飲食物防腐剤の研究 第68報

パラオキシ安息香酸エステル類の飲食物防腐剤としての研究 その6 防腐剤のZygosaccharomyces japonicusの呼吸に対する影響

抄録

p-Hydroxybenzoic acid esters and their monohalogen derivatives in general inhibit respiration of Zygosaccharomyces japonicus when glucose is used as a substrate, and this activity of respiration inhibition is in proportion to their antiseptic activity. The respiration of this yeast, with glucose as a substrate, was also inhibited by compounds having antiseptic action, such as sodium dehydroacetate, vitamin K₃, water-soluble vitamin K₃, sodium dodecylsulfate, phenyl isothiocyanate, allyl isothiocyanate, butyl orsellate, and isoamylresorcinol. Furacin, phenylacetic acid, sodium p-aminosalicylate, and sodium cetylsulfate did not inhibit respiration with glucose as a substrate and all these compounds were found to have hardly any antiseptic activity. Therefore, antiseptic efficacy against soy sauce could be estimated from respiration inhibition. It was also found that non-dissociating molecule of these p-hydroxybenzoic acid esters was effective in inhibiting the respiration of this yeast.