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.
