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Staphylococcus carnosusとStaphylococcus xylosusをスターターカルチャーとし発色剤無添加で試作したサラミの赤色化と細菌学的性状
森田 英利, 坂田 亮一, 塚正 泰之, 坂田 篤, 永田 致治
著者情報
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森田 英利
麻布大学獣医学部
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坂田 亮一
麻布大学獣医学部
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塚正 泰之
丸大食品(株)中央研究所
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坂田 篤
丸大食品(株)中央研究所
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永田 致治
麻布大学獣医学部
ジャーナル
フリー
1997 年 68 巻 8 号 p. 787-796
詳細
- 発行日: 1997/08/25 受付日: 1997/04/14 J-STAGE公開日: 2008/03/10 受理日: - 早期公開日: - 改訂日: -
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訂正情報
訂正日: 2008/03/10 訂正理由: - 訂正箇所: 引用文献情報 訂正内容: Wrong : 1) Addison AW, Stephanos JJ. Nitrosyliron (III) hemoglobin: Autoreduction and spectroscopy. Biochemistry, 25: 4104-4113. 1986.
2) Cui X, Joannou CL, Hughes MN, Cammack R. The bacterial effects of transition metal complexes containing the NO+ group on the foodspoilage bacterium C. sporogenes. FEMS Microbiol. Lett., 77: 67-70. 1992.
3) Duprat AF, Traylor TG, Wu G-Z, Coletta M, Sharma VS, Walda KN, Magda D. Myoglobin-NO at low pH: Free four-coordinated heme in the protein pocket. Biochemistry, 34: 2634-2644. 1995.
4) Forrest JC, Aberle ED, Hedrick HB, Judge MD, Merkel RA. Principles of Meat Science. 193-261. W. H. Freeman and Company. San Francisco. 1975.
5) Fox Jr. JB, Thomson JS. Formation of bovine nitrosylmyoglobin. I. pH4.5-6.5. Biochemistry, 2: 465-470. 1963.
9) Ingram M. The microbial effects of nitrite. In: Proceedings of the International Symposium on Nitrite in Meat and Meat Products. (Krol B, Tinbergen BJ eds.) 63-75. Pudoc. Wageningen. 1973.
12) Lawrie RA. Meat Science. 5th ed. 230-232. Pergamon Press. Oxford. 1991.
13) Leistner L. Allgemeines uber Rohschinken. Fleischwirtsch., 66: 496-510. 1986.
14) Morita H, Sakata R, Sonoki S, Nagata Y. Metmyoglobin conversion to red myoglobin derivatives and citrate utilization by bacteria obtained from meat products and pickles for curing. Anim. Sci. Technol. (Jpn.), 65: 1026-1033. 1994.
15) Morita H, Niu J, Sakata R, Nagata Y. Red pigment of Parma ham and bacterial influence on its formation. J. Food Sci., 61: 1021-1023. 1996.
16) Morita H, Sakata R, Nagata Y. Nitric oxide (NO) complex of iron (II) myoglobin converted from metmyoglobin by Staphylococcus xylosus. J. Food Sci., in press.
21) Payne MJ, Woods LFJ, Gibbs P, Cammack R. Electron paramagnetic resonance spectroscopic investigation of the inhibition of the phosphoroclastic system of C. sporogenes by nitrite. J. Gen. Microbiol., 136: 2067-2076. 1990.
22) Payne MJ, Glidewell C, Cammack R. Interactions of iron-thiol-nitrosyl compounds with the phosphoroclastic system of Clostridium sporogenes. J. Gen. Microbiol., 136: 2077-2087. 1990.
23) Ramarathnam N, Rubin LJ. The flavour of cured meat. In: Flavour of Meat and MeatProducts. (Shahidi F ed.) 174-198. Blackie Academic & Professional. London. 1994.
24) Reddy D, Lancaster Jr. JR, Cornforth DP. Nitrite inhibition of Clostridium botulinum: Electron spin resonance detection of iron-nitric oxide complexes. Science, 221: 769-770. 1983.
Right : 1) Addison AW, Stephanos JJ. Nitrosyliron (III) hemoglobin: Autoreduction and spectroscopy. Biochemistry, 25: 4104-4113. 1986.
2) Cui X, Joannou CL, Hughes MN, Cammack R. The bacterial effects of transition metal complexes containing the NO+ group on the foodspoilage bacterium C. sporogenes. FEMS Microbiol. Lett., 77: 67-70. 1992.
3) Duprat AF, Traylor TG, Wu G-Z, Coletta M, Sharma VS, Walda KN, Magda D. Myoglobin-NO at low pH: Free four-coordinated heme in the protein pocket. Biochemistry, 34: 2634-2644. 1995.
4) Forrest JC, Aberle ED, Hedrick HB, Judge MD, Merkel RA. Principles of Meat Science. 193-261. W. H. Freeman and Company. San Francisco. 1975.
5) Fox Jr. JB, Thomson JS. Formation of bovine nitrosylmyoglobin. I. pH4.5-6.5. Biochemistry, 2: 465-470. 1963.
9) Ingram M. The microbial effects of nitrite. In: Proceedings of the International Symposium on Nitrite in Meat and Meat Products. (Krol B, Tinbergen BJ eds.) 63-75. Pudoc. Wageningen. 1973.
12) Lawrie RA. Meat Science. 5th ed. 230-232. Pergamon Press. Oxford. 1991.
13) Leistner L. Allgemeines uber Rohschinken. Fleischwirtsch., 66: 496-510. 1986.
14) Morita H, Sakata R, Sonoki S, Nagata Y. Metmyoglobin conversion to red myoglobin derivatives and citrate utilization by bacteria obtained from meat products and pickles for curing. Anim. Sci. Technol. (Jpn.), 65: 1026-1033. 1994.
15) Morita H, Niu J, Sakata R, Nagata Y. Red pigment of Parma ham and bacterial influence on its formation. J. Food Sci., 61: 1021-1023. 1996.
16) Morita H, Sakata R, Nagata Y. Nitric oxide (NO) complex of iron (II) myoglobin converted from metmyoglobin by Staphylococcus xylosus. J. Food Sci., in press.
21) Payne MJ, Woods LFJ, Gibbs P, Cammack R. Electron paramagnetic resonance spectroscopic investigation of the inhibition of the phosphoroclastic system of C. sporogenes by nitrite. J. Gen. Microbiol., 136: 2067-2076. 1990.
22) Payne MJ, Glidewell C, Cammack R. Interactions of iron-thiol-nitrosyl compounds with the phosphoroclastic system of Clostridium sporogenes. J. Gen. Microbiol., 136: 2077-2087. 1990.
23) Ramarathnam N, Rubin LJ. The flavour of cured meat. In: Flavour of Meat and MeatProducts. (Shahidi F ed.) 174-198. Blackie Academic & Professional. London. 1994.
24) Reddy D, Lancaster Jr. JR, Cornforth DP. Nitrite inhibition of Clostridium botulinum: Electron spin resonance detection of iron-nitric oxide complexes. Science, 221: 769-770. 1983.
訂正日: 2008/03/10 訂正理由: - 訂正箇所: PDFファイル 訂正内容: -
訂正日: 2008/03/10 訂正理由: - 訂正箇所: 引用文献情報 訂正内容: Wrong : 1) Addison AW, Stephanos JJ. Nitrosyliron (III) hemoglobin: Autoreduction and spectroscopy. Biochemistry, 25: 4104-4113. 1986.
2) Cui X, Joannou CL, Hughes MN, Cammack R. The bacterial effects of transition metal complexes containing the NO+ group on the foodspoilage bacterium C. sporogenes. FEMS Microbiol. Lett., 77: 67-70. 1992.
3) Duprat AF, Traylor TG, Wu G-Z, Coletta M, Sharma VS, Walda KN, Magda D. Myoglobin-NO at low pH: Free four-coordinated heme in the protein pocket. Biochemistry, 34: 2634-2644. 1995.
4) Forrest JC, Aberle ED, Hedrick HB, Judge MD, Merkel RA. Principles of Meat Science. 193-261. W. H. Freeman and Company. San Francisco. 1975.
5) Fox Jr. JB, Thomson JS. Formation of bovine nitrosylmyoglobin. I. pH4.5-6.5. Biochemistry, 2: 465-470. 1963.
9) Ingram M. The microbial effects of nitrite. In: Proceedings of the International Symposium on Nitrite in Meat and Meat Products. (Krol B, Tinbergen BJ eds.) 63-75. Pudoc. Wageningen. 1973.
12) Lawrie RA. Meat Science. 5th ed. 230-232. Pergamon Press. Oxford. 1991.
13) Leistner L. Allgemeines uber Rohschinken. Fleischwirtsch., 66: 496-510. 1986.
14) Morita H, Sakata R, Sonoki S, Nagata Y. Metmyoglobin conversion to red myoglobin derivatives and citrate utilization by bacteria obtained from meat products and pickles for curing. Anim. Sci. Technol. (Jpn.), 65: 1026-1033. 1994.
15) Morita H, Niu J, Sakata R, Nagata Y. Red pigment of Parma ham and bacterial influence on its formation. J. Food Sci., 61: 1021-1023. 1996.
16) Morita H, Sakata R, Nagata Y. Nitric oxide (NO) complex of iron (II) myoglobin converted from metmyoglobin by Staphylococcus xylosus. J. Food Sci., in press.
21) Payne MJ, Woods LFJ, Gibbs P, Cammack R. Electron paramagnetic resonance spectroscopic investigation of the inhibition of the phosphoroclastic system of C. sporogenes by nitrite. J. Gen. Microbiol., 136: 2067-2076. 1990.
22) Payne MJ, Glidewell C, Cammack R. Interactions of iron-thiol-nitrosyl compounds with the phosphoroclastic system of Clostridium sporogenes. J. Gen. Microbiol., 136: 2077-2087. 1990.
23) Ramarathnam N, Rubin LJ. The flavour of cured meat. In: Flavour of Meat and MeatProducts. (Shahidi F ed.) 174-198. Blackie Academic & Professional. London. 1994.
24) Reddy D, Lancaster Jr. JR, Cornforth DP. Nitrite inhibition of Clostridium botulinum: Electron spin resonance detection of iron-nitric oxide complexes. Science, 221: 769-770. 1983.
Right : 1) Addison AW, Stephanos JJ. Nitrosyliron (III) hemoglobin: Autoreduction and spectroscopy. Biochemistry, 25: 4104-4113. 1986.
2) Cui X, Joannou CL, Hughes MN, Cammack R. The bacterial effects of transition metal complexes containing the NO+ group on the foodspoilage bacterium C. sporogenes. FEMS Microbiol. Lett., 77: 67-70. 1992.
3) Duprat AF, Traylor TG, Wu G-Z, Coletta M, Sharma VS, Walda KN, Magda D. Myoglobin-NO at low pH: Free four-coordinated heme in the protein pocket. Biochemistry, 34: 2634-2644. 1995.
4) Forrest JC, Aberle ED, Hedrick HB, Judge MD, Merkel RA. Principles of Meat Science. 193-261. W. H. Freeman and Company. San Francisco. 1975.
5) Fox Jr. JB, Thomson JS. Formation of bovine nitrosylmyoglobin. I. pH4.5-6.5. Biochemistry, 2: 465-470. 1963.
9) Ingram M. The microbial effects of nitrite. In: Proceedings of the International Symposium on Nitrite in Meat and Meat Products. (Krol B, Tinbergen BJ eds.) 63-75. Pudoc. Wageningen. 1973.
12) Lawrie RA. Meat Science. 5th ed. 230-232. Pergamon Press. Oxford. 1991.
13) Leistner L. Allgemeines uber Rohschinken. Fleischwirtsch., 66: 496-510. 1986.
14) Morita H, Sakata R, Sonoki S, Nagata Y. Metmyoglobin conversion to red myoglobin derivatives and citrate utilization by bacteria obtained from meat products and pickles for curing. Anim. Sci. Technol. (Jpn.), 65: 1026-1033. 1994.
15) Morita H, Niu J, Sakata R, Nagata Y. Red pigment of Parma ham and bacterial influence on its formation. J. Food Sci., 61: 1021-1023. 1996.
16) Morita H, Sakata R, Nagata Y. Nitric oxide (NO) complex of iron (II) myoglobin converted from metmyoglobin by Staphylococcus xylosus. J. Food Sci., in press.
21) Payne MJ, Woods LFJ, Gibbs P, Cammack R. Electron paramagnetic resonance spectroscopic investigation of the inhibition of the phosphoroclastic system of C. sporogenes by nitrite. J. Gen. Microbiol., 136: 2067-2076. 1990.
22) Payne MJ, Glidewell C, Cammack R. Interactions of iron-thiol-nitrosyl compounds with the phosphoroclastic system of Clostridium sporogenes. J. Gen. Microbiol., 136: 2077-2087. 1990.
23) Ramarathnam N, Rubin LJ. The flavour of cured meat. In: Flavour of Meat and MeatProducts. (Shahidi F ed.) 174-198. Blackie Academic & Professional. London. 1994.
24) Reddy D, Lancaster Jr. JR, Cornforth DP. Nitrite inhibition of Clostridium botulinum: Electron spin resonance detection of iron-nitric oxide complexes. Science, 221: 769-770. 1983.
訂正日: 2008/03/10 訂正理由: - 訂正箇所: PDFファイル 訂正内容: -
訂正日: 2008/03/10 訂正理由: - 訂正箇所: 論文抄録 訂正内容: 訂正前 : Staphylococcus carnosusとStaphylococcus xylosusは,それぞれMRS液体培地中のメトミオグロビンを,パルマハム中に形成される赤色ミオグロビン誘導体(未同定)とニトロソミオグロビンに転換する.これらのStaphylococcus属細菌をスターターカルチャーとして,発色剤(亜硝酸ナトリウム)無添加のサラミ(約240g)を試作した.サラミは,一定の温度(20°C)と相対湿度(80%)に23日間保ち熟成させた.S. carnosusあるいはS. xylosusを接種したそれぞれの試料は,発色剤無添加でわずかの食塩を用いたのみにもかかわらず,塩漬したサラミとほぼ同等の赤色度を呈した.熟成過程中,経時的に測定した性状(pH値,残存亜硝酸根量,水分含量,水分活性,食塩濃度)は,塩漬した試料とほとんど同様の変化であった.細菌学的検査(一般生菌数,酸産生菌数,大腸菌群数,Staphylococcus属細菌数,サルモネラ菌数)を行った結果,試作した発色剤無添加サラミは,食品衛生上,良好な品質であった.また,発色剤を使用した場合においては,S. carnosusあるいはS. xylosusをスターターカル
チャーとして接種することにより退色の抑制効果がみられた.
訂正後 : Staphylococcus carnosusとStaphylococcus xylosusは,それぞれMRS液体培地中のメトミオグロビンを,パルマハム中に形成される赤色ミオグロビン誘導体(未同定)とニトロソミオグロビンに転換する.これらのStaphylococcus属細菌をスターターカルチャーとして,発色剤(亜硝酸ナトリウム)無添加のサラミ(約240g)を試作した.サラミは,一定の温度(20°C)と相対湿度(80%)に23日間保ち熟成させた.S. carnosusあるいはS. xylosusを接種したそれぞれの試料は,発色剤無添加でわずかの食塩を用いたのみにもかかわらず,塩漬したサラミとほぼ同等の赤色度を呈した.熟成過程中,経時的に測定した性状(pH値,残存亜硝酸根量,水分含量,水分活性,食塩濃度)は,塩漬した試料とほとんど同様の変化であった.細菌学的検査(一般生菌数,酸産生菌数,大腸菌群数,Staphylococcus属細菌数,サルモネラ菌数)を行った結果,試作した発色剤無添加サラミは,食品衛生上,良好な品質であった.また,発色剤を使用した場合においては,S. carnosusあるいはS. xylosusをスターターカルチャーとして接種することにより退色の抑制効果がみられた.
訂正日: 2008/03/10 訂正理由: - 訂正箇所: 所属機関情報 訂正内容: Right :1) School of Veterinary Medicine, Azabu University2) Central Research Institute, Marudai Food Co. Ltd.
訂正日: 2008/03/10 訂正理由: - 訂正箇所: PDFファイル 訂正内容: -
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