Growth Inhibition of Film-Forming Yeasts During Production of Ume-Zuke (Pickled Japanese Apricots) by an Antimicrobial Fraction Extracted from Paprika Seeds.

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概要

• 論文の詳細を見る

• Paprika extract (50 to 100 μg/ml) obtained by suspending ground paprika seeds in water, adding ethanol (50%, v/v), and then filtering the suspension, inhibited the growth of film-forming yeasts (<I>Kloeckera</I>, <I>Pichia</I>, <I>Debaryomyces</I>, and <I>Candida</I> species) isolated during the production of <I>ume-zuke</I>, a processed food product made by salting Japanese apricots (<I>Prunus mume</I>). The antimicrobial activity of the extract towards <I>Pichia anomala</I> was influenced by the initial number of yeast cells, as well as the temperature, pH, and sodium chloride concentration of the culture medium (<I>ume vinegar</I>). The inhibitory effect was cumulatively enhanced, although not synergistically, when the paprika seed extract was used in combination with either SO<SUB>2</SUB>, sorbic acid, thiamine dilauryl sulfate, or acetic acid. The antimicrobial activity of the extract was not influenced by the vinegar components. The extract proved to be very effective as a preservative to prevent the contamination and spoilage of <I>ume-zuke</I> by film-forming yeasts.

• 社団法人 日本食品科学工学会の論文

著者

• Nozaki Kazuhiko

  Asama Kasei Co. Ltd.

• TAKAYANAGI TSUTOMU

  The Institute of Enology and Viticulture, Yamanashi University

• Yajima Mizuo

  Asama Chemical Co. Ltd.

• Takayanagi Tsutomu

  The Institute Of Enology And Viticulture Yamanashi University

• Yokotsuka Koki

  The Institute Of Ecology And Viticulture Yamanashi University

• YOKOTSUKA KOKI

  The Institute of Enology and Viticulture, Yamanashi University

• OTOGURO Chikao

  Bio-technology Section, The Yamanashi Industrial Technology Center

• NOZAKI Kazuhiko

  Asama Chemical Co., Ltd.

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