Effects of Antioxidants and Preservatives on Growth of Selected Microorganisms in Soy Sauce and Paste

항산화제 및 보존료가 장류의 미생물 성장에 미치는 영향

  • 장학길 (경원대학교 식품생물공학과) ;
  • 권경순 (서해대학 식품영양과)
  • Published : 1998.12.30

Abstract

Butylated hydroxyanisole(BHA), butylated hydroxytoluene(BHT), butyl-p-hydroxy-benzoate(POBB) and sodium benzoated(SB) were evaluated for their effects on the growth of three Aspergillus strains and two yeast strains(Torulopsis etchellsii and Candida diddensii). The growth of Torulopsis etchellsii and Candida diddensii was completely inhibited by 100 ppm of BHA or POBB. As little as 50 ppm of BHA and POBB significantly inhibited the cell growth. The growth of Torulopsis etchellsii and Candida diddensii was not inhibited by 100 ppm of BHT or SB. BHT and SB did not inhibit the growth and sporulation of three Aspergillus strains,whereas, in the presence of BHA and POBB, the growth of all three strains was affected. The higher the amounts of antioxidants were applied, the greater the inhibitory effects were observed.

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