醤油諸味中の嫌気性耐塩並びに好塩性細菌について (その1) 菌学的性質 : Halophilic Bacteriaに関する研究 (第2報)

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Experiments on the isolation of anaerobic halophilic bacteria from soy-sauce mash and the taxonomic study on these halophilic and halotolerant bacteria isolated were carried out. The results obtained were as follows : 1) For the isolation of anaerobic bacteria from soy-sauce mash, NOVY's method with alkaline pyrogallol or vacuum culture method (30〜60 mmHg) were shown to be best.The medium containing polypeptone 0.8%, meat ext. 0.8%, yeast ext. (powder) 0.2%, liver ext. 10%, soy-sauce 10%, koji ext. 10%, NaCl 10%, sodium thioglycollate 0.1%, and agar 1.8% was used as this was proved to be most suitable.2) Using the above medium and the method of isolation, 8 strains of halotolerant and 4 strains of halophilic lactic acid becteria were isolated.3) Halophilic lactic acid bacteria were almost similar in their morphological and physiological characteristics to Pediococcus soyae, but halotolerant lactic acid bacteria were recognized to be a new species belonging to the genus Tetracoccus. The name Tetracoccus soyae nov. sp. was given to the new species.
社団法人日本生物工学会の論文
1961-06-15