豆麹に関する研究 (第2報) : みそ玉麹のMicrofloraについて

概要

論文の詳細を見る
The types and numbers of micro-organisms present in soybean-koji were determined. With several kinds of "misodama", the following general conclusions were deduced : 1) In most instances, the acid-forming bacteria were the predominant group of micro-organisms found in "misodama-koji". These acid-forming bacteria were those of Lactobacillaceae and Micrococcus group. Micrococcus group was more active in aerobic condition.On the other hand, Lactobacillaceae was more active in anaerobic condition.2) Those of aerobic Bacillus group were always present on the surface of "misodama", but the ratio in number of these bacteria to the total microbial population was small. Probably, the growth of these bacteria might be suppressed at an earlier stage by the activity of acid-forming group.
公益社団法人日本生物工学会の論文
1961-05-15