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
書誌事項
- タイトル別名
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- Effect of Glycine and Sodium Chloride on the Growth of Bacillus Strains
説明
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.
収録刊行物
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- Science of Cookery
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Science of Cookery 19 (2), 132-137, 1986
一般社団法人 日本調理科学会
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詳細情報 詳細情報について
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- CRID
- 1390282679714927360
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- NII論文ID
- 130004132132
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- ISSN
- 21865795
- 09105360
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
