Fermentation in miso products is called
waki in Japanese. In this study, we tried to understand
waki as a phenomenon generated not in the miso product itself but in the liquid phase existing in the miso product. Liquid culture conditions suitable for investigation of the
waki phenomenon became evident. It was proved that liquid medium could be used as a model for
waki tests of miso products. In the relationship between ethanol concentration and sodium chloride concentration, border conditions governing whether the
waki phenomenon would occur or not were discovered.
抄録全体を表示