クロトン酸の抗菌性 : (第2報)酵母類に対する抗菌性

概要

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The influence of crotonic acid on the growth of cultures representing typical species of yeasts which were associated with the processing and preservation of food and feed were studied. In addition, the antimicrobial activity of propionic acid and sorbic acid were also similarly evaluated for comparison. Particular attention was given to the undissociated acid concentrations for their antimicrobial activity. The results obtained were as follows : 1. Generally, the efficiency of crotonic acid for the inhibition of yeast growth were found to be superior to propionic acid, but were considerably inferior to sorbic acid. 2. The 2 species most susceptible to crotonic acid were Torula and Zygosaccharomyces, and the 2 most tolerant species were Pichia and Schizosaccharomyces. The concentrations of undissociated crotonic acid required to inhibit the growth were <300,>1000μg/ml, respectively. Besides, these concentrations to genus Debaryomyces, Hansenula, Candida were 400-500μg/ml and to genus Saccharomyces were 700-800μg/ml, The reduction in growth of these organisms paralleled the dissociation of crotonic acid over the pH ranges studied. 3. Practically, broth media containing 1/250 crotonic acid at pH 5.6 permited slight growth of all yeast cultures, but the growth was completely inhibited with concentrations of 1/500-1/250 crotonic acid at pH <5.0 with the one exception of genus Schizosaccharomyces.
社団法人日本生物工学会の論文
1966-05-25