醤油保存に関する研究 : (第8報)非酵素的褐変反応物質の防黴効果について

概要

論文の詳細を見る
A mixture of 0.2M _D-xylose and 0.1M L-amino acid, when heated at 120℃ for 60 min, showed an inhibitory effect against the growth of Sacchromyces rouxii var. halomembranic.The antifungal activity generally increased in proportion to the darkness of the browning reaction solution, whereas furfural and other products by Strecker's degradation of L-amino acid made little contribution to the antifungal activity.The antifungal activity decreased when the pigment was absorbed in active carbon or a preventive of the browning was added to the solution.Consequently, it was considered that melanoidine pigment play an important role for the antifungal activity in the browning reaction solution.
公益社団法人日本生物工学会の論文
1968-11-25