<研究報告>糠味噌床の質的向上に関する研究(第7報) : ビタミンB_2生成能を有する微生物の利用

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An attempt was made to enrich the rice bran mash, for making a pickled vegetable "Nukamisozuke", with riboflavin by incubating the riboflavinproducing microorganisms, especially lactic acid bacteria and yeasts that were considered important for Nukamisozuke. Preliminary experiments were done in this paper as follows: (1) L. arabinosus No. 1, No. 17-5, No. 3070 and the lactic acid bacteria isolated from Nukadoko, No. 50, No. 39, No. 35, among 12 strains tested, showed the comparatively higher activities to synthesize riboflavin when grown in koji extract, one containing and the other not containing CaCO_3; Candida guilliermondii No. 1062 gave better result than No. 0566 in the following three kinds of media; the rice bran mixed with exoleated soy beans and 6 % NaCl, the rice bran added with 6 % NaCl and the rice bran extract. (2) The addition of CaCO_3 to koji extract promoted the production of riboflavin to higher extent, with the concentration of CaCO_3 up to 5%, in L. arabinosus No. 3070, No. 1 and a lactic acid bacteria isolated from Nukamisodoko, No. 39. (3) L. arabinosus No. 3070 produced higher amount of riboflavin in the raw rice bran extract containing 1 % CaCO_3 or containing exoleated soy beans extract than in the autoclaved rice bran extract with 1 % CaCO_3. (4) No inhibition was recognized in producing riboflavin by L. arabinosus No. 3070 and Candida guilliermondii No. 1062 up to 3 % concentration of NaCl in the medium. (5) The extent of producing riboflavin in the mixed culture of lactic acid bacteria and yeasts was less than that in single culture of the yeast, and was more than that in the single culture of the lactic acid bacteria.
福岡女子大学の論文
1968-09-30

<研究報告>糠味噌床の質的向上に関する研究(第7報) : ビタミンB_2生成能を有する微生物の利用

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