日本産食品に関与する微生物に対するγ線の影響とその応用(第2報) : 生甘藷の貯蔵と腐敗菌に対するγ線の影響並びに発酵への応用

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The previous study at our laboratory indicated that the gamma irradiation on Soya and Sake for the purpose of sterilizing offerred serious difficulties owing to undesirable side effects. In this paper are given the effects of gamma irradiation on the sterilization and storage of the sweet potatoes used in the manufacture of alcohol by fermentation.NICKERSON reported that sweet potatoes irradiated with a dose of 2.0×10^6r. did not show any change after eight weeks storage at 68°F. BROWNELL also confirmed the results on potatoes.According to our investigation, a gamma irradiation of 3×10^6 r. can destroy all rot bacteria and C. fimbriata on sweet potatoes, and is possible to store them for over two weeks. After the amylolsis of the gamma-irradiated sweet potatoes, reducing sugar, sucrose, and other sugars obtained were not changed as compared with the untreated ones and the rates of alcohol fermentatioin were also unaffected.It is, therefore, possible to apply the gamma irradiation to the sterilization and storage of raw sweet potatoes to be used for the alcohol production.
社団法人日本生物工学会の論文
1959-03-15