清酒火落菌増殖に及ぼす脂肪酸およびその関連物質の作用(第5報) : 清酒および合成培地における各種脂肪酸の作用比較

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In the preceding paper, the author reported that lauric acid exerted an inhibitory action on the growth of the Hiochi-bacteria in Sake media. This paper deals with the influences of various fatty acids on the growth of Hiochibacteria in the synthetic and semisynthetic media containing Sake.The results obtained are as follows : -1) In the semisynthetic medium, lauric acid exerted a growth-inhibiting effect on all strains of Hiochi-bacteria, while in the synthetic medium myristic and palmitic acids inhibited the bacterial growth completely. In the latter case, however, the inhibitory effect of lauric acid was very slight.2) Growth-stimulating properties of Tween 80 was exhibited in both of the synthetic and semisynthetic media.Tween 60 in low concentrations exerted an antibacterial action on one strain of Hiochi-bacteria in the synthetic medium, though the inhibitory effect was decreased by the addition of this surfactant in high concentrations.3) Dualistic nature was observed in the influuence of unsaturated fatty acids on the bacterial growth ; all of unsaturated fatty acids having eighteen carbon atoms exerted an inhibitory action in the synthetic medium, and the inhibitory effect of Tween 60 mentioned above was found to be prevented by the addition of these acids. These results suggest that the effect of fatty acids on the bacterial growth is dependent on the composition of basal medium and that the inhibitory effect of lauric acid in the semisynthetic medium is caused by some factors contained in Sake.
公益社団法人日本生物工学会の論文
1960-08-15

清酒火落菌増殖に及ぼす脂肪酸およびその関連物質の作用(第5報) : 清酒および合成培地における各種脂肪酸の作用比較

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