JPH0751038A - Antimicrobial agent for preserving food - Google Patents

Abstract

PURPOSE:To obtain an antimicrobial agent for preserving food, containing a fermentative preparation obtained by carrying out the mixed culturing of a bifidus bacterium with a propionibacterium and thereby having high antimicrobial activities. CONSTITUTION:This antimicrobial agent contains a fermentative preparation obtained by carrying out the mixed culturing of a bifidus bacterium with a propionibacterium at preferably (1:5) to (1:2) ratio as an active ingredient. The proliferation of the bifidus bacterium is promoted by a proliferation promoter produced by the propionibacterium to increase the amounts of produced lactic acid and acetic acid. The lactic acid is converted into propionic acid and acetic acid to improve antimicrobial activities.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention suppresses the growth of microorganisms during storage of food by adding it to food,
As a result, the present invention relates to an antibacterial agent for preserving foods, which can impart excellent preservability to foods.

[0002]

2. Description of the Related Art 1) Physical methods (heat treatment, low temperature preservation, moisture removal, packaging, etc.), 2) Chemical methods (bactericides, preservatives) as methods for preventing deterioration and deterioration of foods by microorganisms. Etc.), and 3) biological methods (addition of microorganisms that carry out alcoholic fermentation, acetic acid fermentation, lactic acid fermentation, or fermentation preparations thereof), etc., among which the biological method of 3) In recent years, the method for improving the storability of foods has been attracting more and more attention in combination with consumer-oriented or natural product-oriented methods. For example, examples of improving the flavor and preservability of processed meat products (eg, fermented sausage) by using lactic acid bacteria such as Lactobacillus and Pediococcus as a starter (J. Food Protect., 49, 280 (1986), J. Food.
Protect., 46, 997 (1983), Food Technol., Jan., 74
(1981)), an example of improving the preservability of meat by adding nisin, which is an antibacterial substance produced by lactic acid bacteria (J. Food.
Protect., 48, 330 (1985)), an example of improving the preservability of raw sausage by adding a fermented preparation of Bifidobacterium or a dried product thereof (Food Chemical, (10), 98, (198
9), JP-A-63-14656, JP-A-64-30565) and the like.

Among the above-mentioned conventional techniques, the method of directly inoculating food with live lactic acid bacteria as a starter cannot be applied to neutral food materials because the pH is lowered by fermentation of lactic acid bacteria. In addition, the method for improving the preservability of foods by adding nisin, which is an antibacterial substance produced by lactic acid bacteria, is not preferable for use in foods containing the enzyme because nisin is decomposed and inactivated by proteolytic enzymes.
Furthermore, the method for adding a fermented preparation of Bifidobacterium or a dried product thereof is such that, in addition to the fact that the fermented preparation or a dried product thereof contains an organic acid (lactic acid, acetic acid) having antibacterial activity, Bifidobacterium is anaerobic. Since it is a virulent bacterium, there is no danger of growing enough to lower the pH of the food material, so it can be said that it is an extremely effective method as a method for improving the preservability of food.
In order to apply it to a wide range of foods, it has been required to further enhance the antibacterial activity.

[0004]

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide an antibacterial agent for food preservation which has a high antibacterial activity and utilizes a fermented preparation of microorganisms.

[0005]

Means for Solving the Problems The present inventors have conducted extensive studies and found that a fermented preparation obtained by mixed culture of bifidobacteria and propionic acid bacteria has high antibacterial activity, and It came to completion. That is, the present invention provides an antibacterial agent for food preservation, which comprises, as an active ingredient, a fermentation preparation obtained by mixing and culturing bifidobacteria and propionic acid bacteria.

It is generally known that propionic acid and acetic acid have higher antibacterial activity than lactic acid (Food Chemical, (10), 98, (1989), Journal of Japan Food Industry Society, 31, 525).
(1984)). Bifidobacteria convert glucose or lactose to lactic acid and acetic acid, whereas propionic acid bacteria metabolize sugar or lactic acid to convert acetic acid and propionic acid. Furthermore, it was found by the present inventors that propionic acid bacteria produce a growth-promoting substance for bifidobacteria inside and outside the cells (Agricultural Chemical Society of Japan, 1993 Annual Meeting Abstracts, 300 (1993)). Therefore, when mixed culture of propionic acid bacteria and bifidobacteria, the growth of bifidobacteria is promoted by the growth-promoting substance produced by propionic acid bacteria, and the amount of lactic acid and acetic acid produced is significantly increased, and the produced lactic acid is produced by propionic acid bacteria. It can be converted to propionic acid and acetic acid, which have higher antibacterial activity.

In the present invention, any species of Bifidobacterium can be used. For example, human-derived bacterium Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium Preference is given to those selected from the group consisting of Brevet, Bifidobacterium adrescentis, and Bifidobacterium bifidum. The Behizus bacterium may be one kind or a combination of two or more kinds.

As the propionic acid bacterium, any known bacterium can be used. However, since it produces a growth promoting substance for bifidobacteria, it can be used for Propionibacterium freudenreichi.
i ), Propionibium senseni ( Propionib
acterium jensenii ), Propionibacterium acidipropionici
Etc. are preferred, and of these, Propionibacterium freudenreich is more preferred.

The ratio of bifidobacteria to propionic acid bacteria is not particularly limited, but it is preferably used in the range of 1: 5 to 1:20. Bifidobacteria and propionic acid bacteria can be mixed and cultured as described below to obtain a fermentation preparation. First, Bifidobacteria in a suitable medium containing sugar such as TPY medium, for example, while aeration of a mixed gas of nitrogen gas and carbon dioxide under anaerobic conditions at a temperature of 30 to 40 ° C. for 12 to 20 ° C. Incubate for hours. On the other hand, the propionic acid bacterium is cultured in an appropriate medium such as TPY medium under aerobic or anaerobic conditions at a temperature of 30 to 40 ° C. for 48 to 120 hours. After that, both cultures are mixed at an appropriate ratio, and mixed and cultured under anaerobic conditions at a temperature of 30 to 40 ° C. for 48 to 120 hours to ferment.

The fermented preparation obtained as described above may be used as it is, or after being dried, or alternatively, a dried product may be formulated into a food product and added to a food product to improve the storage stability of the food product. The fermentation preparation can be dried by means of spray drying, freeze drying, vacuum drying, drum drying, etc., after being optionally concentrated. Furthermore, this dried product can be formulated by a conventional method, and can be in any form such as solution, suspension, powder, granules, capsules, tablets and the like. Further, additives such as binders, lubricants, dispersants, suspending agents, emulsifiers, diluents, buffers, antioxidants, and bacterial inhibitors may be appropriately used.

The antibacterial agent for preserving foods of the present invention can be used in addition to meat products such as ham and sausage, as well as prepared foods such as maimai and gyoza, paste products such as kamaboko, and Western foods such as custard cream. You can
It is possible to significantly improve the microbiological preservation of the food. The amount of the antimicrobial agent for food preservation of the present invention to be added is not particularly limited, but is preferably 0.1 to 2.0 g per 100 g of food.

Bifidobacteria are a kind of human intestinal bacteria, and propionic acid bacteria have been used as starters for Emmental cheese and the like since their safety has been confirmed. Antibacterial agents for food preservation have extremely low toxicity. Hereinafter, the present invention will be specifically described with reference to Examples, but the scope of the present invention is not limited thereto.

[0013]

【Example】

[Example 1] Bifidobacterium longum N deposited on April 20, 1993 at the Institute of Biotechnology, Institute of Biotechnology, AIST.
o.7 (Microbial Accession No. FERM P-13610), TPY medium (trypticase (BBL) 8g, phytonpeptone (BBL) 3g, glucose 20g, yeast extract 5g, L
-Cysteine hydrochloride 0.5 g, K ₂ HPO ₄ 2 g, KH ₂ PO ₄ 3 g, M
_{gCl 2 · 6H 2 O 0.5g,} FeSO 4 · 7H 2 O 10mg, H 2 O 1000ml,
90% nitrogen gas and 10% carbon dioxide at 37 ° C in pH 6.5)
Anaerobically culturing was carried out while aerating the mixed gas. Acetic acid and lactic acid production, glucose consumption, turbidity (OD
₆₆₀ ) and the Micrococcus flavus IFO 13
The antibacterial titer was measured by the paper disk agar plate diffusion method using 867 as a test bacterium. The antibacterial titer was determined by the diameter of the growth inhibition circle after 24 hours of culture, and shown as the acetic acid equivalent amount (g / l) at pH 3.5. The glucose concentration was measured by the enzymatic method, and the acetic acid and lactic acid concentrations were measured by high performance liquid chromatography. The results are shown in Fig. 1. In Figure 1,
△ is acetic acid concentration (g / l), ▲ is lactic acid concentration (g / l), □
Indicates glucose concentration (g / l), O indicates turbidity, and O indicates antibacterial titer.

On the other hand, Bifidobacterium longum No. 7 was independently cultivated in the same manner as above for 10 hours and then cultured in TPY medium under anaerobic conditions at 37 ° C. for 72 hours to produce Propionibacterium.
A culture solution of freudenreichii IFO 12424 was inoculated so that the turbidity was 1.00, and mixed culture was carried out under the same conditions as the culture conditions for the single culture of Bifidobacterium longum No. 7. Over time, acetic acid and lactic acid production, glucose consumption, turbidity (OD ₆₆₀ ) and antibacterial titer were measured as above. The results are shown in Figure 2. Each symbol in FIG. 2 is the same as that in FIG.

FIG. 2 shows that after the glucose concentration in the culture medium became 0, the concentration of lactic acid decreased and the concentrations of propionic acid and acetic acid increased. From this, it can be seen that by mixing and culturing Bifidobacteria and propionic acid bacteria, the lactic acid produced by Bifidobacterium is converted into propionic acid and acetic acid by the propionic acid bacteria after glucose is completely consumed. 1 and 2
By comparing the two, Micrococcus flavus IFO 13867 of the culture solution in which bifidobacteria and propionic acid bacteria were mixed and cultured
It was clarified that the antibacterial titer against B. pylori was higher than that of the culture solution in which Bifidobacterium was cultivated alone.

[0016]

INDUSTRIAL APPLICABILITY According to the present invention, an antibacterial agent for food preservation having extremely low toxicity and having higher antibacterial activity than the fermented preparation obtained by culturing bifidobacteria alone was obtained.

[Brief description of drawings]

FIG. 1 shows the results of culturing Bifidobacterium alone,
It is a figure which shows a time-dependent change of acetic acid concentration, lactic acid concentration, glucose concentration, turbidity, and antibacterial titer.

FIG. 2 is a diagram showing changes with time of acetic acid concentration, lactic acid concentration, glucose concentration, turbidity, and antibacterial titer when bifidobacteria and propionic acid bacteria were mixed and cultured.

Claims (3)

[Claims] 1. An antibacterial agent for food preservation, which comprises, as an active ingredient, a fermentation preparation obtained by mixing and culturing Bifidobacteria and propionic acid bacteria. 2. A group of Bifidobacterium consisting of Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium breve, Bifidobacterium adrescentis, and Bifidobacterium bifidum. The antibacterial agent for food preservation according to claim 1, which is at least one bacterium selected from the group consisting of: 3. The antibacterial agent for food preservation according to claim 1, wherein the propionic acid bacterium is Propionibacterium freudenreich.