調味料の殺菌力に關する研究の補遺

抄録

The present paper deals with the bactericidal activity of the principal constituents of ginger, zingerone and shogaol on Bac. typhosus and Vib. cholerae, and that of the juices of “wasabi” (Eutrema wasabi japonica) and ginger on those bacteria inoculated on the fresh flesh of tuna, the method described in the previous paper⁽¹⁾ being used.
The bactericidal power of zingerone and shogaol is conspicuous, that of the former being still greater than that of the latter. The same activity of juices “wasabi” and ginger is so great as to decrease in 6 hours the number of both kinds of bacteria inoculated on tuna flesh to 1/1, 500-1/3, 000 (Bac. typhosus) and to 1/9, 000-1/12, 000 (Vib. cholerae) respectively (Tables 1 and 2).