芳香族脂肪酸の化学構造と抗菌性 (第7報) : 核置換化合物について(その2)

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o-Methyl cinnamic acid, m-Methyl cinnamic acid, p-Methyl cinnamic acid, 2.4-Dimethyl cinnamic acid, o-Chloro cinnamic acid, m-Chloro cinnamic acid and p-Chloro cinnamic acid were prepared, adn their antimicrobial activity against the yeasts (Kyokai No.6 and Sac. formosensis), Molds (Asp. awamori and Rh. japonicus), and bacteria (Bac. subtilis and Lac. delbrucki) were examined.The results obtained are summarized as follows : - 1) The inhibitory power of o-, m-, and p-Methyl cinnamic acids toward the micro-organisms used in this experiment seemed to be in the order of m-comp≧o-comp-≧p-comp. And the power toward the yeasts and bacteria was considerably stroung, but it was weak toward the molds.2) The inhibitory effect of 2.4-Dimethyl cinnamic acid on the growth of the micro-organisms, except Bac. subtilis, was always inferior to that of mono-Methyl cinnamic acid.3) The inhibitory power of o-, m-, and p-Chloro cinnamic acids toward the micro-organisms used seemed to be in the order of m-comp.≧o-comp.>p-comp.. And the power toward the bacteria was considerably stroung, but it was weak toward the yeasts and molds.
公益社団法人日本生物工学会の論文
1960-09-15