JPH09154562A - Removal of bacteria - Google Patents
Removal of bacteriaInfo
- Publication number
- JPH09154562A JPH09154562A JP7334277A JP33427795A JPH09154562A JP H09154562 A JPH09154562 A JP H09154562A JP 7334277 A JP7334277 A JP 7334277A JP 33427795 A JP33427795 A JP 33427795A JP H09154562 A JPH09154562 A JP H09154562A
- Authority
- JP
- Japan
- Prior art keywords
- bacteria
- lactic acid
- yeast
- added
- acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】酵母は、ビール,日本酒,ワ
イン等の酒類の他、味噌,醤油等の調味料、パンなど様
々な食品の製造に利用されている。本発明は、このよう
な酵母を含む食品等に混入している細菌を除去する方法
に関し、詳しくは細菌が混入している酵母含有溶液に乳
酸を添加することにより、選択的に殺菌して細菌を除去
する方法に関する。BACKGROUND OF THE INVENTION Yeast is used in the production of various foods such as beer, sake, wine and other alcoholic beverages, miso, soy sauce and other seasonings, and bread. The present invention relates to a method for removing bacteria mixed in such yeast-containing foods, and more specifically, by adding lactic acid to a yeast-containing solution in which bacteria are mixed, bacteria are selectively sterilized. On how to remove.
【0002】[0002]
【従来の技術】酵母含有溶液に細菌が混入している場合
に、これら細菌を除去する方法として、塩酸,燐酸など
の無機酸を添加して殺菌する方法が知られている。しか
しながら、これら無機酸は強酸であるため、添加量の微
妙な調整が必要で、調整が十分でないと、細菌だけでな
く酵母まで損傷させてしまったり、あるいは殺菌力が不
十分となる危険性があった。これに対して、乳酸等の有
機酸は弱酸であり、酵母を損傷もしくは死滅させる危険
性は少ない。しかしながら、有機酸により殺菌する場合
は、適用可能な細菌の種類が個々の有機酸に応じて限定
されており、殺菌の対象とされる細菌の種類に対応して
適切なものを選択、認識しなければならないという不都
合がある。有機酸の中では乳酸は、適用できる細菌の種
類が多いけれども、酵母への影響力や食品に使用する場
合の適応性などについて考慮されたことはなく、どのよ
うにして利用したらよいか明確ではなかった。2. Description of the Related Art When bacteria are mixed in a yeast-containing solution, a known method for removing these bacteria is to sterilize them by adding an inorganic acid such as hydrochloric acid or phosphoric acid. However, since these inorganic acids are strong acids, it is necessary to make a delicate adjustment of the addition amount, and if the adjustment is not sufficient, there is a risk that not only bacteria but also yeast will be damaged, or the bactericidal power will be insufficient. there were. On the other hand, organic acids such as lactic acid are weak acids, and there is little risk of damaging or killing yeast. However, when sterilizing with an organic acid, the types of bacteria that can be applied are limited according to the individual organic acid, and the appropriate one is selected and recognized depending on the type of bacteria to be sterilized. There is the inconvenience of having to. Among many organic acids, lactic acid is applicable to many types of bacteria, but its influence on yeast and its adaptability when used in food have not been considered, and it is not clear how it should be used. There wasn't.
【0003】[0003]
【発明が解決しようとする課題】本発明の目的は、細菌
が混入している酵母含有溶液を乳酸で処理して酵母を損
傷させることなく効果的に殺菌を行い、細菌を除去する
方法を提供することである。The object of the present invention is to provide a method for removing bacteria by treating a yeast-containing solution containing bacteria with lactic acid to effectively sterilize the yeast without damaging the yeast. It is to be.
【0004】[0004]
【課題を解決するための手段】請求項1記載の本発明
は、細菌が混入している酵母含有溶液に、乳酸を添加し
て殺菌を行う細菌の除去方法において、該溶液に乳酸を
0.1%以上7.0%未満の濃度となるように添加する
ことを特徴とする細菌除去方法である。The present invention according to claim 1 is a method for removing bacteria, which comprises adding lactic acid to a yeast-containing solution in which bacteria are mixed to sterilize the solution, and adding lactic acid to the solution at a concentration of 0. This is a method for removing bacteria, which is characterized in that it is added so as to have a concentration of 1% or more and less than 7.0%.
【0005】[0005]
【発明の実施の形態】本発明の対象となる酵母含有溶液
には何ら制限がなく、例えば前記したビール,日本酒,
ワイン等の酒類、味噌,醤油等の調味料、パンなど様々
な酵母含有食品などに関するものがある。乳酸にはL−
乳酸,D−乳酸およびDL−乳酸の3つのタイプがある
が、これらの作用効果は実質的に同等であり、本発明に
おいてはいずれのタイプの乳酸も使用することができ
る。また、乳酸は単一タイプのものを用いてもよく、2
種以上のタイプを組み合わせて用いてもよい。BEST MODE FOR CARRYING OUT THE INVENTION There is no limitation on the yeast-containing solution to which the present invention is applied. For example, the above-mentioned beer, sake,
There are things related to alcoholic beverages such as wine, seasonings such as miso and soy sauce, and various yeast-containing foods such as bread. L- for lactic acid
There are three types of lactic acid, D-lactic acid and DL-lactic acid, but the action and effect of these are substantially the same, and any type of lactic acid can be used in the present invention. Alternatively, a single type of lactic acid may be used.
You may use it in combination of 2 or more types.
【0006】細菌が混入している酵母含有溶液に対する
乳酸の添加量は、該溶液に0.1%以上7.0%未満の
濃度、好ましくは0.2〜2.0%が適当であり、また
細菌が混入している酵母粉末の場合は、一旦水溶液の状
態にしてから、上記と同様に乳酸処理を行う。乳酸によ
る殺菌処理の時間は、乳酸の添加量,予想される細菌の
混入量などを考慮して適宜決定すればよいが、通常は添
加量が0.1%のときは20〜26時間程度、0.25
%のときは3〜16時間程度、1%以上のときは30分
乃至1時間程度を目安とすればよく、添加量が増えれ
ば、処理時間をさらに短縮することが可能である。The amount of lactic acid added to the yeast-containing solution in which bacteria are mixed is suitably 0.1% or more and less than 7.0%, preferably 0.2 to 2.0%, Further, in the case of yeast powder containing bacteria, it is once brought into an aqueous solution state and then treated with lactic acid in the same manner as above. The time for sterilization treatment with lactic acid may be appropriately determined in consideration of the amount of lactic acid added, the expected amount of bacterial contamination, etc., but normally when the amount added is 0.1%, it takes about 20 to 26 hours, 0.25
% May be about 3 to 16 hours, and 1% or more may be about 30 minutes to 1 hour. If the addition amount is increased, the treatment time can be further shortened.
【0007】次に、本発明によって殺菌、除去すること
ができる細菌の種類は極めて多く、例えばバチルス・ズ
ブチリス(Bacillus subtilis) などのバチルス属、アシ
ネトバクター・カルコアセチクス(Acinetobacter calco
aceticus) などのアシネトバクター属、エシェリヒア・
コリ(Escherichia coli)などのエシェリヒア属、ラクト
バチルス・ブレビス(Lactobacillus brevis)などのラク
トバチルス属、ペディオコッカス・ダムノザス(Pedioco
ccus damnosus)などのペディオコッカス属、シュードモ
ナス・フラギ(Pseudomonas fragi) などのシュードモナ
ス属等に属する細菌を挙げることができる。Next, the types of bacteria that can be sterilized and removed by the present invention are extremely large. For example, genus Bacillus such as Bacillus subtilis, Acinetobacter calcoaceticus.
aceticus), Escherichia
Escherichia coli such as Escherichia coli, Lactobacillus such as Lactobacillus brevis, and Pediococcus damnozas (Pedioco
Examples thereof include bacteria belonging to the genus Pediococcus such as ccus damnosus) and the genus Pseudomonas such as Pseudomonas fragi.
【0008】[0008]
【実施例】以下に、本発明を実施例により詳しく説明す
る。 実施例1 300ml容の三角フラスコに無菌水200mlを加え
たものを35個用意した。このフラスコを7本ずつ5群
に分け、第1表に示したビール酵母と6種類の細菌を約
104 cells/mlの濃度に調整した菌液を各群に
それぞれ単独に1mlずつ加えた。次いで、各群は無調
整の1群の他、燐酸でpH2.1に調整した群、塩酸で
pH2.1に調整した群、DL−乳酸を1%加えた群お
よびL−乳酸を1%加えた群をそれぞれ作成した。これ
らをスターラーで1時間攪拌後、その1mlをとり、寒
天培地に接種して常法により培養し、48時間後に生残
菌数を測定した。なお、酵母の測定用培地にはアクロマ
イシン40ppmを加え、細菌の測定用培地にはシクロ
ヘキシミド20ppmを加え、酵母や細菌の増殖を抑え
た。EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. Example 1 35 pieces were prepared by adding 200 ml of sterile water to a 300 ml Erlenmeyer flask. The flasks were divided into 5 groups of 7 flasks each, and the brewer's yeast shown in Table 1 and 6 kinds of bacteria adjusted to a concentration of about 10 4 cells / ml were added to each group, 1 ml each. Next, each group was an unadjusted one group, a group adjusted to pH 2.1 with phosphoric acid, a group adjusted to pH 2.1 with hydrochloric acid, a group containing 1% DL-lactic acid and a group containing 1% L-lactic acid. Each group was created. After stirring these with a stirrer for 1 hour, 1 ml of the mixture was taken, inoculated into an agar medium and cultured by a conventional method, and after 48 hours, the number of surviving bacteria was measured. Note that 40 ppm of acromycin was added to the medium for measuring yeast and 20 ppm of cycloheximide was added to the medium for measuring bacteria to suppress the growth of yeast and bacteria.
【0009】結果を第1表に示した。表から明らかなよ
うに、酵母の場合は、無調整の対照に比べて燐酸や塩酸
で処理したものに死細胞が増えたが、DL−乳酸やL−
乳酸で処理したものは、対照と有意差がなく、酵母は損
傷を受けないことが判った。一方、細菌の場合、燐酸や
塩酸による処理では完全除菌が行えないが、DL−乳酸
やL−乳酸で処理すると、6種類の細菌はすべて完全に
死滅した。このことから、1%DL−乳酸や1%L−乳
酸で1時間処理することにより、酵母に何ら損傷を与え
ることなく、多種類の細菌を死滅させることができるこ
とが明らかとなった。The results are shown in Table 1. As is clear from the table, in the case of yeast, the number of dead cells increased in those treated with phosphoric acid or hydrochloric acid as compared with the unadjusted control, but DL-lactic acid and L-
Those treated with lactic acid were not significantly different from the control, indicating that the yeast was not damaged. On the other hand, in the case of bacteria, complete eradication cannot be achieved by treatment with phosphoric acid or hydrochloric acid, but treatment with DL-lactic acid or L-lactic acid completely killed all six types of bacteria. From this, it became clear that treatment with 1% DL-lactic acid or 1% L-lactic acid for 1 hour can kill many kinds of bacteria without damaging the yeast at all.
【0010】[0010]
【表1】 [Table 1]
【0011】実施例2 300ml容の三角フラスコに泥状ビール酵母50ml
と無菌水150mlを入れたものを25個用意し、この
フラスコを6本ずつ4群に分けた。これに第2表に示し
た6種類の細菌を約108 cells/mlの濃度に調
整した菌液を各群にそれぞれ単独に1mlずつ加えた。
なお、残りの1本には細菌液を添加しないで対照とし
た。次いで、各群は無処理の対照群の他、塩酸0.8g
でpH2.1に調整した群、燐酸1.2gでpH2.1
に調整した群、50%DL−乳酸(食品添加物として販
売されているもの)を4ml加えてpH2.1に調整し
た群の4群とした。これらをスターラーで1時間攪拌
後、その上澄み10-6mlを、実施例1と同様に、寒天
培地で酵母や細菌の増殖を抑えて培養し、48時間後に
生残菌数を測定した。Example 2 Muddy beer yeast 50 ml in a 300 ml Erlenmeyer flask
Twenty-five bottles each containing 150 ml of sterile water were prepared, and six flasks were divided into four groups. To each group, 1 ml of each of the 6 kinds of bacteria shown in Table 2 adjusted to a concentration of about 10 8 cells / ml was added.
In addition, a bacterial solution was not added to the remaining one to serve as a control. Next, each group was 0.8 g of hydrochloric acid in addition to the untreated control group
Group adjusted to pH 2.1 with 1.2 g of phosphoric acid 1.2 g
4 groups of 50% DL-lactic acid (marketed as a food additive) were added to the group adjusted to pH 2.1 and adjusted to pH 2.1. After stirring these with a stirrer for 1 hour, 10 −6 ml of the supernatant was cultured in an agar medium while suppressing the growth of yeast and bacteria, and the number of surviving cells was measured after 48 hours.
【0012】結果を第2表に示した。表から明らかなよ
うに、塩酸や燐酸で処理する方法では、対照に比し酵母
の生残数が少なく、細菌の除去も完全ではなかった。こ
れに対して、食品添加物用の50%DL−乳酸で処理し
たものは、酵母を損傷させることなく細菌類を完全に死
滅、除去させることができた。The results are shown in Table 2. As is clear from the table, in the method of treating with hydrochloric acid or phosphoric acid, the survival number of yeast was smaller than that of the control, and the bacteria were not completely removed. In contrast, those treated with 50% DL-lactic acid for food additives were able to completely kill and remove bacteria without damaging yeast.
【0013】[0013]
【表2】 [Table 2]
【0014】実施例3 実施例2と同様なサンプルを作成し、食品添加物用の5
0%DL−乳酸を100%乳酸に換算して0.25〜4
%の範囲で添加し、30分から18時間スターラーで攪
拌後、実施例2と同様の方法で生残酵母数と細菌数を測
定した。その結果、第3表に示したように、DL−乳酸
の濃度が0.25%の時は、16時間以上の処理が必要
であり、1%では1時間、4%では30分間の処理で、
酵母を損傷させることなく細菌を殺菌、除去できること
が判った。Example 3 A sample similar to that of Example 2 was prepared and used for food additives.
0.25 to 4 by converting 0% DL-lactic acid into 100% lactic acid
%, And after stirring with a stirrer for 30 minutes to 18 hours, the number of surviving yeasts and the number of bacteria were measured in the same manner as in Example 2. As a result, as shown in Table 3, when the concentration of DL-lactic acid was 0.25%, treatment for 16 hours or more was required, and 1% for 1 hour and 4% for 30 minutes. ,
It has been found that bacteria can be killed and removed without damaging the yeast.
【0015】[0015]
【表3】 [Table 3]
【0016】実施例4 300ml容の三角フラスコに泥状ビール酵母50ml
と無菌水150mlを入れ、これに実施例2と同様にし
て塩酸でpH2.1に調整、燐酸でpH2.1に調整あ
るいはDL−乳酸1%を加えた後、それぞれ1時間攪拌
処理した。次いで、吸引濾過して圧搾し、圧搾酵母を得
た。この酵母9.6gを2000mlの麦汁に加え、1
0.5℃で所定期間発酵試験を行い、麦汁のエキス分減
少量から酵母の活性(発酵力)を測定した。結果を第4
表に示す。表から明らかなように、塩酸や燐酸で処理し
た酵母は発酵力が低下したが、乳酸で処理した酵母は無
処理のものと差がなく、活性に何ら影響がないことが示
された。Example 4 50 ml of mud brewer's yeast was added to a 300 ml Erlenmeyer flask.
Then, 150 ml of sterile water was added thereto, and the pH was adjusted to 2.1 with hydrochloric acid, adjusted to pH 2.1 with phosphoric acid or 1% of DL-lactic acid was added thereto in the same manner as in Example 2, and the mixture was stirred for 1 hour. Then, it was suction filtered and pressed to obtain a pressed yeast. Add 9.6 g of this yeast to 2000 ml of wort and add 1
A fermentation test was performed at 0.5 ° C. for a predetermined period, and yeast activity (fermentation power) was measured from the amount of wort extract reduction. 4th result
It is shown in the table. As is clear from the table, the yeast treated with hydrochloric acid or phosphoric acid had a reduced fermentative power, but the yeast treated with lactic acid had no difference from the untreated yeast, indicating that there was no effect on the activity.
【0017】[0017]
【表4】 [Table 4]
【0018】実施例5 実施例2と同様なサンプルを作成(ただし、細菌は4種
類)し、食品添加物用の50%DL−乳酸を100%乳
酸に換算して0.05〜0.2%の範囲で添加し、24
時間処理した。次いで、実施例2と同様の方法によって
生残細菌数を測定した。結果を第5表に示した。表から
明らかなように、0.1%濃度のDL−乳酸でも各種細
菌に対して十分に殺菌力があることが判る。Example 5 A sample similar to that of Example 2 was prepared (however, 4 kinds of bacteria were used), and 50% DL-lactic acid for food additives was converted into 100% lactic acid to give 0.05 to 0.2. % Added, 24
Time processed. Then, the number of surviving bacteria was measured by the same method as in Example 2. The results are shown in Table 5. As is clear from the table, it can be seen that even 0.1% concentration of DL-lactic acid has sufficient bactericidal activity against various bacteria.
【0019】[0019]
【表5】 [Table 5]
【0020】実施例6 実施例5と同様なサンプルを用いてビール酵母含有液を
作成し、これに食品添加物用の50%DL−乳酸を10
0%乳酸に換算して1.0〜7.0%加え、30分間処
理した。その後、この処理による酵母の生存状況を実施
例2と同様の方法で調べた。結果を第6表に示す。表か
ら明らかなように、酵母自体には殆ど影響を与えずに有
効な殺菌力を発揮する乳酸の濃度は、ほぼ0.1%以上
7.0%未満の範囲であることが判る。Example 6 A brewer's yeast-containing liquid was prepared using the same sample as in Example 5, and 10% of 50% DL-lactic acid for food additives was added thereto.
Converted to 0% lactic acid, 1.0 to 7.0% was added and treated for 30 minutes. Then, the survival status of yeasts by this treatment was examined by the same method as in Example 2. The results are shown in Table 6. As is clear from the table, the concentration of lactic acid that exerts an effective bactericidal activity with almost no effect on the yeast itself is in the range of approximately 0.1% or more and less than 7.0%.
【0021】[0021]
【表6】 [Table 6]
【0022】[0022]
【発明の効果】本発明によれば、各種食品の製造に広く
用いられている酵母に細菌が混入した場合に、乳酸で処
理することにより、酵母に損傷を与えることなく、細菌
類を殺菌、除去することができる。EFFECTS OF THE INVENTION According to the present invention, when yeast is widely used in the production of various foods and is contaminated with bacteria, treatment with lactic acid sterilizes the bacteria without damaging the yeast, Can be removed.
Claims (1)
酸を添加して殺菌を行う細菌の除去方法において、該溶
液に乳酸を0.1%以上7.0%未満の濃度となるよう
に添加することを特徴とする細菌除去方法。1. A method for removing bacteria, which comprises adding lactic acid to a yeast-containing solution containing bacteria to sterilize the solution so that the concentration of the lactic acid in the solution is 0.1% or more and less than 7.0%. A method for removing bacteria, which comprises adding to.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7334277A JPH09154562A (en) | 1995-11-30 | 1995-11-30 | Removal of bacteria |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7334277A JPH09154562A (en) | 1995-11-30 | 1995-11-30 | Removal of bacteria |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH09154562A true JPH09154562A (en) | 1997-06-17 |
Family
ID=18275548
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP7334277A Withdrawn JPH09154562A (en) | 1995-11-30 | 1995-11-30 | Removal of bacteria |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH09154562A (en) |
-
1995
- 1995-11-30 JP JP7334277A patent/JPH09154562A/en not_active Withdrawn
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