<研究報告>糠味噌床の質的向上に関する研究(第10報) : 蛋白分解酵素とビタミンB_2生成乳酸菌の応用

概要

論文の詳細を見る
The effects of the simultaneous addition of acid protease, Streptomyces protease and Lactobacillus arabinosus No. 3070, a riboflavin-producing strain, were studied from the viewpoint to develope a method for promoting the maturity and the increase of riboflavin content of "Improved Nukamisodoko", rice bran mash for pickles. I. In the preliminary experiments, the proteases and the lactic acid bacteria were added to a contrast substrate consisting of 5g of rice bran, 5g of exoleated soy beans, 87g of 6% saline and 3g of CaCO_3. 1) The increase in riboflavin content of the substrates by the addition of both proteases and the bacteria was maximum; the respective use of each protease with the bacteria was second and the effect of the bacteria only was minimum. The simultaneous addition of the bacteria and 30mg of acid protease had the same effect on the riboflavin formation as that of the bacteria and 2mg of Streptomyces protease. 2) The addition of both proteases was more effective in promoting the maturity, as compared to the effects of each protease, respectively. 3) Satisfactory results were obtained by the addition of 15mg of acid protease and 1mg of Streptomyces protease to 10g substrate containing 5g of rice bran and 5g of exoleated soy beans. II. Further studies were made on the effects of proteases and the bacteria on the increase of riboflavin contents in the practical rice bran mash. 1) The addition of both proteases and the bacteria in its initial stage was highly effective in the increase of riboflavin and in promoting its maturity. 2) Considering practically from the transferring ratio of riboflavin in the rice bran mash to the carrot pickles, at least an extent of 400-500 γ% of the riboflavin content in the mash, was suggested to be desirable.
福岡女子大学の論文
1972-10-30

<研究報告>糠味噌床の質的向上に関する研究(第10報) : 蛋白分解酵素とビタミンB_2生成乳酸菌の応用

スポンサーリンク

概要

著者

関連論文

スポンサーリンク