醤油の微生物に関する研究 (第1報) : 天然醸造諸味のMicrofloraの動態

概要

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The authors studied the change of microflora in the process of soya-brewing under natural conditions of several breweries by the dilution oplate method using special selective media, and obtained the following results.1) Yeast growth was maximum(10X^6 or above Per g in number) in summer, irrespective of the age of mash, and the greater part of reducing sugar was consumed in this period.2) Some of the bacteria isolated under aerobic condition decreased in the early stage of brewing, and thereafter had a tendency to decrease gradually, but the Bacillus group was almost constant in number throughout the whole brewing period.3) Lactobacilli isolated under anaerobic condition also decreased with the ripening of mash and at the last stage only a small number was isolated in comparison with that at the early stage.4) It was recognized that the initial conditions exerted very significant influence upon the microflora in soya-brewing, especially on the moromi bacteria and lacrobacilli.
社団法人日本生物工学会の論文
1956-08-15