日本農芸化学会誌
Online ISSN : 1883-6844
Print ISSN : 0002-1407
納豆および納豆菌中の抗菌成分ジピコリン酸
須見 洋行大杉 忠則
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1999 年 73 巻 12 号 p. 1289-1291

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In commercially obtained natto and experimentally-prepared natto preparations, relatively high concentrations of dipicolic acid, 20.55±13.67 mg/100g natto (0.006-0.048%, wet weight) were detected, using a simple method combined with ion-exchange column and colorimetric assay procedures. These values were less than that of the previous data (0.06-0.20%, wet weight) reported 60 years ago. Dipicolic acid was thought to be an intracellular component of natto bacilli and could be extracted in the water-soluble fraction by heat-treatment of the sample for 30min at 120°C. Furthermore, the partially purified material from natto bacilli caused very strong inhibition of the growth of sake yeasts (Kyokai 7 and Kyokai 9 mutant).

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