淡口醤油の原料処理に於ける亜硫酸の効用について (第2報) : K_2S_2O_5の微生物に対する発育阻害と対策について

概要

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Inhibiting action upon microbial growth of K_2S_2O_5 applied in the brewing of light-colored shoyu examined, and the counterplan for that was devised. The results are summarized as follows.(1) Tests for growth rate and enzyme formation with Asp. sojae, showed that there is little effect at an initial concentration of SO_2 lower than 400 p.p.m., but there occurs remarkable inhibition at higher concentrations. Even at a concentration of 700p.p.m. as SO_2,normal growth and enzyme formation were observed by increasing inoculum size.(2) The results of growth and fermentation test with shoyu yeasts indicated that normal fermentation is permitted when initial SO_2 concentration is below 165p.p.m. and that, with shoyu yeast previously adapted to SO_2,fermentation proceeds at a reasonable rate in the presence of 550 p.p.m. SO_2.(3) With shoyu bacteria normal growth and acid production were at about 55 p.p.m. SO_2,but growth was inhibited at observed 160 p.p.m. Therefore, the concentration below 50 p.p.m. is considered to be more suitable for use in shoyu-mush.
社団法人日本生物工学会の論文
1961-05-15