Sodium chloride has been added to some commercial vinegars for business use in Japan to inhibit the growth of wild acetic acid bacteria. However, for the prevention of lifestyle diseases, it is necessary to refrain from taking sodium chloride. We therefore searched for substances that inhibit the growth of
Komagataeibacter xylinus among food additives as a substitute for sodium chloride. Thiamine lauryl sulfate(TLS)(10ppm), glycine(1%)and potassium chloride(1%)were effective for inhibiting the growth of the bacteria. In a model medium containing 0.7% sodium chloride and 4% acetic acid, the growth of the bacteria was suppressed for 4 weeks at 30℃. Similar inhibitory effects were observed in a model medium containing 8 ppm TLS and 4% acetic acid. Since NaCl and KCl showed similar inhibitory actions, we focused on the action of Cl
-. As a result, we found that 0.41% MgCl
2 also showed an inhibitory effect equivalent to 0.7% NaCl in a model medium containing 4% acetic acid. The mechanism of growth inhibition by MgCl
2 in the bacteria seemed to be linked with a defect in cell function associated with cytoplasmic membrane destruction by both the chaotropic anion(Cl
-)and the divalent cation(Mg
+). The suppression of growth of the bacteria for 4 weeks was also observed by adding 0.4% MgCl
2 to commercial grain vinegar; this vinegar had no drawbacks in terms of both sensory evaluations of the flavor and taste and stability in quality.
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