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- ONDA Takumi
- Food/Brewing section, Yamanashi Industrial Technology Center
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- YANAGIDA Fujitoshi
- The Institute of Enology and Viticulture, Yamanashi University
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- UCHIMURA Tai
- Department of Applied Biology and Chemistry, Tokyo University of Agriculture
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- TSUJI Masao
- Food/Brewing section, Yamanashi Industrial Technology Center
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- OGINO Satoshi
- Food/Brewing section, Yamanashi Industrial Technology Center
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- SHINOHARA Takashi
- The Institute of Enology and Viticulture, Yamanashi University
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- YOKOTSUKA Koki
- The Institute of Enology and Viticulture, Yamanashi University
この論文をさがす
説明
This article describes a microbiological study of lactic acid bacteria involved in the fermentation process of Miso. The bacteria were counted and isolated from Miso during fermentation and, based on the results of traditional phenotypic tests, divided into nine groups. The isolates were identified by biochemical analysis and 16S rRNA sequence analysis. During Miso fermentation, the halophilic bacterium Tetragenococcus halophilus increased moderately. The non-halophilic strains displayed a complex growth pattern and were identified as Enterococcus faecium, Enterococcus durans, Enterococcus faecalis, Pediococcus acidilactici, Pediococcus pentosaceus, Lactobacillus plantarum and Weissella confusa. The predominant species throughout the fermentation process were T. halophilus, E. faecium and E. durans. Among them, only the strains of E. faecalis and E. durans produced bacteriocins that had an antibacterial effect on B. subtilis, but had none on T. halophilus. The bacteriocin producers appear to play an important role in maintaining normal bacterial flora during Miso fermentation.<br>
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 9 (1), 17-24, 2003
公益社団法人 日本食品科学工学会
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キーワード
詳細情報 詳細情報について
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- CRID
- 1390282679433304704
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- NII論文ID
- 10011999900
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- NII書誌ID
- AA11320122
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
- OpenAIRE
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- 抄録ライセンスフラグ
- 使用不可
