On the Useful Effect of Lauryl-compounds as the Sake Preservatives

Antimicrobial effects of nine kinds of lauryl-compounds on the growth of Hiochi bacteria in sake were investigated as following: sodium lauryl sulfate, thiamine dilauryl sulfate, laurylamine, sodium lauryl benzenesulfonate, methyl laurate, ethyl laurate, lauryl chloride, sodium laurate, p-hydroxybenzoic acid lauryl ester. 1. Both laurylamine and ethyl laurate, which had the strongest antihiochi activity among the nine drugs, inhibited the growth of Hiochi bacteria at the concentration 4 to 6ppm in diluted sake (alc. 14%) and had 40 to 50 times as strong antimicrobial activity as salicylic acid. 2. Laurylamine had the highest solubility in sake among the nine drugs, and no increase in turbidity of the sake by addition of laurylamine (10ppm) could be detected. 3. From the result of sensory test, laurylamine did not show any bad influence on the qualities of sake at the concentration 3 to 4ppm. On the other hand, ethyl laurate showed a different flavor in sake at the same concentration. It was concluded, thus, that the laurylamine seemed to be one of the most favorable preservatives for sake among the nine drugs.