Neurospora sitophilaによるカロチン強化食品の研究 (第8報) : 味噌熟成中におけるカロチン減少の原因とその對策

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The authors studies on the cause and the prevention of carotene destruction during the brewing periods of miso (fermented bean paste) which was fortified with the condia of Neurospora sitophila, and obtained the following results.The destruction of carotene was mainly caused by the lipoxidase and the conjugated dien peroxides in soy bean and also by Aspergillus mold.In the ordinary cooking condition, the carotene destruction was almost inhibited when soy bean was fresh, but not when it was defatted or acidified. When the defatted or acidified soy bean was soaked with dilute sodium or potassium hydroxide solution before cooking, the carotene destruction was much less than that of the untreated one.
社団法人日本生物工学会の論文
1954-06-15