大豆醗酵食品の微生物に関する研究 : (第3報) 無菌味噌に添加されたBacillus, Micrococcus, Pediococcus属細菌群および耐塩性酵母群の消長および作用

概要

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In previous paper, halophilic yeast and bacteria belonged to genus Bacillus, Micrococcus and Pediococcus were found to be the main microorganisms beside Asp. oryzae in aka-miso. The action of halophilic yeast and above bacteria were investigated at present work as well as the changes in their viable counts in miso making process in which Asp. oryzae, halophilic yeast and these bacteria were the microorganisms participated. Total viable count of bacteria belonged to genus Bacillus remained constant while the number of vegitative cell showed considerable increase. Bacillus accerelated the hydrolysis of the protein and softening the texture. Although it still remained uncertain whether bacteria belonged to genus Bacillus is essential for miso making or not, their important roles should not be ignored. Gradual decrease in viabel count of Micrococcus in this experiment suggested weak growth in the commercial miso brewing. The chief action of Micrococcus was the production of organic acids and acidic odor. Pediococcus showed a growth in miso brewing with production of lactic acid and lowering of pH. Pediococcus was found to be the important microorganism in miso brewing for its formation of acidic flavors. Viable counts of halophilic yeasts were increased with alcohol production in the brewing. These were the most important microorganism other than Asp. oryzae for their flavor formation.
公益社団法人日本生物工学会の論文
1965-02-25