JPH0616514A - Sporicide - Google Patents

Abstract

PURPOSE:To provide the sporicide containing the extract of a Liliaceae plant such as Allium sativum, Allium bakeri, Allium fistulosum L., or Allium cepa L., the extract being a natural substance, as an active ingredient, high in the sporicidal effect against fungi spores, and killing the spored contained in foods and also the fungi spores bred in building equipments, etc. CONSTITUTION:The sporicide contains an extract, such as a juice, its water extract, an aroma component obtained by a steam distillation method, or an extract obtained by a liquefied carbon dioxide gas extraction method, as an active ingredient, the juice being produced by grinding the various parts, e.g. bulbs, stems, leaves, etc., of Allium sativum, Allium bakeri, Allium fistulosum L., Allium cepa L., Lilium auratum, Allium tuberosum Allium victorialis l., etc., and subsequently squeezing the ground product. The extract can be coated directly on the surface of a food, etc., mixed with the food, or further mixed with other components, e.g. a binder such as cyclodextrin or chitosan, an antioxidant, a filler or a bactericide such as sorbic acid. Since being originated from the natural substance, the sporicide can safely be used.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a spore fungicide for sterilizing spores of spore-bearing bacteria such as Bacillus bacteria and spores such as mold spores. The present invention relates to a spore bactericidal agent that sterilizes mold spores that propagate in the same species.

[0002]

2. Description of the Related Art Conventionally, as a sterilizing method for foods, a heat sterilizing method typified by instant sterilization of milk and a method of adding and mixing a sterilizing agent such as sorbate are mainly used. The sterilization targets of these sterilization methods are live bacteria contained in foods, and bacterial spores cannot be completely killed. As a sterilization method focusing on sterilization of bacterial spores, autoclave sterilization in canned foods and the like can be mentioned. Normally, the sterilization conditions for canned foods are set so that the heat-resistant spores (spores) of Clostridium botulinum, which is a spore bacterium, die.

[0003]

However, among the heat-resistant spores of spore-forming bacteria, there are known flat sour bacteria that do not die under the sterilization conditions of canned foods and cause alteration in canned foods. It is extremely difficult to completely kill. Also, in foods such as canned coffee,
When treated under the same heat sterilization conditions as ordinary canned foods, the flavor of the contents is significantly deteriorated and the nutritional components are altered, so sterilization was performed under milder sterilization conditions than ordinary canned foods.
Therefore, if spores remain in the contents, the bacteria generated from the spores may propagate in the contents, resulting in defects such as expansion of the can during the distribution process. Especially, for certain species of Bacillus and Clostridium that are spore-forming bacteria, the optimum breeding temperature is 50.
There is also a temperature of about ℃, and when selling canned coffee while keeping it warm in an automatic vending machine, countermeasures against this type of thermophilic bacterium are particularly problematic.

Thus, although problems such as alteration of foods due to bacterial spores have been pointed out, effective methods for killing the bacterial spores and safe fungicides have not been known.

Further, conventionally, no effective measures have been taken against mold, and in the case of fruits such as mandarin orange and orange, a problem has been raised regarding the safety of the fungicide for preventing mold reproduction, and it is difficult to use these drugs. Due to the current situation, there is a strong demand for safe antifungal agents. In addition, there are no known spore bactericides for safe and reliable sterilization of mold spores, including this fungicide, and mold propagation in areas where dampness is likely to occur in houses and environmental pollution by the mold spores. It is difficult to prevent spores, and it is desired to provide a spore fungicide effective for sterilizing mold spores in combination with a fungicide.

The present invention has been made in view of the above circumstances, and has a strong spore bactericidal effect that effectively acts on mold spores including bacterial spores in foods, and is safe even when added to foods. The purpose is to provide a spore fungicide that can be used without any problem in sex.

[0007]

[Means for Solving the Problems] Garlic, Rakkyo,
It is known that Liliaceae plants such as leeks and onions contain antibacterial components. Furthermore, the present inventors have found that these extracts of Liliaceae plants act on bacterial spores (spores) and mold spores to kill them, and completed the present invention.

That is, the present invention comprises a spore fungicide containing an extract extracted from Liliaceae plants such as garlic, lacquer, leeks and onions, and acting on bacterial spores and mold spores to kill these spores. The above problem was solved by.

[0009]

[Function] When an extract of Liliaceae plants such as garlic, lacquer, leeks, and onions acts on bacterial spores and mold spores, these spores die. Therefore, bacterial spores can be completely and effectively sterilized by applying or admixing a spore bactericide containing an extract of a plant of the family Liliaceae when sterilizing foods. Further, by applying the spore fungicide containing the extract of the plant of the family Liliaceae to a mold breeding site such as a housing facility, mold breeding is suppressed.

[0010]

EXAMPLE The spore germicide according to the present invention contains an extract extracted from a plant of the family Liliaceae. Material plants suitable for the spore fungicide of the present invention include garlic, rakkyo, leeks, onions, lilies, leeks, gyoja garlic, and the like, among which, easy availability, strength of spore bactericidal activity of the extract, and From the price, garlic, luck, leek, and onion are suitable materials. Extracts extracted from these Liliaceae plants include a liquid (squeezed juice) obtained by squeezing and squeezing the plant material (bulbs, stems, leaves, etc.), crushing by adding water to the material. The water extract, the aroma component obtained by the steam distillation method, the extract obtained by the liquefied carbon dioxide extraction method, etc. are used,
The method for producing the extract is appropriately selected depending on the material used.

Although these extracts can be directly applied to the surface of foods or mixed, they can be used as binders such as cyclodextrin and chitosan, antioxidants, extenders, or bactericidal agents such as sorbic acid. It is also possible to add and use other materials. Further, as a fungicide for fungi, it can be used by adding a fungicide (bactericide against viable bacteria) to a spore fungicide in fields other than food, for example, for the prevention of fungi in a room where mold reproduction easily occurs.

In the spore fungicide of the present invention, the active ingredient extract of Liliaceae plants acts on spores of spore-bearing bacteria such as Bacillus and Clostridium, and spores such as mold spores. Destroy it completely. In addition, this spore germicide exhibits antibacterial activity or bacteriostatic activity against live bacteria. It is desirable that the spore sterilization with the spore bactericide is performed at about 10 ° C to 60 ° C. The sterilization time varies depending on the amount of the extract of Liliaceae, which is an active ingredient, but in order to completely kill the bacterial spores, it is desirable to leave it for several tens of hours or more after applying or mixing the spore germicide. .

When the spore germicide is used for sterilizing food, it may be applied to the surface of the food or mixed in the food and allowed to stand. And to foods with added spore fungicide, relatively mild heat treatment for sterilizing live bacteria, or by adding a bactericidal agent for sterilizing live bacteria, for both live bacteria and spores in food Can be sterilized. In order to use this spore germicide as a fungal growth-preventing agent, if necessary, a germicide against mold fungi, an adhesion improving material, etc. may be mixed and applied to the wall surface or the like. By applying this spore germicide, both mold spores and live bacteria are sterilized,
The mold on the part to which the bactericide is applied is killed, and even if mold spores in the air adhere to the surface to which the bactericide is applied, the mold does not propagate.

Since the spore fungicide of the present invention contains an extract of a lily plant such as garlic, lacquer, onion and onion, which is a natural product, as an active ingredient, it can be directly applied to a food to be sterilized or added and mixed. Can also be used safely. In addition, this spore germicide can completely kill bacterial spores, which have been difficult to kill by conventional methods. Therefore, by applying this spore germicide to food or the like, or killing the bacterial spores by mixing it in the food, by further adding mild heat sterilization or germicide to this food, the bacterial spores are combined. The bacterium itself can be sterilized, and problems such as alteration of food due to bacterial spores can be solved without causing deterioration of flavor and decomposition of nutrients due to sterilization and heating for a long time.

Further, the spore fungicide of the present invention has a high bactericidal effect against mold spores, and the spore fungicide is applied to the fruit epidermis or applied in an indoor environment where mold reproduction easily occurs. By doing so, mold spores can be sterilized and mold reproduction can be effectively prevented. Hereinafter, the effects of the present invention will be clarified by experimental examples.

(Experimental Example 1) The bulb portion of commercially available garlic was grated and squeezed, and this juice was used as an extract. On the other hand, on the surface of beef, spores (Bacillus subt
spores of ilis) and sprinkle so that the number of spores is 100 to 300 per 1 g of beef, and the above garlic extract is added to 5 to 3
Apply various beef samples with a range of ² mg / sample cm ² and store different amounts of extract at 25 ° C, count the number of spores in the beef sample at regular intervals, and reduce the amount of extract applied and the number of spores to zero. I investigated the relationship of time to reach. The result is shown in FIG. The method for measuring the number of spores in a beef sample is in accordance with the usual method for measuring the number of thermostable spores, and an almost constant amount of beef sample is divided and homogenized by adding sterilized water.
After applying a heat shock of 100 ° C, the heated solution was cultured at 37 ° C using a standard agar medium, and the appeared colonies were counted as the number of spores. As is clear from FIG. 1, it was possible to completely kill the spores by applying the garlic extract. When the amount of extract applied was 10 mg / sample cm ² or more, the time until the spores were killed was shortened.

(Experimental Example 2) Using a beef sample (spores sprinkled) prepared in the same manner as in Experimental Example 1 and garlic extract, the garlic extract was applied to the surface of the beef sample at 16 mg / sample cm ^2. Then, this sample was stored under various temperature environments ranging from below 4 ℃ to about 60 ℃, and the number of spores in the sample was counted at regular intervals to obtain the optimum temperature for spore sterilization. The result is shown in FIG. As is clear from FIG.
It has been found that spore sterilization with garlic extract is more effective when stored in a medium temperature range of 20 to 50 ° C than in a low temperature state of 4 ° C or lower.

(Experimental example 3) Using a beef sample and garlic extract prepared in the same manner as in Experimental example 1, and further using commercially available onion and lacquer juice (extract), 16 mg / cm ^{2 of} sample on the surface of the beef sample Garlic extract, onion extract and lacquer extract were applied so that the samples were stored in an environment of 25 ° C, and the number of spores in the sample was counted at regular intervals to examine the spore bactericidal activity of each extract. The result is shown in FIG. As is clear from FIG. 3, garlic extract had the strongest spore bactericidal activity, and sufficient spore bactericidal activity was also recognized in the onion extract and the lacquer extract.

(Experimental Example 4) A beef sample and a garlic extract prepared in the same manner as in Experimental Example 1 were used, and the beef sample was not coated with the garlic extract and kept at 25 ° C (non-coated sample kept at 25 ° C). , Garlic extract applied to 16 mg / sample cm ² and kept at 4 ° C (sample kept at 4 ° C after application)
And garlic extract were applied at 16 mg / cm ^{2 of} sample, and the samples kept at 25 ° C (samples kept at 25 ° C after application) were prepared, and the number of spores in the sample was counted at regular intervals. The relationship between the number of spores and the retention time of the sample was investigated. The result is shown in FIG. As is clear from FIG. 4, the number of spores in the sample to which the extract was not applied was almost constant, and the number of spores in the sample to which the extract was applied decreased, and the number of spores in the sample kept at 25 ° C. was 50 hours after application. It becomes zero, and the spores decrease slowly in the sample kept at 4 ℃.

(Experimental Example 5) Using a beef sample and a garlic extract prepared in the same manner as in Experimental Example 1, a sample in which the garlic extract was not applied to the beef sample and a sample in which the garlic extract was applied at 16 mg / sample cm ² Each of the sample and the sample was kept at 25 ° C, and the total viable cell count in the sample was examined at regular intervals. The results are shown in Fig. 5. As is clear from FIG. 5, under the condition of keeping at 25 ° C., no difference between application and non-application of the extract was observed, and the total viable cell count in the sample gradually increased.

(Experimental Example 6) Each sample (sample with and without garlic extract) similar to that of Experimental Example 5 was kept at 4 ° C., and the transition of the total viable cell count was examined. 6 shows. As is clear from FIG. 6, under the condition of 4 ° C., the total number of viable bacteria in the sample without garlic extract was almost constant, whereas the total number of viable bacteria in the sample with the extract showed a decreasing tendency. It was

Experimental Example 7 Mold spores (Aspergill)
(Luc oryzae spores) was sprayed on the mandarin orange epidermis, and garlic extract was applied thereon at a concentration of 10 mg / sample cm ² and kept at 25 ° C., and samples were taken out at regular intervals to count the number of mold spores. Regarding the number of mold spores, the sample was washed with sterilized water, the washing solution was planted on a malt extract agar medium, and the colonies were counted after culturing at 25 ° C for 1 week. As a result, the number of mold spores became zero within 50 hours after applying the extract.

[0023]

Industrial Applicability As described above, the spore fungicide of the present invention contains an extract of a lily plant such as garlic, lacquer, leek, onion, which is a natural product, as an active ingredient, so that it can be directly applied to a food to be sterilized. It can be used safely even if it is applied or added and mixed.

The spore germicide can completely kill spores such as bacterial spores and mold spores which are difficult to sterilize by the conventional method. Therefore, this spore bactericidal agent can kill bacterial spores contained in food or the like by applying or mixing it with food or the like. Furthermore, by using a mild heat sterilization or addition of a bactericide to this food, it is possible to sterilize both the spores of bacteria and the bacteria themselves,
It is possible to solve problems such as deterioration of food due to bacterial spores, damage to food due to mold, and damage to indoor environment without causing deterioration of flavor and decomposition of nutrients due to sterilization heating for a long time.

[Brief description of drawings]

FIG. 1 is a graph showing the results of Experimental Example 1, showing the relationship between the extract application amount and spore sterilization time.

FIG. 2 is a graph showing the results of Experimental Example 2, showing the relationship between the retention temperature of an extract-coated sample and spore sterilization time.

FIG. 3 is a graph showing the results of Experimental Example 3 and showing the transition of the number of spores of a sample to which each plant extract of the lily family is applied.

FIG. 4 is a graph showing the results of Experimental Example 4, showing the transition of the number of spores of the extract-coated sample and the uncoated sample.

FIG. 5 is a graph showing the results of Experimental Example 5, showing the transition of the total viable cell count when the extract-coated sample and the uncoated sample were held at 25 ° C.

FIG. 6 is a graph showing the results of Experimental Example 6, showing the transition of the total viable cell count when the extract-coated sample and the uncoated sample were held at 4 ° C.

Claims (1)

[Claims] 1. A spore fungicide containing an extract extracted from plants of the family Liliaceae such as garlic, lacquer, onion, and onion, and acting on bacterial spores and mold spores to kill these spores.