| Issue |
MATEC Web of Conferences
Volume 62, 2016
2016 3rd International Conference on Chemical and Food Engineering
|
|
|---|---|---|
| Article Number | 03002 | |
| Number of page(s) | 6 | |
| Section | Biochemistry | |
| DOI | https://doi.org/10.1051/matecconf/20166203002 | |
| Published online | 28 June 2016 | |
Antimicrobial Activity of Fatty Acid Salts Against Microbial in Koji-Muro
1 Graduate School of Environmental Engineering, the University of Kitakyushu in Fukuoka, Japan
2 Shabondama Soap Co., Ltd. Japan
3 Faculty of Environment Engineering, the University of Kitakyushu in Fukuoka, Japan
a Corresponding author: morita@kitakyu-u.ac.jp
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.
© Owned by the authors, published by EDP Sciences, 2016
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