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- W2324563058 abstract "浅漬けの乳酸菌による変敗を防止するため,キトサンの抗菌作用を調べ,有用性と実用上の問題点を示した.浸透圧の高い調味液をキュウリ浅漬けに使用した場合は品質保持期間が5日以上に延長されたが,その後は乳酸菌の増殖により変敗した.これらの乳酸菌を分離し,性質を調べた結果,Lactobacillus sake及びLeuconostoc mesentesoidesと同定された.キトサンはこれらの乳酸菌に対して強い抗菌作用を有し,食塩無添加の場合,0.01%濃度で60分間処理によりほぼ100%の死滅率を示したが,pH及び食塩など食品成分の影響を受けて低下した.浅漬けの弱酸性(pH5.5),低食塩(3%)の条件下でキトサンの抗菌作用を低下させた食品添加物はカラギーナン,グルタミン酸ナトリウム,酢酸ナトリウム,リンゴ酸ナトリウム,塩化力リウムであり,逆に作用を増強した物質はエチルアルコール及びグリシンであった." @default.
- W2324563058 created "2016-06-24" @default.
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- W2324563058 date "1998-01-01" @default.
- W2324563058 modified "2023-10-05" @default.
- W2324563058 title "Antimicrobial Action of Chitosan against Lactic Acid Bacteria Separated from Pickles." @default.
- W2324563058 doi "https://doi.org/10.3136/nskkk.45.368" @default.
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