味噌の微生物に関する研究 (第1報) : 仕込後のMicrofloraの動態

概要

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The authors studied the change of microflora in the process of miso-brewing both in the natural and the warmed condition by the dilution plate method using special selective media, and obtained the following results.1) Yeasts increased gradually, but their growth was influenced by temperature, differing in the parts of brewing-tank.2) Total bacteria and lactobacilli decreased in the early stage of brewing, but thereafter almost a constant number was isolated from every part of brewing-tank.3)Viable cell number of Bacillus group was almost contstant throughout the whole brewing period, and this group occupied the main part of miso-bacteria.4) It was recognized that the initial conditions influence very significantly the micro-flora in miso-brewing, especially lactobacilli and other bacteria.
社団法人日本生物工学会の論文
1956-07-15