抄録
The bactericidal and bacteriostatic effects of adipic acid were examined with Enterohacteriaceae, Bacillus and Coliform organisms. The examination was carried out at 35°C for 48 hours in tryptosoy soy broth, containing 0,0.05,0.10 and 0.20% adipic acid at pH 5.0,6.0 and 7.0.
Further the effect of addition of adipic acid on the tasting quality and preservation of the salad was investigated by the sensory test and bacilloscopy.
The results were as follows;
1) The inhibitory effect of adipic acid on the growth was recognized at the concentration over 0.10% at pH 5.0, for B, cereus, B. licheniformis and B. akalophylus. On the other hand, K. aerogenes and B. subtilis showed very high degree of tolerance for this compound.
2) The addition of over O.05% adipic acid to salad (mayonnaise concentration 18%, pH 5.05)improved its preservation, but increased its sourness.
