food poisoning. Int. J. Food Microbiol., / (+33/). /0 Uhlman, L., Schillinger, U., Rupnow, J.R. and Holzapfel, W.H., Identification and characterization of two bacteriocin-producing strains of Lactococcus lactis isolated from vegetables. Int. J. Food Microbiol. +0, +.++/+ (+33,). /1 Cai, Y., Ng, L.K. and Farber, J.M., Isolation and characterization of nisin-producing Lactococcus lactis subsp. lactis from bean-sprouts, J Appl Microbiol., 2-,.33/*1 (+331). /2 Franz, C.M., Du Toit M, von Holy A, Schillinger, U. and Holzapfel W.H., Production of nisin-like bacteriocins by Lactococcus lactis strains isolated from vegetables, J. Basic Microbiol., -1, (+331). /3 Kelly, W.J., Davey, G.P. and Ward, L. J., Characterization of lactococci isolated from minimally processed fresh fruite and vegetables. Int., J. Food Microbiol.,./, 2/ 3, (+332). 0* Delves-Broughton J., Nisin and its uses as a food preservative, J. Food Technol.,.., +**++1 (+33*). 0+ New Food Industry,,-.+./ , Scannell, A.G., Hill, C., Buckley, D. J. and Arendt, E.K., Determination of the influence of organic. acids and nisin on shelf life and microbiological. safety aspects of fresh pork sausage, J. Appl. Microbiol., 2-,.*1.+, (+331). 0- Chun, W. and Hancock, R.E., Action of lysozyme and nisin mixtures against lactic acid bacteria. Int., J. Food Microbiol., 0*,,/-, (,***). 0. Bari, M.L., Ukuku, D.O., Kawasaki, T., Inatsu, Y., Isshiki, K. and Kawamoto, S., Combined e$cacy of nisin and pediocin with sodium lactate, citric acid, phytic acid, potassium sorbate and EDTA in reducing Listeria monocytogenes population of inoculated fresh-cut produce, J. Food Prot., 02, (,**/). 0/ Inatsu, Y., Bari, M.L., Kawasaki, S. and Kawamoto, S., E#ectiveness of several natural antimicrobial compounds in controlling pathogen or spoilage bacteria in lightly fermented Chinese cabbage, J. Food Sci., 1*, (,**/). 00 Streptococcci -, /-0+,**. 01 Rubin, H.E., Toxicological model for a two-acid system, Appl. Environ. Microbiol., -0, 0,-0,. (+312). 02 Bedie, G.K, Samelis, J., Sofos, J.N., Belk, K.E., Scanga, J. A. and Smith, G.C.,,**+. Antimicrobials in the formulation to control Listeria monocytogenes postprocessing contamination on frankfurters stored at. degrees C in vacuum packages, J. Food Prot., 0., // (,**+) /*/. +33/ 1* Comes, J.E. and Beelman, R.B., Addition of fumaric acid and sodium benzoate as an alternative method to achieve a /-log reduction of Escherichia coli O+/1 :H1 populations in apple cider, J. Food Prot., 0/,.102- (,**,)

172 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No.-, +1, +12 (,**0) 14 * ** * ** Sterilizing E#ect of Superheated Steam on Microbes in Chinese Cabb

172 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No.-, +1,+12 (,**0) 14 * ** * ** Sterilizing E#ect of Superheated Steam on Microbes in Chinese Cabbage Kazuhiro Ono, Hiroshi Endo, Yasuhiro Inatsu* and