To provide a novel method for producing bacteriocin and a bacteriocin-containing substance which method can produce bacteriocin without use of unapproved substances as food additives, and for example, labor for purification of bacteriocin and for mixing of purified bacteriocin with substances approved as food additives is not needed, and the bacteriocin can be added together with a culture medium used for culturing it to a food product, thereby properly suppressing the sundry germs proliferation in the food product, particularly when it is used for fermented food products such as rice wine (Sake) and soybean paste (Miso), and deterioration of taste and flavor never occurs and a simple and inexpensive process therefor can be realized.
In this method for producing the bacteriocin, one kind coccus of Staphylococcus is cultured in a growth medium comprising at least protein, protease, protein hydrolysate, saccharide and inorganic salts.
WATANABE KENICHI
AOKI TOSHIO
NABEKURA YOSHIHITO
SATO KEIGO
KURIBAYASHI TAKASHI
TANIGUCHI MASAYUKI
Masae Yoshii
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