<研究報告>糠味噌床の質的向上に関する研究(第8報) : 糠味噌床におけるビタミンB_2生成菌の応用

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With a view to enriching riboflavin in "nukamisodoko" were made two kinds of rice bran mash ("nukamisodoko"); one was 'control' and the other was inoculated with the riboflavin-producing lactic acid bacteria and yeasts. The amout of riboflavin produced in the "nukamisodoko" was compared with that of the control. The results obtained are as follows: 1. Riboflavin content in "nukamisodoko" inoculated with Lactobacillus arabinous No. 3070 and Candida guilliermondii No. 1062 was increased 2. 6 times as much as its initial content on the 4th day at 28℃, 2.1 times as much on the 35th day; the amount of riboflavin in the control became reduced on the 4th and the 35th day. 2. Riboflavin in "nukamisodoko" inoculated with lactic acid bacteria No. 39 that had been isolated from a certain "nukamisodoko" and with Candida guilliermondii No. 1062 was increased nearly 5 times as much as its initial content on the 8th day, while its increase was not recognized in the control. Riboflavin content in the radish pickled (for 8, 24, and 48 hours respectively) in the "nukamisodoko" with riboflavin-producing bacteria was far higher than in the control, and was the highest when it was pickled for 24 hours. 3. The flavour and taste of the "nukamisodoko" and pickled vegetables inoculated with riboflavin-producing microorganisms were found excellent.
福岡女子大学の論文
1971-03-30