Studies on Sorbic Acid (V):Inhibition of the Germination and the Growth of <I>Bacillus subtilis</I> Spores with Amino Acids and Sorbic Acid
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Studies on the inhibition of the germination and the growth of <I>Bacillus subtilis</I> spores by amino acids and sorbate were carried out and the following results were obtained:<BR>(1) Inhibition of the germination.<BR>In 18 D-, L- or DL- amino acids studied, D-alanine and D- or DL-serine were found to be strongly inhibitory on the germination using meat extract as nitrogen source. When L-alanine was used as nitrogen source, glycine was also found to have an inhibitory effect as well as the above-mentioned amino acids. Sorbate had no influence on the germination.<BR>The rate of germination (by Hachisuka's method) at initial stage of the germination appeared to be a mode of first order reaction, and then the rate constant k calculated from the first order reaction equation was confirmed to be well corresponding to the rate of germination by Hachisuka's method.<BR>(2) Inhibition of the growth involving the germination.<BR>In 19 D-, L- or DL- amino acids studied, glycine, D-, L- or DL-serine, and D-, L- or DL-threonine were found to have an inhibitory effect. Particularly, the combined use of glycine and serine or that of glycine and threonine showed a strong effect. Combined use of these amino acids would be applied for food preservation with sorbate or other preservatives.
- 公益社団法人 日本食品衛生学会の論文
公益社団法人 日本食品衛生学会 | 論文
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