グリシンによる微生物の生育阻害

抄録

Glycine is distributed widely in animal and plant materials, and contributed to the taste of crab, shrimp, sea urchin, etc.. As glycine has been employed for seasoning fish jelly products such as KAMABOKO, CHIKUWA, etc. in Japan, the effect of this amino acid to microorganisms was investigated. Most of the bacteria tested were inhibited by addition of 1 to 5 percent of glycine, but yeasts and molds were not. It is of interest from the viewpoint of food preservation that the spore-forming bacteria were inhibited by glycine. The derivatives of glycine and the other amino acids did not exhibit any effect on the microorganisms. The patterns of inhibition were somewhat different from strain to strain. Growth induction of Bacillus subtilis was prolonged by addition of glycine. On the contrary, the maximum growth of Achromobacter delmarvae was suppressed by increasing the concentration of glycine. Furthermore, the preservation period of KAMABOKO was prolonged 3 days or more by addition of glycine in comparison with the controls. Judging from these facts, glycine may be used as a food preservative.