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6報) : ラウリル誘導体の抗火落作用と界面活性々の関係

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In the preceding paper, it was shown that lauric acid exerted an inhibitory effect on the growth of hiochi-bacteria. However, it was found that the substance and almost all of its derivatives cannot be practically used as hiochi-preventing agents owing to thier disagreeable odour and taste. On the other hand, Snell et al. found that sucrose esters of some fatty acids were tasteless, odourless and water-soluble.An attempt was, therefore, made to find out some useful sucrose esters of lauric acid for proventing bacterial infection in "sake".It was found that the addition of sucrose monolaurate or a combined use of lauric acid and Tween 60 did not extert the inhibitory effect on the bacterial growth, while the single addition lauric acid was effective.From these results it was presumed that the inhibitory effect of lauryl derivatives might be closely related to the surface active nature of the substances.However, the supposition was not ascertained in the subsequent experiment in which the relationship between the bacterial growth and the surface tension of some synthetic and semisynthetic media containing various lauryl derivatives was studied.Therefore, it seems likey that the difference in effectiveness among lauryl derivatives is due to some other factors, for example, to the difference in cell permeability which is dependent also upon molecular size.
公益社団法人日本生物工学会の論文
1961-02-15