Stimulative Effects of Miso and Soy Sauce for Acetic Acid Fermentation

Studies on the Substances to Stimulate Acetic Acid Fermentation Part VII

Abstract

(1) Stimulative effects of various miso and soy sauce for acetic acid production were revealed when acetic acid bacteria including Acetobacter No.2 strain(accepted from National Institute of Fermentation Technology, Ibaraki-ken), Acetobacter aceti IFO 3281 and M-1 strain isolated from vinegar mash were employed as starter. Among the tested materials including miso and soy sauce, when supplemented to the basal medium, no salt soybean miso had the highest stimulative effect as same level of yeast extract. (2)Stimulative substances in no salt soybean miso were separated into an acidic fraction and a neutral fraction on a chromatography employing Amberlite IR-120(H⁺)and IR-4B(OH^-). The basic fraction, however, showed slightly stimulative effect. (3)Most effective substances in neutral fraction were considered to be composed of glycerol and sugars as the results of the bioautography and gaschromatography. Stimulative effect of the acidic fraction was suggested to due to the organic acids such as lactic and succinic acid from the organic acid components of the acidic fraction.