Study of food biopreservation using anti-listerial peptides to ensure food safety

使用抗李斯特菌肽进行食品生物防腐研究以确保食品安全

• 批准号: 20580216
• 负责人: YAMAZAKI Koji
• 金额: $ 3.08万
• 依托单位: Hokkaido University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2008
• 资助国家: 日本
• 起止时间: 2008 至 2010
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-20580216/
• 关键词: 食品微生物; 食品保蔵; リステリア菌; バイオプリザベーション; バクテリオシン; Listeria monocytogenes; Carnobacterium maltaromaticum; Pediococcus pentosaceus; Carnobacterium maltarmaticum

This study was undertaken to establish a new technology, using anti-listerial peptides, to ensure food safety. Production of an anti-listerial peptide, piscicocin CS526, produced by Carnobacterium maltaromaticum CS526 was regulated with environmental pH. A simple one-step isolation method, based on the adsorption-desorption property to bacterial cells, was developed for piscicocin CS526. A freeze-dried bioactive fermented powder with anti-listerial peptide produced by C.maltaromaticum FS-B was effective for the control of L.monocytogenes in a food model at refrigeration and frozen temperature, suggesting that the fermented powder will be a powerful tool to ensure food safety against L.monocytogenes contamination in foods such as ready-to-eat products.

本研究旨在建立一种新的技术，利用抗病毒肽，以确保食品安全。通过对麦芽肉杆菌CS526产生的一种抗真菌肽piscicocin CS526进行环境pH调节，利用其对细菌细胞的吸附-解吸特性，建立了一种简单的一步分离piscicocin CS526的方法。在冷藏和冷冻条件下，麦芽乳假单胞菌FS-B发酵生产的抗乳酸肽冻干生物活性发酵粉对食品模型中的单核细胞增生李斯特菌均有较好的控制效果，表明该发酵粉将成为防止即食食品中单核细胞增生李斯特菌污染的有力工具。

项目成果

Influence of medium components and growth conditions on Pediocin Iz3.13 production by Pediococcus pentosaceus Iz3.13, isolated from Japanese traditional fermented seafood

培养基成分和生长条件对从日本传统发酵海鲜中分离出的戊糖片球菌 Iz3.13 产生片球菌素 Iz3.13 的影响

• 发表时间: 2010
• 期刊: Bulletin of Fisheries Sciences, Hokkaido University 60(1)
• 作者: Kobayashi;T.;K.Yamazaki;D.K.Bagenda;Y.Kawai
• 通讯作者: Y.Kawai

Pediococcus pentosaceus Iz.3.13の産生するバクテリオシンの最適産生条件

戊糖片球菌Iz.3.13产生细菌素的最佳生产条件

• 发表时间: 2008
• 作者: 小林哲也;Bagenda D.Kasujja.;山崎浩司;川合祐史
• 通讯作者: 川合祐史

Preservation of antimicrobial activity of bacteriocins in temperature-abused readyto- eat salmon roe using soy-seasoning and pectin.

使用大豆调味料和果胶保存温度滥用的即食鲑鱼子中细菌素的抗菌活性。

• 发表时间: 2009
• 作者: Bagenda;D.K.;K.Yamazaki;Y.Kawai
• 通讯作者: Y.Kawai

Supplementing soy-seasoning with pectin, nisin and a Pediococcus fermentate, reduces processing waste and inhibits growth of Listeria monocytogenes in seasoned roe without affecting palatability

在大豆调味料中添加果胶、乳链菌肽和片球菌发酵物，可减少加工废物并抑制调味鱼子中单核细胞增生李斯特氏菌的生长，而不影响适口性

• 发表时间: 2008
• 作者: Baganda,D.K.;K.Yamazaki;Y.Kawai
• 通讯作者: Y.Kawai

Synergistic inhibition of L.monocytogenes by a combination of nisin, sucrose fatty acid esters and citric acid

乳链菌肽、蔗糖脂肪酸酯和柠檬酸的组合对单增李斯特氏菌的协同抑制作用

• 发表时间: 2010
• 作者: Yamazaki K.;Kobayashi T;Bagenda;D.K.;Kawai Y.
• 通讯作者: Kawai Y.