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We investigated the effect of nisin and sucrose fatty acid esters on the growth of spoilage bacteria in fish-paste products. Nisin showed antibacterial activity against Bacillus subtilis and B. licheniformis vegetative cells and spores in liquid medium. Also, nisin exhibited a synergistic effect in combination with sucrose fatty acid esters (sucrose monolaurate and sucrose monopalmitate). The addition of nisin (12. 5 μg/g) to fish-paste products suppressed the growth of B. subtilis and B. licheniformis during storage at 20℃ and resulted in longer shelf-life of fish-paste products compared to control and fish-paste products with added potassium sorbate. In addition, the growth of spoilage bacteria was strongly inhibited by the combination of nisin (12.5 μg/g) and sucrose fatty acid esters (10 mg/g) in fish-paste products without starch. From these findings, we conclude that the addition of nisin is a potential alternative method for preventing spoilage caused by spore-forming bacteria in fish-paste products.

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Hokkaido University Collection of Scholarly and Academic Papers  

Autor(es)

山崎, 浩司 -  田代, 卓 -  白浜, 慎也 -  全, 峻瑩 -  川合, 祐史 - 

Id.: 70926067

Idioma: japonés  - 

Versión: 1.0

Estado: Final

Palabras claveNisin - 

Tipo de recurso: article  - 

Tipo de Interactividad: Expositivo

Nivel de Interactividad: muy bajo

Audiencia: Estudiante  -  Profesor  -  Autor  - 

Estructura: Atomic

Coste: no

Copyright: sí

Requerimientos técnicos:  Browser: Any - 

Fecha de contribución: 26-ene-2018

Contacto:

Localización:
* 日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology, 61(2): 70-76

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