清酒醸造中のMicrococcus属菌に関する研究 : (第3報) 醸造工程中の消長

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The author studied the change of microflora in the process of sake-brewing by the dilution plate method using special selective media.The following results were obtained.(1) The growth of Micrococcus was most rapid at the early stage of koji-making, attaining a level of 10^7〜10^8 cells per g of koji.Micrococcus was the predominant one among the various bacterial species in koji.(2) Micrococcus was the most abundant bacterium in the very early stage of moto and moromi-brewing (10^5〜10^6 cells/g).(3) The number of Micrococcus cells rapidly decreased during the early stages of moto- and moromi-brewing.Only a small number of cells of Micrococcus were isolated in the last stage of moromi-brewing, while none was isolated in the last stage of moto-brewing.(4) Bacterial population in finished koji was regarded to be the factor determining the bacterial population in the initial stages of moto and moromi.(5) The Micrococci in koji were originated from tanekoji and from the air in muro (the koji-making room).(moto : seed mash ; moromi : main mash).
社団法人日本生物工学会の論文
1962-07-15