Development of the solution by lytic enzymes for TAB spoilage concerned in food manufacturing process - application of ability to adapt to extreme environment -

2015 Fiscal Year Final Research Report

• Project/Area Number: 25630386
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Biofunction/Bioprocess
• Research Institution: Japan Agency for Marine-Earth Science and Technology
• Principal Investigator: Mori Kozue 国立研究開発法人海洋研究開発機構, 海洋生命理工学研究開発センター, 技術副主事 (80463090)
• Co-Investigator(Kenkyū-buntansha): HATADA Yuji 国立研究開発法人海洋研究開発機構, 海洋生命理工学研究開発センター, グループリーダー (20399562)
• Research Collaborator: YUKAWA Kiyotaka ; UEMATSU Katsuyuki 株式会社マリン・ワーク・ジャパン
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: 溶菌酵素 / 微生物による食品の変敗

Outline of Final Research Achievements

In drink industry, Thermo Acidophilic Bacilli (TAB) are recognized as food spoilage organisms because its harm products with off-flavor. This study found that culture supernatant of deep-sea origin actinomycete has strong bacteriolytic effects against TAB. A purified enzyme (estimated molecular mass, 24 kDa) contributing the effect has high specificity for TAB. Furthermore, light microscope observation also showed that the lytic enzyme selectively destroyed TAB cells in bacterial suspension mixture of Escherichia coli and TAB. The lytic enzyme activity against TAB showed about 60-fold higher compared with hen egg white lysozyme when their activities were measured per fixed amount of protein. The enzyme revealed significant suppression of TAB cell growth and guaiacol production even in condition containing apple juice.

Free Research Field

酵素学、食品微生物学