JP7144932B2 - Composition for suppressing bacterial count, method for producing pickles and method for producing soy sauce using the same - Google Patents

Description

The present invention relates to a bacterial count-suppressing composition containing a monosaccharide alcohol or reduced starch syrup as an active ingredient, which suppresses the bacterial count 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.

Since pickles and soy sauce contain a large amount of salt, they are conventionally used as preserved foods. However, in recent years, there has been an increasing desire to reduce salt content for health maintenance and disease prevention, and demand for pickles and soy sauce with reduced salt content is increasing. Therefore, techniques for producing low-salt soy sauce and low-salt pickles have been researched and developed. For example, Patent Documents 1 and 2 disclose methods for producing low-salt soy sauce, and Patent Document 3 discloses low-salt pickled plums. ing.

JP 2016-154503 A JP 2016-208987 A JP-A-2000-139395

However, not only those disclosed in Patent Documents 1 to 3 above, but also in general low-salt pickles and low-salt soy sauces, salt-tolerant microorganisms that can grow even in environments with relatively high salt concentrations tend to propagate. As a result, deterioration such as deterioration in flavor, change in appearance, and offensive odor is a problem. For this reason, there is a demand for a technique for suppressing the number of salt-tolerant microorganisms in soy sauce and pickles.

In addition, Saccharomyces microorganisms are useful bacteria responsible for fermentation in the production of food such as wine, bread, beer, and sake, but are also known as contaminants that cause food deterioration. Examples of food contamination by Saccharomyces microorganisms include petroleum odor on steamed buns, black spots on cookies, white spots on seaweed sushi rolls, and deterioration of the flavor of beer. (Shigezo Naito, "Food deterioration and prevention technology by yeast", [online], February 2009, Food Analysis and Development Center Sunatec, [searched November 10, 2017], Internet, <URL: http://www.mac.or.jp/mail/090201/03.shtml>). For this reason, a technique for suppressing the number of bacteria of the genus Saccharomyces is also required.

The present invention was made to solve such problems, and aims to provide a technique for suppressing the number of salt-tolerant microorganisms and Saccharomyces microorganisms present in pickles and soy sauce. do.

As a result of extensive research, the present inventors found that monosaccharide alcohol or reduced starch syrup can suppress the number of salt-tolerant microorganisms adhering to pickles, salt-tolerant microorganisms present in soy sauce, or microorganisms of the genus Saccharomyces. rice field. Based on this knowledge, the following inventions were completed.

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

(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 suppressing the number of bacteria according to the present invention is added during or after production. It has a step 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, wherein the composition for suppressing the bacterial count according to the present invention is added during or after production It has a step of adding to soy sauce.

According to the present invention, it is possible to suppress the growth of salt-tolerant microorganisms adhering to pickles and salt-tolerant microorganisms existing in soy sauce. Therefore, it is possible to suppress or delay the deterioration of pickles and soy sauce caused by the increase of salt-tolerant microorganisms, and improve the storage stability of pickles and soy sauce.

In addition, according to the present invention, it is possible to suppress the growth of microorganisms belonging to the genus Saccharomyces. Therefore, it is possible to suppress or delay the deterioration of food and drink due to the increase of Saccharomyces microorganisms, and improve the storage stability of the food and drink.

1 is a photograph showing a mass of microorganisms generated on the surface of a commercially available reduced-salt pickled plum. 4 is a graph showing the turbidity (OD660) of a medium containing umeboshi-derived microorganisms cultured in a medium containing glucose, sucrose, isomerized sugar or various sugar alcohols. Fig. 3 is a graph showing the turbidity (OD660) of a medium containing 35 degrees Brix glucose or 30 degrees Brix glucose and 5 degrees Brix erythritol in which umeboshi-derived microorganisms were cultured. 1 is a photograph showing a culture medium in which Narazuke-derived microorganisms have grown. 1 is a photograph showing a culture medium in which nukazuke-derived microorganisms have grown. 1 is a photograph showing a medium in which Bettarazuke-derived microorganisms have grown. 4 is a graph showing the turbidity (OD660) of a medium containing glucose, sorbitol, erythritol, or highly saccharified and reduced starch syrup, in which narazuke-derived microorganisms were cultured. 4 is a graph showing the turbidity (OD660) of a medium containing nukazuke-derived microorganisms cultured in a medium containing glucose, sorbitol, erythritol, or high saccharification-reduced starch syrup. 4 is a graph showing the turbidity (OD660) of a medium in which Bettarazuke-derived microorganisms were cultured in a medium containing glucose, sorbitol, erythritol, or high-saccharification-reduced starch syrup. 1 is a photograph showing a medium in which soy sauce-derived microorganisms have grown. 1 is a graph showing turbidity (OD660) of a medium containing soy sauce-derived microorganisms cultured in a medium containing glucose, sorbitol, erythritol, or high-saccharification-reduced starch syrup. 1 is a photograph showing a medium in which Saccharomyces cerevisiae has grown. 1 is a graph showing the turbidity (OD660) of a medium in which Saccharomyces cerevisiae was cultured in a medium containing glucose, sorbitol, erythritol or highly saccharified and reduced starch syrup.

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

"Microorganisms" refer to minute organisms that cannot be observed with the naked eye (Iwanami Encyclopedia of Biology, 4th edition; published by Iwanami Shoten, 2005). That is, the microorganisms according to the present invention include all prokaryotes such as bacteria, cyanobacteria, and archaea; and minute ones are included.

In the present invention, "bacteria count" means the population of microorganisms.

In the present invention, "halotolerant microorganisms" refer to microorganisms that can grow in a medium containing 1.2% or more of salt (Hisao Hashimoto, "Properties and Applications of Salt-tolerant and Halophilic Microorganisms - Microorganisms Enriching Dietary Habits"). Tachi-”, [online], Tobacco Salt Industry Salt Business Version 2007.03.25 Salt, Story, Solution, Title 24, [Searched on November 10, 2017], Internet, <URL: http://www. geocities.jp/t_hashimotoodawara/salt6/salt6-07-03.html>).

In the present invention, "salt-tolerant microorganisms derived from pickles" refer to salt-tolerant microorganisms adhering to pickles during or after production. Examples of salt-tolerant microorganisms derived from pickles include microorganisms known to cause spoilage of pickles (Shigeo Miyao, "Pickles and Microorganisms", Japanese Journal of Food Microbiology, Vol. 22, No. 4). , p.217-137, 2005), specifically, lactic acid bacteria such as Lactobacillus, Enterococcus, Leuconostoc, Escherichia coli, Pseudomonas ) and bacteria such as Flavobacterium, Bacillus, Clostridium, Micrococcus, Alcaligenes, Halobacterium and Erwinia ), yeast such as Saccharomyces and Zygosaccharomyces, Debaryomyces, Pichia, Hansenulla, Hanseniaspora, Candida and Rhodotorula Examples include imperfect yeast such as Rhodotorula, and fungi such as Penicillium and Cladosporium.

"Tsukemono" generally refers to pickling ingredients such as vegetables, fruits, seafood, meat, dairy products, etc. in a pickled bed or seasoning liquid containing pickling ingredients such as salt, vinegar, sake lees, rice bran, miso, sugar, and oil. , Processed foods that are preservable and have good taste. In the present invention, the pickles particularly target pickles containing salt in the pickling material. Specific examples of pickles according to the present invention include pickled plum, pickled plum, pickled rice bran, pickled narazuke, pickled bettara, pickled lightly, pickled in salt, pickled in sake lees, pickled in mirin, pickled in miso, pickled in mustard, pickled in koji, pickled in soy sauce, pickled in vinegar, and plum. Examples include vinegar pickles, Fukujin pickles, Nozawana pickles, shallot pickles, takuan pickles, shiba pickles, takana pickles, suguki pickles, moromi pickles, wasabi pickles, senmai pickles, pickles, kimchi, Chinese pickles, and sauerkraut.

In the present invention, "salt-tolerant microorganisms derived from soy sauce" refer to salt-tolerant microorganisms present in soy sauce during or after production. Salt-tolerant microorganisms derived from soy sauce can be exemplified by microorganisms known to cause deterioration of soy sauce. Specifically, Zygosaccharomyces bailii, Zygosaccharomyces bisporus, Examples include yeast of the genus Zygosaccharomyces such as Z. kombuchaensis, Z. lentus, Z. mellis, and Z. rouxii can be done.

"Saccharomyces" refers to microorganisms belonging to the genus Saccharomyces, the order Hemi-ascomycota, the order Saccharomyces, the family Saccharomyces, of the phylum Ascomycota. Saccharomyces 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. rosei, S. spencerorum, S. turicensis, S. unisporus, S. uvarum, S. . zonatus can be exemplified.

A sugar alcohol is a polyhydric alcohol obtained by reducing a carbonyl group (aldehyde group or ketone group) of another sugar, and is a kind of sugar. Sugar alcohols include a monosaccharide alcohol obtained by reducing the carbonyl group of a monosaccharide, a disaccharide alcohol obtained by reducing the carbonyl group of a disaccharide, and a trisaccharide alcohol obtained by reducing the carbonyl group of a trisaccharide. It can be classified according to constituent sugars.

As shown in the examples described later, the present inventors have found that, among sugar alcohols, monosaccharide alcohols in particular have an effect of suppressing the bacterial count against salt-tolerant microorganisms derived from pickles, salt-tolerant microorganisms derived from soy sauce, or microorganisms of the genus Saccharomyces. found to have More specifically, examples of monosaccharide alcohols according to the present invention include sorbitol, erythritol, xylitol, and mannitol.

Reduced starch syrup is a kind of sugar alcohol obtained by reducing starch syrup. Here, starch syrup is obtained by saccharifying starch with an acid or an enzyme, and is a mixture of glucose, oligosaccharides such as maltose, and polysaccharides such as dextrin. Therefore, the reduced starch syrup is also a mixture containing two or more sugar alcohols among monosaccharide alcohols, disaccharide alcohols, trisaccharide alcohols and polysaccharide alcohols having tetrasaccharide or more. As shown in the examples below, the present inventors have found that reduced starch syrup also has an effect of suppressing the number of salt-tolerant microorganisms derived from pickles, salt-tolerant microorganisms derived from soy sauce, or microorganisms of the genus Saccharomyces. rice field.

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

In the present invention, a commercially available monosaccharide alcohol or reduced starch syrup may be used as it is, or may be used after being produced according to a method known to those skilled in the art. A known method for producing a monosaccharide alcohol other than erythritol or a reduced starch syrup includes a reduction reaction in which hydrogen is added to a monosaccharide or starch syrup (raw material sugar) as a raw material. That is, sorbitol can be produced by carrying out a reduction reaction using glucose as a raw material sugar, reduced starch syrup can be produced by carrying out a reduction reaction using starch syrup as a raw material sugar, and reduced maltose starch syrup can be produced by carrying out a reduction reaction using maltose starch syrup as a raw material sugar. .

In the reduction reaction by hydrogenation, for example, a 40 to 75% by mass raw sugar aqueous solution is charged into a high-pressure reactor together with a reduction catalyst, the hydrogen pressure in the reactor is 4.9 to 19.6 MPa, and the reaction liquid temperature is is adjusted to 70 to 180° C., and the reaction is carried out with stirring until hydrogen absorption is no longer observed. Thereafter, the reduction catalyst is separated, decolorized and desalted by ion-exchange resin treatment and, if necessary, activated carbon treatment, etc., and then concentrated to a predetermined concentration, whereby a high-concentration sugar alcohol solution can be prepared.

More specifically, for example, in the case of sorbitol, as described in JP-A-7-145090, 150 g of hydrous crystalline glucose, 125 g of water, and 5 g of Raney nickel catalyst are placed in an electromagnetically stirred autoclave with an internal volume of 550 ml. and a reduction reaction is carried out at 130° C. for 2 hours while maintaining a hydrogen pressure of 12.75 MPa. Subsequently, the Raney nickel catalyst can be separated, followed by activated carbon treatment and ion exchange resin treatment, and concentrated to a concentration of 50% by mass to make 250 g of sorbitol solution.

On the other hand, as a known method for producing erythritol, erythritol can be produced by culturing erythritol-producing bacteria using glucose or the like as a carbon source, and purifying the erythritol. Examples of erythritol-producing bacteria include microorganisms belonging to the genus Trigonopsis or Candida (Japanese Patent Publication No. 47-41549), microorganisms belonging to the genus Torropsis, Hansenula, Pichia or Debaryomyces (Japanese Patent Publication No. 51-21072). Publication), microorganisms belonging to the genus Moniliella (JP-A-60-110295, JP-A-10-215887), microorganisms belonging to the genus Aureobasidium (JP-B-63-9831), microorganisms belonging to the genus Yerobia ( Japanese Patent Laid-Open No. 10-215887), etc., and culture conditions can be carried out under normal conditions suitable for each bacterium. Purification of erythritol can be carried out according to conventional methods, including the steps of cell separation, erythritol fractionation by chromatography, desalting, decolorization, crystallization, crystallization and drying.

The bacterial count-suppressing composition of the present invention can be used by adding it to raw materials during the production of pickles, soy sauce, or food and drink that are concerned about deterioration due to proliferation of Saccharomyces microorganisms. The method and timing of addition can be handled in the same manner as other seasonings and food additives. Alternatively, the bacterial count-suppressing composition of the present invention can also be used by adding it to pickles, soy sauce, or the food and drink after production. The amount of the bacterial count-suppressing composition of the present invention to be added is not particularly limited.

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 suppressing the number of bacteria according to the present invention is added to pickles during or after production. It has a step of adding to.

Further, 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, wherein the composition for suppressing the number of bacteria according to the present invention is added to soy sauce during or after production. It has a step of adding to.

Whether or not the number of microorganisms has been suppressed can be determined by a culture test, as shown in Examples described later. That is, the same kind of pickles, soy sauce, or food and drink are produced in the same manner by adding the test substance (composition for suppressing the number of bacteria) to one and not adding it to the other. After inoculating the pickles, soy sauce, or part of the food and drink of both of them into a medium and culturing them for a predetermined period, the amount of microorganisms in the medium is measured. The amount of microorganisms can be conveniently measured by the turbidity method, but depending on the medium, culture conditions, and the type of microorganism to be measured, known methods such as the dry cell weight method, the wet weight method, and the real-time PCR method can be used. method can be selected as appropriate. As a result, if the amount of microorganisms added to the test substance (bacteria suppression composition) is smaller than that to which the test substance (bacteria suppression composition) is not added, salt-tolerant microorganisms are inhibited by the test substance (bacteria suppression composition). It can be determined that the number of bacteria is suppressed.

Hereinafter, the present invention will be described based on each embodiment. However, the technical scope of the present invention is not limited to the features shown by these examples.

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

(2) Sugars In this example, glucose was commercially available reagent glucose (powder, Wako Pure Chemical Industries), sucrose was commercially available granulated sugar (powder, Mitsui Sugar Co., Ltd.), and isomerized sugar was commercially available fructose glucose. Liquid sugar (liquid, fructose 55% or more, trade name "New Fract 55", Showa Sangyo) was used. In addition, sugar alcohols listed in Table 1 (commercially available, manufacturer: Bussan Food Science) were used.

(3) Medium A YPD medium (polypeptone: 2%, yeast extract: 1%, glucose: 0.5%) was used for preculture. The YPD medium was prepared by first adding and dissolving 20 g of polypeptone, 10 g of yeast extract and 5 g of glucose in 900 mL of tap water, and adjusting the hydrogen ion concentration 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 them, then adding tap water to make the volume constant to 500 mL to prepare a base medium. After adding 30 g of various saccharides to 50 g of the medium, tap water was added to adjust the concentration of soluble solids measured at 20 to 25° C. with a refractometer for sugar to 30 degrees Brix. Subsequently, after adjusting the pH to 4.0 by adding 5M hydrochloric acid, the pH was adjusted to 100 g by adding various saccharide aqueous solutions having a Brix of 30 degrees. It was then sterilized by passing through a 0.2 μm pore size filter.

(4) Measurement of microbial content In this example, the microbial content was measured by measuring turbidity (optical density (OD)) at a wavelength of 660 nm using a spectrophotometer.

<Example 1> Effect of suppressing the number of bacteria derived from umeboshi-derived microorganisms: Study at a constant sugar concentration (1) Acquisition of umeboshi-derived microorganisms As shown in FIG. The microbial clumps were scraped off, inoculated into YPD medium, and cultured at 25° C. and 150 rpm for 1 day. Glycerol was added to the umeboshi-derived microorganisms so that the concentration became 15% by volume (v/v), and the umeboshi was stored in a glycerol stock.

(2) Cultivation One platinum loop of the umeboshi-derived microorganism glycerol stock of Example 1 (1) was inoculated into YPD medium and precultured at 25° C. and 150 rpm for 2 days. Next, a modified YPD medium containing glucose, sucrose, isomerized sugar, or sugar alcohols shown in Table 1 as carbohydrates was inoculated with 1000000 CFU of the pre-culture solution, and the mixture was heated at 25°C and 150 rpm for 96 hours (4 days). Main culture. During the culture period, the amount of microorganisms was measured over time. The results are shown in FIG.

As shown in FIG. 2, the turbidity after culturing for 96 hours was 14.9 for the glucose-containing medium and 11.5 for the isomerized sugar-containing medium, indicating a significant increase compared to the start of the culture. . On the other hand, the turbidity of the medium containing sucrose, sorbitol (powder), sorbitol (liquid), erythritol, high saccharification reduced starch syrup, medium saccharification reduced starch syrup and low saccharification reduced starch syrup after 96 hours was 1.5%. They were 7, 3.5, 2.1, 0.4, 2.5, 2.9 and 2.4, and were only slightly increased compared to the start of culture. That is, in media containing sucrose, sorbitol (powder), sorbitol (liquid), erythritol, high saccharification reduced starch syrup, medium saccharification reduced starch syrup, or low saccharification reduced starch syrup, the increase in the number of umeboshi-derived microorganisms was suppressed. From these results, it was clarified that monosaccharide alcohol or reduced starch syrup can suppress the number of salt-tolerant microorganisms adhering to umeboshi.

<Example 2> Effect of suppressing the number of bacteria on umeboshi-derived microorganisms: examination in the presence of a carbon source One platinum loop of the glycerol stock of umeboshi-derived microorganisms in Example 1 (1) was inoculated into the YPD medium, and the temperature was increased to 25 ° C. and 150 rpm. was pre-incubated for 2 days at Next, a modified YPD medium containing glucose with a Brix of 35 degrees or glucose with a Brix of 30 degrees and erythritol with a Brix of 5 degrees as carbohydrates was inoculated with 1000000 CFU of the pre-culture solution, and was incubated at 25° C. and 150 rpm for 96 hours (4 days) and main culture. During the culture period, the amount of microorganisms was measured over time. The results are shown in FIG.

As shown in FIG. 3, the turbidity after culturing for 96 hours was 7.16 in the medium containing 35 Brix glucose and 3 in the medium containing 30 Brix glucose and 5 Brix erythritol. 0.87. That is, although both media contained a carbon source (glucose with a Brix of 30 degrees or higher) that was considered sufficient for the growth of microorganisms, the erythritol-containing medium was compared to the non-containing medium. The increase in the number of umeboshi-derived microorganisms was suppressed. From these results, it was clarified that monosaccharide alcohol or reduced starch syrup can suppress the number of salt-tolerant microorganisms adhering to umeboshi.

<Example 3> Effect of suppressing the number of bacteria on various pickle-derived microorganisms (1) Acquisition of pickle-derived microorganisms Glycerol was added to the above, and these were stored in glycerol stocks as Narazuke-derived microorganisms, Nuka-zuke-derived microorganisms, and Bettarazuke-derived microorganisms.

(2) Cultivation A platinum loop of the glycerol stock of the pickle-derived microorganism of Example 3(1) was inoculated into the YPD medium and precultured at 25° C. and 150 rpm for 2 days. The state after preculture is shown in FIG. 4 (Narazuke-derived microorganisms), FIG. 5 (Nukazuke-derived microorganisms), and FIG. 6 (Bettarazuke-derived microorganisms), respectively. As shown in Figures 4, 5 and 6, microorganisms derived from various pickles could be grown.

Next, in a modified YPD medium containing glucose, sorbitol (powder), erythritol, or high-saccharification-reduced starch syrup as carbohydrates, 1000000 CFU of pre-culture liquids of various pickle-derived microorganisms were inoculated at a time at 25°C and 150 rpm. Main culture. The cultivation time was 96 hours (4 days) for the narazuke-derived microorganisms and nukazuke-derived microorganisms, and 72 hours (3 days) for the bettarazuke-derived microorganisms. During the culture period, the amount of microorganisms was measured over time. The results for narazuke-derived microorganisms are shown in FIG. 7, the results for nuka-zuke-derived microorganisms are shown in FIG. 8, and the results for bettara-zuke-derived microorganisms are shown in FIG.

As shown in FIG. 7, the turbidity of narazuke-derived microorganisms after culturing for 96 hours was 18.8 in the glucose-containing medium. 7.5, 4.9 and 10.4. That is, compared to the turbidity of the glucose-containing medium, the turbidity of the medium containing sorbitol, erythritol, or highly saccharified reduced starch syrup was significantly lower. It became clear that the increase in the number of bacteria was suppressed. From these results, it was clarified that monosaccharide alcohol or reduced starch syrup can suppress the number of salt-tolerant microorganisms adhering to Narazuke.

Further, as shown in FIG. 8, the turbidity of the nukazuke-derived microorganism after culturing for 96 hours was 8.9 in the glucose-containing medium, whereas the medium containing sorbitol, erythritol and high saccharification-reduced starch syrup was 8.9. were 1.4, 0.1 and 1.9, respectively. That is, compared to the turbidity of the glucose-containing medium, the turbidity of the medium containing sorbitol, erythritol, or high-saccharification-reduced starch syrup was remarkably lower. It became clear that the increase in the number of bacteria was suppressed. From these results, it was clarified that monosaccharide alcohol or reduced starch syrup can suppress the number of salt-tolerant microorganisms adhering to nukazuke.

Further, as shown in FIG. 9, the turbidity of the Bettarazuke-derived microorganisms after culturing for 96 hours was 8.0 in the glucose-containing medium. were 3.4, 0.3 and 3.3, respectively. That is, compared to the turbidity of the glucose-containing medium, the turbidity of the medium containing sorbitol, erythritol, or high-saccharification-reduced starch syrup was remarkably lower. It became clear that the increase in the number of bacteria was suppressed. From these results, it was clarified that monosaccharide alcohol or reduced starch syrup can suppress the number of salt-tolerant microorganisms adhering to Bettara-zuke.

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

<Example 4> Effect of suppressing the number of soy sauce-derived microorganisms (1) Acquisition of soy sauce-derived microorganisms Glycerol was added to 15% by volume (v / v) of soy sauce, and this was used as soy sauce-derived microorganisms. Stored in glycerol stock.

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

Next, a modified YPD medium containing glucose, sorbitol (powder), erythritol, or high-saccharification-reduced starch syrup as carbohydrates was inoculated with 1000000 CFU of a pre-culture solution of soy sauce-derived microorganisms, and the mixture was heated at 25°C and 150 rpm for 72 hours. (3 days), main culture was carried out. During the culture period, the amount of microorganisms was measured over time. The results are shown in FIG.

As shown in FIG. 11, the turbidity after culturing for 72 hours was 6.4 in the glucose-containing medium, whereas the turbidity in the medium containing sorbitol, erythritol and high saccharification-reduced starch syrup was 1.9 and 1.9, respectively. 0.1 and 2.1. That is, compared to the turbidity of the glucose-containing medium, the turbidity of the medium containing sorbitol, erythritol, or high-saccharification-reduced starch syrup was significantly lower, indicating that the growth of soy sauce-derived microorganisms was not observed in the medium containing these sugar alcohols. It became clear that the increase in the number of bacteria was suppressed. From these results, it was clarified that monosaccharide alcohol or reduced starch syrup can suppress the number of soy sauce-derived microorganisms.

<Example 5> Effect of suppressing the number of microorganisms of the genus Saccharomyces One platinum loop of a commercially available microorganism of the genus Saccharomyces (Saccharomyces cerevisiae) was inoculated into a YPD medium and precultured at 25°C and 150 rpm for 2 days. FIG. 12 shows the state after preculture. As shown in Figure 12, Saccharomyces cerevisiae could be grown.

Next, a modified YPD medium containing glucose, sorbitol (powder), erythritol, or highly saccharified reduced starch syrup as carbohydrates was inoculated with 1,000,000 CFU of budding yeast pre-culture, and the mixture was incubated at 25°C and 150 rpm for 96 hours ( 4 days) for main culture. During the culture period, the amount of microorganisms was measured over time. The results are shown in FIG.

As shown in FIG. 13, the turbidity after culturing for 96 hours was 7.53 in the glucose-containing medium, whereas in the medium containing sorbitol, erythritol, and high-saccharification-reduced starch syrup, the turbidity was 0.02, 0.01 and 0.01. That is, compared to the turbidity of the glucose-containing medium, the turbidity of the medium containing sorbitol, erythritol, or highly saccharified reduced starch syrup was significantly lower. It became clear that the increase in the number was suppressed. From this result, it became clear that the monosaccharide alcohol or the reduced starch syrup can suppress the number of bacteria of the genus Saccharomyces.

Claims (4)

A composition for suppressing the number of salt-tolerant microorganisms derived from pickles, comprising sorbitol or reduced starch syrup (except when the osmotic pressure of the pickle produced by immersing the pickle in the pickle is 122 atm or more). A composition for suppressing the number of salt-tolerant microorganisms derived from soy sauce, comprising sorbitol or reduced starch syrup. A method for producing pickles in which the number of salt-tolerant microorganisms is suppressed, comprising the step of adding the composition for suppressing the bacterial count according to claim 1 to pickles during or after production. 3. A method for producing soy sauce in which the number of salt-tolerant microorganisms is suppressed, comprising the step of adding the composition for suppressing the number of bacteria according to claim 2 to soy sauce during or after production.

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