しょう油の風味決定における酵母の役割(醗酵食品の風味に関するシンポジウム)

概要

論文の詳細を見る
A number of yeast strains isolated from several kinds of shoyu mash, were studied in the aspect of their good flavor producing ability. Besides Saccharomyces rouxii, that is the most indispensable yeast for the shoyu fermentation, Torulopsis strains were recognized as good flavor producers. Alkylphenols such as 4-ethylguaiacol and 4-ethylphenol were produced microbiologically by Torulopsis strains by adding them during the shoyu fermentation. These alkylphenols, were not produced, however, in mash fermented by Saccharomyces rouxii. It was made clear that the amount of living cells of these Torulopsis strains grown in mash affected to the greatest extent the yield of the compounds. On the other hand, a number of shoyu samples with different levels of 4-ethylguaiacol, including commercial shoyu, were organoleptically compared with each other. As the result, it was clarified that Torulopsis yeast plays a very important role in producing a good shoyu flavor.
公益社団法人日本生物工学会の論文
1969-05-25