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

概要

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The effects of pH and NaCl concentration upon the sporulation of Bacillus subtilis were studied employing a type culture strain and 3 strains isolated from miso. On miso-extract agar, no remarkable effect of pH upon sporulation was found over the range of 4.5 to 8.0 after 10 days incubation, while in liquid culture, optimal pH values for sporulation were found between 5.0 and 6.0.All strains scarcely sborulated in solid culture (pH 5) containing NaCl more than 10%. Especially, strain B-27 the major strain of Bacillus subtilis in miso, failed to sporulate in the medium having the same pH and salt concentration as miso.Thus, it was suggested that the Bacillus cells are obliged to be existent in vegetative form in miso (pH 5.0,12% NaCl) and play some role in miso-brewing.
公益社団法人日本生物工学会の論文
1961-01-15