WO2006106673A1 - Growth inhibitor for thermotolerant acidophilic bacterium, method for inhibition of growth of the bacterium, and method for production of acidic beverage - Google Patents

Abstract

Disclosed are a growth inhibitor which is applied to a product intended to inhibit the growth of a thermotolerant acidophilic bacterium and has an excellent growth inhibitory effect against a thermotolerant acidophilic bacterium; a method for inhibiting the growth of the bacterium; an acidic beverage which can inhibit the growth of a thermotolerant acidophilic bacterium effectively and has good flavor and appearance; and a process for producing the acidic beverage. The growth inhibitor comprises, as the active ingredient, lactic acid in such an amount that is effective in inhibiting the growth of a thermotolerant acidophilic bacterium. The method for inhibiting the growth of the bacterium and the process for producing the acidic beverage utilize the growth inhibitor.

Description

 Specification

 Growth inhibitor for heat-resistant acidophilic bacteria, method for inhibiting growth, and method for producing acidic beverage

 Technical field

 [0001] The present invention relates to a growth inhibitor of heat-resistant acidophilic bacteria, a method for suppressing the growth of heat-resistant acidophilic bacteria using the same, a method for producing an acidic beverage in which the growth of heat-resistant acidophilic bacteria is suppressed, and the method It relates to the acidic beverage obtained by the above.

 Background art

 [0002] In the development of acidic beverages, it is desired to store them for a long time without impairing the appearance and flavor. One of the factors that impair the appearance and flavor of acidic beverages is the effect of microbial growth. In particular, the effect of the growth of heat-resistant acidophilic bacteria becomes a problem. The heat-resistant acidophilic bacterium belongs to the genus Alicyclobacillus and is a soil bacterium isolated from apple juice in 1984, and has been confirmed to grow in juice so far. A thermostable eosinophilic bacterium is an aerobic or facultative anaerobic bacterium, a spore-forming gonococci showing gram-positive or irregular shape, with a growth temperature range of 40-70 ° C and a growth pH range of 2-6. It has the characteristics. In addition, since heat-resistant acidophilic bacteria form heat-resistant spores, they cannot be sterilized under the general sterilization conditions of soft drink water, and further grow in acidic beverages. Heat resistance Although acidophilic bacteria and their metabolites are not toxic, they cause damage to the appearance and flavor of acidic beverages. Some fungi have also been reported to produce off-flavor components such as guaiacol and 2,6-dibromophenol, which greatly impairs the commercial value.

 [0003] In order to prevent the above problems, it is necessary to suppress the growth of heat-resistant acidophilic bacteria in the product. Inhibiting the growth of heat-resistant acidophilic bacteria includes the implementation of UHT sterilization and the use of bacteriostatic agents. However, UHT sterilization is more severe than normal sterilization conditions, so the flavor and appearance of the drink are impaired. In addition, the use of bacteriostatic agents may impair the flavor of the beverage due to its effective amount. Therefore, development of a method for suppressing the growth of heat-resistant acidophilic bacteria and a growth-inhibiting agent for heat-resistant acidophilic bacteria by methods that do not impair the flavor of acidic beverages is desired.

[0004] Patent Document 1 describes a bacteriostatic method that suppresses the growth of heat-resistant acidophilic bacteria without impairing the flavor of the beverage. Sodium acetate has been reported as a substance having an effect. Patent Document 2 reports a heat-resistant acidophilic bacterium inhibitor containing diglycerin myristic acid ester and Z or a salt thereof as an active ingredient, and an acid beverage containing the heat-resistant acidophilic bacterium inhibitor. . Furthermore, Non-Patent Document 1 describes that lysozyme, polylysine, protamine, acetic acid, fatty acid ester and nisin have a heat-resistant acidophilic bacterial growth inhibitory effect.

 However, there has been no proposal for lactic acid to show the effect of inhibiting the growth of heat-resistant acidophilic bacteria. Patent Documents 1 and 2 describe comparative examples showing that lactic acid has no effect of inhibiting the growth of heat-resistant acidophilic bacteria.

 Patent Document 1: Japanese Patent Laid-Open No. 2002-315546

 Patent Document 2: JP 2003-160411 A

 Non-Patent Document 1: Food stress environment and microorganisms pi 14- 115 (2004) SCIENCE FORUM Invention disclosure

 Problems to be solved by the invention

[0005] An object of the present invention is to use an excellent anti-growth effect of thermotolerant acidophilic bacteria by using it for an object intended to inhibit the growth of thermotolerant acidophilic bacteria such as an acidic beverage or an acidic microorganism growth medium. It is an object of the present invention to provide a growth inhibitory agent and a method for inhibiting the growth of thermostable acidophilic bacteria using the growth inhibitor.

 Another object of the present invention is to provide an acidic beverage that can effectively suppress the growth of heat-resistant acidophilic bacteria and has a good flavor and appearance, and a method for producing the acidic beverage.

 Means for solving the problem

[0006] As a result of diligent research to solve the above problems, the present inventors have found that an object to suppress the growth of heat-resistant acidophilic bacteria contains a certain amount or more of lactic acid. The present invention has been completed by finding that it exhibits the growth-inhibiting effect of the acidophilic bacterium.

[0007] According to the present invention, there is provided a growth inhibitor of heat-resistant acidophilic bacteria comprising as an active ingredient an effective amount of lactic acid that suppresses the growth of heat-resistant acidophilic bacteria.

In addition, according to the present invention, there is provided a method for inhibiting the growth of heat-resistant acidophilic bacteria, which comprises the step of adding the growth inhibitor to an object for which the growth of heat-resistant acidophilic bacteria is to be inhibited. Furthermore, according to the present invention, at any point in the production process of acidic beverage, A method for producing an acidic beverage that suppresses the growth of heat-resistant acidophilic bacteria to which an agent is added is provided. Furthermore, according to the present invention, an acid that suppresses the growth of heat-resistant acidophilic bacteria obtained by the above production method is provided. Beverages are provided.

 Further, according to the present invention, use of lactic acid for producing a growth inhibitor of heat-resistant acidophilic bacteria is provided.

 The invention's effect

 [0008] Since the growth inhibitor of heat-resistant acidophilic bacteria of the present invention contains an effective amount of lactic acid as an active ingredient to suppress the growth of heat-resistant acidophilic bacteria, it has an excellent effect of inhibiting the growth of heat-resistant acidophilic bacteria. Indicates. In the method for inhibiting the growth of heat-resistant acidophilic bacteria according to the present invention, the planting inhibitor is added to an object for suppressing the growth of heat-resistant acidophilic bacteria, so that the number of heat-resistant acidophilic bacteria can be effectively increased. Breeding can be suppressed.

 In the method for producing an acidic beverage of the present invention, the growth inhibitor of the present invention is added at any point in the production process, so that the growth of heat-resistant acidophilic bacteria is suppressed and the original flavor and appearance of the beverage are impaired. It is possible to efficiently produce an acidic beverage without any problems.

 Brief Description of Drawings

 [0009] FIG. 1 is a graph showing the results of evaluation of the inhibition of the growth of heat-resistant acidophilic bacteria in a milky acidic beverage performed in Example 1.

 FIG. 2 is a graph showing the results of evaluation of growth inhibition of heat-resistant acidophilic bacteria in an acidic soft drink containing citrate performed in Comparative Example 1.

 FIG. 3 is a graph showing the results of a growth inhibition evaluation of thermotolerant acidophilic bacteria in an acidic microorganism growth medium performed in Example 2.

 BEST MODE FOR CARRYING OUT THE INVENTION

[0010] Hereinafter, the present invention will be described in more detail.

 The growth inhibitor of the present invention contains an effective amount of lactic acid as an active ingredient that suppresses the growth of heat-resistant acidophilic bacteria.

Thermostable acidophilic bacteria are cells of the genus Alicyclobacillus, which are Alicyclobacillus acidoterrestris, Alicyclobacillus Examples include Alicyclobacillus acidocaldarius, Alicyclobacillus hesperidum, Alicyclobacillus cycloheptanicus and the like.

 [0011] In the growth inhibitor of the present invention, lactic acid that is an active ingredient may be lactic acid that is usually used in food additives such as commercially available lactic acid manufactured by PUREAC, or chemically synthesized lactic acid. A material containing lactic acid can also be used, and examples of such a material include fermented lactic acid bacteria containing lactic acid and lactate such as calcium lactate and sodium lactate. Can be used as

 [0012] In the growth inhibitor of the present invention, the content ratio of lactic acid, which is an active ingredient, is such that the heat-resistant acidophilic bacteria can easily grow depending on the type of the object to be suppressed in the growth of the heat-resistant acidophilic bacteria. Therefore, the effective amount can be appropriately selected and determined according to the type of the object.

 For example, when the object is an acidic beverage, the total amount of lactic acid relative to the total amount of the acidic beverage can be 0.075% by weight or more, preferably 0.075 to 3.0% by weight. In the case of an acidic microorganism culture medium, the total amount of lactic acid with respect to the total amount of the microorganism culture medium can be adjusted to an amount of 0.15% by weight or more.

 Therefore, when the object contains lactic acid in advance, the lactic acid content ratio of the active ingredient in the growth inhibitor of the present invention can be the amount obtained by subtracting the amount of lactic acid contained in advance. .

 [0013] The growth inhibitor of the present invention may contain other components in addition to the above-mentioned active ingredients as long as the desired effects of the present invention are not impaired. Other components include, for example, oxidizing agents such as citrate, phosphoric acid, adipic acid, malic acid, darconic acid, tartaric acid, acetic acid, fumaric acid and the like. Additives usually used in preparations such as corn starch and inorganic salts.

 The form of the growth inhibitor of the present invention is not particularly limited as long as it can be easily contained in an object such as food, and it may be liquid, powder, solid, or the like.

[0014] The method for inhibiting the growth of heat-resistant acidophilic bacteria according to the present invention is applied to a target for suppressing the growth of heat-resistant acidophilic bacteria such as foods such as acidic beverages, pharmaceuticals or their raw materials. The present invention Adding a growth inhibitor.

 The growth inhibitor according to the present invention comprises a growth inhibitory agent according to the present invention containing an effective amount of lactic acid to inhibit the growth of the above-mentioned heat-resistant acidophilic bacteria according to the type of the object. It can be carried out by a method of adding an agent.

 [0015] The method for producing an acidic beverage of the present invention is characterized in that the growth inhibitor of the present invention is added at the time of!

 The acidic beverage is usually a soft drink having a pH of less than 4.6, and usually includes a fruit beverage, a vegetable beverage, a sports beverage, a lactic acid bacteria beverage, a lactic acid beverage, and a carbonated beverage. Sports drinks, lactic acid bacteria drinks, lactic acid drinks and carbonated drinks may or may not contain fruit juice and Z or vegetable juice.

 [0016] In the method for producing an acidic beverage of the present invention, the step of producing the acidic beverage to which the growth inhibitor of the present invention is added! Usually, it can be added before the final sterilization step. The timing of addition may be divided into once or multiple times.

 [0017] In the method for producing an acidic beverage of the present invention, the amount of the growth inhibitor of the present invention to be added is an amount that gives a total lactic acid amount power of 0.075% by weight or more with respect to the total amount of the obtained acidic beverage, preferably 0.075 to 5%. The amount can be 3.0% by weight. Further, when the acidic beverage is a fruit beverage, the heat-resistant acidophilic bacteria are likely to grow, so that the total amount of lactic acid relative to the total amount of the obtained acidic beverage is preferably 0.15% by weight or more. If the content is small, the bacteriostatic action of sufficient heat-resistant acidophilic bacteria cannot be expected. If the content is more than 0.3% by weight, the acidity of the acidic beverage may be impaired due to the acidity derived from lactic acid. However, in the case of an acidic beverage having a low fruit juice ratio, for example, a fruit juice ratio of 3% by weight or less, a sufficient inhibitory effect can be obtained when the total amount of lactic acid relative to the total amount of the acidic beverage is 0.075 to 0.3% by weight.

 Therefore, the resulting acidic beverage contains 0.075 to 0.3% by weight of lactic acid, and further 0.15 to 0.3% by weight of lactic acid, and can effectively suppress the growth of thermotolerant acidophilic bacteria, and further does not impair the flavor and appearance. It is a beverage.

[0018] In the method for producing an acidic beverage of the present invention, in soft drinks having a pH of 4.0 or less, heating at 65 ° C for 10 minutes or equivalent or higher, in soft drinks having a pH of 4.0 or more and less than 4.6 It can be sterilized by heating at 85 ° C for 30 minutes or equivalent or higher.

 The container filled with the acidic beverage of the present invention is not particularly limited, and examples thereof include PET bottles, steel cans, aluminum cans, and paper packs.

 Example

 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto. In addition,% in an example means weight%.

 Examples 1-3 and Comparative Examples 1-3

 (1) Preparation of spore bacteria solution

Three YSG agar media shown in Table 1 were prepared, and the pH of each medium was adjusted to 3.70 using sulfuric acid or sodium hydroxide. Subsequently, each medium was separately inoculated with Alicyclobacillus acid telestris (ATCC4902 5), Alicyclobacillus acidocardarius (ATCC27009) or Alicyclobacillus cicum mouthpiece (ATCC49029), The cells were cultured at 45 ° C for 3 days. Next, the bacteria were scraped from each medium and suspended in 5 ml of 0.9 wt% physiological saline. The number of bacteria in each suspension was measured with a microscope, and diluted with 0.9% by weight physiological saline so that the number of bacteria became 1.0 × 10 ⁶ Zml. In order to increase the germination efficiency of the spores by mixing equal amounts of each of the obtained dilutions, a spore bacterial solution was prepared by maintaining at 80 ° C. for 10 minutes.

[0020] [Table 1]

 [0021] (2) Evaluation of growth inhibition of thermotolerant acidophilic bacteria in milky acidic drinking water

 Lactic acid (Pureac) is added to the dairy drinking water shown in Table 2 so that the lactic acid concentration shown in Table 3 is reached, and the pH is adjusted to 3.70 using 10% or 10% sodium quenate. 200 ml of adjusted dairy acidic drinking water was prepared. Next, each of the milky acidic drinking waters of levels 1 to 6 was sterilized at 96 ° C. for 30 seconds, and 200 1 each of the spore bacteria solution prepared above was inoculated.

[0022] [Table 2] Raw materials Composition ratio Fructose Glucose liquid sugar 4.48

 Nonfat dry milk 0.300

 Soy polysaccharide 0.100

 Water 95.12

[0023] [Table 3]

 [0024] Each inoculated dairy acidic drinking water was statically cultured in an incubator at a constant temperature of 45 ° C for 0 days, 3 days, 7 days, and 14 days. After each culture, 50 1 was applied to each agar medium shown in Table 1, and the number of bacteria per ml was measured from the number of colonies formed. The results are shown in Figure 1.

 From Fig. 1, it was possible to significantly suppress the growth of heat-resistant acidophilic bacteria at levels 4 to 6 where the lactic acid concentration in the acidic milk water was 0.075% or higher.

[0025] Comparative Example 1

 (1) Evaluation of growth inhibition of thermotolerant acidophilic bacteria in acidic soft drinks containing citrate As shown in Table 2 prepared in Example 1 so that the concentration of citrate instead of lactic acid is as shown in Table 4 200 ml of acidic soft drinks, each of which was added to dairy drinking water having a composition and adjusted to pH 3.70 using 10% citrate or 10% sodium quenate, were prepared. Next, each beverage of level 1 to 3 was sterilized at 96 ° C for 30 seconds, and 200 1 each of the spore bacteria solution prepared in Example 1 was inoculated.

[0026] [Table 4] Chenic acid content H

 (% By weight)

 Level 1 0.095 3.70

 Level 2 0.24 3.70

Level 3 0.395 3.70 [0027] Each inoculated beverage was statically cultured in an incubator at a constant temperature of 45 ° C for 0 days, 3 days, 7 days, and 14 days. After each culture, 50 1 each was applied to the agar medium shown in Table 1 prepared in Example 1, and the number of bacteria per ml was measured from the number of colonies formed. The result is shown in figure 2.

 From Fig. 2, the acidic soft drink containing citrate instead of lactic acid confirmed the growth of thermostable acidophilic bacteria, and the inhibitory effect was strong.

 [0028] Example 2

 (1) Evaluation of growth inhibition of thermotolerant acidophilic bacteria in microbial growth medium

 Lactic acid (manufactured by Pulac Co., Ltd.) was added to the agar medium having the composition shown in Table 1 prepared in Example 1 so that the lactic acid concentration shown in Table 5 was obtained, and 10% citrate or 10% sodium quenate was used. 200 ml of each microbial growth medium adjusted to pH 3.70 was prepared. Next, each medium of levels 1 to 6 was sterilized at 96 ° C. for 30 seconds, and 200 μl of each of the spore bacteria solution prepared in Example 1 was inoculated.

 [0029] [Table 5]

 [0030] Each inoculated medium was statically cultured in an incubator at a constant temperature of 45 ° C for 0, 3, and 10 days. After each culture, 50 1 each was applied to the agar medium shown in Table 1 prepared in Example 1, and the number of bacteria per ml was measured from the number of colonies formed. The results are shown in Figure 3.

 From Fig. 3, it was possible to significantly suppress the growth of heat-resistant acidophilic bacteria at levels 4 to 6 where the lactic acid concentration in the microorganism growth medium was 0.15% or higher.

[0031] Example 3

 (1) Growth suppression and flavor evaluation of thermotolerant acidophilic bacteria in fruit drinking water

Fruits with the composition shown in Table 6 added with lactic acid and citrate to the lactic acid concentration and citrate concentration shown in Table 7, and adjusted to pH 3.70 using sodium citrate. 200 ml of drinking water was prepared for each. Subsequently, each level 1-9 drinking water was sterilized at 96 ° C. for 30 seconds, and 200 1 each of the spore bacteria solution prepared in Example 1 was inoculated. The blending ratio of 55 ° orange juice in Table 6 is 3% when converted based on the JAS method. Each inoculated drinking water was statically cultured for 10 days in a 45 ° C constant temperature incubator. After each culture, 50 cells were applied to the agar medium shown in Table 1 prepared in Example 1, and the number of bacteria per ml was measured from the number of colonies formed. The case where growth was inhibited was marked as ◯, and the case where growth was not inhibited was marked as X.

 The sensory evaluation of the flavor was performed on each drinking water after culturing for 10 days. ◯ indicates that the taste is good, △ indicates that the sour taste is strong but can be drunk, and X indicates that the taste is not so drastic. The results are shown in Table 7.

[Table 6]

[Table 7]

From Table 7, fruit juice drinking water is obtained that significantly suppresses the growth of thermotolerant acidophilic bacteria at levels 4 to 8 where the lactic acid concentration in the juice drinking water is 0.075 to 0.3% and is tasty or drinkable. It was found that

Claims

The scope of the claims  [1] A growth inhibitor of heat-resistant acidophilic bacteria comprising an effective amount of lactic acid as an active ingredient to suppress the growth of heat-resistant acidophilic bacteria.  [2] A method for inhibiting the growth of heat-resistant acidophilic bacteria, comprising the step of adding the growth inhibitor according to claim 1 to an object for inhibiting the growth of heat-resistant acidophilic bacteria. [3] A method for producing an acidic beverage that suppresses the growth of heat-resistant acidophilic bacteria, to which the growth inhibitor according to claim 1 is added at the time of the production process of the acidic beverage. [4] The production method according to claim 3, wherein the amount of the growth inhibitor added is such that the total amount of lactic acid relative to the total amount of the acidic beverage is 0.075% by weight or more. [5] An acidic beverage obtained by the production method according to claim 3 or 4 and suppressing the growth of heat-resistant acidophilic bacteria.  [6] Use of lactic acid to produce a growth inhibitor of heat-resistant acidophilic bacteria.