紫蘇と食塩の食品防腐作用における相乗効果について
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概要
- 論文の詳細を見る
Antimicrobial effect of perilla was examined, using microorganisms from air and pure cultures of fungi and bacteria. Either 0.01% ether-extract of perilla leaves or 10% NaCl allowed considerable growth of microorganisms on usual agar media. However, it was found that in agar media containing more than 5% NaCl, the ether-extract of perilla leaves at a concentration of 0.01% completely inhibited growth of many kinds of microorganisms. This synergistic antimicrobial effect of perilla and NaCl concentrations may offer a useful tool for preserving some foods without applying any synthetic preservative.
- 社団法人 日本農芸化学会の論文