清酒紅〓(猩々〓)に関する研究 (第1報) : 紅〓より分離した桿状細菌の菌學的性質に就て

概要

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"Benimoto" is and abnormal yeast starter for sake brewing, which has been pigmented (ordinarily reddish) by the action of contaminated microbes. Two kinds of microbes have been reported to be concerned with the pigmentation : the one is a strain of red yeast isolated by MURAYAMA, and the other is that by butyric acid bacteria postulated by KURONO. However, the question remains still open whether or not the above stated microbes are substantially operative in the pigmentation in "benimoto".The present authors have isolated from "benimoto" a bacillus capable of producint red pigment. On the basis of microbiological tests, it is considered that "benimoto" is caused mainly by this organism.Taxonomic investigations have revealed that it is a strain of B. mesentericus-group, to which no strain of bacillus being concerned with sake brewing had been reported fo belong. The outlined description of the bacillus is as follows : Aerobic, gram-positive rods, 0.8〜1.3μ×2.0〜8.0μ in size, motile with peritrichous flagella. Spore oval, 0.5〜1.0μ×1.3〜1.7μ in size, ordinarily terminal. Feebly resistible against acid and alcohol, no acid produced from carbohydrate, nitrite formed from nitrate, gelatine liquefied rapidly, red pigment produced turning later yellowish brown.
社団法人日本生物工学会の論文
1953-07-15