各種防腐劑に關する研究(第6報) : Vitamin K に依る醤油防腐に就て

概要

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An attempt has been made to apply 2-methyl-1 , 4-naphthoquinone(V. K_3), 2-methyl-4-amino-1-maphthol (V. K_5) and 2-methyl-1,4-naphthoquinone sodium bisulfite (S. V. K_3) as a preservative agent for the soy sauce, and also butyl paraben and thiocyano ethyl acetate have been tested for comparison.1). The effective concentrations of V. K, butyl paraben and thiocyano ethyl avetate against Zygosaccharomyces major, Z. salsus and Z. japonicus in the soy sauce (Be. 20) are as follows ;V. K_3 10〜20 ppm, V. K_5 20 ppm, S. V. K_3 20〜100 ppm, butyl paraben 100 ppm, thiocyano ethyl acetate 10 ppm.2). In the non-inoculated soy sauce (kept in an incubator at 30℃ for 60 days), the effective concentrations are as follows : V. K_3 10 ppm, V. K_5 20 ppm, S. V. K_3 20 ppm, butyl paraben 100 ppm, thiocyano ethyl acetate 5 ppm.3). On the taste and flavour, there is no influence by adding V. K_3 V. K_5 and S. V. K_3 at the above concentrations.4). It is found and that each of V. K_3,V. K_5 and S. V. K_3 can be used as a preservative agent for the soy sauce.
社団法人日本生物工学会の論文
1952-05-15