饅頭〓に棲息するヘテロ発酵型Lactobacillus菌種の特徴

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Sakamoto-manju in a Japanese steamed cake. A dough which is made of wheat is used in its preparation. For the dough fermentation, manju-moto is added as a starter. The manju-moto is prepared by natural fermentation of a mixture of rice-koji, steamed glutinous rice and water (2.3 : 3 : 10,by weight). It is considered that yeasts and lactic acid bacteria live in the manju-moto as well as the kimoto, which is the starter for Japanese sake brewing, as both the materials and the fermentation process for manju-moto resemble those for kimoto.Kitahara and Katagiri showed that the lactic acid bacteria in the kimoto were Leuconostoc mesenteroides and Lactobacillus sake. Then, we studied the lactic acid bacteria living in manju-moto to compare them with those in kimoto.We found that the lactic acid bacteria flora in the manju-moto was different from that in the kimoto as follows : all acid forming bacteria isolated from the manju-moto were gram positive and catalase negative rods, and produced D(-) lactic acid heterofermentatively. The isolates were rare heterofermentative lactobacilli, since the ordinary heterofermentative Lactobacillus species produced DL (racemic) lactic acid. We, however, identified them as "Lactobacillus batatas". "L. batatas" has been considered to be an uncertain species of the genus Lactobacillus, see Bergey's Manual, 8th Ed.(1974), and did not appear in the Approved Lists of Bacterial Names, (1980), because reports on an organism with the same characteristics as "L. batatas" have not appeared since Kitahara isolated it from softened sweet potatoes in 1949.
社団法人日本生物工学会の論文
1982-11-25

饅頭〓に棲息するヘテロ発酵型Lactobacillus菌種の特徴

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