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2報) 各種微生物の増殖, 代謝に及ぼす培地初期水分含量の影響

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Effects of varied initial moisture contents (25-43%) of media on the growth and metabolism of microorganism were studied using media containing soybeans and roasted wheat. The microorganisms used were Aspergillus oryzae, Saccharomyces rouxii, Pediococcus soyae and Bacillus mesentericus. The viable count of microorganism, moisture content, pH, dried matter, total reducing sugar, and organic acid content were determined after 20 and 67 hour cultures.In the cultures of all these strains, the higher the initial moisture content of a medium, the more vigorous growth and metabolism were observed, but there were considerable differences in the degrees of growth and metabolism between the tested microorganisms. A considerable growth of A. oryzae was observed even in a culture with an initial moisture content at 28.6%. After 67 hours, yields of citric and glycolid acids, were in proportion to the initial moisture content, whereas yields of malic and acetic acids were in reverse proportion to it except the culture with 24.6% of initial moisture content. An apparent growth of S. rouxii was observed in the medium with an initial moisture content at 28.5%. In a 67 hour culture of P. soyae, lactic acid contents were 78.5 mg and 1129.3 mg per 100 g in media with 34.2% and 43.0% of initial moisture contents respectively. However, the growth of B. mesentericus was markedly depressed in cultures with an initial moisture content below 34.2%.In a previous report, the authors supposed that the changes in the amounts of organic acids in a culture for less than 30 hours were caused by the action of Bacterial, and thereafter by the action of A. oryzae in the practical koji-making process. In this process, the moisture-content of koji ordinarily decreases to 35% after a 30 hour culture. The finding that the growth and metabolism of Bacteria were much less than those of A. oryzae in the medium with moisture content below 35% may give an additional support to our supposition.
社団法人日本生物工学会の論文
1967-11-25

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2報) 各種微生物の増殖, 代謝に及ぼす培地初期水分含量の影響

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