日本醸造協会誌
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ネパール産餅麹ムルチャの乳酸菌フロラ
ネパール産餅麹の微生物に関する研究 (第2報)
小泉 幸道村 清司内村 泰
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キーワード: 乳酸菌, ムルチャ, ネパール
ジャーナル フリー

1996 年 91 巻 12 号 p. 901-905

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Dominant lactic acid bacteria in 26 kinds of Chinese starter “Murcha” from 25 different parts of Kingdom of Nepal were investigated. Lactic acid bacteria were isolated from all 26 of Kinds of “Murcha”, each of which had about 103 colony forming units of lactic acid bacteria per gram “Murcha”. Pediococci accounted for 92% of 248 lactic acid bacteria isolated and were identified as Pediococcus pentosaceus.It showed homolatic fermentation with formation of DL-lactic acid.Other lactic acid bacteria were identified as Lactobacillus plantarum in 5 kinds of “Murcha”, Lactobacillusbrevis in 2 kinds, and Lactobacillus casei subsp. rhamnosus in one kind.The results indicate thatdominant lactic acid bacteria in “Murcha” from Nepal is Pediococcus pentosaceus which would be responsible for lactic acid formation in “Murcha”. The findings support the results of our previous studies on lactic acid bacteria in Chinese startes, “Bubod” from Philipines, “Ragi” from Indonesia, “Luck pang” from Thailand and “Chang poo” from Bhutan.

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