書誌事項
- タイトル別名
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- Inhibitory Activity of Organic Acids on Food Spoilage Bacteria
- ユウキサンルイ ノ コウキンセイ テイ ショクエンカ ショクヒン ニ オケル
- 低食塩化食品における腐敗微生物の抑制に関する研究(第1報)
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説明
The inhibitory activity of organic acids on food spoilage bacteria was investigated to obtain the following results: (1) All organic acids tested inhibited food spoilage bacteria at higher pH value than hydrochloric acid did. (2) Volatile low molecule fatty acid including propionic, acetic and formic acid showed strong inhibitory effect at even above pH 4.5. (3) As a food additive employed at pH 5.0, acetic acid was the most effective, being followed by succinic and lactic acid. Malic, tartaric and citric acid, however, were of weak inhibitory effect. The inhibitory activity of organic acids were in good agreement with the rate of undissociated molecule of the organic acids. (4) Acetic acid completely inhibited all the bacteria tested except lactic acid bacteria with the concentration of 0.5% at pH 5.0.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 31 (8), 525-530, 1984
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681383187456
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- NII論文ID
- 130003788496
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- NII書誌ID
- AN00192587
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- NDL書誌ID
- 2997053
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- ISSN
- 00290394
- http://id.crossref.org/issn/00290394
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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
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可