醤油保存に関する研究 : (第2報)醤油の防黴性について

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Using the method that test Shoyu is diluted with Kabi-Shoyu, and antifungal activity is measured the antifungal actions of Shoyu and the effects of several antiseptics in Shoyu were thus studied.The results obtained were as follows : (1) The restults of the so-called two times dilution method are not always equal to that of Kinugasa method, but the results of this method are equal to that of Kinugasa method in all kinds of Shoyu.(2) The antifungal effects of antiseptics, NaCl and alcohol in Shoyu are as follows : sodium venzoate(S.B.) 550γ/n-butyl-p-hydroxy benzoate (B.H.B.) 40γ/ml=n-propyl-p-hydroxy benzoate (P.H.B.) 60γ/ml=methyl naphthoquinone(M.N.) 7γ/ml NaCl 2%=S.B. 0.125mg/ml Alc. 1%=S.B. 0.146mg/ml The antifungal affects of NaCl in Shoyu depend not only upon osmotic pressure but other factors as well.(3) Without NaCl and Alcohol in Shoyu, the antifungal effects of the brewed Shoyu containing T.N. 1.400%, are equal to that of S.B. 0.4mg/ml in Shoyu. The antifungal effects in the fraction of ether extract of Shoyu are equal to S.B. 0.1 mg/ml and in another fraction are equal to S.B. 0.3 mg/ml.(4) The antifungal effects of semi-chemical Shoyu are S.B. 0.05mg/ml inferior to the brewed Shoyu, when NaCl, alcohol concentration and pH in both kinds of Shoyu are equal.(5) The antifungal actions of both kinds of Shoyu increase with temperature and length of heating. For example there increase is equal to S.B. 0.05mg/ml with heating for 30 min at 100℃.This fact mainly depends upon increase of phenolic substanes of free form in the ether extract of Shoyu.(6) S.B. and B.H.B. transfer to the increased harmful yeasts from Shyoyu and accmulate in the yeast cells, but they do not transfer to bacterial spores that exist in Shoyu after usual heating, so the antifungal activites of Shoyu with bacterial spores and B.H.B. or S.B. do not decreased.
公益社団法人日本生物工学会の論文
1964-09-15

醤油保存に関する研究 : (第2報)醤油の防黴性について

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