液体麹法による醤油の製造に関する研究(第3報) : 液体麹による蒸煮大豆の酵素的分解(その1)

概要

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In the enzymic decomposition of cooked soybean by submerged Koji in the absence of sodium chloride, soluble nitrogen and amino-nitrogen were produced in ten days as much as those in ordinarily brewed soy-sauce, i.e., 1.4 g/100cc soluble nitrogen, 0.55 g/100cc amino-nitrogen. However, the flavor was undesirably affected by the increase of ammonia in consequence of mold growth in the mash, and it was necessary to inhibit the growth of molds throughout the whole course of the enzymic digestion.Addition of sodium chloride is not suitable for this purpose, because the enzymic digestion is considerably inhibited by such a concentration of sodium chloride as to restrain the growth of molds.
社団法人日本生物工学会の論文
1958-04-15