低食塩化食品における腐敗微生物の抑制に関する研究　Ｉ　　有機酸類の抗菌性

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タイトル別名
  • 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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抄録

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.

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