Food preservative potential of gassericin A-containing concentrate prepared from cheese whey culture supernatant of Lactobacillus gasseri LA39

Kiyoshi Nakamura, Kensuke Arakawa, Yasushi Kawai, Narimi Yasuta, Takahiro Chujo, Masamichi Watanabe, Hiroyuki Iioka, Masashi Tanioka, Junko Nishimura, Haruki Kitazawa, Koichi Tsurumi, Tadao Saito

研究成果: Article査読

22 被引用数 (Scopus)

抄録

Gassericin A (GA) is a circular bacteriocin produced by Lactobacillus gasseri LA39. In this study, GA-containing concentrate was prepared using a cross-flow membrane filtration device (30kDa cut-off) from the culture supernatant of Lb.gasseri LA39 cultivated in a cheese whey-based food-grade medium. The bacteriocin activity titer in the concentrate was 16 times as high as that of the culture supernatant and was completely maintained through each incubation at 4°C for 3months, 37°C for 2months, 60°C for 5 h, and 100°C for 30min. The GA-containing concentrate was used with glycine powder to make custard creams, and then four representative strains of custard cream spoilage bacteria (Bacillus cereus, Lactococcus lactis subsp. lactis, Achromobacter denitrificans and Pseudomonas fluorescens) were individually inoculated at c. 103 colony forming units/g in the custard creams. Throughout 30days of incubation at 30°C, all of the inoculated bacteria were completely inhibited by the combination of 5% (w/w) of the GA-containing concentrate and 0.5% (w/w) glycine. This is the first highly practical application of GA to foods as a biopreservative, and the concentration method and the bacteriocin concentrate would contribute to biopreservation of several foods.

本文言語English
ページ(範囲)144-149
ページ数6
ジャーナルAnimal Science Journal
84
2
DOI
出版ステータスPublished - 2013 2 1

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)

フィンガープリント 「Food preservative potential of gassericin A-containing concentrate prepared from cheese whey culture supernatant of Lactobacillus gasseri LA39」の研究トピックを掘り下げます。これらがまとまってユニークなフィンガープリントを構成します。

引用スタイル