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The influence of the food preservatives and some other chemicals on the germination and the postgerminative development of Bacillus subtilis spores has been studied. The inhibitory effect of the reagents on the germination was determined by the nephelometric method. The influence of the reagents on the postgerminative development was determined by Warburg technique or by measurements of the methylene blue reduction time. The results obtained from the experiments are as follows. 1) The reagents, which were shown in the table 1, did not inhibit the germination. But those reagents were effective as inhibitor of the postgerminative development. 2) Sorbic acid had little or no effectiveness at pH 7.0. But at pH 6.0, it had apparent inhibitory effect on the germination and the postgerminative development in the concentration range from 0.1 to 0.2 per cent. The effect of sorbic acid on the germination was greater at pH 5.5 than at pH 6.0 (Fig. 1 ?? 4). 3) 8-hydroxyquinoline inhibited the germination at 4mM concentration, but that concentration was about four hundred times as high as the concentration which was required to inhibit the postgerminative development (Fig. 5 and 6). 4) The action of the reagents which were shown in the table 1 and of sorbic acid on the germination was not influenced by the presence of tween 80, but the inhibitory effect of 8-hydroxyquinoline on the germination slightly decreased in the presence of 0.5 per cent tween 80 (Fig. 5).

INFLUENCE OF THE PRESERVATIVES ON THE SPORE GERMINATION AND POSTGERMINATIVE DEVELOPMENT OF BACILLUS SUBTILIS