| Budget Amount *help |
¥5,070,000 (Direct Cost: ¥3,900,000、Indirect Cost: ¥1,170,000)
Fiscal Year 2017: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2016: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2015: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Outline of Final Research Achievements |
In this study, we clarified that a food additive nisin, an antibacterial peptide produced by lactic acid bacteria (LAB), has high antibacterial synergy effects by combination with ethanol to Escherichia coli resisting to nisin alone. And it was found that nisin immediately attached to the cells of Escherichia coli in ethanol and the antibacterial activity was maintained at 4℃ in a long term. In addition, the ethanol-nisin solution exerts antibacterial effects to edible meat surface bacteria and gram-positive LAB that did not inhibited by each 25% ethanol and nisin alone.
These results indicate that the ethanol-nisin solution is available as a low-cost useful antibacterial agent by the handiness to such edible meats, kitchen utensils, and medical equipment.
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