醤油保存に関する研究 : (第5報)B.H.B., B.A.の各種醤油中の酵母, 乳酸菌に対する作用について

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The germicidal action of n-butyl-p-hydroxybenzoate (B.H.B.) and benzoic acid (B.A.) was studied on the yeast and lactic acid bacteria that were grown in soy sauce (NaCl 9%, T.N. 1.4%, pH 5.0), in several soy sauces that contained different concentrations of NaCl, KCl, and glucose. The results obtained were as follows : (1) The growth of lactic acid bacteria in the soy sauce containing T. N. 1.4% was controlled by the physical action of osmotic pressure and pH in the soy sauce. Its maximum osmotic pressure was between 85 and 112 atm. and maximum pH was between 3.8 and 4.0. But when osmotic pressure in the soy sauce was equal, the growth of lactic acid bacteria was not related to the concentration of NaCl, KCl and glucose in the soy sauce. (2) The germicidal action of B.H.B. in the soy sauce was move effective on the yeast than on the lactic acid bacteria. At the level of 5×10^6/ml of viable cells the yeast and lactic acid bacteria were not completely killed but inhibited by the addition of B.A. 2mg/ml between pH 4.8 and 5.0 in the soy sauce. (3) The effect of B.H.B. on the yeast and lactic acid bacteria was activated by the addition of NaCl in the soy sauce but decreased by the addition of glucose. And the germicidal action of B.H.B. on the yeast was more effective in the semi-chemical soy sauce than in the brewed soy sauce. (4) The thermal death time of the yeast and lactic acid bacteira was increased by the addition of NaCl, KCl, B.H.B. and B.A. to the soy sauce, but decreased by the addition of glucose. In this case the effect of B. A. in the soy sauce was about 1/2.5 as compared with B.H.B..
公益社団法人日本生物工学会の論文

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花岡嘉夫
キッコーマン醤油株式会社中央研究所

醤油保存に関する研究 : (第5報)B.H.B., B.A.の各種醤油中の酵母, 乳酸菌に対する作用について

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