JP2019115311A - Composition for suppressing number of bacteria, production method of pickles using the same, and production method of soy sauce using the same - Google Patents

Abstract

To provide a technique for suppressing the numbers of salt tolerant microorganisms present in pickles and soy sauce and Saccharomyces bacteria.SOLUTION: Provided is a composition for suppressing the number of salt tolerant microorganisms derived from pickles or soy sauce, or Saccharomyces bacteria, the composition containing a monosaccharide alcohol or a reduced starch syrup as an active ingredient. According to the present invention, it is possible to suppress deterioration of or retard progress of deterioration of pickles and soy sauce, and thereby to improve shelf lives thereof. Also, according to the present invention, it is possible to suppress deterioration of or retard progress of deterioration of foods and drinks due to proliferation of Saccharomyces bacteria, and thereby to improve shelf lives thereof.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a composition for controlling the number of bacteria, which contains a monosaccharide alcohol or reduced starch syrup as an active ingredient, and which suppresses the number of salt-tolerant microorganisms derived from pickles or soy sauce, or microorganisms of the genus Saccharomyces. The present invention also relates to a method for producing pickles and a method for producing soy sauce in which the number of salt-tolerant microorganisms is suppressed.

  Pickles and soy sauce are conventionally used as preservatives because they contain a large amount of salt. However, in recent years, a desire to reduce salt has been increased for maintenance of health or disease prevention, and demand for pickles and soy sauce also having a reduced salt content is increasing. Therefore, technology for producing low-salt soy sauce and salt-reduced pickles has been researched and developed. For example, Patent Literature 1 and Patent Literature 2 disclose a method for producing low-salt soy sauce, Patent Literature 3 discloses low-salt plum drying ing.

JP, 2016-154503, A JP, 2016-208987, A Unexamined-Japanese-Patent No. 2000-139395

  However, not only those disclosed in Patent Documents 1 to 3 above, but in general, in salt-reduced pickles and salt-reduced soy sauce, salt-tolerant microorganisms that can grow even in environments with relatively high salt concentrations are easily propagated, Deterioration such as flavor deterioration, change in appearance, and offensive odor and the like resulting from the problem has become a problem. From this, the technique which suppresses the microbe number of the salt-tolerant microorganisms in soy sauce and pickles is calculated | required.

  In addition, Saccharomyces genus microorganisms (Saccharomyces) are useful bacteria responsible for fermentation in food production such as wine, bread, beer, and sake, but are also known as contaminating bacteria that cause deterioration in food. Examples of food contamination caused by microorganisms belonging to the genus Saccharomyces include cases where oil odor is generated in the berth, black spots are generated in cookies, white spots are generated in seaweed rolled sushi, and the flavor of beer is degraded. (Shinzo Naito, "Food spoilage and prevention technology by yeast", [online], February 2009, Food Analysis Development Center SUNATEC, [November 10, 2017 search, Internet, Internet, <URL: http://www.mac.or.jp/mail/090201/03.shtml>). From this, there is also a demand for a technique for suppressing the number of bacteria of Saccharomyces genus.

  The present invention has been made to solve such problems, and an object thereof is to provide a technique for suppressing the number of salt-tolerant microorganisms present in pickles and soy sauce and microorganisms of Saccharomyces genus. Do.

  As a result of intensive studies, the present inventors have found that monosaccharide alcohol or reduced starch syrup can suppress the number of salt-tolerant microorganisms present in pickles, salt-tolerant microorganisms present in soy sauce, or microorganisms of the genus Saccharomyces. The Then, based on this knowledge, the following each invention was completed.

(1) The composition for controlling the number of bacteria according to the present invention is a composition that suppresses the number of bacteria of salt-tolerant microorganisms derived from pickles or soy sauce, or microorganisms of Saccharomyces genus, and is effective in monosaccharide alcohol or reduced starch syrup It is an ingredient.

(2) The method for producing pickles according to the present invention is a method for producing pickles in which the number of salt-tolerant microorganisms is suppressed, and the composition for controlling the number of bacteria according to the present invention is produced during or after production. It has the process of adding to pickles.

(3) The method for producing soy sauce according to the present invention is a method for producing soy sauce in which the number of salt-tolerant microorganisms is suppressed, and the composition for controlling the number of bacteria according to the present invention is produced during or after production. It has the process of adding to soy sauce.

  According to the present invention, it is possible to suppress the growth of salt-tolerant microorganisms attached to pickles and salt-resistant microorganisms present in soy sauce. Therefore, it is possible to suppress the deterioration of the pickles and soy sauce caused by the increase of the salt-tolerant microorganisms or to delay the progress of the deterioration, and to improve the preservation of the pickles and the soy sauce.

  Moreover, according to the present invention, the growth of Saccharomyces microorganism can be suppressed. Therefore, it is possible to suppress the deterioration of the food or the progress of the deterioration due to the increase of the microorganism belonging to the genus Saccharomyces, and to improve the preservation of the food.

It is a photograph showing a mass of microorganisms generated on the surface of commercially available reduced salt umeboshi. It is a graph which shows the turbidity (OD660) of the culture medium which cultivated a plum-derived microorganism in the culture medium containing glucose, sucrose, isomerized sugar, or various sugar alcohols. It is a graph which shows the turbidity (OD660) of the culture medium which cultivated the umetake-derived microorganism in a medium containing glucose of Brix 35 degrees or glucose of Brix 30 degrees and erythritol of 5 times Brix. It is a photograph which shows the culture medium in which the Nara pickled-derived microorganism grew. It is a photograph which shows the culture medium in which the microorganism derived from bran pickles grew. It is a photograph which shows the culture medium in which the pickle-derived microorganism grew. It is a graph which shows the turbidity (OD660) of the culture medium which cultivated the Nara pickles-derived microorganism in the culture medium containing glucose, sorbitol, erythritol, or highly glycosylated reduced starch syrup. It is a graph which shows the turbidity (OD660) of the culture medium which culture | cultivated the bran-derived microorganisms in the culture medium containing glucose, sorbitol, erythritol, or highly saccharified reduced starch syrup. It is a graph which shows the turbidity (OD660) of the culture medium which cultivated the pickled origin microorganism in the culture medium which contains glucose, sorbitol, erythritol, or a high glycation reduced water-soluble starch. It is a photograph which shows the culture medium in which the soy sauce-derived microorganism grew. It is a graph which shows the turbidity (OD660) of the culture medium which culture | cultivated the soy sauce origin microorganisms in the culture medium containing glucose, sorbitol, erythritol, or a high saccharification reduced starch syrup. It is a photograph which shows the culture medium which Saccharomyces cerevisiae grew. It is a graph which shows the turbidity (OD660) of the culture medium which culture | cultivated Saccharomyces cerevisiae in the culture medium containing glucose, sorbitol, erythritol, or highly saccharified reduced starch syrup.

  Hereinafter, the composition for controlling the number of bacteria according to the present invention, the method for producing pickles using the same, and the method for producing soy sauce will be described in detail. The composition for controlling the number of bacteria according to the present invention is a composition that suppresses the number of bacteria of salt-tolerant microorganisms derived from pickles, salt-resistant microorganisms derived from soy sauce, or microorganisms of the genus Saccharomyces, which is a monosaccharide alcohol or reduced starch syrup As an active ingredient.

  The "microbe" refers to a microscopic organism that can not be observed with the naked eye (Iwami Biological Dictionary 4th edition; published by Iwanami Shoten, 2005). That is, the microorganisms according to the present invention include all prokaryotes such as bacteria, blue-green bacteria and archaea, eukaryotes such as filamentous fungi and yeasts, bacteria, basidiomycetes, unicellular algae, protozoa and the like. Small things are included.

  In the present invention, "the number of bacteria" means the number of microorganisms.

  In the present invention, "salt-tolerant microorganism" refers to a microorganism capable of growing in a medium containing 1.2% or more of sodium chloride (Hashimoto, T., "Properties and applications of salt-resistant and halophilic microorganisms-microorganisms that enrich their diet. , “Online”, tobacco salt industry Salt business version 2007.03.25 Salt, story, solution, title 24 [search on November 10, 2017], Internet, <URL: http: // www. geocities.jp/t_hashimotoodawara/salt6/salt6-07-03.html>).

  In the present invention, the term "salt-resistant microorganism derived from pickles" refers to a salt-resistant microorganism adhering to pickles during or after production. As a salt-tolerant microorganism derived from pickles, microorganisms which are known to be the cause of deterioration of pickles can be exemplified (Miyao Shigeo, "pickles and microorganisms", The Japan Society of Food and Microbiology, Vol. 22, No. 4 , P. 217-137 (2005), specifically, Lactobacillus genus (Lactobacillus), Enterococcus (Enterococcus), Leuconostoc (Leuconostoc) and other lactic acid bacteria, Escherichia coli (Escherichia coli), Pseudomonas (Pseudomonas) And bacteria such as Flavobacterium, Bacillus (Bacillus), Clostridium (Clostridium), Micrococcus (Micrococcus), Alcaligenes, and the like, Halobacterium (Halobacterium) and Erwinia (Erwinia). ) Archaea such as Saccharomyces, Genus Saccharomyces or Genus Zygosaccharomyces (Zygosaccharomyces), Debario Yeasts such as Debaryomyces, Pichia, Hansenulla, Hanseniaspora, Candida, or incomplete yeasts such as Rhodotorula, Penicillium or Examples thereof include molds such as Cladosporium (black mold, Cladosporium) and the like.

  In general, "pickles" are used to pick up vegetables such as vegetables, fruits, fish and shellfish, meats, dairy products, etc. in pickled floors and seasoning liquids containing salt, vinegar, sake lees, rice bran, miso, sugar, oil, etc. , Processed food with added shelf life and taste. In the present invention, the pickles are particularly intended for pickles containing salt in the pick-up material. As pickles according to the present invention, specifically, pickled plums, pickled plums, pickled plums, pickled pickles, pickled pickles, pickled pickles, pickled pickles, pickled pickles, pickled pickles, pickled pickles, pickled pickles, pickled pickles, pickled pickles, pickled pickles, pickled plums Pickled pickles, pickles of Fukujin, pickles of Nozawana, pickles of pickles, pickles, pickles, pickles, pickles, pickles, pickles, pickles, pickles, pickles, kimchi, zirsai, sauerkraut and the like.

  In the present invention, the "salt-tolerant microorganism derived from soy sauce" refers to a salt-resistant microorganism present in soy sauce during or after production. Examples of salt-tolerant microorganisms derived from soy sauce can be exemplified by microorganisms known as a cause of degradation of soy sauce, and specifically, Zigo bachii (Z. bailii) or Z. bisporus (Z. bisporus), Examples of yeasts of the genus Digosaccharomyces, such as Digosaccharomyces combtusensis (Z. kombuchaensis), Digosaccharomyces lentus (Z. lentus), Digosaccharomyces melis (Z. mellis), Digosaccharomyces luxi (Z. rouxii), etc. Can.

  The term "Saccharomyces" refers to a microorganism belonging to the genus Ascomycota, the genus Ascomycota, the genus Saccharomyces, the genus Saccharomyces, and the genus Saccharomyces. As Saccharomyces genus microorganisms, more specifically, S. bayanus, S. boulardii, S. bulderi, S. capsularia, S. cariocanus, S. cariocus, S. cerevisiae, S. chevalieri, S. dairenensis, S. ellipsoideus , S. florentinus, S. kluyveri, S. martiniae, S. monacensis, S. norbensis, S. paradoxus, S. pastorianus, S. roseri, S. spencerorum, S. turicensis, S. unisporus, S. uvarum, S. zonatus can be illustrated.

  The sugar alcohol is a polyhydric alcohol formed by reducing the carbonyl group (aldehyde group or ketone group) possessed by other sugars, and is a kind of sugars. The sugar alcohol is a monosaccharide alcohol formed by reduction of the carbonyl group of a monosaccharide, a disaccharide alcohol formed by reduction of the carbonyl group of the disaccharide, and a trisaccharide alcohol formed by reduction of the carbonyl group of the trisaccharide. It can be classified by constituent sugars.

  As shown in the examples described below, the present inventors, among sugar alcohols, particularly, monosaccharide alcohol is effective in suppressing the number of bacteria against salt-tolerant microorganisms derived from pickles, salt-tolerant microorganisms derived from soy sauce or microorganisms belonging to the genus Saccharomyces. Found to have. More specifically, examples of the monosaccharide alcohol according to the present invention include sorbitol, erythritol, xylitol, mannitol and the like.

  Reduced starch syrup is a type of sugar alcohol obtained by reducing starch syrup. Here, the starch syrup is obtained by saccharifying starch with an acid, an enzyme or the like, and is a mixture of glucose, an oligosaccharide such as maltose, and a polysaccharide such as dextrin. Therefore, the reduced starch syrup is also a mixture containing two or more sugar alcohols among monosaccharide alcohol, disaccharide alcohol, trisaccharide alcohol and polysaccharide alcohol having four or more saccharides. As shown in the examples described below, the present inventors also found that the reduced starch syrup also has an inhibitory effect on the number of salts against salt-tolerant microorganisms derived from pickles, salt-resistant microorganisms derived from soy sauce or microorganisms of the genus Saccharomyces. The

  The reduced starch syrup is a highly saccharified reduced starch syrup depending on the degree of saccharification (30 to 50% by mass of monosaccharide alcohol, 20 to 50% by mass of disaccharide alcohol, sugar alcohol having 3 or more saccharides when the total weight of saccharide is 100% 25% by mass or less), medium saccharified reduced starch syrup (less than 30% by mass of monosaccharide alcohol and less than 50% by mass of sugar alcohol having 5 or more saccharides when the total weight of sugar is 100%) When the total weight of sugars is 100%, it may be divided into 50% by mass or more of a sugar alcohol having 5 or more sugars, but any of these may be used in the present invention. In addition, a reduced starch syrup called a so-called "sorbitol preparation" containing 50% by mass or more of sorbitol as a monosaccharide alcohol, or a reduced maltose starch syrup containing maltitol as a main component can also be used.

  In the present invention, commercially available monosaccharide alcohol or reduced starch syrup may be used as it is, or may be manufactured and used according to methods known to those skilled in the art. Examples of known methods for producing monosaccharide alcohol or reduced starch syrup excluding erythritol include a reduction reaction in which hydrogen is added to a monosaccharide serving as a raw material or starch syrup (raw sugar). That is, if glucose is used as a raw material sugar for reduction reaction, sorbitol can be produced using glucose as a raw material sugar, if reduced water starch is used as a raw material sugar, reduced starch syrup can be produced using reduced maltose starch syrup as a raw material sugar .

  In the reduction reaction by hydrogenation, for example, a 40 to 75% by mass raw material sugar aqueous solution is combined with a reduction catalyst and charged in a high pressure reactor, and the hydrogen pressure in the reactor is 4.9 to 19.6 MPa, the reaction liquid temperature The reaction may be carried out while mixing and stirring at a temperature of 70 to 180 ° C. until absorption of hydrogen is not observed. Thereafter, the reduction catalyst is separated, decolorized by ion exchange resin treatment, if necessary activated carbon treatment, etc., and concentrated to a predetermined concentration, whereby a high concentration sugar alcohol solution can be produced.

  More specifically, for example, in the case of sorbitol, as described in JP-A-7-145090, an electromagnetic stirring autoclave having an inner volume of 550 ml and containing 150 g of water-containing crystalline glucose, 125 g of water and 5 g of Raney nickel catalyst The reaction mixture is subjected to a reduction reaction at 130 ° C. for 2 hours while maintaining a hydrogen pressure of 12.75 MPa. Subsequently, the Raney nickel catalyst can be separated off, treated with activated carbon and treated with ion exchange resin, and concentrated to a concentration of 50% by weight to make 250 g of a sorbitol solution.

  On the other hand, as a well-known manufacturing method of erythritol, the method of culture | cultivating and producing an erythritol producing microbe using glucose etc. as a carbon source, and purifying this can be mentioned. Here, as the erythritol-producing bacteria, for example, a microorganism belonging to the genus Trigonopsis or Candida (Japanese Patent Publication No. 47-41549), a microorganism belonging to the genus Toluroposis, the genus Hansenula, the genus Pichia or Debaryomyces (Japanese Patent Publication No. 51-21072) Gazette), Microorganisms belonging to the genus Moniliella (JP-A 60-110295, JP-A 10-215887), Microorganisms belonging to the genus Aureobasidium (Japanese Examined Patent Publication No. 63-9831), Microorganisms belonging to the genus JP-A-10-215887) and the like can be mentioned, and culture conditions can be performed under ordinary conditions suitable for each bacterium. In addition, purification of erythritol can be carried out according to a conventional method in the steps of cell separation, separation of erythritol by chromatography, desalting, decolorization, crystallization, crystal decomposition and drying.

  The composition for controlling the number of bacteria of the present invention can be used by adding it to those raw materials during the production of a food or beverage which is concerned about deterioration due to growth of pickles, soy sauce, or Saccharomyces microorganism. The method of addition and the timing of addition can be handled in the same manner as other seasonings and food additives. Alternatively, the composition for controlling the number of bacteria of the present invention can be used by adding it to pickles after preparation, soy sauce or the food and drink. Although the addition amount of the composition for microbe number suppression of this invention is not specifically limited, For example, the final concentration in a pickle, soy sauce, or the said food and drink can illustrate the range of 0.1-30 mass%.

  That is, the method for producing pickles according to the present invention is a method for producing pickles in which the number of salt-tolerant microorganisms is suppressed, and the composition for controlling the number of bacteria according to the present invention is produced during or after production. Adding to the

  The method for producing soy sauce according to the present invention is a method for producing soy sauce in which the number of salt-tolerant microorganisms is suppressed, and the composition for controlling the number of bacteria according to the present invention is produced during or after production. Adding to the

  Whether or not the number of microbes is suppressed can be determined by a culture test, as shown in the examples described later. That is, one adds the test substance (composition for suppressing the number of bacteria) and the other does not add the same, and the same kind of pickles, soy sauce or food is produced similarly. After these two pickles, soy sauce or a part of food and drink are inoculated in a culture medium and cultured for a predetermined period, the amount of microorganisms in the culture medium is measured. The amount of microorganisms can be conveniently measured by the turbidity method, but depending on the culture medium, culture conditions, and the species of the microorganism to be measured, known methods such as dry cell weight method, wet weight method, real-time PCR method, etc. The method of can be selected appropriately. As a result, if the amount of microorganism is smaller in the one to which the test substance (composition for suppressing the number of bacteria) is added than in the case where it is not added, the test substance (composition for suppressing the number of bacteria) It can be judged that the number of bacteria has been suppressed.

  Hereinafter, the present invention will be described based on each example. The technical scope of the present invention is not limited to the features shown by these embodiments.

<Test method>
(1) Unit In this example, percent (%) indicates mass% ((w / w)%) unless otherwise specified.

(2) Carbohydrate In the present example, glucose is a commercially available reagent glucose (powder, Wako Pure Chemical Industries), sucrose is a commercially available granulated sugar (powder, Mitsui Sugar Co., Ltd.), and isomerized sugar is commercially available fructose glucose Liquid sugar (liquid, 55% or more of fructose, trade name "Neufract 55", Showa Sangyo) was used. In addition, sugar alcohols (commercially available, manufacturer: product food science) described in Table 1 were used.

(3) Medium For preculture, YPD medium (polypeptone: 2%, yeast extract: 1%, glucose: 0.5%) was used. For preparation of YPD medium, first, 20 g of polypeptone, 10 g of yeast extract and 5 g of glucose were added to 900 mL of tap water and dissolved, and the hydrogen ion concentration was adjusted to pH 4.0 by adding 5 M hydrochloric acid. Subsequently, the volume was adjusted to 1000 mL by adding tap water and then sterilized by passing through a 0.2 μm pore size filter.

  A modified YPD medium was used for the main culture. The modified YPD medium was prepared by first adding 20 g of polypeptone and 10 g of yeast extract to 400 mL of tap water and dissolving it, and then adding 500 mL of tap water to make up the volume to 500 mL to obtain an elementary medium. After 30 g of various carbohydrates were added to 50 g of elementary medium, tap water was added to adjust the concentration of soluble solids measured at 20 to 25 ° C. with a refractometer for sugar at 30 degrees Brix. Subsequently, the pH was adjusted to 4.0 by adding 5 M hydrochloric acid, and then adjusted to 100 g by adding various aqueous solutions of Brix 30 degrees. Then, it was sterilized by passing through a 0.2 μm pore size filter.

(4) Measurement of amount of microorganism In the present example, measurement of the amount of microorganism was performed by measuring turbidity (optical density, Optical Density (OD)) at a wavelength of 660 nm using a spectrophotometer.

<Example 1> Bacterial number suppression effect on umeboshi-derived microorganisms: Examination at a constant sugar concentration (1) Acquisition of umeboshi-derived microorganisms As shown in FIG. 1, it occurred on the surface of commercially available reduced-salt umeboshi (pH 2.4) The mass of microorganisms was scraped off, inoculated into YPD medium, and cultured at 25 ° C., 150 rpm for 1 day. Glycerol was added to this to 15 volume% (v / v) as a plum-drying origin microorganism, and it preserve | saved at the glycerol stock.

(2) Culture The glycerol stock of the ume drying microorganism of the present Example 1 (1) was inoculated on YPD medium with one platinum loop, and precultured at 25 ° C., 150 rpm for 2 days. Next, inoculate a pre-culture solution in an amount of 1,000,000 CFU in modified YPD medium containing glucose, sucrose, isomerized sugar or the sugar alcohol of Table 1 as carbohydrate, 96 hours (4 days) at 25 ° C., 150 rpm. Main culture was performed. The amount of microorganism was measured over time during the culture period. The results are shown in FIG.

  As shown in FIG. 2, the turbidity after culture for 96 hours was 14.9 for the glucose-containing medium and 11.5 for the isomerized sugar-containing medium, and a marked increase was observed compared to the beginning of the culture . On the other hand, the turbidity after 96 hours of the medium containing sucrose, sorbitol (powder), sorbitol (liquid), erythritol, highly saccharified reduced starch syrup, medium saccharified reduced starch syrup and low saccharified reduced starch syrup is 1. 7, 3.5, 2.1, 0.4, 2.5, 2.9 and 2.4, with only a slight increase compared to the start of culture. That is, in the culture medium containing sucrose, sorbitol (powder), sorbitol (liquid), erythritol, highly saccharified reduced starch syrup, medium saccharified reduced starch syrup or reduced saccharified reduced starch syrup, the increase in the number of umeboshi derived microorganisms was suppressed. From this result, it was revealed that monosaccharide alcohol or reduced starch syrup can suppress the number of salt-tolerant microorganisms attached to umeboshi.

<Example 2> Bacterial number suppression effect on umeboshi-derived microorganisms: Examination in the presence of a carbon source The glycerol stock of umeboshi-derived microorganisms of Example 1 (1) is inoculated in YPD medium with one platinum ear, 25 ° C., 150 rpm Precultured for 2 days. Next, inoculate a pre-culture solution in an amount of 1,000,000 CFU in a modified YPD medium containing glucose at Brix 35 degrees or glucose at Brix 30 degrees and erythritol at Brix 5 degrees as carbohydrates, 96 hours at 25 ° C., 150 rpm (4 hours A day) and main culture. The amount of microorganism was measured over time during the culture period. The results are shown in FIG.

  As shown in FIG. 3, the turbidity after culture for 96 hours was 7.16 in the medium containing glucose of 35 degrees Brix, whereas 3 in the medium containing glucose of 30 degrees brix and erythritol of 5 degrees brix. It was .87. That is, although any culture medium contained a carbon source (Brix 30 or more glucose) considered to be sufficient for the growth of microorganisms, the culture medium containing erythritol is compared with the culture medium not containing it. The increase in the number of microbes derived from umeboshi was suppressed. From this result, it was revealed that monosaccharide alcohol or reduced starch syrup can suppress the number of salt-tolerant microorganisms attached to umeboshi.

<Example 3> Effect of controlling the number of bacteria against various pickle-derived microorganisms (1) Acquisition of pickles-derived microorganism To 15% by volume (v / v) in each of the commercially available pickles of Nara pickles, braille pickles and whole pickles pickles Glycerol was added to this, and this was preserve | saved with glycerol stock as microorganisms derived from Nara pickled fish, microorganisms derived from braised rice bran, and microorganisms derived from pickled fish.

(2) Cultivation A glycerol stock of the pickle-derived microorganism of the present Example 3 (1) was inoculated in YPD medium, and precultured at 25 ° C., 150 rpm for 2 days. The state after the pre-culture is shown in FIG. 4 (Nara pickle-derived microorganism), FIG. 5 (Nuka pickle-derived microorganism) and FIG. 6 (whole pickled microorganism). As shown in FIGS. 4, 5 and 6, microorganisms derived from various pickles could be grown.

  Next, in a modified YPD medium containing glucose, sorbitol (powder), erythritol or highly glycated reduced starch syrup as carbohydrate, the preculture fluid of various pickle-derived microorganisms is inoculated at an amount of 1,000,000 CFU at a time of 25 ° C and 150 rpm. Main culture was performed. The culture time was 96 hours (four days) for the Nara pickles-derived microorganism and the bran pickles-derived microorganism, and 72 hours (3 days) for the pickled microorganism. The amount of microorganism was measured over time during the culture period. FIG. 7 shows the result of the Nara pickled microorganism, FIG. 8 shows the result of the bran picked microorganism, and FIG. 9 shows the result of the pickled microorganism.

  As shown in FIG. 7, the turbidity after 96 hours of cultivation of Nara pickled microorganism was 18.8 in the glucose-containing medium, whereas in the medium containing sorbitol, erythritol and highly-glycated reduced starch syrup, It was 7.5, 4.9 and 10.4. That is, since the turbidity in the medium containing sorbitol, erythritol or highly glycated reduced starch syrup was remarkably small compared to the turbidity of the medium containing glucose, the medium containing these sugar alcohols It became clear that the increase in the number of bacteria was suppressed. From this result, it was revealed that monosaccharide alcohol or reduced starch syrup can suppress the number of salt-tolerant microorganisms attached to Nara pickles.

  In addition, as shown in FIG. 8, the turbidity after 96 hours of cultivation of bran-derived microorganism was 8.9 in the glucose-containing medium, whereas the medium containing sorbitol, erythritol and highly glycosylated reduced starch syrup , 1.4, and 1.9, respectively. That is, since the turbidity in the medium containing sorbitol, erythritol or highly glycated reduced starch syrup was remarkably small compared to the turbidity of the medium containing glucose, the medium containing these sugar alcohols It became clear that the increase in the number of bacteria was suppressed. From these results, it was revealed that monosaccharide alcohol or reduced starch syrup can suppress the number of salt-tolerant microorganisms attached to bran pickles.

  Further, as shown in FIG. 9, the turbidity of the pickled microorganism after 96 hours of culture was 8.0 for the glucose-containing medium, whereas the medium containing sorbitol, erythritol and highly glycosylated reduced starch syrup , 3.4, 0.3 and 3.3, respectively. That is, since the turbidity of the medium containing sorbitol, erythritol or highly glycated reduced starch syrup was significantly smaller than that of the glucose-containing medium, the medium containing these sugar alcohols It became clear that the increase in the number of bacteria was suppressed. From this result, it is clear that monosaccharide alcohol or reduced starch syrup can suppress the number of salt-tolerant microorganisms adhering to pickling.

  From the results of FIG. 7, FIG. 8 and FIG. 9, it is clear that monosaccharide alcohol or reduced starch syrup can suppress the number of salt-tolerant microorganisms derived from pickles.

<Example 4> Bacterial number inhibitory effect on soy sauce-derived microorganisms (1) Acquisition of soy sauce-derived microorganisms To commercially available soy sauce, glycerol is added so as to be 15% by volume (v / v), and this is used as soy sauce-derived microorganisms. It was stored in glycerol stock.

(2) Cultivation A glycerol stock of the soy sauce-derived microorganism of this Example 4 (1) was inoculated in YPD medium, and precultured at 25 ° C., 150 rpm for 2 days. The state after the preculture is shown in FIG. As shown in FIG. 10, microorganisms derived from soy sauce could be grown.

  Next, inoculate a pre-culture solution of soy sauce-derived microorganism in an amount of 1,000,000 CFU in modified YPD medium containing glucose, sorbitol (powder), erythritol or highly glycosylated reduced starch syrup as carbohydrate, and continue for 72 hours at 150C and 150 rpm. Main culture was performed (for 3 days). The amount of microorganism was measured over time during the culture period. The results are shown in FIG.

  As shown in FIG. 11, the turbidity after culture for 72 hours was 6.4 in the glucose-containing medium, whereas in the medium containing sorbitol, erythritol and highly glycated reduced starch syrup, the turbidity was 1.9, respectively. It was 0.1 and 2.1. That is, since the turbidity in the medium containing sorbitol, erythritol or highly glycated reduced starch syrup was remarkably small compared to the turbidity of the glucose-containing medium, the medium containing these sugar alcohols It became clear that the increase in the number of bacteria was suppressed. From this result, it was revealed that monosaccharide alcohol or reduced starch syrup can suppress the number of soy sauce-derived microorganisms.

Example 5 Inhibitory Effect on Bacterial Count against Saccharomyces Microorganisms Commercially available Saccharomyces microorganism (Saccharomyces cerevisiae; Saccharomyces cerevisiae) was inoculated in YPD medium, and precultured at 25 ° C., 150 rpm for 2 days. The state after the preculture is shown in FIG. As shown in FIG. 12, Saccharomyces cerevisiae could be grown.

  Next, inoculate a pre-culture solution of budding yeast in an amount of 1,000,000 CFU in a modified YPD medium containing glucose, sorbitol (powder), erythritol or highly glycosylated reduced starch as carbohydrate, and continue 96 hours at 25 ° C, 150 rpm ( Main culture was performed for 4 days. The amount of microorganism was measured over time during the culture period. The results are shown in FIG.

  As shown in FIG. 13, the turbidity after culture for 96 hours was 7.53 in the glucose-containing medium, while 0.02 in the medium containing sorbitol, erythritol and highly glycosylated reduced starch syrup, respectively. It was 0.01 and 0.01. That is, since the turbidity in the medium containing sorbitol, erythritol or highly glycated reduced starch syrup was remarkably small compared to the turbidity of the medium containing glucose, in the medium containing these sugar alcohols, the bacteria of Saccharomyces cerevisiae It became clear that the increase in the number was suppressed. From this result, it has become clear that monosaccharide alcohol or reduced starch syrup can suppress the number of bacteria of Saccharomyces genus.

Claims (3)

  A composition for controlling the number of salt-tolerant microorganisms or Saccharomyces genus microorganisms (Saccharomyces), which comprises a monosaccharide alcohol or reduced starch syrup as an active ingredient.   The manufacturing method of the pickles in which the number of bacteria of the salt-tolerant microorganisms was suppressed which has the process of adding the composition for microbe number suppression of Claim 1 to pickles in the middle of manufacture or after manufacture.   The manufacturing method of the soy sauce in which the number of bacteria of the salt-tolerant microorganisms was suppressed which has the process of adding the composition for microbe number suppression of Claim 1 to soy sauce on the way or after manufacture.