各種防腐劑に関する研究(第4報) : Vitamin Kの清酒火落防止効果について

概要

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Attempt has been made to apply 2-methyl-1. 4-naphthoquinone (V. K_3), 2-methyl-4-amino-naphthol hydrochloride (V. K_5) and 2-methyl-1,4-naphthoquinone sodium bisulfite (S. V. K_3) as a preservation agent for Japanese sake.1) The Japanese sake "kiku-masamune" which contains no antiseptic was used as standard sample. For 3 parts of sake, 1 part of water has been added. As an antiseptic, 0.0001〜0.1% of V. K_3,V. K_5 or S. V. K_3 as added to the sample separately, and kept in an incubator (26°〜30°C) for 38 days.It is found that 0.0003% of V. K_3,0.0007% of V. K_5 or 0.03% of S. V. K_3 is necessary for the inhibition of the growth of Bacillus saprogenes sake.2) To know the limitation of the amount of V. K that can be used as an antiseptic exerting no influence on the taste, flavour and colour of sake, a definite amount of it was added to non-diluted sample, and kept in an incubator (26°C) for 45 days. The result was that the sample which contained 0.0005% of V. K_5 was the best in the taste, flavour and colour, followed by 0.0005% of V. K_3 and 0.0007% of V. K_5 having about equal efficiency.
社団法人日本生物工学会の論文
1951-10-15