芳香族脂肪酸の化学構造と抗菌性(第8報) : (核置換化合物についてその3)

概要

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o-Amino-cinanmic acid, m-Amino-cinnamic acid, p-Amino-cinnamic acid, m-Bromo-cinnamic acid, p-Bromo-cinnamic acid, o-Methoxy-cinnamic acid and p-Methoxy-cinnamic aicd were prepared and their antimicrobial activity against the yeasts (Kyokai No.6 and Sac. formosensis), molds (Asp. awamori and Rh. japonicus) and bacteria (Bac, subtilis and Lact. delbrucik) were examined.The results obtained are summarized as follows : -1) The order of the nihibitory power of the mono-amino-cinnamic acids to the microorganisms tested, was found to be m-compound>o-compound≧p-compound, though they were not so much effective.2) The nihibitory effect of m-Choloro-cinnamic acid on the growth of the micro-organisms was always inferior inferior to that of m-Bromo-cinnamic acid. But the powers of p-Chloro-and p-Bromo-cinnamic acid were not remarkably different.3) p-Methoxy-cinnamic acid had an inhibitory action toward the micro-organisms tested here, but the power of o-Methoxy-cinnamic acid was hardly recognizable.
公益社団法人日本生物工学会の論文
1960-11-15