醤油の湧き酵母に就て(第4報) : 分離酵母の醤油に對する試驗

概要

論文の詳細を見る
(1) In the various experiments on fermentation of soy by isolated yeasts, the authors found that the fermentation in lower nitrogen concentration of soy was stronger than in high concentration and that it could be provoked even in the presence of 2% sugar. It is concluded that this fermentation is due to the depression of the soy quality.(2) The constituents of fermented soy showed little changes except decrease in sugar and fade in color.(3) As the isolated yeasts showed a stronger activity than the known soy-yeasts in the comparative fermentation test, the authors recognised that there was a new group af yeasts which could ferment sterilized soy and mifght be called "dynamite yeasts", taking into consideration the microbiological characters previously reported.(4) For the prevention of this harmful feremntation, it was found that butyl ester of p-oxy-benzoic acid was very effective, when added in a concentration of 5 ; 100,000 and sterilized at 80℃.
社団法人日本生物工学会の論文
1952-05-15