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KMID : 0366119740020010009
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Korean Journal of Applied Microbiology & Bioengineering
1974 Volume.2 No. 1 p.9 ~ p.11
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The Effect of Astradix-P on the Growth of Yeast for Putrefing Soy Sauce
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Abstract
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This experiment was carried out to conform the antseptic effect of Astradix-P, as a yeaststatic substance on the growth of film forming yeasts, which were isolated from denatured home prepared Korean soy sauce.
It resulted that Astradix-P did not give any antiseptic effect, if these yeasts were inoculated into soy sauce medium, but in the ordinary medium the yeast growth were strongly inhibited. Consquently the possiblities of the practical application of the Astradix-P into the home-preserving soy sauce was primarily remained in doubt at this moment. This result might be caused from the reason that the basic amino acids, originally existed in soy sauce, eg, arginine, histidine and lysine etc., had anticipated with the antagonistic action and thereby they made the Astradix-P inactive to these yeast, which already they have been recognized in the previous works.
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