しょう油もろみの発酵　ＶＩ　　オルソバニリン，バニリンおよびグアヤコールのしょう油酵母発酵能増強作用

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タイトル別名
  • Studies on Fermentation of Soysauce Mash
  • ショウユ モロミ ノ ハッコウ ニカンスルケンキュウ 6 オルソバニリン バニ
  • (第6報)オルソバニリン,バニリンおよびグアヤコールの醤油酵母醗酵能増強作用について

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抄録

S. rouxii grown aerobically in the presence of 100-200ppm vanillin, 100-200ppm guaiacol or 10-20ppm o-vanillin showed a high fermentation ability when these cells were transferred into soysauce-mash.<BR>The enhancing effect of o-vanillin on fermentation ability was the strongest among tested compounds including vanillin and guaiacol.<BR>The QCO<SUB>2</SUB> values of the cells grown aerobically in an o-vanillin containing medium were significantly higher than those grown in an o-vanillin free medium.<BR>Subsequently, the effect of o-vanillin on the contents of various components including pantothenic acid, inositol, vitamin B6, biotin, lipids, amino acids, nucleic acids and sugars of the cells of S. rouxii grown aerobically was studied in order to obtain further information concerning the mechanism of the phenomenon mentioned above.

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