Growth-inhibition of hiochi bacteria in namazake (raw sake) by bacteriocins from lactic acid bacteria |
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| Authors: | Masayuki Taniguchi Yohei Ishiyama Takeomi Takata Toshihiro Nakanishi Mitsuoki Kaneoke Ken-ichi Watanabe Fujitoshi Yanagida Yi-sheng Chen Tomoaki Kouya Takaaki Tanaka |
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| Affiliation: | 1. Graduate School of Science and Technology, Niigata University, 2-8050 Ikarashi, Nishi-ku, Niigata 950-2181, Japan;2. Department of Materials Science and Technology, Niigata University, 2-8050 Ikarashi, Nishi-ku, Niigata 950-2181, Japan;3. Niigata Prefectural Sake Research Institute, 2-5932-133 Suido-cho, Chuo-ku, Niigata 951-8121, Japan;4. The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu, Yamanashi 400-0005, Japan;1. Faculty of Applied Life Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonantyo, Musashino, Tokyo, 180-8602, Japan;2. Asahishuzo Co. Ltd., 2167-4 Osogoe, Shutomachi, Iwakuni, Yamaguchi, 742-0422, Japan;1. Department of Molecular Biology, Graduate School of Pharmaceutical Sciences, Kyushu University, Fukuoka 812-8582, Japan;1. Department of Chemical Engineering, Auburn University, Auburn, AL 36849, USA;2. Department of Chemical Engineering, Tuskegee University, Tuskegee, AL 36088, USA;1. Niigata Prefectural Sake Research Institute, 2-5932-133 Suido-cho, Chuoh-ku, Niigata 951-8121, Japan;2. Department of Applied Biological Chemistry, Faculty of Agriculture, Niigata University, 2-8050 Ikarashi, Nishi-ku, Niigata 950-2181, Japan;1. Department of Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan;2. Deptartment Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan;3. Department of Environmental Science, Musashino University, 3-3-3 Ariake, Koto-ku, Tokyo 135-8181, Japan;1. Niigata Prefectural Sake Research Institute, 2-5932-133 Suido-cho, Chuoh-ku, Niigata, Niigata 951-8121, Japan;2. Department of Applied Biological Chemistry, Faculty of Agriculture, Niigata University, 2-8050 Ikarashi, Nishi-ku, Niigata, Niigata 950-2181, Japan |
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| Abstract: | The bacteriocins produced by Lactococcus lactis subsp. lactis C101910 (C101910) and NBRC 12007 (NBRC 12007) were used to prevent the growth of sake spoiling hiochi bacteria (Lactobacillus hilgardii, Lactobacillus fructivorans, and Lactobacillus paracasei) in namazake, which is raw (unpasteurized) sake. The bacteriocin concentrations required for decreasing the viable cell concentrations of L. hilgardii and L. fructivorans below the detection limit (1.0 × 102 cells/ml) in 24 h from the initial concentration of 4.0–9.5 × 105 cells/ml in the namazake at pH 4.5 and at 4°C, were 18–35 U/ml and 5.6 U/ml for the bacteriocin from C101910 and NBRC 12007, respectively. To decrease the viable cell concentration of L. paracasei from the initial concentration of 7.5 × 105 cells/ml to below the detection limit (1.0 × 102 cells/ml) in 24 h, 350 U/ml bacteriocin from C101910 and 140 U/ml bacteriocin from NBRC 12007 were required. In experiments using McIlvaine buffer (pH 4.5) with 15% ethanol instead of namazake as the medium, the viable cell concentrations of L. hilgardii and L. paracasei decreased to less than 1.0 × 102 cells/ml, whereas those of L. fructivorans decreased to less than 1.0 × 103 cells/ml, when bacteriocins were added at the concentrations that had proven effective in namazake. The membrane depolarization assay using a fluorescent probe showed that the presence of ethanol stimulated the collapse of the membrane potential induced by bacteriocins. The ethanol induced collapse of the membrane potential suggests that the application of bacteriocins at the storage stage of namazake is more beneficial than when used in other stages of the sake brewing process. |
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