醤油乳酸菌Pediococcus halophilusの還元力と醤油諸味の酸化還元電位について

概要

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Changes in oxidation-reduction potentials (rH) of soy sauce mash (moromi) were investigated during lactic acid fermentation, in relation to the darkening phenomenon of the mash. A number of soy pediococci were examined for color-lightening ability in moromi-juice medium. The ability differe significantly among strains. Through brewing experiments, the color-lightening strains were shown to lower the rH of moromi and to maintairn it under 6.0 during the working period. However, the color-darkening strains did not significantly lower-the rH of moromi compared with the control, but kept it around 9.0 even during maxima growth. All strains were classified according toreducing activity, but did not differ much in other characteristics, such as sugar fermentation and decomposition of amino acids. In conclusion, the reducing activity of soy pediococci differed largely among strains, and the oxidation-reduction poten tials of fermented soy sauce mash were strongly affected by the strain employed.
社団法人日本農芸化学会の論文