食品貯蔵における抗生物質と他の防腐剤との比較研究

概要

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Preservation tests were carried out on Tofu, vegetables, and mainly on Miso with antibiotics and antiseptics. The results are summerized as follows : -1) The bacterial population increases parallel with the preservation period of Miso, but it was less in case of the presence of preservative than in the control. Proservative effect was in the order of aureomycin, vitamin K_2 and dehydroacetic aicd, particularly aureomycin was effective in Shiromiso and Akamiso.2) The amount of total acids increased gradually to 10 times after 11 months' preservation. However, they were prevented from the production to some extent in Shiroimso.3) The amount of protein decreases gradually to 40% of the initial after 11 month's preservation.4) Generally, aureomycin was the most effective agent among the tested ones, especially in its bacteriostatic action on the preservation of Miso.5) To prevent the infection from water in which Tofu was temporarily soaked, both aureomycin and neofraskin were effective, followed by chloromycetin and vitamin K_3,while dehydroacetic acid exerted no effect.6) Putrefaction of radish, carrot and cabbage by Bacillus carotovorus was inhibited by the addtion of aureomycin or chloromycetin. The results show that the antibiotics are suitable for the preservation of vegetables.
1960-10-15