YAKUGAKU ZASSHI
Online ISSN : 1347-5231
Print ISSN : 0031-6903
ISSN-L : 0031-6903
飲食物防腐剤の研究 (第60報) 醤油に対する防黴剤の効力検定法について その1
藤川 福二郎人長 有平八木 代志子安田 和夫
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1956 年 76 巻 6 号 p. 674-678

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Antifungal action of various compounds had heretofore been tested with soy sauce as the test sample but this method was found to be interfered by the occlusion of various bacteria, difference of the age of soy sauce, and difference in the components. In the present series of experiments, the soy sauce was replaced with one of the Henneberg media, a liquid medium suited for the growth and proliferation of two kinds of yeast, Zygosaccharomyces salsus and Z. japonicus. The medium is a solution containing 15% glucose, 0.5% peptone, 0.5% potassium dihydrogen phosphate, 0.2% magnesium sulfate, and 3% sodium chloride, which was sterilized as well as other utensils used. The two yeast bacteria mentioned above were then inoculated and the growth-inhibiting concentration was examined with p-hydroxybenzoic and orsellic acids, their esters, olivetonide, vitamin K3, ethyl thiocyanoacetate, 3, 7-dihydroxy-1, 9-dimethyldibenzofuran, sodium lauryl-sulfate, 2-hydroxy-2′-methyldiphenyl ether, 2-hydroxy-3′-methyldiphenyl ether, 2-hydroxy-4′-methyldiphenyl ether, 2, 2′-dihydroxydiphenyl ether, 3, 2′-dihydroxy-5-methyldiphenyl ether, 2-hydroxydiphenyl ether-2′-carboxylic acid, and 2-naph-thol. The results from this experiment agreed approximately with the antif ungal concentration using soy sauce as the test sample.

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