醤油有機酸に関する研究 : (第9報) 諸味中の有機酸の消長(その3) 脱脂大豆使用の6月仕込諸味

概要

論文の詳細を見る
Quantitative changes of each organic acid in Mash C (Mash No.37 and No.38) which were prepared from defatted soy bean and started in June were noted for 327 days. The results obtained were compared with Mash A and B which were prepared in November and May, respectively, using the same material as with Mash C. Most of organic acids increased for the initial 30 days of fermentation. Among them, acetic and lactic acids were remarkably increased. Lactic acid attained to a maximum value after 30 days and remained unchanged thereafter. Acetic acid reached a maximum value between the 30th and 45th day and was followed by characteristic changes. Alcohol content increased sharply from the 15th day. Although no remarkable changes of organic aicd contents of Mash A and B were seen for the first 30 days, considerable changes were observed in Mash C. In lactic and acetic acdis, the time required for attaining a maximum value was much shorter in Mash C than in Mash A and B, but the maximum values were lower in Mash C than in Mash A and B. Furthemore, the pattern of change of acetic acid in Mash C differed considerably from those in Mash A and B. From these results, it may be considered that Mash C was fermented vigorously by the action of most of the microrganisms (mainly bacteria) during the initial period, although action of yeast was delayed for about 15 day, and accordingly the pattern of change of microflora in Mash C differed remarkably from those in Mash A and B.
社団法人日本生物工学会の論文
1965-02-25

醤油有機酸に関する研究 : (第9報) 諸味中の有機酸の消長(その3) 脱脂大豆使用の6月仕込諸味

スポンサーリンク

概要

著者

関連論文

スポンサーリンク