| 摘要 |
PURPOSE: To prevent rancidity of foods due to gram-positive bacterium, especially lactobacillus by adding an effective amt. of bacteriocin having rancidity preventing property obtd. from bacterium belonging to pediococcus genus. CONSTITUTION: Pediococcus genus bacterium having an ability to produce bacteriocin such as pediococcus acideilactici NRRL-B-18050 is propagated in a propagation medium. The bacteriocin obtd. from the medium is inactivated by protease, papain and α-chymotrypsin and is insensitive for heat in a soln. up to 100 deg.C for 10min. The obtd. bacteriocin is added by about 10 to 100000 AU per 1g of food to a food material such as a salad dressing. |
