INHIBITION OF PROLIFERATION OF LACTOBACILLUS IN FOOD AND LACTOBACILLUS PROLIFERATION-INHIBITED FOOD OBTAINED BY THE METHOD

摘要

PROBLEM TO BE SOLVED: To inhibit the proliferation of lactobacillus in food and retain the good taste of the food for an elongated time by sealing the food together with an ethanol vapor-generating agent and an oxygen adsorber in a sealing container and satisfying specific conditions. ;SOLUTION: This method for inhibiting the proliferation of lactobacillus in a food comprises sealing the food having a water activity of ≥0.9 in at least a part of the food or the food having a water activity of ≥0.7 in the whole part of the food and a water activity of ≥0.9 in a part of the food, such as a meat processed product, a fish processed product, a milk product, a noodle, a daily dish, a rice cake, a pickle, kimchi (a type of Korean pickles), a Western confectionery or a Japanese confectionery together with an ethanol vapor-generating agent and an oxygen adsorber in a sealing container (preferably having an ethanol vapor penetration degree of ≤10 g/m².24 hr.40°C.50% RH). The atmosphere in the container is maintained so that the content of the ethanol in the food within 3 days after the sealing treatment is ≥0.3 wt.% and so that the concentration of oxygen in the space in the container is ≥1 vol.%, thereby inhibiting the proliferation of the lactobacillus.;COPYRIGHT: (C)1999,JPO