淡口醤油の原料処理に於ける亜硫酸の効用について(第3報) : K_2S_2O_5使用による工業的加温速醸及び普通醸造試験

概要

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The following favorable results were observed in our experiments using K_2_S_2_O_5 in the natural brewing and quick-ripening processes.The normal growth of Aspergillus sojae in the koji making process was found to increase with increased addition of mold starter. Furthermore, the production of alcohol from moromi was improved by using Zygosaccharomyces major previously adapted to K_2_S_2_O_5.We obtained a lighter colored shoyu in both cases, the color decreasing by about 30% in the case of the quick-ripening process and about 17% in the natural brewing one. The other components in these products differed little from those contained in normal shoyu. However, the total amount of organic acids present in the shoyu produced by natural brewing was greater than that produced by quick-ripening, and in both cases the quantity was greater than taht in normal (K_2_S_2_O_5-nuadded) shoyu.
社団法人日本生物工学会の論文
1961-07-15