しょう油もろみの発酵　Ｖ　　バニリン，グアヤコールおよびバニリン異性体の抗微生物作用

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タイトル別名
  • Studies on Fermentation of Soysauce Mash
  • ショウユ モロミ ノ ハッコウ ニカンスルケンキュウ 5 バニリン グアヤコー
  • (第5報)バニリン,グアヤコールおよびバニリン異性体の抗微生物作用について

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抄録

Inhibitory effects of vanillin, guaiacol and isomers of vanillin on growths of microorganisms were investigated.<BR>The results were as follows.<BR>(1) Vanillin, guaiacol, iso-vanillin and o-vanillin inhibited growths of microorganisms. The inhibitory effect of o-vanillin was the strongest among the tested compounds.<BR>(2) o-Vanillin was recognized to be effectively used as preservations for soysauce.<BR>(3) o-Vanillin exhibited fungicidal action against soysauce yeasts at 50-100ppm concentration, but sugars such as glucose and maltose which were fermentable or assimilable by yeasts had protective effects against fungicidal action.

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