Effect of Glycine and Sodium Chloride on the Growth of Bacillus Strains

DOI

Bibliographic Information

Other Title
  • グリシンと塩化ナトリウムのBacillus属増殖抑制作用について

Description

The antibacterial effect of glycine and NaCl was examined with Bacillus strains (B. cereus IAM 1729, B. subtilis IAM 12118, B. megaterium IAM 1166, B. licheniformis IAM 11054, B. Brevis ATCC 8185, B. akalophylus)<BR>The examination was carried out with trypto soy broth media (pH 7.0), at 35°C for 48 hrs. Glycine (1,3,5%) and NaCl (2,4,6,8,10,12%) were alone or both added in media. The results were as follows:<BR>1) By the addition of 3 - 5 % glycine to media, the growth of Bacillus strains was inhibited and this inhibition was also recognized by the addition of 4-12% NaCl.<BR>2) The synergistic effect for the growth inhibition was also recognized with these two compounds, and the effective concentration of these two was 1-3 % for glycine and 2-6 % for NaCl, respectively.

Journal

  • Science of Cookery

    Science of Cookery 19 (2), 132-137, 1986

    The Japan Society of Cookery Science

Details 詳細情報について

  • CRID
    1390282679714927360
  • NII Article ID
    130004132132
  • DOI
    10.11402/cookeryscience1968.19.2_132
  • ISSN
    21865795
    09105360
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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