ソルビン酸によるみその防湧防かびについて : (第2報) 各種みその保存試験

概要

論文の詳細を見る
To protect miso from the damage of "Hukure" (expansion of packed miso caused by CO_2-production) and "Hatsukabi" (white colour colony of film forming yeasts on the surface of miso), preservation tests on various types of miso using sorbic acid were performed. The results obtained were as follows : 1) In the case of "Mame-miso" (soy bean miso) and "Mame-miso" containing a small portion of rice (6%), ca. 13 mg/100g of undissociated sorbic acid was effective to prevent "Hukure" and "Hatsukabi". However, ca. 25 mg/100g of undissociated sorbic acid was necessary for "Mame-miso" containing 15% rice and other types of miso containing larger quantities of rice (for instance "Shinsyu-miso" the most common variety).2) On the othre hand, even 27 mg/100g of undissociated sorbic acid was not effective to prevent "Hukure" of "Shiro-miso" at the level of 10^6/g of yeast cells. In this case, an effective method for preservation was the use of heat treatment at the same time in order to decrease viable yeasts in miso.3) Viable yeast cells in miso had a tendency to decrease when "Hukure" and "Hatsukabi" were prevented by the addition of sorbic acid.
社団法人日本生物工学会の論文
1965-11-25