Art

J-GLOBAL ID：200902201741699262   Reference number：09A0290793

Growth-Inhibition of Lactobacillus hilgardii, a Bacterium Related to Hiochi, in the Mizu-Koji Process by Bacteriocins from Lactic Acid Bacteria

乳酸菌由来バクテリオシンを用いた水麹工程における火落ち関連細菌Lactobacillus hilgardiiの増殖阻害

Author (10)： ISHIYAMA Yohei (Niigata Univ., Niigata, JPN) ,  TAKATA Takeomi (Niigata Univ., Niigata, JPN) ,  NAKANISHI Toshihiro (Niigata Univ., Niigata, JPN) ,  KANEOKE Mitsuoki (Niigata Prefectural Sake Res. Inst., Niigata, JPN) ,  WATANABE Ken-ichi (Niigata Prefectural Sake Res. Inst., Niigata, JPN) ,  YANAGIDA Fujitoshi (Univ. Yamanashi, Yamanashi, JPN) ,  CHEN Yi-sheng (Univ. Yamanashi, Yamanashi, JPN) ,  KOUYA Tomoaki (Niigata Univ., Niigata, JPN) ,  TANAKA Takaaki (Niigata Univ., Niigata, JPN) ,  TANIGUCHI Masayuki (Niigata Univ., Niigata, JPN)
Material： 日本食品工学会誌  (Japan Journal of Food Engineering)
Volume： 10  Issue： 1  Page： 45-54  Publication year： Mar. 15, 2009 
JST Material Number： L4409A  ISSN： 1345-7942  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： lactic acid bacteria ,...
Semi thesaurus term： Lactobacillus ,...

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JST classification (3)： Sake(=rice wine)  (FK04023G) ,  Food degeneration  (FJ01052Y) ,  Microorganism biochemistry  (EG03020N)

Reference (23)：

• K, Kanatani, T. Tahara, K. Yoshida, K. Yamada, H. Miura, M. Sakamoto, M. Oshimura; Inhibition of hiochi-bacteria by nisin. J. Ferment. Bioeng., 74, 194-195(1992).
• Y. Wada, H. Mizoguchi; New insertion sequence in Lactobacillus fructivorans strains isolated from spoiled sake. J. Biosci. Bioeng., 103, 399-405(2007).
• C. W. Bamforth; “Food, fermentation and micro-organisms.”, C. W. Bamforth ed., Blackwell publishing, 2005, pp. 143-153.
• S. Sugama, T. Iguchi; Studies on prevention of sake-hiochi. J. Brew. Soc. Japan, 65, 720-725(1970).
• Y. Ishiyama, T. Takata, T. Nakanishi, M. Kaneoke, K. Watanabe, E Yanagida, Y. Chen, T. Kouya, T. Tanaka, M. Taniguchi; Production of bacteriocins by several lactic acid bacteria and their application to growth inhibition to spoilage bacteria related to hiochi. Jpn. J. Food Eng., 9, 277-286(2008).

Terms in the title (7)： 乳酸菌 ,  バクテリオシン ,  水 ,  麹 ,  細菌 ,  Lactobacillus ,  増殖阻害