パン釀焙に関する研究(第8報) : Dough酸敗菌の生理及その防止策

概要

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1) From soured doughs collected from the whole country 22 varieties of souring bacteria were isolated. 2) The isolated bacteria were found to belong to lactic acid bacteria, and four kinds of those which give rise particularly to rapid acid fermentation were found to be Lactobacillus plantarum and its varieties. 3) From the experiments on mixed culture of yeast aud isolated bacteria, it was found that acid production of bacteria was controlled by yeast, while gas production of yeast was scarcely affected by bacteria. 4) In order to prevent dough from souring without inhibiting gas production by yeast, it was found to be a good method to use 0.025〜0.01% salicylic acid, 0.025% 5-nitro-2 furyl acrylic amide as antiseptic, or to add either 2% NaCl or sugar in high concentration.
社団法人日本生物工学会の論文
1954-01-15