山廃酒母における硝酸還元菌の分離と特徴 : 山廃酒母の亜硝酸生成菌に関する研究(第6報)

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To understand the characteristics of recent yamahai-moto(starter for sake-making), we collected yamahai-moto, shikomi water, steamed rice, rice-koji, and other things in four sake breweries, analyzed these microflora, and investigated the properties of yamahai-moto and some bacteria. In one brewery, nitrite was formed in an early stage of yamahai-moto, because there were useful bacteria for yamahi-moto derived from the shikomi water which belong to Pseudomonas fluorescent group. The most useful bacteria, strain No. 61-02,resembled P. azotoformans, but strain No. 61-02 was quite different from P. azotoformans not only in some biochemical characteristics, but also in chemotaxonomic features, especially in their ubiquinones. We examined the relationship between these specific Pseudomonas and components of yamahai-moto or the making process, and this examination found that these Pseudomonas grew well at low temperature and with low nutrition.
1990-05-25