抄録
Purified N-acetylmuramidase (EC 3.2.1.17) produced by Streptomyces rutgersensis H-46 was used as a preservative for bean paste made of adzuki beans (Vigna angularis) without addition of sugar, called raw an. The enzyme was stable during the storage of the sample. The viable cell count in the enzyme-treated sample first decreased as susceptible microorganisms were killed as a result of cell wall degradation by the enzyme and then increased as resistant microorganisms grew. The shelf life of raw an stored at 10°C can be retarded from 48 hr to 109 hr by the addition of enzyme at a concentration of 0.109%. Differences in microflora between control and the enzyme-treated sample was described. Synergistic effects of glycine, EDTA, acetic acid, and lactic acid with the enzyme were also investigated.
