大豆醗酵食品の微生物に関する研究 : (第2報)熟成赤辛味噌に存在する微生物の群別と細菌群の分類学的位置

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In order to learn the species and viable counts of significant microorganisms in miso-making, the experiments were conducted first to distinguish microorganisms in ripened salty aka-miso were divided into ten groups and then were classifing into bacteria groups. The grouping was made to control such conditions as culture media compnents, applications of selective agents, halotolerances, heat resistanes and free oxygen requirments etc. In conclusion, spore forming bacteria were not found to exist in anaerobic and halotolerant bacteria groups, but in an aerobic bacteria group alone. The main species of each bacteria group in counts follow : aerbic bacteria group : Micrococcus varians and Bacillus subtilis aerobic spore forming bacteria group : B. subtilis aerobic halotolerant bacteria group : M. varians anaerobic bactera group : Pediococcus halophilus anaerobic halotolerant bacteria group : Pc. halophilus Beside the viable counts, it was deduced from the salt-tolerance that B. subtilis, M. varians and Pc. halophilus are chief species in the brewing of miso.
公益社団法人日本生物工学会の論文
1965-01-25