抄録
The following two topics are discussed in this report. One is an outline of panettone and the other is the recent progress of work in our laboratory about an antibacterial factor existing in panettone. Panettone is a sweet bread eaten in the Christmas season, mainly in northern Italy. By the traditional manufacturing method, yeast and lactobacilli which are attached on the surface of fruit or other natural material are grown in the dough, and the panettone is baked using this as the leavening organisms. The average shelf life is three months and mold does not grow for as much as half a year. This is very long when we compare it to the shelf life of common bread which is barely one week. In Japan, the search for an anti-mold factor has been performed on the supposition that the microbes which are found in panettone dough might secrete an anti-mold material. In actual fact, a peptide-based anti-mold factor was found in the cultured fluid of the lactobacilli. In our study, an anti-mold factor was found in each culture supernatant of both yeast and lactobacilli grown in panettone dough. The chemical properties of each anti-mold factor was different. It was confirmed that the point of action of the anti-mold factor which the lactobacilli secreted had a DNA replication inhibitory activity. As a result of having tried differential analysis of LCMS on the high active fraction of this factor and an inert fraction, we succeeded in obtaining the molecular weight and the chemical composition of the anti-mold factor. This factor has an antibacterial activity both for gram-negative and gram-positive bacteria and for mold, and it is expected that this factor is a novel type of anti-mold agent.
