TW202011827A - 微生物增殖抑制劑、防止微生物污染之方法,及飲料 - Google Patents
微生物增殖抑制劑、防止微生物污染之方法,及飲料 Download PDFInfo
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- TW202011827A TW202011827A TW108128205A TW108128205A TW202011827A TW 202011827 A TW202011827 A TW 202011827A TW 108128205 A TW108128205 A TW 108128205A TW 108128205 A TW108128205 A TW 108128205A TW 202011827 A TW202011827 A TW 202011827A
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- beverage
- bacteria
- isoxanthohumol
- microorganism
- microbial contamination
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Classifications
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
本發明係以提供一種以對熱呈穩定且對於各種微生物具有抗菌作用的物質作為有效成分之微生物增殖抑制劑、防止微生物污染之方法,及飲料為目的。
本發明係有關於一種包含異黃腐醇作為有效成分的微生物增殖抑制劑、使用其之防止微生物污染之方法,及飲料。
Description
本發明係有關於一種包含異黃腐醇之微生物增殖抑制劑、使用異黃腐醇之防止微生物污染之方法,及飲料。
對市售飲料而言,重要的是防止酵母、細菌(bacteria)、黴菌等微生物污染而提高保存性。作為用來防止微生物污染之代表性方法,可舉出將pH降低至酸性、藉由乾燥等降低水分活性、進行加熱處理、以低溫保存、添加保存劑、進行無菌包裝、進行氮氣填充包裝等。又,飲料之殺菌方法及其耐菌性可能會受到所含成分(例如糖分、果汁、酒精、維生素或微量營養素分)、碳酸、水質、pH等飲料之性質,及作為殺菌對象之微生物的種類的影響。因此,吾人便探索對於各種微生物具有抗菌作用且為安全性的天然成分,致力進行研究。
屬大麻科植物且作為啤酒之原料使用的啤酒花(學名:Humulus lupulus)所含之成分,已知有黃腐醇。黃腐醇為分子式以C21
H22
O5
表示之多酚的一種,尤其是在多酚當中係分類為「異戊烯基查耳酮」。就黃腐醇的生理活性,經報導有致癌抑制作用、抗發炎作用、抗肥胖作用、骨骼吸收抑制作用及抗菌作用等。
例如專利文獻1中記載一種以啤酒花雌花成分之黃腐醇作為有效成分的食品用保存劑,其揭示黃腐醇對特定的腐敗細菌(Bacillus subtilis等)具有抗菌作用。然而,其對於其他的腐敗細菌是否具有抗菌作用尚且不明,且其中未揭示任何有關對耐熱性嗜酸性菌的抗菌作用。
黃腐醇其結構會隨著加熱而不可逆地轉換為異黃腐醇。尤其是有人報導在啤酒的製造過程中,其大部分會轉變為異黃腐醇。
黃腐醇與異黃腐醇雖然均具有異戊烯基,惟前者係包含查耳酮骨架、後者則包含黃烷酮骨架作為部分結構,經報導顯示彼此不同的物理化學性質及生理活性。專利文獻2中記載,就抗癌作用,黃腐醇極為有效,但異黃腐醇則極弱。從而,並不容易根據與黃腐醇的生理活性有關之資訊來類推異黃腐醇的生理活性。
[先前技術文獻]
[專利文獻]
[專利文獻1] 日本專利第4374123號公報
[專利文獻2] 日本特開2007-289185號公報
[發明所欲解決之課題]
根據專利文獻1,其報導黃腐醇對食品顯示出抗菌作用。然而,關於黃腐醇隨著加熱而不可逆地經結構轉換之結果所產生的異黃腐醇,其中並未報導顯示此種抗菌作用。
此外,例如在製造飲料時,需根據基於食品衛生法的殺菌條件進行加熱,而要求具有熱穩定性,且有助於飲食品的抗菌作用的物質。
本發明係以提供一種以對熱呈穩定且對於各種微生物具有抗菌作用的物質作為有效成分之微生物增殖抑制劑、防止微生物污染之方法,及飲料為目的。
[解決課題之手段]
本案發明人等為解決上述課題致力研究的結果,首次發現異黃腐醇對於各種微生物顯示抗菌作用。又,由於異黃腐醇具有耐熱性,異黃腐醇與黃腐醇相比,在飲料適用性觀點上較為優良,而思及可應用於各種飲料等,終至完成本發明。
異黃腐醇係亦微量含於啤酒花(Humulus lupulus L)的物質,顯示抗菌作用且飲料適用性優良。因此,藉由摻混異黃腐醇,可開發出安全性高且保存穩定性高的飲料等。
亦即,本發明係有關於以下之微生物增殖抑制劑、飲料之防止微生物污染之方法,及飲料。
[1]一種微生物增殖抑制劑,其包含異黃腐醇作為有效成分。
[2]如上述[1]之微生物增殖抑制劑,其為飲料用。
[3]如上述[1]或[2]之微生物增殖抑制劑,其中微生物為選自由脂環酸芽孢桿菌屬細菌、芽孢桿菌屬細菌、梭菌屬細菌及葡萄球菌屬細菌所成群組的至少一種細菌。
[4]如上述[1]~[3]中任一項之微生物增殖抑制劑,其中微生物為選自由Alicyclobacillus acidoterrestris、
Bacillus cereus、Clostridium perfringens、Clostridium
difficile,及Staphylococcus aureus所成群組的至少1種。
[5]一種飲料之防止微生物污染之方法,其係添加異黃腐醇達25質量ppm以上。
[6]如上述[5]之防止微生物污染之方法,其係添加異黃腐醇達50質量ppm以上。
[7]如上述[5]或[6]之防止微生物污染之方法,其係將飲料的pH調整成4.6以下。
[8]如上述[5]~[7]中任一項之防止微生物污染之方法,其中微生物為選自由脂環酸芽孢桿菌屬細菌、芽孢桿菌屬細菌、梭菌屬細菌及葡萄球菌屬細菌所成群組的至少一種細菌。
[9]如上述[5]~[8]中任一項之防止微生物污染之方法,其中微生物為選自由Alicyclobacillus acidoterrestris、Bacillus cereus、Clostridium perfringens、Clostridium
difficile,及Staphylococcus aureus所成群組的至少1種。
[10]一種飲料,其係以多於50質量ppm且為180質量ppm以下的範圍含有異黃腐醇,且pH為4.6以下。
[11]如上述[10]之飲料,其含有60質量ppm以上的異黃腐醇。
[12]如上述[10]或[11]之飲料,其中飲料為酒精飲料、無酒精啤酒風味飲料、碳酸飲料、機能性飲料或果實・蔬菜系飲料。
[13]如上述[10]~[12]中任一項之飲料,其中飲料為無酒精啤酒風味飲料、機能性飲料、碳酸飲料或果實・蔬菜系飲料。
[發明之效果]
根據本發明,可提供一種以對熱呈穩定且對於各種微生物具有抗菌作用的物質作為有效成分之微生物增殖抑制劑、防止微生物污染之方法,及飲料。
本發明之微生物增殖抑制劑係包含異黃腐醇作為有效成分。
異黃腐醇對熱呈穩定,且顯示抗菌作用。因此,在製造時即使摻混於需根據基於食品衛生法之殺菌條件進行加熱的飲料時,仍顯示微生物之增殖抑制效果,因此本發明之微生物增殖抑制劑係適用於在製造步驟中需要加熱的飲食品。其中,係適用於飲料。
從而,本發明之微生物增殖抑制劑較佳為飲料用。
異黃腐醇可例如由啤酒花(Humulus lupulus)萃取物,經過加熱等程序來調製。藉由將啤酒花萃取物加熱,可於該萃取物中生成異黃腐醇。啤酒花萃取物一般係對啤酒花的雌花以溶劑進行萃取,並視需求經由與純化有關的程序所調製而成,可藉由周知之啤酒花萃取物的調製方法而得。作為萃取方法,可舉出例如使用乙醇溶劑之萃取法,其係作為用於啤酒釀造之啤酒花萃取物的調製法所使用者。啤酒花萃取物係於市面販售,亦可使用市售啤酒花萃取物。用以使異黃腐醇生成之啤酒花萃取物的加熱係以80~140℃(更佳為85~100℃)進行15分鐘~5小時(更佳為20分鐘~3小時)為佳。用以調製異黃腐醇之啤酒花萃取物的純化係以周知方法來實施。作為純化方法,可舉出例如使用HPLC或吸附管柱等,或利用溶解度的變化之析出等方法。又,異黃腐醇亦可藉由將黃腐醇加熱來製造。此時的加熱溫度可採用較佳為80~140℃(更佳為85~100℃)、15分鐘~5小時(更佳為20分鐘~3小時)。
異黃腐醇經報導在例如100℃的高溫條件下亦呈穩定。根據食品衛生法,作為清涼飲料水等的規格基準,已訂定有殺菌條件,例如對於pH4.0以上者(pH4.6以上且水分活性超過0.94者除外),需於85℃下加熱30分鐘。於此種殺菌步驟中,異黃腐醇仍穩定地含於飲料中,因此亦有容易摻混於飲料之優點。從而,根據本發明,可提供一種使用安全且對於各種微生物具有抗菌作用的微生物增殖抑制劑之飲料。
就學術上的定義,微生物非僅包含細菌(
bacteria),尚包含菌類(菇類、黴菌、酵母菌等)、病毒、微細藻類等;而於本說明書中,微生物係指細菌(bacteria)。
就本發明之微生物增殖抑制劑,微生物較佳為選自由脂環酸芽孢桿菌屬細菌、芽孢桿菌屬細菌、梭菌屬細菌及葡萄球菌屬細菌所成群組的至少一種細菌。
又,微生物更佳為選自由酸土脂環酸芽孢桿菌(
Alicyclobacillus acidoterrestris)、蠟樣芽孢桿菌(Bacillus cereus)、產氣莢膜梭菌(Clostridium perfringens)、困難梭狀芽孢桿菌(Clostridium difficile),及金黃色葡萄球菌(Staphylococcus aureus)所成群組的至少1種。
異黃腐醇對上述微生物係顯示抗菌作用。
Alicyclobacillus acidoterrestris係格蘭氏陽性之有芽胞細菌,屬脂環酸芽孢桿菌(Alicyclobacillus)屬之細菌,為耐熱性嗜酸性菌。耐熱性嗜酸性菌在pH6.5以下的酸性條件下,亦不容易以一般的加熱殺菌加以消滅,而具有將果汁中的阿魏酸轉換成屬異臭引發物質的癒創木酚之作用。因此,其增殖時,已知會引起飲食品的品質劣化。主要的防止對策,可舉出以高於基準之溫度條件殺菌或使用苯甲酸等,但有前者會損及飲料的風味、後者為合成保存料而需加以避免等課題。
Bacillus cereus係屬Bacillus屬之格蘭氏陽性兼性厭氧性桿菌,會形成芽胞。其係大量存在於土壤或污水等自然界的食物中毒菌。
Clostridium perfringens其俗名為「產氣莢膜梭菌」,係屬梭菌屬之絕對厭氧性桿菌。其乃人類或動物之腸道內的常駐菌,廣泛分佈於土壤等自然環境中。產氣莢膜梭菌當中,會產生腸毒素者為食物中毒病原菌。
Clostridium difficile係棲息於土壤、乾草、沙等自然環境或人類或動物的腸道及糞便中。由於此菌會略偏靠端部地形成芽胞,在酸、鹼、需氧狀態、高溫、低營養狀態等嚴峻的環境下亦呈穩定。
Staphylococcus aureus係格蘭氏陽性兼性厭氧性球菌。此菌係存在於人體的皮膚表面、毛孔之常駐菌。腸毒素產生性之菌株在食品中增殖時會產生毒素。連同食品攝取腸毒素,會發生葡萄球菌食物中毒。腸毒素的性質為耐熱性(100℃、30分鐘),經過一般的加熱調理不會失活,於冷凍下亦呈穩定。在常駐於人類皮膚的葡萄球菌當中毒性極高。
對於檢查對象,上述微生物可列舉作為飲食品有害菌,尤其是耐熱性嗜酸性菌(Alicyclobacillus acidoterrestris)係具有其增殖對於酸性飲料會造成問題之風險的細菌。
又,本發明亦為一種飲料之防止微生物污染之方法,其係添加異黃腐醇達25質量ppm以上。
若將25質量ppm以上的異黃腐醇添加於飲料中,可充分獲得對包含耐熱性嗜酸性菌之微生物的增殖抑制效果。
此外,更佳為添加異黃腐醇達50質量ppm以上。這是因為可充分獲得對各種微生物之增殖抑制效果,亦即抗菌活性之故。
異黃腐醇的添加量愈多,愈可望獲得防止微生物污染之效果;而基於維持該飲料原本所具有的香味之觀點,在本發明之飲料之防止微生物污染之方法中,較佳為對飲料添加異黃腐醇達500質量ppm以下。
較佳為對飲料添加異黃腐醇達25~500質量ppm,更佳為添加達50~500質量ppm。
此外,異黃腐醇係具有特有的酸味及苦味,若對飲料大量摻混則會呈現出苦味及酸味的物質。
於此,苦味或酸味係包含於5種基本味道之甜味、酸味、苦味、鹽味(鹹味)及鮮味者,係由舌上味蕾的刺激所產生的感覺。飲食品的味道或美味度係由各種要素所構成,除了如上述在味蕾所感覺到的基本味道外,由直接刺激口腔內的皮膚之痛覺、溫度感覺及嗅覺所感受到的氣味也會對其造成影響,各種資訊相輔相成而令人察覺。
於此,作為飲料等的酸味或苦味之改善方法,一般而言已知有添加具甜味之糖類或胺基酸、核酸等的方法。此非消除酸味或苦味其本身,而是以強烈的甜味掩蓋酸味及苦味。
然而,甜味在人體肌膚程度的溫度(37℃)帶最容易感受到,但在低溫區域(5℃以下)及高溫區域(55℃以上),則有因施加溫度刺激而不易感受到的傾向。另一方面,就苦味或酸味,在低溫區域亦容易感受到,而且就酸味而言,有在高溫區域亦容易感受到的傾向。因此,就室溫(25℃)之飲料與低溫(5℃以下)之飲料,即使含有相同成分,低溫之飲料較不容易感受到甜味,而容易感受到苦味及酸味。另一方面,室溫之飲料則較容易感受到甜味,因苦味及酸味被甜味掩蓋而不易感受到。
就固態食品及飲料,其狀態為固體及液體而相異,由於液體飲料在攝取後會迅速在口腔內擴散,與大部分的舌上味蕾接觸,因此飲料較有容易強烈感受到味道的傾向。
如此,在常人感受飲食品的味道或美味度時,除了飲食品所含成分及成分量外,飲食品的溫度或狀態也會對其造成影響。
基於飲料的香味觀點,更佳對飲料添加異黃腐醇達200質量ppm以下,再更佳添加達180質量ppm以下。就本發明一實施形態之飲料,較佳含有200質量ppm以下的黃腐醇,更佳含有180質量ppm以下。
本發明之微生物增殖抑制劑,及飲料之防止微生物污染之方法較佳使用於pH4.6以下的飲料,更佳使用於pH4.0以下的飲料。這是因為,依循食品衛生法所記載的製造基準,未達pH4.0者需以65℃、10分鐘或與其同等或者更高之條件,pH4.0以上且未達4.6者則需以85℃、30分鐘或與其同等或者更高之條件進行加熱殺菌,而就此種加熱殺菌處理,有可能殘留耐熱性嗜酸性菌所造成的微生物污染風險之故。
於一樣態中,本發明之飲料之防止微生物污染之方法較佳具有將飲料的pH調整成4.6以下之步驟。這是因為,如上述本發明之飲料之防止微生物污染之方法係適用於防止飲料中之耐熱性嗜酸性菌的污染。又,本發明之方法更佳具有將飲料的pH調整成4.0以下之步驟。這是因為,依循食品衛生法所記載的製造基準,未達pH4.0者需以65℃、10分鐘或與其同等或者更高之條件,pH4.0以上且未達4.6者則需以85℃、30分鐘或與其同等或者更高之條件進行加熱殺菌,而就此種加熱殺菌處理,有可能殘留耐熱性嗜酸性菌所造成的微生物污染風險之故。
此外,亦可將飲料的pH調整成未達4.6或調整成未達4.0。
再者,飲料的pH只要是最終成為上述記載的pH即可。
pH的調整能以例如視需求添加pH調整劑等周知方法來進行。pH能以市售pH計來測定。
此外,在飲料之防止微生物污染之方法中,微生物較佳為選自由脂環酸芽孢桿菌屬細菌、芽孢桿菌屬細菌、梭菌屬細菌及葡萄球菌屬細菌所成群組的至少一種細菌。
又,微生物更佳為選自由Alicyclobacillus
acidoterrestris、Bacillus cereus、Clostridium perfringens、Clostridium difficile,及Staphylococcus aureus所成群組的至少1種。異黃腐醇對防止飲料的上述微生物之污染係屬有效。
就使用本發明之微生物增殖抑制劑,及防止微生物污染之方法的飲料,以下詳細加以記載,較佳為酒精飲料、無酒精啤酒風味飲料、碳酸飲料、機能性飲料或果實・蔬菜系飲料。這是因為上述飲料係以pH為4.6以下,且對於對酸性飲料有害的耐熱性嗜酸性菌之Alicyclobacillus acidoterrestris、屬Bacillus屬之細菌(
Bacillus cereus)、源於梭菌屬及葡萄球菌屬的各種微生物具有抗菌作用為宜。其中,更佳對無酒精啤酒風味飲料、碳酸飲料、機能性飲料或果實・蔬菜系飲料使用,其中再更佳對機能性飲料或果實・蔬菜系飲料使用。這是因為耐熱性嗜酸性菌的增殖可能性較高之故。
又,本發明亦為一種飲料,其係以多於50質量ppm且為180質量ppm以下的範圍含有異黃腐醇,且pH為4.6以下。
這是因為,藉由使pH4.6以下的飲料含有多於50質量ppm的異黃腐醇,可獲得對於各種微生物屬充分的抗菌活性,亦即微生物的增殖抑制效果之故。再者,藉由使異黃腐醇的含量為180質量ppm以下,則不會損及pH4.6以下的飲料之風味,而能夠獲得充分的微生物之增殖抑制效果。
這是因為,依循食品衛生法所記載的製造基準,未達pH4.0者需以65℃、10分鐘或與其同等或者更高之條件,pH4.0以上且未達4.6者則需以85℃、30分鐘或與其同等或者更高之條件進行加熱殺菌,而就此種加熱殺菌處理,有可能發生耐熱性嗜酸性菌所造成的污染問題之故。例如,為使Alicyclobacillus屬之生菌數減少至1/10,對於所需之殺菌溫度與時間,若為90℃之加熱溫度時,經報導為10分鐘以上(『食品暨容器 2015 VOL.56 NO.3』)。據此,以食品衛生法所記載的條件進行殺菌時,就未達pH4.6的冷飲,有可能無法斷定充分殺死耐熱性嗜酸性菌。
此外,本發明之飲料較佳含有60質量ppm以上的異黃腐醇。
異黃腐醇的含量可透過使用例如高效液相層析儀(HPLC)或LC-MS/MS系統(TSQ Quantiva,Thermo Fisher Scientific公司)進行定量解析來測定。就使用高效液相層析儀(HPLC)之異黃腐醇的測定方法,可舉出例如以下條件。
(基本條件)
裝置:SHIMADZU LC-20AD(島津製作所股份有限公司製)
流速:1.0mL/分
分析時間:25分試樣
管柱:NOMURA CHEMICALS Develosil C30-UG-5,4.6mmΦ×150mm
管柱溫度:40℃
檢測器:SPD-20A
檢測波長:280nm
(移動相)
A相:0.1%甲酸水溶液
B相:0.1%含甲酸之乙腈
(梯度條件)
下述表1示出梯度條件。B相的比率(%)為v/v%。
又,本發明之飲料較佳為酒精飲料、無酒精啤酒風味飲料、碳酸飲料、機能性飲料或果實・蔬菜系飲料。
上述酒精飲料可舉出啤酒、啤酒系飲料、啤酒及啤酒系飲料以外的酒精飲料。
當本發明之飲料為啤酒系飲料時,較佳為發泡酒或類啤酒飲料。
當本發明之飲料為啤酒及啤酒系飲料以外的酒精飲料時,較佳為燒酒、氣泡酒、利口酒、雞尾酒、烈酒、威士忌。
本說明書中所稱「無酒精啤酒風味飲料」,係指具有啤酒般的風味之碳酸飲料,一般為未發酵之無酒精類型者,其實質上不含酒精。於此,無酒精啤酒風味飲料並未排除含有無法檢測出之程度的極微量酒精的飲料。
當本發明之飲料為碳酸飲料時,較佳為可樂風味飲料、透明碳酸飲料、薑汁啤酒、果汁系碳酸飲料、含乳類碳酸飲料或無糖碳酸飲料。
當本發明之飲料為機能性飲料時,較佳為運動飲料、能量飲料、健康補給飲料或袋裝果凍飲料。
當本發明之飲料為果實・蔬菜系飲料時,較佳為100%果實飲料、含果實飲料、低含量果汁冷飲、含果粒果實飲料或果肉飲料。
本發明之飲料較佳為無酒精啤酒風味飲料、碳酸飲料、機能性飲料或果實・蔬菜系飲料,其中更佳為機能性飲料或果實・蔬菜系飲料。此時,飲料的pH為4.6以下,亦可為未達4.6。又,pH較佳為3.0以上。
於較佳樣態中,本發明之飲料對於各種微生物具有抗菌作用,而有用於作為可抑制微生物所造成的污染之飲料。其中,由於對耐熱性嗜酸性菌具有抗菌作用,而特別有用於作為可抑制耐熱性嗜酸性菌所造成的污染之飲料。
又,本發明之飲料較佳為以5℃以下(例如4~5℃)的低溫區域或55℃以上(例如55~95℃)的高溫區域提供之飲料。這是因為,本發明之飲料雖含有具抗菌活性的異黃腐醇,惟係以不會損及飲料的風味之程度的特定濃度含有,因此,在容易感受到苦味及酸味的低溫區域、或容易感受到酸味的高溫區域也不會損及飲料的風味之故。
飲料的形態不特別限定,可作成容器裝飲料。容器裝飲料的容器不特別限定,可採用任何形態及材質的容器,例如可使用鋁罐、鋼罐等金屬製容器;寶特瓶等樹脂製容器;紙袋等紙容器;玻璃瓶等玻璃製容器;酒桶等木製容器等一般所使用的容器之任一種。對此類容器填充飲料並予以密封,可獲得容器裝飲料。
飲料可例如將異黃腐醇摻混於飲料之製造所使用的物質(例如任意的食品原料或食品添加物)中來調製。
[實施例]
以下示出更具體地說明本發明之實施例。此外,本發明非僅限定於此等實施例。
<調整例1>
異黃腐醇的調製
由啤酒花萃取物(Asama Chemical公司製),依以下方法分離出異黃腐醇並加以純化。亦即,藉由順相管柱層析、逆相管柱層析、分取HPLC純化,以啤酒花萃取物為原料純化出異黃腐醇,並藉由HPLC分析確認純度為95%以上。此外,在HPLC分析中,管柱係使用Develosil C30-UG-5(野村化學公司),檢測器的紫外線吸收測定波長係採280nm。將所得異黃腐醇作為標準品(純度95%以上),使用於以下實驗。
<實施例1>
對作為試驗菌的以下微生物(細菌,bacteria)進行前培養,而得到試驗菌液。此外,前培養之條件分別如下。耐熱性嗜酸性菌係使用YSG broth,以50±1℃進行需氧培養2日。蠟樣芽孢桿菌與金黃色葡萄球菌係使用Mueller Hinton Broth(Difco 日本Becton,Dickinson公司製),以37±1℃進行需氧培養18~20小時。產氣莢膜梭菌係使用GAM肉湯(日水製藥股份有限公司),以35±1℃進行厭氧培養18~20小時。困難梭狀芽孢桿菌(芽胞)則是使用牛膽酸添加BHIA培養基,以37±1℃進行厭氧培養7日。
(試驗菌)
・耐熱性嗜酸性菌(Alicyclobacillus acidoterrestris ATCC 49025)
・蠟樣芽孢桿菌(Bacillus cereus IFO 13494)
・產氣莢膜梭菌(Clostridium perfringens JCM 1290)
・困難梭狀芽孢桿菌(芽胞)(Clostridium difficile
ATCC 9689)
・金黃色葡萄球菌(Staphylococcus aureus subsp.
Aureus NBRC 12732)
使用99.5%乙醇分別調製10mg/mL異黃腐醇溶液及其2倍循序稀釋濃度的溶液。其次,經殺菌、溶解後對保持於50±1℃的既定培養基(示於下述表2)添加1/99量(異黃腐醇溶液體積/培養基溶液體積)的各溶液,予以充分混合後,分注於培養皿並使其固化而製成洋菜平板培養基。
其次對上述洋菜平板培養基塗抹經過前培養的試驗菌液,並以下述表2所記載的既定培養條件培養後,以可抑制微生物的生長的最低濃度作為最低抑菌濃度(MIC)。將所得結果示於下述表3。
茲判明異黃腐醇可抑制上述各種微生物的生長,且具有抗菌作用,亦即微生物增殖抑制作用。
[產業上可利用性]
本發明之微生物增殖抑制劑、飲料之防止微生物污染之方法,及飲料係有用於飲食品領域。
Claims (13)
- 一種微生物增殖抑制劑,其包含異黃腐醇作為有效成分。
- 如請求項1之微生物增殖抑制劑,其為飲料用。
- 如請求項1或2之微生物增殖抑制劑,其中微生物為選自由脂環酸芽孢桿菌屬細菌、芽孢桿菌屬細菌、梭菌屬細菌及葡萄球菌屬細菌所成群組的至少一種細菌。
- 如請求項1~3中任一項之微生物增殖抑制劑,其中微生物為選自由Alicyclobacillus acidoterrestris、Bacillus cereus、Clostridium perfringens、Clostridium difficile,及Staphylococcus aureus所成群組的至少1種。
- 一種飲料之防止微生物污染之方法,其係添加異黃腐醇達25質量ppm以上。
- 如請求項5之防止微生物污染之方法,其係添加異黃腐醇達50質量ppm以上。
- 如請求項5或6之防止微生物污染之方法,其係將飲料的pH調整成4.6以下。
- 如請求項5~7中任一項之防止微生物污染之方法,其中微生物為選自由脂環酸芽孢桿菌屬細菌、芽孢桿菌屬細菌、梭菌屬細菌及葡萄球菌屬細菌所成群組的至少一種細菌。
- 如請求項5~8中任一項之防止微生物污染之方法,其中微生物為選自由Alicyclobacillus acidoterrestris、 Bacillus cereus、Clostridium perfringens、Clostridium difficile,及Staphylococcus aureus所成群組的至少1種。
- 一種飲料,其係以多於50質量ppm且為180質量ppm以下的範圍含有異黃腐醇,且pH為4.6以下。
- 如請求項10之飲料,其含有60質量ppm以上的異黃腐醇。
- 如請求項10或11之飲料,其中飲料為酒精飲料、無酒精啤酒風味飲料、碳酸飲料、機能性飲料或果實・蔬菜系飲料。
- 如請求項10~12中任一項之飲料,其中飲料為無酒精啤酒風味飲料、機能性飲料、碳酸飲料或果實・蔬菜系飲料。
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CN112584709A (zh) | 2021-03-30 |
KR20210042950A (ko) | 2021-04-20 |
AU2019320344A1 (en) | 2021-01-28 |
JPWO2020031953A1 (ja) | 2021-08-10 |
EP3834625A4 (en) | 2022-05-04 |
US20210169078A1 (en) | 2021-06-10 |
WO2020031953A1 (ja) | 2020-02-13 |
EP3834625A1 (en) | 2021-06-16 |
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