プロピレンオキサイドの殺菌作用および残留性に対する水分の影響

概要

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The effect of the moisture content of fungus spores and the relative humidity in the exposure atmosphere upon the fungicidal activity of propylene oxide (PO) was investigated using spores of Aspergillus niger and Penicillum thomii.The fungicidal activity of PO increased with the increasing moisture content of spores and the relative humidity in the exposure atmosphere. It was observed, however, that the moisture content of the fungus spores was more effective than the relative humidity of exposure atmosphere against the fungicidal action of PO. These results suggested that PO was useful in destroying microorganisms in the intermediate-moisture foods.The effect of the moisture content upon the amount of the residue of PO was also studied using corn starch and milk casein as model foodstuffs. It was found that the amount of adsorbed PO and formed propylene glycol in foodstuffs increased with the increasing moisture content of foodstuffs.
社団法人日本生物工学会の論文
1972-05-25