Abstract
Aspergillus niger and Aspergillus oryzae are used as koji fungi in the spot of the brewing. Since koji-muro (room for making koji ) was a low level of airtightness, microbial contamination has long been a concern to the alcoholic beverage production. Therefore, we focused on the fatty acid salt which is the main component of soap. Fatty acid salts have been reported to show some antibacterial and antifungal activity. This study aimed to find the effectiveness of the fatty acid salt in koji-muro. Nine fatty acid salts were tested. The result, C12K was antibacterial effect against B. subtilis . C10K and C12K was antifungal effect against R. oryzae . These results suggest C12K has potential in the field of koji-muro .
Highlights
Fungus is ubiquitous in the indoor environment, and breed in the foods such as vegetables and grains, causing corruption and deterioration of these foods in some cases
Saturated fatty acid salts exerted an antibacterial activity, and no effect was produced by the pH-adjusted solution alone
Unsaturated fatty acid salts exerted an antibacterial activity, and no effect was produced by the pH-adjusted solution alone
Summary
Fungus is ubiquitous in the indoor environment, and breed in the foods such as vegetables and grains, causing corruption and deterioration of these foods in some cases. Typical causes of microbial contamination include Rhizopus species in the fungi and Bacillus species in the bacteria. Rhizopus species are called “kumonosukabi” in Japanese, and has been used as koji fungi in Asia other than Japan. It is known to shape a durable organ of spores when the growth environment is deteriorated. It has been taken a variety of countermeasure in the current situation to microbial contamination. The method can be mentioned that using ethanol and invert soap and the fumigation. The former is the effect and persistence of low against fungus and spores is a problem. The latter can only be done at the end of the season because it is too powerful
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