Structure of Antibacterial Substance in Extract of Cocklebur Leaves Used for Preparation of Wheat-Koji (qu) Described in the Chinese Classic "Chi-min-yao-shu" and Its Effect on Growth of Bacteria and Yeasts

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概要

• 論文の詳細を見る

• In our previous publications, we have reported that extract of cocklebur containsan antibacterial substance. This substance was purified using silica gel column chromatography and TLC; it was dissolved in acetone and successively crystallized by adding hexane. The crystal appeared needle-like and white, with a melting point of 60℃ and molecular weight of 246. IR, UV and 1H-NMR spectra revealed that the compound was xanthatin. Minimum inhibitory concentrations (MICs) of xanthatin obtained were 12.5-100 μg/ml against Bacillus sp. which usually contaminates koji (qu) used in the preparation of alcoholic beverages. MICs of xanthatin were 25-100 μg/ml against Candida sp., Pichia sp., Saccharomycopsis sp. and Torulaspora sp.. Therefore, the inhibitory effect exhibited by xanthatin from cocklebur leaf extract against Bacillus sp. and some film-forming yeasts would be very useful to prevent contamination in koji and during production of alcoholic beverages.

• 社団法人　日本食品科学工学会の論文
• 1999-11-01

著者

• Suzuki Masaharu

  Department Of Brewing And Fermentation Tokyo University Of Agriculture

• Koizumi Takeo

  Department Of Fermentation Tokyo University Of Agriculture

• Koizumi Takeo

  Department Of Brewing And Fermentation Tokyo University Of Agriculture

• Shindo Hitoshi

  Department Of Fermentation Tokyo University Of Agriculture

• Yoshizawa Kiyoshi

  Department Of Fermentation Tokyo University Of Agriculture

• Kakuta Toshitaka

  Department of Brewing and Fermentation, Tokyo University of Agriculture

• Suzuki Masaharu

  Department Of Fermentation Tokyo University Of Agriculture

• KANAUCHI Makoto

  Department of Fermentation, Tokyo University of Agriculture

• SHIBANO Tomoko

  Department of Fermentation, Tokyo University of Agriculture

• Kakuta Toshitaka

  Department Of Fermentation Tokyo University Of Agriculture

• Shibano Tomoko

  Department Of Fermentation Tokyo University Of Agriculture

• Kanauchi Makoto

  Department Of Fermentation Tokyo University Of Agriculture

• SHINDO Hitoshi

  Department of Applied Chemistry, Faculty of Science and Engineering, Chuo University

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• Structure of Antibacterial Substance in Extract of Cocklebur Leaves Used for Preparation of Wheat-Koji (qu) Described in the Chinese Classic "Chi-min-yao-shu" and Its Effect on Growth of Bacteria and Yeasts

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