醤油中の耐塩性酵母の増殖促進物質に関する研究 : (第1報)麹汁に対する醤油の補足効果

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In a previous report we confirmed that a higher viable cell count of osmophilic yeasts was obtained in a medium containing soy sauce.This report deals with the further study on the effect of soy sauce as a Koji extract supplement on the growth of osmophilic yeasts.The results obtained were as follows : 1. Response of three typical osmophilic yeasts in Koji media supplemented with eleven materials were tested, and soy sauce enhanced the growth best. Soybean extract, soybean koji extract, yeast extract, molasses and malt extract exhibited reduced promoting effects. The efficiency of corn steep liquor and liver extract were inferior to that of materials mentioned above, whearas, it was revealed that polypeptone, whey and (NH_4)_2SO_4 had no growth promoting abilities.2. The growth promoting effect of soy sauce and yeast extract were tested using twenty-one osmophilic yeasts which were originated from soy sauce and miso. As described above, soy sauce markedly increased the growth response of all strains, but the growth promoting abilities of yeast extract were much less than that of soy sauce on the greater part of tested strains.3. In addition, it is of interest to note that the growth promotive effect of soy sauce was also observed in a medium containing high levels of NaCl (15%).
社団法人日本生物工学会の論文
1967-03-25