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Modification of Radiolethality by Vitamin K 5 and Certain Analogs in Model Systems and in Foods a
Author(s) -
SILVERMAN G. J.,
DAVIS N. S.,
GOLDBLITH S. A.
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb01676.x
Subject(s) - yeast , chemistry , bacillus subtilis , food science , irradiation , nitrogen , spore , orange juice , orange (colour) , amino acid , biochemistry , bacteria , biology , microbiology and biotechnology , organic chemistry , genetics , physics , nuclear physics
SUMMARY Spores of Bacillus subtilis var. niger and B. stearothermophilus irradiated in nitrogen were killed in greater numbers in the presence of vitamin KC, 4.amino‐1‐naphthol, or 2‐amino‐1‐naphthol than when irradiated without chemical. When irradiation was performed in air, the chemicals were without effect, or even protective. Spores of both organisms were particularly sensitive when irradiated in nitrogen with 4‐amino‐1‐naphthol. Irradiation of Micrococcus radiodurans in anoxia with these naphthol derivatives gave losses in cell recovery that resulted in much lower populations than could he attributed to chemical toxicity per se. These chemicals were found to be toxic to a yeast that had been isolated from frozen orange juice when the preparations were in buffer of pH 7.0 and 4.0. When the yeast was suspended in orange juice, on the other hand, the chemicals were neither toxic nor radiosensitizers. Milk was also found to interfere with the bactericidal and radiolethal activities of these chemicals. Sulfhydryl compounds were shown to decrease radiolethal action.