醤油醸造に関与する耐塩性乳酸菌に関する研究 : (第1報)醤油乳酸菌Tetracoccus sp. の分離とその菌学的性質

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Halotolerant lactic acid bacteria were isolated from both soy koji and soy mash and studied taxonomically. Among these isolated bacteria, a tetrad from bacterium related closely to Tetracoccus soyae was considered to be the most important in the soy sauce brewing. The properties of this bacterium, which was tentatively named Tetacoccus No. 100,are as follows : 1) Tetracoccus No. 100 is a halotolerant facultative anaerobe, appearing mostly in either tetrad or diploid form.2) This bacterium is Gram-positive, non-motile, non-spore-forming, catalase-positive, and it reduces nitrate.3) In cotrast with Tetracoccus soyae, this bacterium ferments salicine and glycerol but not galactose.4) Under anaerobic conditions, the bacterium mainly produces DL+L lactic acid from fermentable sugars.5) Its nutritional requirements are rather simple. Only biotin and nicotinic acid are essentially required for the growth of this bacterium, and its accessory requirements are pantothenate, thiamine, L-valine, L-alanine, L-leucine and L-cysteine. The bacterium grows abundantly on a simple synthetic medium.6) The guanine-cytosine(GC)content of DNA in Tetracoccus No. 100 is not significantly different from those in Pediococcus soyae and Tetracoccus soyae.Ditribution of Tetracoccus No. 100 during the brewing of soy mash was also presented.
社団法人日本生物工学会の論文
1970-04-25