Kyung K H, Fleming H P
Food Fermentation Laboratory, U.S. Department of Agriculture, Agricultural Research Service, North Carolina State University, Raleigh 27695-7624, USA.
J Food Prot. 1997 Jan;60(1):67-71. doi: 10.4315/0362-028x-60.1.67.
Selected sulfur compounds found in cabbage and its fermentation product, sauerkraut, were tested for minimum inhibitory concentration (MIC) against growth of 15 species of bacteria and 4 species of yeasts. S-Methyl-L-cysteine sulfoxide, sinigrin, and dimethyl sulfide at 500 ppm were not inhibitory to any of the bacteria and yeasts tested. Dimethyl disulfide at 500 ppm retarded some, but did not prevent growth of any of the test microorganisms. Dimethyl trisulfide had an MIC to bacteria of 200 ppm and to yeast of 20 ppm. Methyl methanethiosulfinate had an MIC between 50 and 200 ppm for all bacteria, and between 6 and 10 ppm for all yeasts tested. Methyl methanethiosulfonate had an MIC between 20 and 100 ppm for bacteria and between 50 and 500 ppm for yeasts. Allyl isothiocyanate had an MIC between 50 and 500 ppm for bacteria and between 1 and 4 ppm for yeasts. Methyl methanethiosulfinate was 10 to 100 times more inhibitory against Listeria monocytogenes at pH values of 5, 6, and 7 and was much less influenced by pH than was sodium benzoate.
对在卷心菜及其发酵产物酸菜中发现的特定硫化合物进行了测试，以检测其对15种细菌和4种酵母生长的最低抑菌浓度（MIC）。500 ppm的S-甲基-L-半胱氨酸亚砜、黑芥子硫苷酸钾和二甲基硫醚对所测试的任何细菌和酵母均无抑制作用。500 ppm的二甲基二硫醚能抑制部分，但不能阻止任何测试微生物的生长。三甲基二硫对细菌的MIC为200 ppm，对酵母的MIC为20 ppm。甲硫基磺酸甲酯对所有测试细菌的MIC在50至200 ppm之间，对所有测试酵母的MIC在6至10 ppm之间。甲磺酸甲酯对细菌的MIC在20至100 ppm之间，对酵母的MIC在50至500 ppm之间。异硫氰酸烯丙酯对细菌的MIC在50至500 ppm之间，对酵母的MIC在1至4 ppm之间。在pH值为5、6和7时，甲硫基磺酸甲酯对单核细胞增生李斯特菌的抑制作用比苯甲酸钠强10至100倍，且受pH值的影响比苯甲酸钠小得多。
