Abstract
Effects of irradiated sugar solutions on the growth and viability of E. coli B were investigated on glucose, fructose and sucrose. The antibacterial effect was demonstrated to be classified into two types; the bactericidal effect was developed in every sugar solutions irradiated in air, while the bacteriostatic effect was found especially in fructose irradiated in air free. The bactericidal activity was abolished by heating, pH change to alkali, and addition of catalase or ferrous ions, suggesting its entity is a peroxide products(s). No appreciable activity was observed with the radiation produced hydrogen peroxide and low molecular carbonyl compounds with each alone and even with their combination. Behaviours of the bacteriostatic activity on similar treatments indicate that the entity is unlikely a peroxide compound but a more thermostable and thiol reactive product.
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