食品と微生物
Online ISSN : 1884-5754
Print ISSN : 0910-8637
ISSN-L : 0910-8637
漬物由来酵母の増殖におよぼす各種天然甘味料の影響
和宇慶 朝昭諸角 聖一言 広稲垣 俊彦能登屋 耕二
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1986 年 3 巻 2 号 p. 149-154

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The effects of 14 kinds of natural sweetners on the growth of yeast strains isolated from “tsukemono” were investigated in a synthetic medium and “fukujin-zuke” solution.
Eight kinds of sweetners enhanced the growth of yeast strains in the synthetic medium, whereas the other six (D-xylose, xylitol, glycyrrhizin, stevioside, phillodulcin, and thaumatin) did not facilitate the growth of any strain.
Phillodulcin and glycyrrhizin each used with saccharose were shown to give synergistic inhibitive effects on the growth of all test strains in the synthetic medium. In the “fukujinzuke” solution, phillodulcin inhibited the growth of yeast starins, the inhibitory activity being higher than that in the synthetic medium, and when used with saccharose, it gave synergistic inhibitory effects on these yeast growth.

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