Studies on Microflora in Soy Sauce <I>Moromi</I> Made by Chinese Method of Low Salt-Solid Fermentation

DOI
  • CAO Xiao Hong
    Graduate School of Science and Technology (Doctor Course), Chiba University
  • KATOH Hiroshi
    Graduate School of Science and Technology (Doctor Course), Chiba University

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Other Title
  • 中国式低塩固体発酵法による醤油諸味中のミクロフローラについて
  • Studies on Microflora in Soy Sauce Moromi Made by Chinese Method of Low Salt-Solid Fermentation

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Description

Viable counts in soy sauce Moromi (mash) made by Chinese method of low salt-solid fermentation (LSSF) were 106cfu/g or so, and a great majority of strains from the Moromi war identified to be Bacillus subtilis, whereas yeasts and lactic acid bacteria were not isolated. Some isolated strains of Bacillus produced an antiyeast substance. To prevent growth of Bacillus spp., pH of the raw materials of koji and the matured koji before making the Moromi was adjusted, respectively, at 5 by adding citric acid, and moreover, potassium sorbate was added into the Moromi at concentration of 0.1%. Viable counts in the Moromi mashes thus obtained were less than 105cfu/g, and the most isolated strains were B. licheniformis and the related species, and the remainder was staphylococci. Viable counts in the Moromi made at Tian Jin in China were 105-106cfu/g, and many isolated strains were B. subtilis and small numbers of two genera of cocci (Staphylococcus and Stomatococcus).

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Details 詳細情報について

  • CRID
    1390001206101943936
  • NII Article ID
    130004306111
  • DOI
    10.6013/jbrewsocjapan1988.91.209
  • COI
    1:CAS:528:DyaK28XisVGlur0%3D
  • ISSN
    21864012
    09147314
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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