3. 醸造食品と水(セミナー「低温と生体高分子」)

概要

論文の詳細を見る
In the Orient, there are many kinds of indigenous fermented foods such as Soy Sauce, Miso (fermented soy paste) , Natto (fermented whole soybeans) , Sufu (fermented soybean protein curd), Tempeh (fermented whole soybeans), Rice Vinegar, Katsuobushi (dried bonito) and alcoholic beverages. On the other hand, in the West, there are fermented foods such as Bread, Cheese, Yoghurt and many kinds of alcoholic beverages. Fermented food is related to water during the fermentation process, for example, material treatment (cooking, roasting, soaking etc.) , growth of microorganisms and maturing period. In this report, we introduced the relationship between the state of water and fermented food during the production process. Also, the effect of water activity (a_w) on the growth of microorganisms is discussed.
低温生物工学会の論文
1994-08-10