醗酵食品の製造に関係する耐塩性乳酸菌 : (第1報)醤油諸味中の乳酸菌

概要

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The authors set up these studies in order to determine the amount of halophilic lactic acid bacteria in several fermentation foods containing large quantities of salt.Many strains of lactic acid bacteria were isolated from many soy sauce mashes, using a medium containing 0.5% yeast ext., 0.5% polypeptone and 5% sodium chloride in koji extract (sugar content 5%). There were 40 strains of Pediococcus, 32 strains of Streptococcus and 4 strains of Leuconostoc.Having summarized the morphological and physiological properties of these strains, we were able to group them in convenient table form. Using this table we found that one strain of Streptococcus was halophilic as is Pediococcus.With further studies, the strain of Streptococcus was determined to belong to the genus of Streptococcus glycerinaceus. Subsequently the suitability of this strain for soy sauce making was compared to that of Pediococcus. Both have similar effects.
社団法人日本生物工学会の論文
1964-12-25