<研究報告>糠味噌床のアミノ酸に関する研究 : 第2報糠床中の遊離アミノ酸の消長

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Of two kinds of rice bran mash, control of well-matured and flavourous mash with suspension of cultured lactic acid bacteria, and mash added with suspension of cultured lactic acid bacteria and fresh rice bran, free amion acid were examined and compared quantitatively. The results were as follows. 1 Both two kinds of rice bran mash contain every kind of amino acid, and one added with fresh rice bran contains much more on the whole, and is especially rich in serine, glutamic acid, valine, isoleucine, leucine, phenylalanine and so forth. 2 Changes on the 48th day after mash preparation are generally slight in control ; in the mash added with fresh rice bran, on the other hand, they are remarkable in amount, the remaining amino acids being much in quantity. Effect of adding fresh rice bran was thus definitely ascertained.
福岡女子大学の論文
1960-04-30