Eiyo To Shokuryo
Online ISSN : 1883-8863
ISSN-L : 0021-5376
Studies on Growth of Lactic Acid Bacteria Isoiated from “Nukamisozuke.”
Part 3. On a Substance Contained in the Non-boiled Koji-juice which Prolongs the Lag Period of Growth of Lactic Acid Bacteria
Satsuki Nishihara
Author information
JOURNAL FREE ACCESS

1958 Volume 11 Issue 3 Pages 106-110

Details
Abstract
In the previous report, it was suggested that the non-boiled Koji-juice contained an inhibiting substance which could prolong the lag period of growth of Nukamiso Lactic acid bacteria. In this report its properties were investigated.
I. This substance was found to be extracted with butyl acetate from the non-boiled Koji-juice at pH 2.5 and transfered into sodium bicarbonate solution.
2. The inhibitory substance in the extract was lost its activity by heating for one hour in the following condition: at pH 3.0, 100°C, pH 6.8, I00°C, or pH 7.0, 60°C, respectively.
3. Koji mold could produced this inhibitory substance in surface culture of Modified, Mayer medium, but not in shaking culture.
Content from these authors
© Japanese Society of Nutrition and Food Science
Previous article Next article
feedback
Top