醤油醸造微生物に関する研究 : (第1報)細菌による諸味液汁の混濁について

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Studies were made on aerobic spherical bacteria strains, M-35 and M-160,isolated during the soy-sauce brewing process.1) These strains, M-35 and M-160,grew vigorously when cultured in combination with Aspergillus sojae on a solid medium of soy-koji. If this mixed culture was dispersed in a saline solution with NaCl at a high concentration, these starins induced turbidity in the liquid part of soy-sauce mash.2) When the mixed culture was dispersed in a saline solution, turbidity appeared. We recognized this phenomenon was caused by micrococcal dead cells.3) No turbidity was found when micrococcal cells of the strains, M-35 and M-160 precultured in a liquid medium (the main component of the medium was yeast extract) was dispersed together with pure koji in the saline solution. From this, it is known these strains caused the turbidity when they are cultured with A. sojae on the solid medium of soy-koji.4) We could not find in type cultures of Micrococcus and Bacillus any turbidity causing strains like M-35 and M-160,even though they were cultured in combination with A. sojae.5) Cells of Bacillus cultured in a solid medium of soy-koji decreased when they were suspended in a saline solution.
公益社団法人日本生物工学会の論文
1968-11-25