Analysis of Mechanism of Decomposing Process Contaminated with Film-forming Yeasts in 'Ume-zuke', Salted Ume-processed Product.

Onda, Takumi; Otoguro, Chikao; Iino, Shuuichi; Goto, Shoji

doi:10.3136/nskkk.44.463

Cited by 3 publications

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“…1-a P. anomala YITC 256 is one of the most frequently found strains in ume vinegar with a low pH. This strain was present at the time the film formation began, and is an important part of the inhibition of film-forming by ume-zuke (Onda et al, 1997b). The MIC of the paprika seed extract was 25 to 100 pglml when the initial number of yeast cells was 102 to 106 cells/ml in the ume vinegar medium containing 4.4% NaCl (pH 2.0) arid the culture was incubated at 25'C.…”

Section: Resultsmentioning

confidence: 99%

“…Thirteen strains from 4 species were isolated from ume fruits just after the addition of salt for preservation and from ume vinegar obtained between I and 6 weeks after the salt addition (Onda et al, 1997b). Film formation began 3 weeks after the salt addition.…”

Section: Resultsmentioning

confidence: 99%

“…They were procured from ume-zuke production plants in Yamanashi prefecture, and isolated and purified at the Yamanashi Industrial Technology Center (Onda et al, 1997b). …”

Section: Methodsmentioning

confidence: 99%

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Growth Inhibition of Film-Forming Yeasts During Production of Ume-Zuke (Pickled Japanese Apricots) by an Antimicrobial Fraction Extracted from Paprika Seeds.

Yajima¹,

Nozaki²,

Takayanagi

et al. 1998

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Paprika extract (50 to 100 pglml) obtained by suspending ground paprika seeds in water, adding ethanol (50%, vlv), and then filtering the suspension, inhibited the growth of film-forming yeasts (Kloeckera, Pichia, Debaryomyces, and Candida species) isolated during the production of ume-zuke, a processed food product made by salting Japanese apricots (Prunus mume). The antimicrobial activity of the extract towards Pichia anomala was influenced by the initial number of yeast cells, as well as the temperature, pH, and sodium chloride concentration of the culture medium (ume vinegar). The inhibitory effect was cumulatively enhanced, although not synergistically, when the paprika seed extract was used in combination with either S02, sorbic acid, thiamine dilauryl sulfate, or acetic acid. The antimicrobial activity of the extract was not influenced by the vinegar components. The extract proved to be very effective as a preservative to prevent the contamination and spoilage of ume-zuke by film-forming yeasts.Keywords: antimicrobial substances, paprika seed, film-forming yeast, ume-zukeUntll recently, the possibility of microbial contamination in the production of ume-zuke, a processed ume (Japanese apricot) product, has not been considered because it has traditionally been produced and preserved using a high concentration of salt and In the presence of organic acids which give the product a low pH. However, due to health considerations, an increasing number of people prefer umezuke with a lower salt concentration, which increases the risk of microbial contamination and spoilage mainly due to the presence of film-forming yeasts. During the production of ume-zuke, acid-resistant and/or salt-resistant film-forming yeasts occur during the salt preservation stage (i.e., the primary processing stage) (Onda et a/., 1997a), and develop as co]onies on the fruit surface at or after desalinization and seasoning (the secondary processing stage). Therefore, a natural preservative with hlgh antimicroblal activity against film-forming yeasts is essential.Yajima et a/ ( 1996, 1997) reported that the precipitate fractionated from an aqueous water-extract of paprika seeds by salting out with ammonium sulfate demonstrated antimicrobial actlvity against several yeasts. This preclpitate was partially purified by performing successive column chromatography steps. The present study describes the utilization of a paprika seed extract to inhibit the growth of film-forming yeasts isolated from ume-zuke during the primary processing stage in order to prevent its contamination and spoilage. Materials and MethodsPreparation of antimicrobia/ fraction from 50% ethanol aqueous paprika seed extract Paprika seeds ( I kg) were ground to a powder in a mechanical grinder (Type D3V-B; Miyako Bussan Co., Ltd., Osaka). The powder was mixed with 2/ of water and stirred for 4 h at 40'C. To this suspension, 5/ of 70% ethanol was added and the solution was Assays for minimum inhibitory concentration Five film-forming yeast strains (K. apiculata YITC 203, P. ...

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%