Miso Making with the Special Salt Consisting of Sodium Chloride and Potassium Chloride

Abstract

The changes in chemical constituents of the miso made of the salt including three parts of sodium and one part of potassium were compared with those of the ordinary miso. The miso with the special salt indicated higher values in pH, accidity I and II, and formol nitrogen. There was no remarkable differences among the tested miso in the value of Y (%) and x of C. I. E. color notation. The amount of liberated amino acids except lysine of the special salt miso was lower than that of the ordinary miso.
The influence of the ratio of potassium chloride and sodium chlorido in liquid media on fermentation of Saccharomyces rouxii were investigated. As the results, the culture media with higher ratios of potassium chlorido gave a higher fermentation rate and a lower amount of acetoaldehyde in head space vapor. The highest amounts of ethylacetate, isobutyl alcohol and isoamyl alcohol were detected in the media with four parts of potassium chloride and six parts of sodium chloride.