Fungicides for Soy Sauce III

Relationship between Fungicidal Actions of Ethyl Esters of Thiocyanofatty Acids, Fatty Acids and Bromofatty Acids against Soy Sauce

Abstract

Antiseptic actions against soy sauce were compared of the ethyl esters of propionic, butyric, isovaleric, caproic, capric and lauric acids and their α-bromo and α-thiocyano derivatives. It was also found in these cases that the esters of thiocyanofatty acids possessed the strongest action followed by the esters of bromofatty acids and the original fatty acids.