過酸化水素の殺菌機構について

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タイトル別名
  • Studies on Mechanisms of Bactericidal Action of Hydrogen Peroxide
  • カサンカスイソ ノ サッキン キコウ ニ ツイテ

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説明

The mechanisms of bacteriocidal action of hydrogen peroxide were studied by using E. coli, Vibrio parahaemolyticus and spore of Bacillus subtilis. When various enzymatic activities of cell-free extracts obtained from H2O2 treated cells of E. coli and V. parahaemolyticus were compared with those of control cells, it was found that the activities of all tested enzymes were inhibited by H2O2 treatment and the inhibitory effect increased with increasing amount of hydrogen peroxide per mg of cellular nitrogen.<BR>Spores of B. subtilis were resistant to ordinary H2O2 treatment but completely killed by the treatment of 400mg H2O2/mg Spore N at 80°Cfor 30min. During the treatment, it became clear that dipicolinic acid was released from the spores. When the spore coat fractions obtained from H2O2 treated spores were compared chemically and physically with those of control cells, it was found that remarkable changes occurred in the inner coat fraction by H2O2 treatment.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 11 (3), 155-160, 1970

    公益社団法人 日本食品衛生学会

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