Supplementation of NaCL to Starter Culture of the Soy Yeast Zygosaccharomyces rouxii

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概要

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• A two-stage procedure was developed for the preparation of the soy yeast starter Zygosaccharomyces rouxii, which is added to the mash(moromi)in the fermentation process for the production of soy sauce(shoyu). In the first stage, the yeast was cultured in a medium containing 9%(w/v)NaCl at 30℃. In the second stage, the starter culture was supplemented with 16%(w/v)NaCl at 15℃ in order to maintain high growth and fermentation activities of the yeast cells as well as to minimize microbial contamination.

• 社団法人日本生物工学会の論文
• 1998-06-25

著者

• Hayashi Satomi

  Research Laboratory of Higashimaru Shoyu Co., Ltd.

• 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.

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