Inhibitory Effect of Paprika Seed Extract on the Growth of Yeast.
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概要
- 論文の詳細を見る
An antimicrobial fraction was fractionated from the water-extract of paprika seeds by salting out with ammonium sulfate and successive column chromatographies on DEAE Sepharose FF and Sephadex G-200. The fraction strongly inhibited the growth of yeasts, especially <I>Saccharomyces cerevisiae</I>, and its MIC value was 15.6 μg/ml. The main components of the antimicrobial fraction were proteins (52%) and neutral carbohydrates (24%). Viable cells completely disappeared within 24 h after the addition of the antimicrobial fraction to a growing culture of <I>S. cerevisiae</I>. The activity of the antimicrobial fraction was constant over a wide pH range from 4.0 to 7.0 and was not influenced by heat treatment (50 to 100°C). These outstanding characteristics indicate that the antimicrobial fraction may be a good food preservative for yeasts.
- 社団法人 日本食品科学工学会の論文
著者
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Yajima Mizuo
Asama Chemical Co. Ltd.
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Takayanagi Tsutomu
The Institute Of Enology And Viticulture Yamanashi University
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Yokotsuka Koki
The Institute Of Ecology And Viticulture Yamanashi University
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NOZAKI Kazuhiko
Asama Chemical Co., Ltd.
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