Chemical preservatives in foodstuffs. V. The effect of benzoic acid on the sporulation of Bacillus megaterium

Authors

• J. Häggman The State Institute for Technical Research, Laboratory for Food Investigation and Technology
• O. E. Nikkilä The State Institute for Technical Research, Laboratory for Food Investigation and Technology

DOI: https://doi.org/10.23986/afsci.71571

Abstract

In Bacillus megaterium, benzoic acid does not inhibit the reproduction or germination of already-formed spores when the concentration of undissociated benzoic acid is 10-5-m, but it prevents the formation of new spores in this concentration. It was not possible to eliminate this sporulation-inhibiting effect of benzoic acid by the addition of nutrients containing nitrogen or various metal ions. Ethyl ester of p-hydroxybenzoic acid in the concentration 3 X 10-3-m showed an effect on the sporulation of B. megaterium similar to that of benzoic acid.