卵白リゾチームの清酒防腐剤としての利用研究 (第2報)

概要

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A study was made on the application of egg white lysozyme (EC. 3.2.1.17) as a preservative of sake. The following results were obtained : 1) During the test on the inhibitory effect of lysozyme on hiochic bacteria (sake-putrefying lactic acid bacteria) in sake, the enzymatic activity of the lysozyme was inhibited in the presence of either peptone, beef liver extarct, or boiled soy bean which are usually added to the culture medium as growth-promoting substances for hiochic bacteria.2) Although the addition of butyl p-hydroxybenzoate (POBB) enhanced the inhibitory effect of lysozyme on hiochic bacteria, it was found to cause an unfavorable change in the taste of sake.3) Lactobacillus acidophilus (H-7), which was nonsensitive to lysozyme, unlike L. heterohiochii (H-1), L. homohiochii (H-42) and, L. fermentum (H-34), could not grow in sake containing more than 15% ethanol.4) In sake pre-treated with activated carbon, the growth-inhibitory action of lysozyme on hiochic bacteria was more potent than in sake without pre-treatment.5) The minimum inhibitory concentration of lysozyme was determined as 5 ppm against hiochic bacteria in sake of about 20% alcohol concentration.6) Enzymatic activity of lysozyme added to sake commercially available was maintained even in the presence of residual kaki-shibu (tannin prepared from Japanese persimmon) in it.
社団法人日本生物工学会の論文
1971-08-25