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| Glycine is an amino acid preventing a bacterial increase. |
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Glycine is used for various foods as a longer shelf-life agent.
The food with heat cooking often rots with heat-resistant bacteria like Bacillus.
Especially, Glycine is effective to these bacteria.
The contribution of this action lies in an inhibition of cell wall biosynthesis.
Glycine is used for the purpose of the preservation of foods and keeping good taste. |
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| A cell wall becomes weak when Glycine is unadequately taken into the peptideglycan of the cell wall. Since a substance becomes easy to go into inside of bacillus, other bacteriostasis agents become easy to be effective. In Japan, Glycine is used with acetic acid in many cases. |
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| Glycine has the synergistic effect with other bacteriostatic agent, for example, other organic acid such as sorbic acid, lysozyme, glycerine fatty acid ester, etc. |
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