Neurospora sitophilaによるカロチン強化食品の研究 : (第9報) 味噌熟成中のカロチン増加とその原因

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The present investigation was undertaken to examine the carotene increase and its cause in the brewing of miso and the results obtained were as follows.During the brewing, increase of carotene was mainly due to an absolute increase caused by the growth of micro-organisms, particularly the Aspergillus mold, and that caused by the consumption of the substrate was much less than the former.The carotene increase of the samples fortified with the conidia anc CaCO_8 was less than that of the samples fortified only with the conidia.In the case of soy bean miso (not defatted) fortified only with the heated conidia, the carotene fraction, the lycopene fraction, and the total carotenoids of the sample tended to show parallel increase.In the sample fortified with both the conidia anc CaCO_8,the carotene fraction decreased and the lycopene fraction increased after two months, but afterward the former increased and the latter decreased.It is concluded that the lycopene fraction is the protector against the carotene destruction.
公益社団法人日本生物工学会の論文
1954-07-15