しよう油黴剤に関する研究(第3報) : 安息香酸ナトリウムの溜, 白しよう油の抗黴性について

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The authors studied antifungal actions of sodium benzoate in Tamari and White Soy Sauce that have a different constitution and quality in comparison with common soy sauce.The results obtained were as follows : (1) A quantitative determination of the amount of sodium benzoate in Tamari was made by the use of ultra-violet absorption at 225mμ. And it was considered that the soluble state of sodium benzoate was stable in Tamari.(2) In Tamari and White-Soy Sauce, the antifungal activitied of sodium benzoate were about 1/25 as compared with p-hydroxybenzoic acid-n-butyl ester.(3) Antifungal effects of sodium benzoate were intensified ingeometricaly by the addition of sodium chloride.(4) The antifungal activity of sodium benzoate is greatly influenced by the medium pH, because 2.6 times as much as sodium benzoate were necessary in Tamari and White-Soy Sauce having high pH (about 5.20) as for common soy sauce (pH : about 4.70).(5) The antifungal activity of sodium benzoate was confirmed to be due to the undissociated amounts of benzoic acid.
1963-09-15