Studies on Fermentation of Soysauce Mash
Part V. On the antiboitic activities of vanillin, guaiacol and isomers of vanillin
1976 Volume 23 Issue 2 Pages 59-66
Details
1976 Volume 23 Issue 2 Pages 59-66
Inhibitory effects of vanillin, guaiacol and isomers of vanillin on growths of microorganisms were investigated.
The results were as follows.
(1) Vanillin, guaiacol, iso-vanillin and o-vanillin inhibited growths of microorganisms. The inhibitory effect of o-vanillin was the strongest among the tested compounds.
(2) o-Vanillin was recognized to be effectively used as preservations for soysauce.
(3) o-Vanillin exhibited fungicidal action against soysauce yeasts at 50-100ppm concentration, but sugars such as glucose and maltose which were fermentable or assimilable by yeasts had protective effects against fungicidal action.
