2016 Fiscal Year Final Research Report
Control of pathogenic bacterial growth by using amino acid: Investigation of the working mechanism
| Project/Area Number |
26450173
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Hokkaido University |
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Principal Investigator |
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Keywords | アミノ酸 / 適合溶質 / 非適合溶質 / 食塩 / 浸透圧ストレス / 予測モデル |
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| Outline of Final Research Achievements |
The present study firstly aimed at clarifying the effect of osmotic pressure induced by different osmolytes such as sodium chloride (NaCl), potassium chloride (KCl), and sucrose. Even at the same level of osmotic pressure, D-Tryptophan with NaCl significantly inhibited growth of Escherichia coli the most, compared with KCl and sucrose. Growth inhibition/no growth inhibition boundary conditions as a function of D-tryptophan and NaCl concentrations was clarified by a logistic regression model. The higher NaCl concentration, the lower D-tryptophan concentration was needed. Furthermore, we examined the effect of working temperature ranging from 15 to 46°C on the bacterial growth inhibition induced by D-tryptophan. The higher the reaction temperature, the more rapidly viable E. coli numbers were decreased. The results obtained in the present study would significantly contribute to the development of a novel bacterial growth control strategy using D-tryptophan.
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| Free Research Field |
食品微生物制御
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