清酒火落菌の榮養物質と其の拮抗物質に關する研究(第3報) : 清酒火落菌の性質並びに火落香生成に就て

概要

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Hiochi-kin T101〜T108 (8 strains in all) were isolated from putrified sake, and they were compared with several species which had been formerly reported. After detailed bacteriologica linvestigation, they were found to be very closely related to Lactobacillus plantarum or Lactobacillus casei.These strains are remarkable in their ability to produce foul odour (Hiochi-odour) in sake, and it is recognized that they are the typical strains of putrefactive bacteria of sake. Diacetyl and acetoin, which are said to be the main constituents of foul odour, were quantitatively determined in sake and in other media by the method of HOOREMAN (1949). These strains produced acetoin and diacetyl abundantly in watered sake medium, and moderately in koji-extract broth, but very slightly in synthetic medium. The highest yield of diacetyl was obtained in 13〜15 days and that of acetoin in 5〜7 days.
社団法人日本生物工学会の論文
1954-05-15