飲食物防腐剤の研究 (第55報)

抄録

Soy sauce, without any addition of antiseptics, usually showed growth of molds after 3.5-4 days. The addition of propyl p-hydroxybenzoate, a compound used as the control, was found to inhibit this mold-growth to some extent, 1mg. of the compound in 110cc. of the sauce, i.e. in 0.001% concentration, the mold did not grow until 11th day, with 3mg., until 37th day, and with 5mg. until 46th day. Some compounds found to prevent the growth of mold in a 61-day test period with 1mg., i.e. in 0.01% concentration, were p-chlorothymol, p-tert-amylphenol, 2-hydroxynaphthaldehyde-(1), 3, 7-dihydroxy-1, 9-dimethyldibenzofuran, thiodiphenylamine, 2-methyl-1, 4-naphthoquinone, and 2-ethyl-1, 4-naphthoquinone.