抗生物質の醗酵工業への応用 (第1報) : 枯し〓中の細菌に対する抗生物質の作用について

概要

論文の詳細を見る
The use of antibiotics was attempted to prevent the putrefaction of "Karashi-moto" caused by the infection of bacteria. The bacteria were isolated from "Karashi-moto" immediately after its separation from Moto, and also from that elapsed 45 days.According to the microbiological characters, 16 strains were distinguished among the bacteria isolated from the former samples and 18 strains among those from the latter. Penicillin, aureomycin, streptomycin, fradiomycin, polymyxin, bacitracin, ferromycin (H-43 substance) and azomycin were used as antibiotics. The minimum inhibitory concentrations of these antibiotics against the growth of the isolated bacteria were determined by the dilution method. A large number of the isolated bacteria were completely inhibited in their growth by aureomycin, streptomycin and neomycin in a concentration of 1〜2 μg per ml. Penicillin inhibited the growth of gram-positive strains. When bacitracin and azomycin wre used, the growth of some bacteria was not inhibited by them in concentrations of 50 μg per ml and even higher. In the tests of Sake-brewing on a small scale, it was found out that the quality and yield of Sake were not affected by the addition of these antibiotics. Thus, it has been shown that streptomycin and aureomycin have practical value to clean "Karashi-moto" in a similar way as in the case when polymyxin was used for the pitching yeast in beer-brewing.
社団法人日本生物工学会の論文
1959-04-15