Studies on Sorbic Acid (V)

Inhibition of the Germination and the Growth of Bacillus subtilis Spores with Amino Acids and Sorbic Acid

Abstract

Studies on the inhibition of the germination and the growth of Bacillus subtilis spores by amino acids and sorbate were carried out and the following results were obtained:
(1) Inhibition of the germination.
In 18 D-, L- or DL- amino acids studied, D-alanine and D- or DL-serine were found to be strongly inhibitory on the germination using meat extract as nitrogen source. When L-alanine was used as nitrogen source, glycine was also found to have an inhibitory effect as well as the above-mentioned amino acids. Sorbate had no influence on the germination.
The rate of germination (by Hachisuka's method) at initial stage of the germination appeared to be a mode of first order reaction, and then the rate constant k calculated from the first order reaction equation was confirmed to be well corresponding to the rate of germination by Hachisuka's method.
(2) Inhibition of the growth involving the germination.
In 19 D-, L- or DL- amino acids studied, glycine, D-, L- or DL-serine, and D-, L- or DL-threonine were found to have an inhibitory effect. Particularly, the combined use of glycine and serine or that of glycine and threonine showed a strong effect. Combined use of these amino acids would be applied for food preservation with sorbate or other preservatives.