大豆醗酵食品の微生物に関する研究 : (第1報)いわゆる無菌味噌の製造および普通味噌との比較

概要

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Various kinds of unknown microorganisms other than Asp. oryzae exist and grow in miso made with the open system. In order to learn the roles of microorganisms in the miso-making process, the experiments were conducted comparing miso brewed by Asp. oryzae alone and with the miso brewed with open fermentation. The former, however, is no equal to the latter regarding flavor and chemical components, it has more the flavour of the mother body of miso. Activities of Asp. oryzae are sufficient to hydrolyze protein and starch of raw materials, but insufficient to produce organic acids (especially lactic acid and acetic acid), ethanol, etc. These substances are almost produced by the other microorganisms. As a result, miso is brewed with the aid of the other microorganisms in addition to the actions of Asp. oryzae.
公益社団法人日本生物工学会の論文
1965-01-25