N the Useful Effect of Lauryl-compounds as the Preservatives for Saké (II)

Abstract

Antimicrobial effects of 11 kinds of lauryl-amino acids listed as follows on the growth of Hiochi bacteria in Sake (Japanese wine) were investigated: Lauryl glycinate·PCA (PCA: DL-2-pyrrolidone-5-carboxylic acid), lauryl glycinate hydrochloride, lauryl DL-alaninate·PCA, lauryl DL-alaninate hydrochloride, lauryl L-valinate·PCA, lauryl L-valinate hydrochloride, lauryl L-leucinate·PCA, lauryl L-leucinate hydrochloride, lauryl e-amino caprate·PCA, N-cocoyl L-arginine ethyl ester·PCA and sodium N-lauroyl glutamate.1. Lauryl L-valinate hydrochloride, lauryl L-leucinate·PCA, lauryl L-leucinate hydrochloride and lauryl e-amino caprate·PCA which had the strongest antihiochi activity among the 11 chemicals, inhibited the growth of most Hiochi bacteria at the concentration 5ppm in diluted Sake (13.5% of ethanol contained).2. lauryl L-valinate hydrochloride had the highest solubility in Sake among these 4 chemicals.3. lauryl L-valinate hydrochloride had about 50 ti mes as strong antihiochi activity as salicylic acid.4. From the result of sensory test, lauryl L-valinate hydrochloride did not show any bad influence on the qualities of Sake at 20ppm of the concentration.It was concluded, that the lauryl L-valinate hydrochloride seemed to be a new and good preservative for Sake.