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3報) 各種微生物の増殖, 代謝に及ぼす培養温度の影響

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The effects of different cultural temperatures (25℃, 30℃, 34℃ and 37℃) on the growth and metabolism of microorganisms including Aspergillus oryzae, Bacillus mesentericus, Pediococcus soyae, and Saccharomyces rouxii were investigated. Pure cultures were carried out for 67 hours in media containing equal amounts of defatted soybeans and roasted wheat.In cultures of A. oryzae at these temperatures larger growth and metabolism were attained with a higher temperature for the first 20 hours, but in 67 hours the spore count and protease production were lower with a higher temperature. After 67 hours the total amount of organic acids, acetic acid, and succinic acid contents increased more with a higher temperature. On the other hand, after 67 hours the largest consumption of total reducing sugar was observed in the culture at 34℃.The growth and metabolism of B. mesentericus were also in proportion to the culture temperature. In 67 hours, pH values in the medium were 7.24 and 6.91 at 37℃ and 30℃, respectively. On the other hand, the pH value at 25℃ was 6.21,although a relatively large increase in cell count was observed.The growth and metabolism of P. soyae were highest at 34℃ followed by 30℃, 37℃ and 25℃ in order. The lactic acid contents in 67 hour-old culture media were 566 mg and 30 mg per 100 g at 34℃ and 25℃ respectively.The highest growth of S. rouxii was observed at 30℃ followed by 34℃, 25℃ and 37℃ in order of mention.
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3報) 各種微生物の増殖, 代謝に及ぼす培養温度の影響

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