2010 Fiscal Year Final Research Report
Study of food biopreservation using anti-listerial peptides to ensure food safety
| Project/Area Number |
20580216
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Fisheries chemistry
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| Research Institution | Hokkaido University |
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Principal Investigator |
YAMAZAKI Koji Hokkaido University, 大学院・水産科学研究院, 准教授 (40250500)
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| Project Period (FY) |
2008 – 2010
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| Keywords | 食品微生物 / 食品保蔵 / リステリア菌 / バイオプリザベーション |
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| Research Abstract |
This study was undertaken to establish a new technology, using anti-listerial peptides, to ensure food safety. Production of an anti-listerial peptide, piscicocin CS526, produced by Carnobacterium maltaromaticum CS526 was regulated with environmental pH. A simple one-step isolation method, based on the adsorption-desorption property to bacterial cells, was developed for piscicocin CS526. A freeze-dried bioactive fermented powder with anti-listerial peptide produced by C.maltaromaticum FS-B was effective for the control of L.monocytogenes in a food model at refrigeration and frozen temperature, suggesting that the fermented powder will be a powerful tool to ensure food safety against L.monocytogenes contamination in foods such as ready-to-eat products.
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