Studies on the Antiseptics (IV) : The effect of Vitamin K as a preservation agent for Japanese Sake.
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- TANAKA,Shigeki
- Osaka Municipal Hygienic Laboratory
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- KAWAKITA,Hyozo
- Osaka Municipal Hygienic Laboratory
Bibliographic Information
- Other Title
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- 各種防腐劑に関する研究(第4報) : Vitamin Kの清酒火落防止効果について
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Abstract
Attempt has been made to apply 2-methyl-1. 4-naphthoquinone (V. K_3), 2-methyl-4-amino-naphthol hydrochloride (V. K_5) and 2-methyl-1,4-naphthoquinone sodium bisulfite (S. V. K_3) as a preservation agent for Japanese sake.1) The Japanese sake "kiku-masamune" which contains no antiseptic was used as standard sample. For 3 parts of sake, 1 part of water has been added. As an antiseptic, 0.0001~0.1% of V. K_3,V. K_5 or S. V. K_3 as added to the sample separately, and kept in an incubator (26°~30°C) for 38 days.It is found that 0.0003% of V. K_3,0.0007% of V. K_5 or 0.03% of S. V. K_3 is necessary for the inhibition of the growth of Bacillus saprogenes sake.2) To know the limitation of the amount of V. K that can be used as an antiseptic exerting no influence on the taste, flavour and colour of sake, a definite amount of it was added to non-diluted sample, and kept in an incubator (26°C) for 45 days. The result was that the sample which contained 0.0005% of V. K_5 was the best in the taste, flavour and colour, followed by 0.0005% of V. K_3 and 0.0007% of V. K_5 having about equal efficiency.
Journal
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- 醗酵工學雑誌
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醗酵工學雑誌 29 (10), 393-398, 1951-10-15
大阪醸造學會
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Details 詳細情報について
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- CRID
- 1541698620223934336
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- NII Article ID
- 110002849787
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- NII Book ID
- AN00205226
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- Text Lang
- ja
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- Data Source
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- NDL-Digital
- CiNii Articles