Growth Inhibition of Contaminating Bacteria by Salts of Lower Fatty Acids during Shoyu-koji Making Process

概要

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Growth inhibition of contaminating bacteria during shoyu-koji making with precooked whole or defatted soybeans and roasted cracked wheat as raw materials by salts of lower fatty acids was sutudied. With initial concentrations of the sodium salt of accetic acid in the range 0.25 to 1.0% based on the total weight of the raw koji materials, growth of a strain of Micrococcus sp., which had been isolated from shoyu-koji, was effectively inhibited, while the growth of koji-molds, Aspergillus sojae or Aspergillus oryzae, was not inhibited.The salts of lower fatty acids showed a significant inhibitory effect on cell growth of some strains of Micrococcus and Bacillus species which often contaminate koji materials, and increased amylase and protease activies of koji. These enzyme activities were concerned with the yield of shoyu.Sodium salts of acetic and propionic acids also effectively inhibited cell growth of some strains of Staphylococcus sp. in the koji materials. Sodium acetate has also benn found to cause practically no corrosive damage to koji making apparatus made of steel, stainless steel and synthetic rubber.
社団法人日本生物工学会の論文
1980-08-25