Modeling Combined Effects of Temperature and pH on the Growth of Zygosaccharomyces rouxii in Soy Sauce Mash

スポンサーリンク

概要

• 論文の詳細を見る

• The growth of Zygosaccharomyces rouxii in soy sauce mash(shoyu moromi)was significantly affected by the pH, temperature, and nitrogen concentration. The effects of pH and temperature on the rate coefficient for growth of Z. rouxii were incorporated in the combined quadratic model form of Davey(Int. J. Food Microbiol., 23 : 295-303, 1994). The model gave a very high degree of goodness of fit between the predicted and observed values. From the results of regression analyses, it was estimatee that pH had a 3-fold greater influence on the growth of Z. rouxii at a nitrogen concentration of 1.5%(w/v) than at 1.0%(w/v).

• 公益社団法人日本生物工学会の論文
• 1998-06-25

著者

• KOBAYASHI MAKIO

  Research Laboratory of Higashimaru Shoyu Co. Ltd.

• Hayashi Satomi

  Research Laboratory Of Higashimaru Shoyu Co. Ltd.

• Kobayashi Makio

  Research Laboratory Higashimaru Shoyu Co. Ltd.

関連論文

• Formation of Lyso-glycosphingolipids by Streptomyces sp.
• Biological Activities of Abscisic Acid Analogs in the Morphological Change of the Green Alga Haematococcus pluvialis
• Morphological Changes in the Life Cycle of the Green Alga Haematococcus pluvialis
• Supplementation of NaCL to Starter Culture of the Soy Yeast Zygosaccharomyces rouxii
• Modeling Combined Effects of Temperature and pH on the Growth of Zygosaccharomyces rouxii in Soy Sauce Mash
• Enlarged and Astaxanthin-Accumulating Cyst Cells of the Green Alga Haematococcus pluvialis
• Immunological Functions of Soy Sauce : Hypoallergenicity and Antiallergic Activity of Soy Sauce
• Beneficial Effect of Hyperbaric Oxygen Therapy on the Follicular Survival in the Mouse Ovary after Transplantation

スポンサーリンク