Studies on Fermentation of Soysauce Mash

Part VI. On the enhancing effect of o-vanillin, vanillin and guaiacol on fermentation activity of S. rouxii

Abstract

S. rouxii grown aerobically in the presence of 100-200ppm vanillin, 100-200ppm guaiacol or 10-20ppm o-vanillin showed a high fermentation ability when these cells were transferred into soysauce-mash.
The enhancing effect of o-vanillin on fermentation ability was the strongest among tested compounds including vanillin and guaiacol.
The Q_CO2 values of the cells grown aerobically in an o-vanillin containing medium were significantly higher than those grown in an o-vanillin free medium.
Subsequently, the effect of o-vanillin on the contents of various components including pantothenic acid, inositol, vitamin B₆, biotin, lipids, amino acids, nucleic acids and sugars of the cells of S. rouxii grown aerobically was studied in order to obtain further information concerning the mechanism of the phenomenon mentioned above.