醤油麹の製造過程における各種微生物の挙動に関する研究 : (第1報)各種微生物の種々の成分の変化

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Aspergillus oryzae, Bacillus mesentericus and Bacillus natto belonging to Bacillus subtilis, Saccharomyces rouxii, and Pediococcus soyae were used as test organism. The general characterisitcs (moisture, pH, dried matter, total reducing sugar, total nitrogen, and ammonia) and the compounds (organic acids and amino acid of acidic hydrolyazate) in the culture medium composed of defatted soy bean and roasted wheat were determined.Total reducing sugar and dried matter decreased remarkably in 67 hr cultures of A. oryzae and Becillus, but only slightly in cultures of S. rouxii and P. soyae. Ammonia was formed in large amounts in cultures of A. oryzae and Bacillus, but only slightly in others. pH values increased remarkably in cultures of Bacillus, decreased considerably in P. soyae, and varied slightly in others. It may be considered that pH values in cluture medium depend on the ammonia content and total amount of organic acids.Very smal amounts of citric and malic acids showed in the 67 hr cultures of Bacillus and P. soyae. However, tehre was a clear difference in the contents of butyric and lactic acids between both cultures. In the S. rouxii culture, most organic acids, especially citric, malic, and acetic acids decreased.In liquid cultures composed of glucose and mineral salts using A. oryzae, the organic acids formed were of the same kind as in solid cultures, and among them the citric aicd was the main component. However, in solid cultures the citric and acetic acids decreased considerably, and malic and succinic acids increased about three times.In cultures of all the strains, arginine content decreased. Furthermore, glutamic acid and histidine contents decreased in cultures of A. oryzae and Bacillus. Generally, changes of amino acids in cultures of A. oryzae and Bacillus were larger than in S. rouxii and P. soyae.In a previous report, the authors have shown the changes in the amount of organic acids during the koji-making process. In order to compare these results with previous results, it may be considered that changes of organic acids from the 20th hr to the 67th hr were caused mainly by A. oryzae. In 20 hrs a considerable amount of lactic acid accumulated, formed by lactic acid producing bacteria; and metabolic actio of Bacillus appeared very weak.
社団法人日本生物工学会の論文
1965-03-25

醤油麹の製造過程における各種微生物の挙動に関する研究 : (第1報)各種微生物の種々の成分の変化

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