On the Influence of Lactic Acid Bacteria upon the Quality of Miso (1)

Abstract

I made inquiries about the nature of a strain of lactic acid bacteria, which was isolated from miso, and obtained following results.
Salt cheches the production of lactic acid, and high concentrations of sugar also reduce the rate of lactic acid production.
Therefore, the lactic acid bacteria cannot ferment sugar in miso completely.
The moderate production of lactic acid gives a good effect on the quality of miso, but a surplus sour lowers its quality.
The lactic acid bacteria are able to produce a considerable amount of acid in culture media of lower salt and sugar concentrations. But the presence of a special yeast, which is able to produce unusual sour than the lactic acid bacteria, must be taken into consideration.