醤油保存に関する研究 : (第4報)漬物中の乳酸菌について

概要

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Sixteen strains of lactic acid bacteria that lowered pH values from 5.0 to below 4.5 in a medium containing 50% soy sauce were isolated from soy sauce pickles. Identification, inhibition by six preservatives and heat resistance of the four strains that grew in a medium containing 50% soy sauce and 0.3mg/ml of benzoic acid, were studied. The four strains were identified as L. plantarum. Esters of p-hydroxyl-benzoic acid (P.H.B.) in six preservatives were shown to be effective preservatives on the above bacteria; at a concentration 0.05mg/ml of n-Buthyl-p-hydroxybenzoate and 0.12mg/ml of n-Propyl-p-hydroxybenzoate the medium containing 50% soy sauce could be preserved for 90 days or more at 30℃. These strains were killed by heating at 65℃ for 10 min.
1966-02-25