味噌の微生物に関する研究(第2報) : 味噌中のBacillus subtilisの存在形態とその役割について

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概要

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• The role of Bacillus which was as certained as the major group of bacteria found in miso was investigated, and the following results were obtained.1) Most of Bacillus cells in miso was found to be existent as vegetative form. This finding is a striking contrast to the case of soy-mash where bacillus cells are found in spore form.2) Protease and mylase activities in koji and miso were compared with those produced by B. subtilis isolated from miso. And, it was inferred from the results that B. subtilis plays an important role in maturing process.3) All Bacilli isolated from miso were identified as B. subtilis, but different from B. subtilis strains isolated by other workers in some physiological characteristics. Strains B-1 and B-35 were incapable of utilizing citric acid and failed to grow on glucose nitrate agar, while strains B-26 and B-27 were lactose fermenters.

• 1961-01-15

著者

• 薄田 亘

  益子味噌株式会社

• 益子 房之助

  益子味噌株式会社

• 松尾 寅之亟

  益子味噌株式会社

関連論文

• 味噌の微生物に関する研究(第3報) : 味噌醪中のBacillus subtilisの胞子形成能について
• 味噌の微生物に関する研究(第2報) : 味噌中のBacillus subtilisの存在形態とその役割について
• 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
• 味噌の微生物に関する研究-1〜3-

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