味噌の微生物に関する研究(第1報) : 味噌熟成と微生物相の変遷について

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The atuhors studied the changes of microflora in the process of miso-brewing by the dilution plate method using special selective media. The chemical changes and the vicissitude of enzyme activities in the above process were also investigated. The results were as follows.1) Anaerobic bacteria, mostly lactic acid bacteria, and yeasts decreased gradually in the process of miso-brewing.2) Total count of aerobic bacteria decreased in the early stage of brewing until 150 days, and then became stationary. In the later stage, most of bacteria were found to be Bacilli.3) As the amount of total acid increased, pH decrased. But, increase in number of lactic acid bacteria was not observed.4) Enzyme activities decreased gradually at the begining of brewing, and increased in summer season (i.e. in the midddle phase of brewing), although the change in microflora did not correlate with the increase in enzymes activities.5) Highly halotorelant tetracoccus (lactic acid former) was isolated from miso. It was identified as Pediococcus halophilus and could be distinguished from P. soyae found in soy-mash based on the difference in fermentability of surcose and dextrin.
公益社団法人日本生物工学会の論文
1961-01-15