醤油の湧き酵母に就て : (第1報) 湧き醤油より湧き酵母の分離

概要

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(I). As the report on harmful micro-organisms, which ferment sterilized soy (e. g. marketed bottled soy), is not yet given, the authors have studied on those micro-organisms and the prevention of their growth.(1). First of all, gas analysis was carried out to determine whether yeasts or bacteria take part in the fermentation. From the fact that the almost all of gas produced was carbon dioxide, it was concluded that the cause of this fermentation was the action of yeasts.(3). Then, the authors isolated 54 strains of yeasts from the femented soy and 51 strains of bacteria too.(4). From the result of reproducing test on test fermentation of sterilized bottled soy by isolate dyeasts, 33 strains of well fermenting yeasts were selected. Their microbiological studies are now in progress.(5). None of isolated bacteria fermented at the reproducing test. This fact quite agreed with the results of gas analysis.(6). Some of these yeasts were pellicle-forming and the others not. It was, however, proved that the latter chiefly took part in that fermentation.
社団法人日本生物工学会の論文
1951-09-15