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Unboiled Japanese buckwheat noodle "Nihon-soba" is a perishable product when stored at room temperature. In order to find effective food additives for the quality preservation of this noodle, commercial food additive A-N was tested, together with lactic acid. A-N was a mixed compound of lysozyme 23.7%, glycine 49.8%, fumalic acid 17.5%, sodium caseinate 1.5%, and glycerol-fatty acid ester 7.5%. Although no inhibitory effect on microbial growth was observed at 0.2% Iactic acid, and the controldoi:10.3136/fsti9596t9798.4.206 fatcat:ghmk2utngbgpxpfq72nrumbtga