Analysis of Lactic Acid Bacterial Flora during Miso Fermentation

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概要

• 論文の詳細を見る

• This article describes a microbiological study of lactic acid bacteria involved in the fermentation process of Miso. The bacteria were counted and isolated from Miso during fermentation and, based on the results of traditional phenotypic tests, divided into nine groups. The isolates were identified by biochemical analysis and 16S rRNA sequence analysis. During Miso fermentation, the halophilic bacterium Tetragenococcus halophilus increased moderately. The non-halophilic strains displayed a complex growth pattern and were identified as Enterococcus faecium, Enterococcus durans, Enterococcus faecalis, Pediococcus acidilactici, Pediococcus pentosaceus, Lactobacillus plantarum and Weissella confusa. The predominant species throughout the fermentation process were T. halophilus, E. faecium and E. durans. Among them, only the strains of E. faecalis and E. durans produced bacteriocins that had an antibacterial effect on B. subtilis, but had none on T. halophilus. The bacteriocin producers appear to play an important role in maintaining normal bacterial flora during Miso fermentation.

• 社団法人　日本食品科学工学会の論文
• 2003-02-01

著者

• Yanagida Fujitoshi

  The Institute of Enology and Viticulture, University of Yamanashi

• UCHIMURA Tai

  Department of Applied Biology and Chemistry, Faculty of Applied Bio-Science, Tokyo University of Agr

• Uchimura T

  Tokyo University Of Agriculture

• Uchimura Tai

  Department Of Agricultural Chemistry Tokyo University Of Agriculture

• Uchimura Tai

  Department Of Applied Biology And Chemistry Tokyo University Of Agriculture

• Yokotsuka K

  Univ. Yamanashi Kofu

• Yokotsuka Koki

  The Institute Of Enology And Viticulture Yamanashi University

• Yokotsuka Koki

  Interdisciplinary Graduate School Of Medicine And Engineering & The Institute Of Enology And Vit

• ONDA Takumi

  Food/Brewing section, Yamanashi Industrial Technology Center

• TSUJI Masao

  Food/Brewing section, Yamanashi Inrustrial Technology Center

• OGINO Satoshi

  Food/Brewing section, Yamanashi Inrustrial Technology Center

• SHINOHARA Takashi

  The Institute of Enology and Viticulture, Yamanashi University

• Tsuji Masao

  Food/brewing Section Yamanashi Inrustrial Technology Center

• Ogino Satoshi

  Ulsi Laboratory Mitsubishi Electric Corporation

• Ogino Satoshi

  Food/brewing Section Yamanashi Inrustrial Technology Center

• Onda Takumi

  Food/brewing Section Yamanashi Industrial Technology Center

• Yanagida F

  The Institute Of Enology And Viticulture Yamanashi University

• Yanagida Fujitoshi

  The Inst. Of Enology And Viticulture Univ. Of Yamanashi 1-13-1 Kitashin Kofu Yamanashi 400-0005 Jpn

• Yokotsuka Koki

  The Institute Of Enology And Viticulture

• Shinohara T

  The Institute Of Enology And Viticulture Yamanashi University

• Yokotsuka Koki

  The Institute Of Ecology And Viticulture Yamanashi University

• Shinohara Takashi

  The Institute Of Enology And Viticulture University Of Yamanashi

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