魚体成分の抗菌作用に関する研究-V : 塩類添加によるイカ肝油の抗菌作用出現に対する培地組成の影響に就て

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In order to ascertain the mechanism in producing the antibiotic action of the caramary oil by the addition of salts, the concentration of CuSO4, FeCl3, Co(NO3)2 and KMnO4 required, has been discussed from the viewpoint of oxidation-reduction potential of the media. On low rH media which contain reducing suger and KH2PO4, -standard medium (Peptone-Hayduck medium: glucose 50g., peptone 10g., MgSO4•7H2O 3g., KH2PO4 1g., agar 20g. and distilled water 1l.), standard medium without MgSO4 and fructose medium with KH2PO4-the concentration of these salts required was high, and Co (NO3)2 was not effective. On the contrary on high rH media, -standard and fructose media without KH2PO4 and sucrose media with or without KH2PO4 which contained more or less peptone, -the concentration of them was small and Co(NO3)2 was also effective. Therefore, it could be assumed that the decrease of oxidizability of the medium would need high concentration of these salts. In these cases, the precipitation caused by the combination of CuSO4 or FeCl3 with peptone and KH2PO4 reduced the inhibitory action by these salts alone (without the addition of the calamary oil), but had no influence on the antibiotic action of the calamary oil by adding salts.
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