麹汚染細菌の蒸し米上での増殖特性
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概要
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Five bacterial strains isolated from rice koji were inoculated onto steamed rice singly or mixed with Aspergillus oryzae and incubated under various conditions to investigate effect of each factor on their growth.In single culture, the five strains gave growth curves for varying Aw or temperature similar to those in liquid culture reported by us previously. Most vigorous growth was shown by Micrococcus varians and Bacillus subtilis under all conditions. Flavobacterium lutescens and Pseudomonas sp. were so sensitive to Aw and temperature that they hardly grew under the normal conditions for koji-making. Bacillus megaterium showed intermediate character between these two types.In mixed culture, the growth rate of all strains was suppressed markedly, growth ceased at an early stage of incubation, and the final biomass of each bacterium was at most one-thousandth of that single culture. Temperature and moisture content affected considerably the growth of B. subtilis, whereas mixing of the medium midway through the incubation period had most effect on M. varians.The effect of the conditions mentioned above was compared between the organisms and discussed with regard to koji-making.
- 公益社団法人日本生物工学会の論文
- 1981-05-25