JP2011057563A - Lytic agent - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a highly safe method exhibiting excellent lytic activities of pathogenic bacteria, and preventing food poisoning, contamination with bacteria of a food/a cosmetic, and diseases of human beings, animals, cultivation fish and shellfish, and plants. <P>SOLUTION: The lytic agent prevents the food poisoning by oral administration, prevents the contamination with the microorganisms by being formulated with the food and the cosmetic, and suppresses or prevents the diseases caused by bacteria by being formulated with a fodder by the bacteriolysis of the pathogenic bacteria with a lactic bacterium-treated product. The bacterial diseases are suppressed/prevented by spraying the lytic agent on the plants. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

    The present invention relates to bacterial food poisoning, food preservation, prevention of microbial contamination of cosmetics, disease prevention of livestock, poultry and farmed fish, disinfection of clothes and articles, body disinfection and washing, and plant disease prevention.

Defects caused by microbial contamination and proliferation of food and cosmetics are caused by negligent hygiene and antiseptic measures. The first countermeasure is to improve the hygienic condition of ingredients and cooking, and to eliminate primary contamination of microorganisms, but as a microbial growth and contamination prevention of foods and cosmetics, conventional sorbic acid, benzoic acid and its salts, parabens Synthetic preservatives, lysozyme, limonene, protamine, chitosan, pectin degradation products, and natural extracts of tea extract are used (see Patent Documents 1, 2, and 3). However, these are not satisfactory in terms of safety, irritation, its effect, color tone and taste of the material.

In addition, a large amount of antibiotics was used to prevent or treat microbial contamination of humans and animals and plants, and many infectious diseases that had not been effective in human history have been controlled, resulting in a great gospel. Antibiotics are widely used for bacterial diseases of not only humans but also livestock, poultry and farmed fish due to these characteristics, and about 2,000 tons are used annually in Japan. Resistant bacteria are increasing, resulting in increased human mortality and food safety issues (Non-patent Document 1)

Lactic acid bacteria have been used for many years as a food preservation and food since ancient times, and recently, immunostimulatory action, bowel regulation action, cholesterol reduction action, and antitumor action have attracted attention, and have been widely used for maintaining health (non-patented) Reference 2).
Therefore, in order to prevent microbial contamination, lactic acid bacteria that are said to be highly safe and healthy are being studied (see Non-Patent Document 3).

  However, these lactic acid bacteria do not directly act on microorganisms, but take lactic acid bacteria to enhance immune function and indirectly exhibit antibacterial action by the action of IgA. Therefore, the use is limited because the effect is slight and it does not act on food additives or direct microorganisms. Moreover, although it has been reported that the enzyme precursor composition of Streptococcus exhibits inhibition of gram-positive bacteria and lytic action, this is not a cell itself but an extract component from the cell cytoplasm (Non-patent Document 4). ).

From the above matters, it has been desired to develop an additive having an antibacterial action against pathogenic microorganisms without causing resistance to bacteria and without affecting the feeling of use.

Patent Publication Sho 62-53141 Japanese Patent Publication No. Hei 4-35151 Japanese Patent Publication No. Hei 5-58702 Japan Progeny Fund, edited by “Resistant Bacteria Spreading from Food” Publisher: Sangokan Co., Ltd. (2003) Akiyoshi Hosono, edited by "Science of Fermented Milk" iK Corporation (2002) Michio Kosaki, Eiichi Sato, edited by “New Genealogy of Lactic Acid Fermentation”, Chuo Houki Publishing Co., Ltd. (2004) Robert W. Jackson, Bacteriosis and Inhibition of Gram-Positive Bacteria by Components of Streptococcus zymogenes Lysin, Journal of Bacterology. P156-159 (1971)

    Accordingly, an object of the present invention is to provide an additive having a high lysis effect for humans, livestock, poultry, seafood and plants, and having a lytic action to cope with microbial contamination and bacterial diseases.

In order to achieve the above object, the present inventor has paid attention to lactic acid bacteria that have been confirmed to be safe from dietary experience, and as a result of intensive research, cultured lactic acid bacteria, sonicated the cells, homogenizer pulverized Alternatively, treatment by freezing or thawing, washing with water or physiological saline, centrifuging, and then lyophilizing or cryogenic drying only the cell membrane excluding the cytoplasm. The present invention was completed by obtaining new knowledge that bacteria can be lysed.

In the present invention, the treated product of lactic acid bacteria significantly suppressed the growth of pathogenic bacteria. The product of the present invention can be applied to all fields for the above purposes in food / cosmetic preservatives, livestock, poultry, farmed fish / shrimp feed, plant disease preventives, and pharmaceuticals. When added to, the growth of microorganisms was suppressed, and secondary contamination and food poisoning of microorganisms could be prevented / prevented. Moreover, when it is orally administered as feed for livestock, poultry, and seafood, it becomes possible to prevent and prevent diseases caused by pathogenic bacteria, and to exert its effects.

The lactic acid bacteria used in the present invention include the genus Lactobacillus, Pediococcus, Lacococcus, Leuconostoc, Streptococcus, Enterococcus, and Weicella. (Weissella) is one or more selected from the group consisting of processed microbial cells obtained by culturing lactic acid bacteria belonging to the genus and the like.

  In the method for preparing a treated product of lactic acid bacteria of the present invention, the cells are crushed, the cytoplasm is removed, and a cell membrane is obtained. Therefore, there is no growth ability of bacteria. The treatment method and the type of lactic acid bacteria are not particularly limited. The lactic acid bacteria to which it belongs are cultured using a medium suitable for the lactic acid bacteria. Thereafter, the medium and the bacterial cells are separated with a centrifuge and washed with water or physiological saline to obtain bacterial cells. Furthermore, the cells are suspended in water or physiological saline, and the cell membrane is destroyed by ultrasonic waves, a homogenizer, and a freezing / thawing method. Thereafter, only lactic acid bacteria cell bacteria are obtained through a centrifugation and washing step. This is freeze-dried and dried at low temperature to obtain a lactic acid bacteria-treated product. If necessary, activated carbon, silica gel, ion exchange resin, etc. may be used to improve the purity of the cell membrane as long as it does not affect the lysis effect reduction during the process, and purification treatment such as deodorization and decolorization may be performed. .

  The lactic acid bacteria used in the present invention include, but are not limited to, the genus Lactobacillus, Lactococcus, Pediococcus, Leuconostoccus, Streptococcus, and Enterococcus. Examples of the genus Lactobacillus include Lactobacillus fermentum, Lactobacillus plantum, Sractobacillus delbruecki, Lactobacillus casei, Lactobacillus pentosus and the like. Examples of the genus Lactococcus include Lactococcus and Lactis cremoris. Examples of the genus Pediococcus include Pediococcus pentosaseus, Pediococcus acidilactici, Pediococcus heparinus and the like. Examples of the genus Leuconostoc include Leuconostoc lactis, Leuconostoc mesenteroides, Leuconostoc mesenteroides and the like. Streptococcus genus includes Streptococcus thermophilus. Enterococcus faecalis, Enterococcus faecium, Enterococcus faecium, and Weissella spp. Cis etc. can be mentioned.

Among the lactic acid bacteria belonging to these species, Lactobacillus fermentum Kirishima 1R strain, Pediococcus pentosaceus Kirishima 1C strain, Lactobacillus fermentum Kirishima 3R strain, Pediococcus asidilactis Kirishima 2C strain, etc. are Gram-positive Bacterial and gram-negative bacterial pathogens are strong and suitable. These strains are deposited at the center with the following accession numbers.

Lactobacillus fermentum Kirishima 1R (NITE P-784)
Pediococcus pentosaceus Kirisima 1C (NITE P-787)
Lactobacillus fermentum Kirishima 3R (NITE P-786)
Pediococcus acidilactici Kirishima 2C (NITE P-788)

  As an example of a preferable method for cultivating lactic acid bacteria, the medium used in the present invention includes a natural medium, a synthetic medium, a semi-synthetic medium and the like. As the nitrogen source of the medium, meat extract, peptone, gluten, casein, yeast extract, amino acid and the like can be used. As the carbon source, glucose, xylose, fructose, inositol, starch, bagasse, bran, molasses, glycerin and the like can be used. In addition, skim milk containing a nitrogen source and a carbon source, or a decomposed product thereof, corn steep liquor, shochu, soybean meal and a decomposed product thereof can also be blended as one component of the medium. In addition to this, it is possible to mix components such as iron, manganese, molybdenum, magnesium chloride, sodium chloride, potassium phosphate, and ammonium sulfate as minerals and ionization components. Furthermore, various vitamins, surfactants, organic acids, and tomato juice can be added according to the characteristics of lactic acid bacteria.

The culture temperature is 25 ° C. to 45 ° C., preferably about 30 to 37 ° C., and the culture time is about 12 to 48 hours. The pH of the medium is 3 to 7, preferably 4 to 6. After completion of the culture, the cells are collected and treated by the method described above to obtain a lactic acid bacterium treated product having a lytic action.

The form of the processed lactic acid bacterium having a lytic action of the present invention is not particularly limited as long as it contains this active ingredient, and can be used in any form such as liquid, paste, or gel. Further, it can be used after being dispersed with an excipient such as dextrin, lactose, corn starch, or cellulose.

Hereinafter, application examples of the processed lactic acid bacteria having a lytic action which is an active ingredient of the present invention will be described.
(Food poisoning prevention agent)
The food poisoning prevention agent of the application example of the present invention is characterized by containing the processed product of lactic acid bacteria. Ingestion of 10 mg to 1 g of the lactic acid bacterium treatment product of the present invention per day prevents or minimizes bacterial food poisoning caused by foods such as rice, bento ingredients, drinking water, raw confectionery, eggs, salads, sandwiches, rice balls, etc. be able to.

(Food preservative)
The food preservative of the application example of the present invention is characterized by containing the processed product of lactic acid bacteria. The content of the lactic acid bacterium-treated product in the lactic acid bacterium-treated food product of the present invention is preferably 0.01 to 5.0% by mass, more preferably 0.1 to 1.0% by mass as a dry solid content in the food product. is there. Within this range, the growth of microorganisms is suppressed by the antiseptic effect of food, the effect of extending the expiration date is excellent, the effect of suppressing food poisoning and the extension of the expiration date can be achieved, and good in terms of stability over time can be obtained. .

  The processed food containing lactic acid bacteria of the present invention can be used and blended as a food poisoning, bacterial spoilage / alteration-preventing ingredient according to conventional methods. For example, rice, lunch box ingredients, drinking water, fresh confectionery, eggs, salads, sandwiches, rice balls, pickles and the like.

  In addition, in the food containing a processed product of lactic acid bacteria of the present invention, protamine degradation products, glycine, polylysine, grapefruit seed extract, etc., which are natural preservatives, are appropriately selected according to the purpose within a range not impairing the effects of the present invention. Can be added.

(Cosmetic preservative)
A cosmetic preservative according to an application example of the present invention is characterized by containing the processed product of lactic acid bacteria. The content of the lactic acid bacterium-treated product in the lactic acid bacterium-treated food of the present invention is preferably 0.01 to 5.0% by mass (hereinafter simply referred to as “%”) as a dry solid content in cosmetics, and more preferably. It is 0.05-1.0 mass%. Within this range, the antiseptic effect of cosmetics prevents microbial growth due to primary and secondary contamination, prevents cosmetic odors and color changes due to changes over time, and provides good stability over time. It is done.

  The cosmetic product containing the treated product of lactic acid bacteria of the present invention is not particularly limited as an example of the blending form. For example, emulsion, cream, lotion, cosmetic liquid, pack, cleaning agent, makeup cosmetic, dispersion liquid, ointment, liquid agent Any form of cosmetics such as aerosols, patches, cataplasms and the like may be used as external medicines.

  Further, in the cosmetic containing a processed product of lactic acid bacteria of the present invention, a protamine degradation product, glycine, polylysine, grapefruit seed extract, etc., which are natural preservatives, are appropriately selected according to the purpose within a range not impairing the effects of the present invention. Can be added.

(Livestock, poultry, farmed fish feed)
The livestock, poultry, and cultured fish feed of application examples of the present invention are characterized by containing the processed lactic acid bacteria. The content of the lactic acid bacterium-treated product in the lactic acid bacterium-treated food of the present invention is preferably 0.01 to 2.0% by mass (hereinafter, simply referred to as “%”) as a dry solid content in feed, and more preferably. 0.1 to 1.0% by mass. If it is this range, the lysis effect of a feed will suppress the growth of colon_bacillus | E._coli O157 which contributes to diarrhea in a cow and a pig, and the favorable feed which can reduce antibiotic dosage significantly will be obtained.

EXAMPLES Next, although a manufacture example and an Example are given and this invention is demonstrated in detail, this invention is not restrict | limited at all by these.

[Production of lactic acid bacteria-treated product with lytic activity]
[Production Example 1]
MRS medium was inoculated with Lactobacillus fermentum Kirishima 1R in a preculture solution of approximately 10 ⁸ cfu / mL at 1.0 v / v% and cultured at 30 ° C. for 20 hours. The obtained culture solution was centrifuged at 10,000 G to separate the cells. Further, purified water washing and centrifugation were repeated to sufficiently wash the cells, followed by sonication to disrupt the cell membrane. Thereafter, it was washed with purified water, and after centrifugation, the precipitate was lyophilized to obtain a treated product of lactic acid bacteria. A pale yellow lactic acid bacterium-treated product was obtained from the culture solution at a yield of approximately 0.10% by mass.

[Production Example 2]
MRS medium was inoculated with Lactobacillus fermentum Kirishima 3R in a preculture solution of approximately 10 ⁸ cfu / mL at 1.0 v / v% and cultured at 35 ° C. for 20 hours. The obtained culture solution was centrifuged at 10,000 G to separate the cells. Further, purified water washing and centrifugation were repeated to sufficiently wash the cells, followed by sonication to disrupt the cell membrane. Thereafter, it was washed with purified water, and after centrifugation, the precipitate was lyophilized to obtain a treated product of lactic acid bacteria. A pale yellow lactic acid bacterium-treated product was obtained from the culture solution at a yield of approximately 0.12% by mass.

[Production Example 3]
MRS medium was inoculated with Lactobacillus fermentum NBRC3071 at approximately 10 ⁸ cfu / mL of preculture at 1.0 v / v% and cultured at 30 ° C. for 20 hours. The obtained culture solution was centrifuged at 10,000 G to separate the cells. Further, purified water washing and centrifugation were repeated to sufficiently wash the cells, followed by sonication to disrupt the cell membrane. Thereafter, it was washed with purified water, and after centrifugation, the precipitate was lyophilized to obtain a treated product of lactic acid bacteria. A light yellow lactic acid bacterium-treated product was obtained from the culture solution at a yield of approximately 0.08% by mass.

[Production Example 4]
The MRS medium was inoculated with Pediococcus pentosaceus Kirishima 1C at approximately 10 ⁸ cfu / mL in a preculture solution of 1.0 v / v% and cultured at 30 ° C. for 20 hours. The obtained culture solution was centrifuged at 10,000 G to separate the cells. Further, purified water washing and centrifugation were repeated to sufficiently wash the cells, followed by sonication to disrupt the cell membrane. Thereafter, it was washed with purified water, and after centrifugation, the precipitate was lyophilized to obtain a treated product of lactic acid bacteria. A pale yellow lactic acid bacterium-treated product was obtained from the culture solution at a yield of approximately 0.09% by mass.

[Production Example 5]
The MRS medium was inoculated with Pediococcus acidilactici Kirishima 2C at a pre-culture solution of approximately 10 ⁸ cfu / mL at 1.0 v / v% and cultured at 30 ° C. for 20 hours. The obtained culture solution was centrifuged at 10,000 G to separate the cells. Furthermore, after washing with purified water and centrifugation repeatedly, the cells were thoroughly washed and then treated by freezing / thawing to disrupt the cell membrane. Thereafter, it was washed with purified water, and after centrifugation, the precipitate was lyophilized to obtain a treated product of lactic acid bacteria. A pale yellow lactic acid bacterium-treated product was obtained from the culture solution at a yield of approximately 0.11% by mass.

[Production Example 6]
Enzymatic degradation of 5 w / v% skimmed milk with protease, autoclaved, and the precipitate removed is used as a medium. To this, Lactobacillus fermentum Kirishima 1R is pre-cultured at approximately 10 ⁸ cfu / mL. Was inoculated at 1.0 v / v% and cultured at 30 ° C. for 20 hours. The obtained culture solution was centrifuged at 10,000 G to separate the cells. Further, purified water washing and centrifugation were repeated to sufficiently wash the cells, followed by sonication to disrupt the cell membrane. Thereafter, it was washed with purified water, and after centrifugation, the precipitate was lyophilized to obtain a treated product of lactic acid bacteria. A white lactic acid bacterium-treated product was obtained from the culture solution at a yield of approximately 0.09% by mass.

[Production Example 7]
5 w / v% skim milk is enzymatically decomposed with protease, and after autoclaving, the precipitate is removed as a medium, and Pediococcus pentosaseus Kirishima 1C is pre-cultured with about 10 ⁸ cfu / mL of 1.0 v / v. % And inoculated at 35 ° C. for 20 hours. The obtained culture solution was centrifuged at 10,000 G to separate the cells. Further, purified water washing and centrifugation were repeated to sufficiently wash the cells, followed by sonication to disrupt the cell membrane. Thereafter, it was washed with purified water, and after centrifugation, the precipitate was lyophilized to obtain a treated product of lactic acid bacteria. A white lactic acid bacterium-treated product was obtained from the culture solution at a yield of approximately 0.10% by mass.

[Production Example 8]
Enzymatic degradation of 5 w / v% skim milk with protease, autoclaved, and the precipitate removed is used as a medium. Lactobacillus fermentum NBRC3071 is pre-cultured with about 10 ⁸ cfu / mL of preculture at 1.0 v / v. % And inoculated at 30 ° C. for 20 hours. The obtained culture solution was centrifuged at 10,000 G to separate the cells. Further, purified water washing and centrifugation were repeated to sufficiently wash the cells, followed by sonication to disrupt the cell membrane. Thereafter, it was washed with purified water, and after centrifugation, the precipitate was lyophilized to obtain a treated product of lactic acid bacteria. A processed product of white and yellow lactic acid bacteria was obtained from the culture solution at a yield of approximately 0.011% by mass.

[Production Example 9]
5 w / v% skim milk is enzymatically decomposed with protease, and after autoclaving, the precipitate is removed as a medium, and Pediococcus acidilactici Kirishima 2C is pre-cultured with about 10 ⁸ cfu / mL of preculture solution. It was inoculated to become 0 v / v% and cultured at 30 ° C. for 20 hours. The obtained culture solution was centrifuged at 10,000 G to separate the cells. Further, purified water washing and centrifugation were repeated to sufficiently wash the cells, followed by sonication to disrupt the cell membrane. Thereafter, it was washed with purified water, and after centrifugation, the precipitate was lyophilized to obtain a treated product of lactic acid bacteria. A white-yellow lactic acid bacterium-treated product was obtained from the culture solution at a yield of approximately 0.08% by mass.

[Production Example 10]
Enzymatic degradation of 5 w / v% skim milk with protease, autoclaved, and the precipitate removed is used as a medium, and Lactobacillus fermentum Kirishima 3R is pre-cultured at about 10 ⁸ cfu / mL with 1.0 v / ml. It inoculated so that it might become v%, and it culture | cultivated at 30 degreeC for 20 hours. The obtained culture solution was centrifuged at 10,000 G to separate the cells. Furthermore, after washing with purified water and centrifugation repeatedly, the cells were thoroughly washed and then treated by freezing / thawing to disrupt the cell membrane. Thereafter, it was washed with purified water, and after centrifugation, the precipitate was lyophilized to obtain a treated product of lactic acid bacteria. A white lactic acid bacterium-treated product was obtained from the culture solution at a yield of approximately 0.10% by mass.

[Production Example 11]
Enzymatic degradation of 5 w / v% skim milk with protease, autoclaved, and the precipitate removed is used as the medium. Enterococcus faecalis NBRC 3989 is pre-cultured at about 10 ⁸ cfu / mL with 1.0 v / v%. And inoculated at 30 ° C. for 20 hours. The obtained culture solution was centrifuged at 10,000 G to separate the cells. Further, purified water washing and centrifugation were repeated to sufficiently wash the cells, followed by sonication to disrupt the cell membrane. Thereafter, it was washed with purified water, and after centrifugation, the precipitate was lyophilized to obtain a treated product of lactic acid bacteria. A pale yellow lactic acid bacterium-treated product was obtained from the culture solution at a yield of approximately 0.09% by mass.

[Production Example 12]
MRS medium was inoculated with Pediococcus pentosaceus NBRC 3182 at approximately 10 ⁸ cfu / mL of preculture at 1.0 v / v% and cultured at 35 ° C. for 20 hours. The obtained culture solution was centrifuged at 10,000 G to separate the cells. Furthermore, after washing with purified water and centrifugation repeatedly, the cells were thoroughly washed and then treated by freezing / thawing to disrupt the cell membrane. Thereafter, it was washed with purified water, and after centrifugation, the precipitate was lyophilized to obtain a treated product of lactic acid bacteria. A pale yellow lactic acid bacterium-treated product was obtained from the culture solution at a yield of approximately 0.12% by mass.

[Production Example 13]
The 5w / v% skim milk and enzymatic degradation with a protease, 1.0 v after autoclaving, that is obtained by removing the precipitate as the media, which in a preculture of approximately ¹⁰ 8 cfu / mL Lactobacillus lactis subsp NBRC12007 / V%, and inoculated at 30 ° C. for 20 hours. The obtained culture solution was centrifuged at 10,000 G to separate the cells. Furthermore, after washing with purified water and centrifugation repeatedly, the cells were thoroughly washed and then treated by freezing / thawing to disrupt the cell membrane. Thereafter, it was washed with purified water, and after centrifugation, the precipitate was lyophilized to obtain a treated product of lactic acid bacteria. A white lactic acid bacterium-treated product was obtained from the culture solution at a yield of approximately 0.08% by mass.

1. Characteristics of Lactic Acid Bacteria Used in Treated Lysate Lactic Acid Bacteria The bacteriological characteristics of the deposited lactic acid bacteria used in the above production examples were examined using a bacterial test kit Api 50 CH (manufactured by bio Merieux). The results are shown in Tables 1-4.

2. Genetic characteristics of lactic acid bacteria The base sequence of 16S rDNA was determined according to a conventional method for the deposited lactic acid bacteria used in the above production examples, and homology searches with existing bacterial species were performed from existing databases. As a result, the lactic acid bacteria Kirishima 1R strain and the lactic acid bacteria Kirishima 3R strain are Lactobacillus fermentum, and the lactic acid bacteria Kirishima 1C strain and the lactic acid bacteria Kirishima 2C strain are Pediococcus pentosaceus and Pediococcus acidilactici (acidic acidi). ).

3. Lysis of Staphylococcus aureus and Escherichia coli by treated lactic acid bacteria The lytic activity of the treated lactic acid bacteria was evaluated by the following method.
(Bacteria test method)
The lytic action test of the processed lactic acid bacteria of Staphylococcus aureus and Escherichia coli was performed in the following order. First, using a 2% tryptic soy bouillon medium (Becton Dickinson) as the medium, S. aureus and Escherichia coli are prepared at 10 ⁶ to 10 ⁷ cfu / mL, and the lactic acid bacteria treated product has an absorbance value of 0.01 at a wavelength of 620 nm. Added to. The prepared sample was dispensed into 96 wells of a microplate, cultured at 30 ° C., and the absorbance value: turbidity (620 nm) was measured over time with a plate reader. Lysis was expressed as an absorbance value at 620 nm with reference to 0 hour turbidity.

Example 1: The processed lactic acid bacteria shown in Production Examples 1, 2, 3, 4 and 5 were added to the medium in an amount of 0.01 W / v%, seeded with Staphylococcus aureus, and a lysis test was performed.
(Bacterial action of Gram-positive bacteria)
The results of absorbance values after 5, 10 and 20 hours are shown in Table 5.

Example 2: Preparation of lactic acid bacteria shown in Production Example 1 (Invention product), 2 (Invention product), 3 (Invention product), 4 (Invention product), and 5 (Invention product) 01 W / v% was added, E. coli was inoculated, and a lysis test was performed.
(Bacterial action of Gram-negative bacteria)
The results of absorbance values after 5, 10, and 20 hours are shown in Table 6.

(result)
In Staphylococcus aureus, the lysis effect by the processed lactic acid bacteria was observed after 1 hour, and after 5 hours, the culture medium of each sample became clear and a remarkable lysis effect was recognized. After 20 hours, lysis was almost complete. There was no significant difference between the ultrasonic treatment of lactic acid bacteria and the freezing / thawing treatment, and the same effect was observed in both cases. Furthermore, the lytic action was similarly observed in Escherichia coli, which is a gram-negative bacterium.

As is clear from Tables 5 and 6, in the control without addition of lactic acid bacteria, pathogenic bacteria grew and the absorbance value increased. On the other hand, the culture samples added with the treated lactic acid bacteria used in the present invention showed a decrease in absorbance over time, and all showed remarkable lytic activity. The lysis effect of these treated lactic acid bacteria was extremely excellent.

The present invention is a highly safe treated product of lactic acid bacteria that can lyse pathogenic bacteria. As a result, there is a possibility of preventing or preventing bacterial diseases and preventing secondary contamination of microorganisms in foods, cosmetics, etc., which is useful in food, medical, cosmetics, livestock feed industries and the like.

Claims (4)

A treated product of lactic acid bacteria characterized by having a lytic action against pathogenic bacteria. The treated product of lactic acid bacteria is obtained by treating lactic acid bacteria belonging to the genus Lactobacillus and Pediococcus. The lactic acid bacterium-treated product is a cell membrane excluding the cytoplasm obtained by sonication, freezing / thawing treatment, and homogenization treatment of lactic acid bacteria, and comprises the lactic acid bacterium treated product according to claim 1 or 2. Agent. The lysis agent of Claim 3 which contains 0.01 mass% or more of said processed products of lactic acid bacteria.