醤油醸造微生物に関する研究 : (第2報)諸味液汁混濁細菌の同定

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The authors reported in the previous paper that bacterial strains M-35 from soy-sauce mash, and M-160 from soy-koji were isolated and that both strains caused turbidity in soy-sauce. These strains were indentified as follows : 1) According to Bergey's Manual, 7th ed., the strain M-35 was closely akin Micrococcus freudenreichii because of its inability of utilizing urea as a nitrogen source. However, it had a strong urease activity, converting litmus milk to the alkaline side. Therefore, M-35 was identified as a strain of Micrococcus ureae.2) M-160 resembled Microccus caseolyticus. Although it did not convert litmus milk to the acidic side, its activity of peptonization is common to Micrococcus caseolyticus. Therefore, M-160 was identified as a strain of Micrococcus caseolyticus.
公益社団法人日本生物工学会の論文
1969-01-25