醤油乳酸菌による有機酸の生成

概要

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Organic acids of the twenty batches of soy sauce mash were determined at several fermenting stages by a carboxylic acid analyzer. The results obtained were as follows: (1) Pyroglutamic, lactic, acetic and succinic acids increased, whereas malic and citric acids decreased during aging. (2) A highly positive correlation was observed between the amounts of lactic acid and those of acetic acid (correlation coefficient: 0.900). On the other hand, there was a highly negative correlation between the amounts of lactic acid and those of citric acid (correlation coefficient: -0.905). Organic acids production by twelve strains of Pediococcus halophilus isolated from soy sauce mash were studied, and the following results were obtained. (3) When grown in glucose-medium, 1.71 mole lactic acid, 0.28 mole acetic acid and 0.17 mole formic acid were formed from l mole consumed glucose. The fermentation seemed to be homolactic. (4) When grown in citric-medium, 0.16 mole lactic acid, 1.86 mole acetic acid and 0.59 mole formic acid were formed from 1 mole consumed citric acid. (5) The consumption of malic acid was not observed as for these twelve strains.
社団法人日本農芸化学会の論文