醗酵食品の製造に関する耐塩性乳酸菌 : (第3報) すぐきの製造に関する乳酸菌

概要

論文の詳細を見る
Suguki is a sort of pickle which has a particlar sour taste and is a special product of the northern district of Kyoto City. The raw material is a kind of Brassica Rapa L.belonged to Brassica of Crucifera. It is manufactured by the maturing of the material using mainely lactic acid bacteria at 30〜40℃ after steeping the raw material in a sodium chloride solution of adequate concentration out of doors in winter.We isolated the microbes from the maturing materials in order to control the Suguki making process. Some strains of lactic acid bacteria were isolated by using the medium reported in a previous paper. Three strains of Lactobacillus, 2 strains of Pediococcus, 8 strains of Streptococcus and 7 strains of Leuconostoc were found.After finding the morphological and physiological properties of the lactic acid bacteria isolated, we succeeded in the making of a handy table which grouped the various strains.Lactobacillus was commonly found in both of the steeping and fermentation processes.One strain of Lactobacillus which has the strongest generative power and halophilic character, was considered to belong to the spceies of Lactobacillus plantarum. Subsequently the effectivness of this strain for Suguki making was recognized from a test made on an industrial scale.
社団法人日本生物工学会の論文
1965-10-25