Japanese Journal of Food Microbiology
Online ISSN : 1882-5982
Print ISSN : 1340-8267
Antibacterial Actions of Seasonings and Spices on the Viability of Vibrio parahaemolyticus
I. Co-operation of Soy Sauce and Sawa-wasabi, Ginger or Garlic
Masako NANAYAMAAkiko HASHIMOTOTeruyoshi ARAIIchiro HIRATA
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1994 Volume 11 Issue 3 Pages 173-178

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Abstract

The antibacterial actions of soy sauce, sawa-wasabi, ginger and garlic on the viability of Vibrio parahaemolyticus were examined mainly at 5°C. Sawa-wasabi acted most strongly and rapidly of these spices, only in soy sauce, and not alone. Allylisothiocyanate, the main pungent component of sawa-wasabi had the same action as sawa-wasabi. Ginger had a strong inhibitory action by itself, but showed no synergy with soy sauce. Garlic did not exert its action even in soy sauce. The antibacterial mechanism of soy sauce is suggested to be due at least to the co-operation of its pH (4.5-4.7), Aw (below 0.9) and the content of sodium chloride (10-18%).

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