味淋から分離した乳酸菌について : (第2報)正常な味淋, 酸敗した味淋の有機酸組成

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"Mirin" can be classified in "Hon-mirin" and "Hon-naoshi". One factor which lowers the commercial value of Hon-mirin is acid-putrefaction (this putrefaction accompanied by acid formation). This paper deals with the this phenomenon. The pH of tested "Hon-mirin" was 5.5,while that of acid-putrefied mirin was 4.0. The titrating acidity of the former was about 0.3,while that of the latter was about 2.0,with the progress of this acid-putrefaction, the bacteria begin to settle and the taste of Hon-mirin becomes sour. This Hon-mirin cannot be used as a drink or seasoning. In this experiment we used three bottles of Hon-mirin and four bottles of acid-putrefied mirin. We found nine organic acids, acetic, pyruvic, fumaric, succinic, lactic, pyrroglutamic, glycollic, malic, and citric acids in these samples by silica gel chromatography. But the total organic acid content of Hon-mirin was 20.2 to 28.1 mg per 100 ml, while that of acid-putrefied mirin was 162.8 to 268.5mg per 100ml. The Hon-mirin contained especially 7.1 to 11.9mg lactic acid per 100ml, while the putrefied contained 109 to 160.5mg per 100ml. Malic acid, glycolic acid and pyrroglutamic acid decreased from putrefaction.
社団法人日本生物工学会の論文
1966-03-25