醗酵微生物の混合培養に関する研究 : (第1報) 耐滲浸透性乳酸菌および酵母の混合培養について

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In culturing, adding and applying osmophilic Pediococcus soyae and Saccharomyces rouxii, which are active in soy sauce and miso, a mixed culture of these two strains was examined.It was found that while, at 10% NaCl concentration, S. rouxii were suitable for culture at the same pH (6.5) with the prolification of P. soyae, but, if NaCl concentration increased to 18%, S. rouxii would not grow unless pH was set at 5 (5-5.5).At 10% NaCl concentration, the growth coefficient for both P. soyae and S. roxii was seen to be low, in the neighborhood of 1/1 ratio. A good ratio of growth coefficient will be obtained near 16/1,and, in the case of mixed culture, growth of S. rouxii would decreased.At 18% NaCl concentration, P. syae would increase, and, after pH of the medium came up near 5,growth of S, rouxii commenced. However, at 130/1 ratio between P.soyae and S. rouxii, no growth of S.rouxii was seen.A better Ped./Sacch. ratio in regard to the increase of both strains was seen to cover a relatively wide range of 1/1-15/1.Contrasted to a single culture, mixed culture was seen to induce lower growth for both strains, and, particularly, for S, rouxii, to exert an inhibitory effect.
公益社団法人日本生物工学会の論文
1965-11-25