みりんから分離した乳酸菌について : (第5報)リゾチームおよび加熱による保存条件の検討

概要

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Four species of hiochic bacteria. (Lactobacillus. heterohiochii, L. fermenti, L.plantarum, and L. casei) isolated from mirin liquor were used as the test organism. Twenty ppm of lysozyme added to mirin liquor completely inhibited the growth of the organisms tested. More than 95% of the original activity of lysozyme added to mirin liquor remained after one year of storage at room temperature.No loss of lysozyme activity was obserbed after pasteurization at 65℃ for 5 hrs. The clarification treatment of mirin liquor with wheat gluten and persimmon tannin gave a 2.5% loss of lysozyme activity. The combined treatment of mirin liquor with gluten-tannin and 400 ppm of activated carbon reduced the lysozyme activity by 15%.A deteriorative effect of lysozyme on the flavor of mirin liquor was not observed at its effective concentration. The pasteurization of bottled mirin at 65℃ for 10 minutes completely inhibited the growth of hiochic bacteria.
1972-05-25