JPH04278070A - Bacteriostat - Google Patents

Abstract

PURPOSE:To obtain a bacteriostat having high safety and excellently bacteriostatic action. CONSTITUTION:A bacteriostat comprising a mixture of ground leaves of Origanum vulgare l., flower bud of Eugenia caryophyllata or Yucca or an extract thereof and a 4-12C fatty acid monoglyceride, increasing shelf stability of food with a small amount thereof added.

Description

Description: [0001] The present invention relates to a bacteriostatic agent whose main ingredient is a component derived from a plant. More specifically, the present invention relates to a bacteriostatic agent that can improve the preservability of foods such as general foods, health foods, functional foods, and ultra-high pressure cooked foods. [0002] Various chemically synthesized preservatives and natural product-derived preservatives are used as food preservatives. Examples of pure synthetic preservatives include benzoic acid, sodium benzoate, diphenyl, sorbic acid, potassium sorbate, dehydroacetic acid, sodium dehydroacetate, paraoxybenzoic acid ester,
Examples include calcium propionate, sodium propionate, and thiabendazole. (For example, see "Practical knowledge of food additives (2nd edition), published by Toyo Keizai Shinposha, publication date: July 14, 1980.") 0004] "N
ew Food Industry, Vol. 18
, No. 11 (1976), pages 1 to 7 contain an article titled ``Antibacterial properties of lower fatty acid esters'', which contain lower fatty acids with a small number of carbon atoms (4 to 1 carbon atoms).
It is stated that the monoglyceride (2) is used as a freshness-preserving agent for foods, and that polyphosphates, citric acid, acetic acid, myristic acid, palmitic acid, etc. can be used as auxiliaries. Special Public Service 1977
Japanese Patent Publication No. 14578 discloses a method for keeping foods highly fresh by coating the outer surface of the foods with a dilute solution of caprylic acid monoglyceride. Many other applications have been filed regarding preservatives using lower fatty acid monoglycerides. [0005] As preservatives derived from natural products, glycine,
Examples include phenylalanine, but JP-A-2-16
Publication No. 3069 describes a food preservation method in which natural antibacterial substances extracted from plants are added to foods and stored in a low-oxygen atmosphere. , allspice, onion, oregano,
Garlic, cacao, cardamom, gumbo fill, licorice, caraway, cumin, cloves, coffee, coriander, bamboo shoots, sassafras, savoury, pepper, cinnamon, ginger, sage, celery, thyme, turmeric, tea, dill, capsicum, nutmeg, Basil, paprika, fennel, pepper, peppermint, horseradish, hops, marjoram, mustard, mace, red pepper, rosemary, laurel, wasabi,
achiot, styrax, mugwort, crumpery,
Examples include those extracted from saffron, vanilla, pimenta, magnolia, eucalyptus, and forsythia using organic solvents. [0006]Problems to be Solved by the Invention The usage standards for chemically synthesized preservatives are strictly defined, and if used in the wrong amount, they can be harmful to the human body. On the other hand, although monoglycerides of fatty acids having 4 to 12 carbon atoms are classified as chemically synthesized products, they exist naturally and are incorporated into the human body's metabolic cycle, so they are safer than purely chemically synthesized products. It can be said that it is excellent. However, its bacteriostatic effect is a growth-preventing effect caused by inhibiting the activity of enzyme systems, and is not very strong.Additionally, when it is added in large amounts to food to enhance its bacteriostatic effect, there is a problem in that it changes the flavor of the food. . On the other hand, although natural preservatives such as glycine and phenylalanine, or plant extracts such as oregano and cloves are safe, they have relatively weak bacteriostatic properties and must be administered in large amounts. In addition, some plant extracts have a unique odor and may change the flavor of food if used in large enough quantities to exhibit bacteriostatic properties. Sometimes I let it happen. [0009] In modern times, there is an extremely strong market demand for improving the shelf life of foods. If it were possible to find a preservative that has bacteriostatic properties comparable to purely chemically synthesized products and is highly safe, it would be extremely significant. [0010] Against this background, an object of the present invention is to provide a bacteriostatic agent that is highly safe and has excellent bacteriostatic action. [0011] The bacteriostatic agent of the present invention comprises (A) a crushed product or extract of at least one plant selected from the group consisting of oregano, cloves and yucca;
It consists of a mixture of fatty acids having 4 to 12 carbon atoms and monoglyceride (B) in a weight ratio of 200:1 to 1:2. The present invention will be explained in detail below. Oregano is a mint (scientific name) of the Lamiaceae family.
origanum vulgare L. ) leaves. [0014] Clove is a plant of the family Myrtaceae (scientific name: eugenia caryophyllat).
This is the flower bud of a). [0015] Yucca is the genus name of an evergreen shrub belonging to the Liliaceae family, and is a collective name for several species. Native to North America, the leaves are dense, long, slender, large, thick, white, and have sharp needles at the tips. [0016] In the present invention, the above-mentioned oregano, clove or yucca is used in the form of ground product or extract. [0017] When used as a pulverized product, a method is usually adopted in which the dried product of these plants is cut into appropriate sizes and then pulverized. When used as an extract, for example, cut or crush these plants into appropriate sizes, add them to the extract solution, immerse them, and then use a crushing/stirring device such as a homogenizer or mixer. After mixing or emulsifying, a method of solid-liquid separation by filtration, centrifugation, etc. is adopted. Water is particularly preferred as the extract, and organic solvents such as alcohols, ketones, esters, ethers, halogen-containing solvents, and hydrocarbons, and mixed solvents of water and these organic solvents can also be used. Extraction is usually carried out at room temperature, but it can also be carried out in a heated state. Although the extract thus obtained can be used as it is, it is usually used as a concentrate or as a dry powder obtained by further drying the concentrate. The pulverized product or extract (A) thus obtained has a certain degree of bacteriostatic activity, but depending on the type of food it is intended for, it may emit the odor characteristic of these plants (
(Although not necessarily a bad odor) or taste may remain, and if the amount added is small, the bacteriostatic effect is insufficient. Therefore, in the present invention, the pulverized product or extract (A) thus obtained is used in the form of a mixture with a monoglyceride (B) of a fatty acid having 4 to 12 carbon atoms. Monoglycerides (B) of fatty acids having 4 to 12 carbon atoms include monoglycerides such as butyric acid, valeric acid, caproic acid, enanthic acid, caprylic acid, pelargonic acid, capric acid, undecylic acid, lauric acid, and sorbic acid. can give. Although diglycerides and triglycerides have some effects, monoglycerides have the greatest effect. Monoglycerides of fatty acids having 3 or less carbon atoms or more than 13 carbon atoms also have some effects, but are practically limited to monoglycerides of fatty acids having 4 to 12 carbon atoms. [0022] The ratio of the above-mentioned pulverized product or extract (A) to the above-mentioned monoglyceride (B) is 20% by weight.
The ratio is set to 0:1 to 1:2, and the desired effect can only be achieved within this range. By using the above-mentioned pulverized product or extract (A) in combination with the above-mentioned monoglyceride (B), the bacteriostatic effect is significantly enhanced compared to when the pulverized product or extract (A) is used alone, and the above-mentioned pulverized product Alternatively, a synergistic effect can be obtained in which the characteristic odor of extract (A) is alleviated. The bacteriostatic agent of the present invention comprising a mixture of the above-mentioned pulverized product or extract (A) and a monoglyceride of a fatty acid having 4 to 12 carbon atoms (B) can be used in general foods, health foods,
Foods such as functional foods and ultra-high pressure cooked foods (including beverages)
, useful as a preservative for pharmaceuticals, etc. In this case, other preservatives and other additives may be used together with the bacteriostatic agent of the present invention. The amount of the bacteriostatic agent of the present invention added to foods, etc. is approximately 0.005 to 0.5% by weight, particularly 0.001% by weight.
~0.1% by weight. [Operation] The bacteriostatic agent of the present invention is usually used by uniformly adding and mixing it to foods, etc., but it may also be sprinkled only on the surface of foods, etc., interposed between foods, etc., or mixed with foods, etc. It can also be used to impregnate or coat a packaging material or sheet to be packaged or placed. When measures such as vacuum packaging and oxygen-free packaging are taken, a more favorable bacteriostatic effect is exhibited. The bacteriostatic agent of the present invention has a bacteriostatic effect on various microorganisms, but is particularly effective against Escherichia
ichia) genus, Bacillus genus,
Salmonella spp., Pseudomonas spp., Staphylococcus spp.
Staphylococcus genus, Vibrio (Vib
rio) genus, Campylobacter (Campyloba
ctor ) genus, Aeromonas
) genus, Flavobacterium
um) and Clostridium
It shows effective bacteriostatic action against microorganisms of the genus um). [Examples] Next, the present invention will be further explained with reference to Examples. Example 1 (1) Bacterial strains used The following 10 types of bacteria were used. (a) Escherichia coli (b) Bac
illus subtilis (c) Salmonel
la enteritidis(d)Pseudomo
nas fluorescens(e) Staphyl
ococcus aureus (f) Vibrio p
arachemolyticus (g) Campylo
bactor jejuni/coli(h)Aero
monas sorbia(i)Flavobacte
rium lutescens (j) Clostrid
(2) Bacteriostatic test The nine types of bacteria (a) to (i) above were grown in one platinum loop of growth medium (meat extract 3g/liter, peptone 10g/liter, salt 5g/liter). Dissolved in purified water, 1N-NaO
(adjusted to pH 7.0 with H) and precultured at 30°C for 24 hours. [0031] After diluting this culture solution to 4 x 104 cells/ml, a mixture of commercially available clove extract and capric acid monoglyceride in a weight ratio of 3:1 was diluted to 0.005.
The effect was investigated by adding % by weight. In addition, the bacterium (j) above was cultured anaerobically using the same medium. [0032] The degree of bacterial growth after 1 day and 3 days was evaluated according to the following three evaluation ranks. -: No growth, ±: Slight growth, +: Growth results in Table 1
Shown below. Comparative Examples 1 to 3 When 0.1% by weight of clove extract alone was added instead of the mixture of clove extract and capric acid monoglyceride (Comparative Example 1), 0.02% by weight of capric acid monoglyceride alone was added. % (Comparative Example 2) and when only 1.5% by weight of glycine, a natural antibacterial agent, was added (Comparative Example 3), the degree of bacterial growth was examined in the same manner as in Example 1. . The results are also shown in Table 1. In addition,
When clove extract alone is added at 0.00375% by weight, capric acid monoglyceride alone is added at 0.00125% by weight.
When added by weight%, glycine alone is 0.7% by weight.
Experiments were also conducted with the addition of these substances, but the degree of bacterial growth was all positive, so their listing in Table 1 was omitted. Table 1
Example 1 Comparative example 1 Comparative example 2
Comparative example 3 Bacterial species
0.005% 0.1%
0.02% 1.5%

1d 3d 1d 3d
1d 3d 1d 3d
E. coli-
− ± ＋ ± ＋
±+B. subtilis
− − ±
＋ ± ＋ ± ＋
S. enteritidis
− − + + ±
+ + + P. fluor
escens - -
＋ ＋ ＋ ＋ ＋
+S. aureus
− − ＋ ＋
± + + + V. pa
rachemolyticus - -
＋ ＋ ＋ ＋ ＋
＋Cam. jejuni/coli
− − ＋ ＋
+ + + + A.
sorbia -
− ＋ ＋ ＋ ＋
＋ ＋F. lutescens
− − +
＋ ＋ ＋ ＋ ＋
C. perfringens
− − ＋ ＋ ＋
+ + + Example 2 In the same manner as in Example 1, the nine types of bacteria (a) to (i) above were grown in one platinum loop of growth medium (meat extract 3g/liter, peptone 10g/liter, peptone 10g/liter, 5 g/liter of common salt was dissolved in purified water and adjusted to pH 7.0 with 1N NaOH) and precultured at 30°C for 24 hours. After diluting this culture solution to 4 x 104 cells/ml, the mixture of clove extract and caprylic acid monoglyceride used in Example 1 in a weight ratio of 3:1 was diluted to 0.
．． The effect was investigated by adding 0.01% by weight. Also above (
The bacterium j) was cultured anaerobically using the same medium. [0037] The degree of bacterial growth after 1 day and 3 days was evaluated according to the following three evaluation ranks. -: No growth, ±: Slight growth, +: Growth results in Table 2
Shown below. Comparative Example 4 Instead of the mixture of clove extract and caprylic acid monoglyceride, 0.0075% by weight of clove extract alone was used.
Or, the degree of bacterial growth was examined in the same manner as in Example 2, except that 0.1% by weight was added. The results are also shown in Table 2. Comparative Example 5 Instead of the mixture of clove extract and caprylic acid monoglyceride, only caprylic acid monoglyceride was used at 0.0
The degree of bacterial growth was examined in the same manner as in Example 2, except that 5% by weight of the bacteria was added. The results are also shown in Table 2. An experiment was also conducted in the case where only 0.0025% by weight of caprylic acid monoglyceride was added, but the degree of bacterial growth was all positive, so it was omitted from Table 2. Table 2
Example 2 Comparative example 4
Comparative Example 5 Bacterial species
0.01% 0.00
75% 0.1% 0.05
%
1d 3d 1d 3
d 1d 3d 1d 3d
E. coli
− − + + ±
＋ ＋ ＋ B. subt
ilis - -
＋ ＋ ± ＋ ±
+S. enteritidis
− − ＋ ＋
+ + ± + P. f
fluorescens −
− ＋ ＋ ＋ ＋
+ + S. aureus
− − ＋ ＋
＋ ＋ ＋ ＋V
．． parachemolyticus −
− ＋ ＋ ＋ ＋
+ + Cam. jejuni/
coli − − +
＋ ＋ ＋ ＋ ＋
A. sorbia
− − ＋ ＋ ＋
+ + + F. lutesc
ens − −
＋ ＋ ＋ ＋ ＋
+ C. perfringens
− − ＋ ＋ ＋
+ + + Example 3 In the same manner as in Example 1, nine types of bacteria (a) to (i) were grown in one platinum loop of growth medium (meat extract 3g/liter, peptone 10g/liter, peptone 10g/liter, 5 g/liter of common salt was dissolved in purified water and adjusted to pH 7.0 with 1N NaOH) and precultured at 30°C for 24 hours. [0042] After diluting this culture solution to 4 x 104 cells/ml, the mixture of clove extract and lauric acid monoglyceride used in Example 1 in a weight ratio of 3:1 was diluted to 0.
．． The effect was investigated by adding 0.01% by weight. Also above (
The bacterium j) was cultured anaerobically using the same medium. [0043] The degree of bacterial growth after 1 day and 3 days was judged based on the following three evaluation ranks. -: No growth, ±: Slight growth, +: Growth results in Table 4
Shown below. Comparative Example 6 Instead of the mixture of clove extract and caprylic acid monoglyceride, only lauric acid monoglyceride was used at 0.0
The degree of bacterial growth was examined in the same manner as in Example 3, except that 5% by weight of the bacteria was added. The results are also shown in Table 3. An experiment was also conducted in the case where only 0.0025% by weight of lauric acid monoglyceride was added, but the degree of bacterial growth was all positive, so it was omitted from Table 3. Table 3 also shows the results of Comparative Example 4. Table 3
Example 3 Comparative example 4
Comparative Example 6 Bacterial species
0.01% 0.00
75% 0.1% 0.05
%
1d 3d 1d 3
d 1d 3d 1d 3d
E. coli
− − + + ±
＋ ＋ ＋ B. subt
ilis - -
＋ ＋ ± ＋ ±
+S. enteritidis
− − ＋ ＋
+ + + + P. f
fluorescens −
− ＋ ＋ ＋ ＋
+ + S. aureus
− − ＋ ＋
＋ ＋ ＋ ＋V
．． parachemolyticus −
− ＋ ＋ ＋ ＋
+ + Cam. jejuni/
coli − − +
＋ ＋ ＋ ＋ ＋
A. sorbia
− − ＋ ＋ ＋
+ + + F. lutesc
ens − −
＋ ＋ ＋ ＋ ＋
+ C. perfringens
− − ＋ ＋ ＋
+ + + Example 4 In the same manner as in Example 1, the nine types of bacteria (a) to (i) above were grown in one platinum loop of growth medium (meat extract 3 g/liter, peptone 10 g/liter, peptone 10 g/liter, 5 g/liter of common salt was dissolved in purified water and adjusted to pH 7.0 with 1N NaOH) and precultured at 30°C for 24 hours. [0047] After diluting this culture solution to 4 x 104 cells/ml, a mixture of commercially available oregano extract and capric acid monoglyceride in a weight ratio of 3:1 was diluted to 0.005.
The effect was investigated by adding % by weight. In addition, the bacterium (j) above was cultured anaerobically using the same medium. [0048] The degree of bacterial growth after 1 day and 3 days was judged according to the following three evaluation ranks. -: No growth, ±: Slight growth, +: Growth results in Table 4
Shown below. Comparative Examples 7 to 9 When 0.1% by weight of oregano extract alone was added instead of the mixture of oregano extract and capric acid monoglyceride (Comparative Example 7), 0.02% by weight of capric acid monoglyceride alone was added. % (Comparative Example 8) and when only 1.5% by weight of glycine, a natural antibacterial agent, was added (Comparative Example 9), the degree of bacterial growth was investigated in the same manner as in Example 4. . The results are also shown in Table 4. In addition,
When clove extract alone is added at 0.00375% by weight, capric acid monoglyceride alone is added at 0.00125% by weight.
When added by weight%, glycine alone is 0.7% by weight.
Experiments were also carried out in the case of addition, but the degree of bacterial growth was all positive, so the listing in Table 4 was omitted. Table 4
Example 4 Comparative example 7 Comparative example 8
Comparative Example 9 Bacterial species
0.005% 0.1%
0.02% 1.5%

1d 3d 1d 3d
1d 3d 1d 3d
E. coli-
− ± ＋ ± ＋
±+B. subtilis
− − +
＋ ± ＋ ± ＋
S. enteritidis
− − + + ±
+ + + P. fluor
escens - -
＋ ＋ ＋ ＋ ＋
+S. aureus
− − ＋ ＋
± + + + V. pa
rachemolyticus - -
＋ ＋ ＋ ＋ ＋
＋Cam. jejuni/coli
− − ＋ ＋
+ + + + A.
sorbia -
− ＋ ＋ ＋ ＋
＋ ＋F. lutescens
− − +
＋ ＋ ＋ ＋ ＋
C. perfringens
− − ＋ ＋ ＋
+ + + Example 5 In the same manner as in Example 4, the nine types of bacteria (a) to (i) above were grown in one platinum loop of growth medium (meat extract 3g/liter, peptone 10g/liter, peptone 10g/liter, 5 g/liter of common salt was dissolved in purified water and adjusted to pH 7.0 with 1N NaOH) and precultured at 30°C for 24 hours. [0052] After diluting this culture solution to 4 x 104 cells/ml, the mixture of oregano extract and caprylic acid monoglyceride used in Example 4 in a weight ratio of 3:1 was diluted to 0.
．． The effect was investigated by adding 0.01% by weight. Also above (
The bacterium j) was cultured anaerobically using the same medium. [0053] The degree of bacterial growth after 1 day and 3 days was evaluated according to the following three evaluation ranks. -: No growth, ±: Slight growth, +: Growth results in Table 5
Shown below. Comparative Example 10 Instead of the mixture of oregano extract and caprylic acid monoglyceride, 0.0075% by weight of oregano extract alone was used.
Or, the degree of bacterial growth was examined in the same manner as in Example 5, except that 0.1% by weight was added. The results are also shown in Table 5. Comparative Example 11 Instead of the mixture of oregano extract and caprylic acid monoglyceride, only caprylic acid monoglyceride was used at 0.0
The degree of bacterial growth was examined in the same manner as in Example 5 except that 5% by weight of the bacteria was added. The results are also shown in Table 5. An experiment was also conducted in the case where only 0.0025% by weight of caprylic acid monoglyceride was added, but the degree of bacterial growth was all positive, so listing in Table 5 was omitted. Table 5
Example 5 Comparative example 10
Comparative Example 11 Bacterial species
0.01% 0.
0075% 0.1% 0.
05%
1d 3d 1d
3d 1d 3d 1d
3d E. coli
− − ＋ ＋
± + + + B. su
btilis − −
+ + + + ±
+S. enteritidis
− − ＋ ＋
+ + ± + P.
fluorescens -
− ＋ ＋ ＋ ＋
+ + S. aureus
− − +
＋ ＋ ＋ ＋ ＋
V. parachemolyticus
− − ＋ ＋ ＋
+ + + Cam. jejun
i/coli − − +
＋ ＋ ＋ ＋ ＋
A. sorbia
− − ＋ ＋ ＋
+ + + F. lute
scens - -
＋ ＋ ＋ ＋ ＋
+ C. perfringens
− − ＋ ＋
+ + + + Example 6 In the same manner as in Example 1, the nine types of bacteria (a) to (i) above were grown in one platinum loop of growth medium (meat extract 3g/liter, peptone 10g/liter). , 5 g/liter of common salt was dissolved in purified water and the pH was adjusted to 7.0 with 1N NaOH) and precultured at 30° C. for 24 hours. [0058] After diluting this culture solution to 4 x 104 cells/ml, the mixture of oregano extract and lauric acid monoglyceride used in Example 4 in a weight ratio of 3:1 was diluted to 0.
．． The effect was investigated by adding 0.01% by weight. Also above (
The bacterium j) was cultured anaerobically using the same medium. [0059] The degree of bacterial growth after 1 day and 3 days was judged according to the following three evaluation ranks. -: No growth, ±: Slight growth, +: Growth results in Table 6
Shown below. Comparative Example 12 In place of the mixture of oregano extract and caprylic acid monoglyceride, only lauric acid monoglyceride was used at 0.0
The degree of bacterial growth was examined in the same manner as in Example 6 except that 5% by weight of the bacteria was added. The results are also shown in Table 6. An experiment was also conducted in the case where only 0.0025% by weight of lauric acid monoglyceride was added, but the degree of bacterial growth was all positive, so it was omitted from Table 6. Table 6 also shows the results of Comparative Example 10. Table 6
Example 6 Comparative example 10
Comparative Example 12 Bacterial species
0.01% 0.
0075% 0.1% 0.
05%
1d 3d 1d
3d 1d 3d 1d
3d E. coli
− − ＋ ＋
± + + +B. su
btilis − −
+ + + + ±
+S. enteritidis
− − ＋ ＋
+ + + + P.
fluorescens -
− ＋ ＋ ＋ ＋
+ + S. aureus
− − +
＋ ＋ ＋ ＋
V. parachemolyticus
− − ＋ ＋ ＋
+ + + Cam. jejun
i/coli − − +
＋ ＋ ＋ ＋
A. sorbia
− − ＋ ＋ ＋
+ + + F. lute
scens - -
＋ ＋ ＋ ＋ ＋
+ C. perfringens
− − ＋ ＋
+ + + + Example 7 In the same manner as in Example 1, the nine types of bacteria (a) to (i) above were grown in one platinum loop of growth medium (meat extract 3g/liter, peptone 10g/liter). , 5 g/liter of common salt was dissolved in purified water and the pH was adjusted to 7.0 with 1N NaOH) and precultured at 30° C. for 24 hours. [0063] After diluting this culture solution to 4 x 10 cells/ml, 0.005% by weight of a mixture of commercially available yucca extract and capric acid monoglyceride in a weight ratio of 3:1 was added, and its effect was investigated. Ta. In addition, the bacterium (j) above was cultured anaerobically using the same medium. [0064] The degree of bacterial growth after 1 day and 3 days was judged according to the following three evaluation ranks. -: No growth, ±: Slight growth, +: Growth results in Table 7
Shown below. Comparative Examples 13 to 15 When 0.3% by weight of yucca extract alone was added instead of the mixture of yucca extract and capric acid monoglyceride (Comparative Example 13), 0.02% by weight of capric acid monoglyceride alone was added. % (Comparative Example 14) and when only 1.5% by weight of glycine, a natural antibacterial agent, was added (Comparative Example 15), the degree of bacterial growth was investigated in the same manner as in Example 7. . The results are also shown in Table 4. In addition, when 0.00375% by weight of yucca extract alone is added, 0.00125% of capric acid monoglyceride alone is added.
When added by weight%, glycine alone is 0.7% by weight.
Experiments were also conducted with the addition of these substances, but the degree of bacterial growth was all positive, so their listing in Table 7 was omitted. Table 7
Example 7 Comparative example 13 Comparative example 14
Comparative Example 15 Bacterial species
0.005% 0.3
% 0.02% 1.5%

1d 3d 1d 3d
1d 3d 1d 3d
E. coli
− − + + ±
+ ± + B. subti
lis − −
± + ± + ±
+S. enteritidis
− − ± +
± + + + P. fl
uorescens - -
＋ ＋ ＋ ＋ ＋
+S. aureus
− − ＋ ＋
± + + + V.
parachemolyticus −
− ＋ ＋ ＋
+ + Cam. jejuni/c
oli − − +
＋ ＋ ＋ ＋ ＋
A. sorbia
− − ＋ ＋ ＋
+ + + F. lutesce
ns − − +
＋ ＋ ＋ ＋ ＋
C. perfringens
− − ＋ ＋ ＋
+ + + Example 8 In the same manner as in Example 7, the nine types of bacteria (a) to (i) above were grown in one platinum loop of growth medium (meat extract 3 g/liter, peptone 10 g/liter, peptone 10 g/liter, 5 g/liter of common salt was dissolved in purified water and adjusted to pH 7.0 with 1N NaOH) and precultured at 30°C for 24 hours. After diluting this culture solution to 4×10 4 cells/ml, a mixture of yucca extract and caprylic acid monoglyceride used in Example 7 in a weight ratio of 3:1 was added to 0.
The effect was investigated by adding 0.01% by weight. Also, the above (j
) was cultured anaerobically using the same medium. [0069] The degree of bacterial growth after 1 day and 3 days was judged based on the following three evaluation ranks. -: No growth, ±: Slight growth, +: Growth results in Table 8
Shown below. Comparative Example 16 The same procedure as in Example 8 was repeated except that 0.0075% or 0.3% by weight of yucca extract was added instead of the mixture of yucca extract and caprylic acid monoglyceride. The degree of proliferation was examined. The results are also shown in Table 8. Comparative Example 17 Instead of the mixture of oregano extract and caprylic acid monoglyceride, only caprylic acid monoglyceride was used at 0.0
The degree of bacterial growth was examined in the same manner as in Example 8, except that 5% by weight of the bacteria was added. The results are also shown in Table 8. An experiment was also conducted in the case where only 0.0025% by weight of caprylic acid monoglyceride was added, but the degree of bacterial growth was all positive, so it was omitted from Table 8. Table 8
Example 8 Comparative example 16
Comparative Example 17 Bacterial species
0.01% 0.
0075% 0.3% 0.
05%
1d 3d 1d
3d 1d 3d 1d
3d E. coli
− − ＋ ＋
＋ ＋ ＋ B. su
btilis − −
＋ ＋ ± ＋ ±
+S. enteritidis
− − ＋ ＋
± + ± + P.
fluorescens -
− ＋ ＋ ＋ ＋
+ + S. aureus
− − +
＋ ＋ ＋ ＋ ＋
V. parachemolyticus
− − ＋ ＋ ＋
+ + + Cam. jejun
i/coli − − +
＋ ＋ ＋ ＋ ＋
A. sorbia
− − ＋ ＋ ＋
+ + + F. lute
scens - -
＋ ＋ ＋ ＋ ＋
+ C. perfringens
− − ＋ ＋
+ + + + Example 9 In the same manner as in Example 1, the nine types of bacteria (a) to (i) above were grown in one platinum loop of growth medium (meat extract 3g/liter, peptone 10g/liter). , 5 g/liter of common salt was dissolved in purified water and the pH was adjusted to 7.0 with 1N NaOH) and precultured at 30° C. for 24 hours. After diluting this culture solution to 4×10 4 cells/ml, a mixture of yucca extract and lauric acid monoglyceride used in Example 7 in a weight ratio of 3:1 was added to 0.
The effect was investigated by adding 0.01% by weight. Also, the above (j
) was cultured anaerobically using the same medium. [0075] The degree of bacterial growth after 1 day and 3 days was judged according to the following three evaluation ranks. -: No growth, ±: Slight growth, +: Growth results in Table 9
Shown below. Comparative Example 18 Instead of the mixture of yucca extract and caprylic acid monoglyceride, only lauric acid monoglyceride was added at 0.05%.
The degree of bacterial growth was examined in the same manner as in Example 9, except that % by weight was added. The results are also shown in Table 9. An experiment was also conducted in the case where only 0.0025% by weight of lauric acid monoglyceride was added, but the degree of bacterial growth was all positive, so it was omitted from Table 9. Table 9 also shows the results of Comparative Example 16. Table 9
Example 9 Comparative example 16
Comparative Example 18 Bacterial species
0.01% 0.
0075% 0.3% 0.
05%
1d 3d 1d
3d 1d 3d 1d
3d E. coli
− − ＋ ＋
＋ ＋ ＋ B. su
btilis − −
＋ ＋ ± ＋ ±
+S. enteritidis
− − ＋ ＋
± + + + P.
fluorescens -
− ＋ ＋ ＋
+ + S. aureus
− − +
＋ ＋ ＋ ＋ ＋
V. parachemolyticus
− − ＋ ＋ ＋
+ + + Cam. jejun
i/coli − − +
＋ ＋ ＋ ＋ ＋
A. sorbia
− − ＋ ＋ ＋
+ + + F. lute
scens - -
＋ ＋ ＋ ＋ ＋
+ C. perfringens
− − ＋ ＋
+ + + + [Effects of the Invention] Oregano, cloves, and yucca are all used as spices and are extremely safe. [0079] The bacteriostatic agent of the present invention, which is composed of a mixture of a pulverized product or extract of oregano, clove, or yucca and a monoglyceride of a fatty acid having 4 to 12 carbon atoms, can be prepared by using the above pulverized product or extract alone. In addition, the monoglyceride used in combination alleviates the characteristic odor of the ground product or extract. A synergistic effect can be obtained.

Claims (1)

[Claims] Claim 1: A pulverized product or extract of at least one plant selected from the group consisting of oregano, cloves, and yucca (A) and a monoglyceride of a fatty acid having 4 to 12 carbon atoms (B) in a weight ratio of 200. : A bacteriostatic agent consisting of a mixture of 1 to 1:2.