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Hokkaido University Collection of Scholarly and Academic Papers >
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ベンジルイソチオシアネートの抗菌効果
| Title: | ベンジルイソチオシアネートの抗菌効果 |
| Other Titles: | Antimicrobial Efficacy of Benzyl Isothiocyanate |
| Authors: | 上井, 恵理1 Browse this author | | 一色, 賢司2 Browse this author |
| Authors(alt): | Kamii, Eri1 | | Isshiki, Kenji2 |
| Keywords: | アリルイソチオシアネート | | allyl isothiocyanate | | 抗菌力 | | antibacterial action | | ベンジルイソチオシアネート | | benzyl isothiocyanate | | 食品保蔵 | | food preservation |
| Issue Date: | 25-Dec-2009 |
| Publisher: | 日本食品衛生学会 |
| Journal Title: | 食品衛生学雑誌 |
| Journal Title(alt): | Journal of the Food Hygienic Society of Japan |
| Volume: | 50 |
| Issue: | 6 |
| Start Page: | 311 |
| End Page: | 314 |
| Publisher DOI: | 10.3358/shokueishi.50.311 |
| Abstract: | Benzyl isothiocyanate (BIT) 蒸気を利用した食品保存の可能性をAllyl isothiocyanate (AIT) 蒸気と比較して検討した。細菌および真菌に対する最小発育阻止濃度(MIC)から、BIT蒸気は乳酸菌を含むグラム陽性細菌に対してAIT蒸気よりも高い抗菌効果を示した。グラム陰性細菌および真菌類に対してはAITとほぼ同等の抗菌性を示した。マグロと豚挽肉の一般生菌数および餅に接種したカビに対して、AIT蒸気は抗菌効果がみられたが、BIT蒸気では効果は弱かった。BITの食品保存効果を期待するには、対象食品と作用方法の選択、他の添加物との併用等も含めて、使用条件の検討が必要であると考えられた。 | | The potential activity of benzyl isothiocyanate (BIT) vapor for food preservation was investigated by comparison with allyl isothiocyanate (AIT) vapor. As minimum inhibitory concentration (MIC) against various bacteria and fungi, BIT vapor shows higher antibacterial activity for Gram-positive bacteria including lactic acid bacteria than AIT vapor. BIT has similar inhibitory effect as AIT against Gram-negative bacteria, yeast and fungi, except that BIT was not so effective against Pseudomonas fluorescens JCM 59637. Both BIT and AIT have a stronger inhibitory activity against yeast and fungi. AIT vapor suppressed increased growth of total aerobic bacteria of bigeye tuna meat and porcine mince during storage at 10℃ and 30℃, while BIT vapor showed no inhibition. Also, AIT vapor strongly inhibited mycelial development of Aspergillus sojae JCM2251 and Penicillium expansum IAM 13777 inoculated on rice cakes, while BIT vapor slightly suppressed their growth. BIT has a antimicrobial activities, but further studies are needed for application to food preservation. |
| Type: | article (author version) |
| URI: | http://hdl.handle.net/2115/42528 |
| Appears in Collections: | 水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 一色 賢司
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