まんじゅう用酒種より分離した乳酸菌

概要

論文の詳細を見る
Saka-manjyu is a traditional Japanese bam with bean-jam. The dough of Saka-manjyu is made of wheat flour and Sake mash, and the properties of Sake-manjyu is mainly depend on the Sake mash. Authers isolated 10 strains of lactic acid bacteria from 5 samples of the Sake mash which collected from 5 makers of Sake-manjyu in Hachi-ouji-shi Tokyo, and examined for their several characteristics. All of the isolated 10 strains were mesophilic and homefermentative rods. Six out of 10 strains produced DL ~DL+L-lactic acid, and peptidoglycan of their cell walls showed DAP type. Their GC contents of DNA were in a range of 44.2 ~45.4%. On the basis of these characteristics above mentioned and their suger fermentation, these 6 strains were identified as Lactobacillus Plantarum. The other 4 strains produced L+DL ~L-lactic acid, and their cell walls showed Lys-Asp type. Their GC contents of DNA were in a range of 45.4~46.2%. They fermented mannitol, solbitol and fhamnose, but did not ferment arabinose. Based on the results, there 4 strains were identified as Lactobacillus casei subsp. rhamnosus.
実践女子大学の論文
2001-04-12