Antiseptics for Foodstuff. XLI

Abstract

Antiseptic action of following 8 compounds were tested by their power to prevent molding of soy sauce but all were found to be ineffective in the range of 0.001-0.01% concentration. Salicylic acid series compounds: Salicylic, thiosalicylic, m-aminosalicylic, p-aminosalicylic and m-chlorosalicylic acids; Aminobenzoic acid series: p-aminobenzoic acid, ethyl p-aminobenzoate and o-aminobenzoic acid.