無菌醸造みその脂質 : 大豆醗酵食品の微生物に関する研究(第6報) : みその香味成分について(3)

概要

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To study the role of microorganisms in flavor production in the manufacture of miso(fermented soybean paste), lipids in miso made by an aseptic process were compared with those in miso made by a conventional process. Lipid components and their fatty acid compositions were determined by thin-layer and gas-liquid chromatographies. The aseptic miso contained 7.96% of chloroform-methanol(2 : 1) extractable lipids, in which the proportion of triglycerides, free fatty acids, fatty acid esters and others was 38.7 : 55.6 : trace : 5.7,whereas the conventional miso contained 8.82% of the lipids, in which the proportion of components was 42.1 : 21.5 : 31.5 : 4.9. The lipid contained about 7 kinds of constituent fatty acids. In the case of total lipids, the main fatty acids were linoleic, oleic, palmitic, linolenic and stearic acids in the decreasing order. The main compounds in the fatty acid fraction of the lipids in the conventional miso were ethyl esters of fatty acids, and the fatty acid composition was similar to that of the free fatty acid fraction. The esters in the conventional miso are thought to be produced fermentatively from fatty acids by microorganisms.
社団法人日本生物工学会の論文