FISHES TREATED WITH LACTIC ACID BACTERIUM CULTURE MEDIUM HAVING ANTIBACTERIAL AND ANTIXOIDATIVE EFFECTS

摘要

It is intended to provide fishes little suffering from problems of bacteria and maintaining favorable color tone, in particular, fishes being free from Listeria bacteria and being controlled in discoloration, and smoked products obtained using the same. Fishes being free from Listeria bacteria and being controlled in discoloration can be obtained by treating with a liquid culture of a lactic acid bacterium. That is to say, fish are immersed in a liquid culture of a lactic acid bacterium having antibacterial and antioxidative effects or a combination of a lactic acid bacterium having an antibacterial effect with another a lactic acid bacterium having an antioxidative effect. It is preferable that the lactic acid bacterium culture has been pasteurized or sterilized. As the lactic acid bacteria, it is preferable to use Lactobacillus sake D-1001 (NIBH Deposition No.11708, IPOD FERM BP-08544) together with Lactococcus lactis IFO 12007. As the fishes employed as the starting material, salmons, trouts or cods are preferable. Among all, a remarkable effect can be observed by using fishes containing astaxanthin.