卵白リゾチームの清酒防腐剤としての利用研究

概要

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Experiments were carried out to find a possibility of utilizing egg white lysozyme (EC. 3.2.1.17) as a preservative of sake. The following results were obtained : 1) Lysozyme exerts a strong growth inhibitory action on "hiochi" bacteria in sake. The minimum inhibitory concentration of lysozyme was 10 ppm against I.act. heterohiochii Aa (H-1), 20 ppm against Lact. homohiochii, 1.25 ppm against Lact. fermentum, and more than 100 ppm against Lact, acidophilus. The minimum inhibitory concentration of salicylic acid against the above 4 bacteria was 500 ppm under the same conditions. 2) Lysozyme added to sake was very stable. The incactivation of the enzymatic activity of lysozyme in sake was not practically observed after heat pasteurization of a sake called "hiire", and more than 85 per cent of the initial encymatic activity of lysozyme remained after one-year preservation at room temperature. 3) Lysozyme settled in sake with persimmon-tannin. On the other hand, the lysozyme activity was hardly affected by enzyme used for the removal of dregs. 4) 100 ppm active carbon adsorbed about 10 per cent lysozyme at a concentration 10 ppm in sake. 5) Sensory tests proved that there was no unfavorable influence on the flavour of sake by using lyzozyme.
社団法人日本生物工学会の論文
1968-10-25