Microbicidal Effect of Awasezu (Processed vinegar)

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  • 合せ酢の殺菌作用
  • アワセズ ノ サッキン サヨウ ニ ツイテ

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Microbicidal effects of various kinds of AWASEZU (processed vinegar) against 19 strains that included bacteria, yeasts and molds, were investigated. The following results were obtained. (1) Microbicidal activity of vinegar against bacteria was increased by sodium chloride and decreased by glucose at a concentration of 1-15% and 5-45%, respectively. On the other hand, the activity against yeasts was decreased by both sodium chloride and glucose, and that against molds was decreased by sodium chloride, but was increased by glucose. (2) Monosaccharides and sugar alcohols demonstrated the same microbicidal effect as did glucose, likewise, inorganic salts displayed the same reaction similar to that of the sodium chloride, although, with some exceptions. (3) Bactericidal activities of three kinds of AWASEZU and plain vinegar (2.5% acidity) were tested. These AWASEZU were NIHAIZU (2.5% acidity vinegar, 3.5% NaCl), SANBAIZU (2.5% acidity vinegar, 3.5% NaCl, 10% sucrose) and AMAZU (2.5% acidity vinegar, 10% sucrose). The strongest bactericidal activity was demonstrated by NIHAIZU, followed by SANBAIZU, plain vinegar and AMAZU in decreasing order. However, when soy sauce was used instead of sodium chloride, the bactericidal activity of the plain vinegar was the strongest, followed by AMAZU, NIHAIZU and SANBAIZU in this order. The decrease in the bactericidal activity of NIHAIZU and SANBAIZU seemed to have been caused by the increase in the pH value.

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