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Assessing and enhancing the antimicrobial effect of nisin in soy-seasoned salmon Oncorynchus keta roe using a Pediococcus pentosaceus fermentate and pectin
http://hdl.handle.net/10445/6320
http://hdl.handle.net/10445/63200dd6fb1c-e0fd-4cdd-925f-c4f2cceecc93
| Item type | 学術雑誌論文 / Journal Article(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2011-06-30 | |||||
| タイトル | ||||||
| タイトル | Assessing and enhancing the antimicrobial effect of nisin in soy-seasoned salmon Oncorynchus keta roe using a Pediococcus pentosaceus fermentate and pectin | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | journal article | |||||
| アクセス権 | ||||||
| アクセス権 | metadata only access | |||||
| アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
| 著者 |
Kasujja Bagenda, Dominic
× Kasujja Bagenda, Dominic× Yamazaki, Koji× Kobayashi, Tetsuya× Kawai, Yuji |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | The compatibility and potential of nisin, a Pediococcus pentosaceus fermentate, and pectin to inhibit Listeria monocytogenes in soy-seasoned salmon roe at 5 and 12°C was studied. The compatibility of nisin and soy-seasoning was assessed by adding 6.3 μg/g of nisin to freshly washed or soy-seasoned (60% soy, 15% sweet-sake, 5% sugar, and 15% water) roe and monitoring the growth of an inoculum of L. monocytogenes (5.6 Log CFU/g; strains IID 578, IID 581, ATCC 7644) as well as residual nisin concentrations at 12°C. The combined antimicrobial potential was determined by monitoring growth of the inoculum (5.2 Log CFU/g) in roe when the soy-seasoning contained nisin (0.05 g/ml), fermentate powder made by freeze-drying a broth culture of P. pentosaceus (0.1 g/ml), and 2% pectin at 5 or 12°C. Chloride content, total acid content, and the effect of pectin on acceptability of roe were also determined. Nisin was more effective in soy-seasoned roe than in freshly washed roe. Microbial growth was completely inhibited by a combination of soy-seasoning, nisin, the fermentate, and pectin. Despite its viscosity, pectin did not significantly affect the chemical properties or acceptability of roe relative to pectin-free roe samples (P < 0.05). Based on these results, we conclude that nisin’s potential as an antimicrobial agent in soy-seasoned roe can be enhanced using fermentates andpectin. | |||||
| 書誌情報 |
Fisheries Science 巻 76, 号 2, p. 395-401, 発行日 2010 |
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| 査読有無 | ||||||
| 値 | あり/yes | |||||
| 研究業績種別 | ||||||
| 値 | 原著論文/Original Paper | |||||
| 単著共著 | ||||||
| 値 | 共著/joint | |||||
| 出版者 | ||||||
| 出版者 | Springer | |||||
