味淋から分離した乳酸菌について : (第3報)Lactobacillus casei, Lactobacillus plantarum

概要

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In this report the authors deal with the isolation of bacteria found in hiochi (acid-putrefied) Hon-mirin and a method of profection it from this acid-putrefaction. Seven strains were isolated, they were found to be Lactobacillus casei (four strains) and Lactobacillus Plantarum (three strains), from their taxonomical characteristics and nutritional requirements. These microbes could be completely supressed with p-hydroxy benzoic acid butyl ester (25mg per 100 ml).The sterilization of alcoholic beverages is usually done by heating at 60℃. But when Hon-mirin is heated at 60℃ for a long enough time for sterilization, it caramelized, its alcohol content is decreased, and protein haze is formed. The Authors found that 70℃ at 15 seconds, was most suitable for sterilization of Hon-mirin. At 75℃ or higher the protein haze was formed by enzyme protein denaturation, and that below 65℃ the microbes were not killed.
社団法人日本生物工学会の論文
1966-03-25