ペーパー・クロマトグラフィーによる糠味噌漬の一知見
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概要
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1. I estimated moistures, crude proteins, amino acids, reducing sugars, lactic acid and sodium chloride in fresh or fermented rice-bran mash and fresh or pickled cucumber of which we make rice-bran mash pickles. I found the pickled cucumber showed the best taste when lactic acid in it was 0.6%.2. By paper chromatography many amino acids were certificated in them, above all, I certificated threonine and arginine in the fermented rice-bran mash and cystine and arginine in the pickled cucumber. I think cystine was produced by autolysis of cucumber and arginine was transfered from fermented rice-bran mash.
- 公益社団法人日本生物工学会の論文
- 1951-01-15