Inhibition of Hiochi-Bacteria by Nishin
スポンサーリンク
概要
- 論文の詳細を見る
Hiochi-bacteria, composed of typical culture strains and newly isolated atrains, were investigated for their sensitivity to nisin, which was produced by Lactococcus lactis subsp. lactis. Most of the strains tested showed sensitivity to nisin. This antibacterial action was inactivated by sake ingradients such as protease, whereas the preservative effect of nisin was observed in heat-treated or ultrafiltered sake. These results suggest that the application of nisin in sake brewing may be of value in controlling hiochi-bacteria.
- 社団法人日本生物工学会の論文
- 1992-09-25
著者
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Yamada K
Department Of Biotechnology Graduate School Of Engineering Nagoya University
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Sakamoto Masaru
Research Laboratory Tamon Sake Brewing Co. Ltd.
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Oshimura Masao
Research Laboratory Tamon Sake Brewing Co. Ltd.
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Yamada Ken-ichiro
Research Laboratory Tamon Sake Brewing Co. Ltd.
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Oshimura M
Research Laboratory Tamon Sake Brewing Co. Ltd.
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YOSHIDA KAZUSHI
National Research Institute of Brewing
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Yoshida Kazushi
Research Laboratory Tamon Sake Brewing Co. Ltd.
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KANATANI KAZUO
Research Laboratory, Tamon Sake Brewing Co. Ltd.,
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TAHARA TAKATSUGU
Research Laboratory, Tamon Sake Brewing Co. Ltd.,
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MIURA HIROSUMI
Research Laboratory, Tamon Sake Brewing Co. Ltd.,
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Oshimura Masao
Reseach Laboratory Tamon Sake Brewing Co. Ltd.
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Miura Hirosumi
Research Laboratory Tamon Sake Brewing Co. Ltd.
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Kanatani K
Tamon Sake Brewing Co. Ltd. Hyogo Jpn
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Kanatani Kazuo
Research Laboratory Tamon Sake Brewing Co. Ltd.
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Tahara Takatsugu
Research Laboratory Tamon Sake Brewing Co. Ltd.
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