みりんから分離した乳酸菌について : (第4報)Lactobacillus heterohiochiiおよびLactobacillus fermenti

概要

論文の詳細を見る
Twelve strains of hiochic bacteria (sake-putrefying lactic acid bacteria) were isolated from putrified mirin liquor obtained from the market and a factory. These strains were all heterofermentative lactic acid bacteria which could not grow at temperatures below 15 ℃. Among them, 7 strains required mevalonic acid as essential for growth and did not grow in glucose-meat extract medium. On the other hand, the other 5 strains did not require mevalonic acid for growth and grew in glucose-meat extract medium.According to Kitahara's classification, the taxonomic characteristics of the former were similar to those of Lactobacillus heterohiochii isolated from sake, except for utilization of maltose and folic acid requirement for growth. The latter showed the taxonomic characteristics of L. fermenti, with the exception of mannitol, and sorbitol utilization for growth.The growth of L. heterohiochii type bacteria isolated from mirin liquor was completely inhibited at 45% of glucose concentration, while L. heterohiochii from sake was inhibited at 35% concentration. Ethanol inhibited the growth of L. fermenti type bacteria from mirin at an 18% concentration, and that of L. fermenti from sake at a 10% concentration. These results indicate that hiochic bacteria from mirin had higher tolerance for ethanol and glucose than hiochic bacteria from sake.
1972-05-25