クルペイン硫酸塩の殺菌作用におよぼすpH,温度,金属イオンおよび有機物の効果〔英文〕

概要

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Various factors influencing the bactericidal action of clupeine sulfate on Bacillus organisms were studied. Clupeine sulfate was found more active in neutral and alkaline pH regions. The ionic strength of the buffer greatly influenced the bactericidal action, 0.5M phosphate buffer almost inhibited the bactericidal action of clupeine sulfate. Temperature had only a little effect on the bactericidal action. Although the increased salt concentration in the media largely reduced the bactericidal action of clupeine, the ionic strength of the metal ions was far more important than that of molarity of the salts. The ionic strengths of more than 0.15-0.20 of metal ions drastically reduced the bactericidal action. Mg and Ca ions were more inhibitory than that of Na and K ions. Organic substances in the media had very little or no effect on the bactericidal action of the protamine under study.
社団法人日本水産学会の論文