Study on the Koji Mold Producing Substrate : Possible Application as a Food Supplement

この論文にアクセスする

この論文をさがす

著者

抄録

In the production of soy sauce, the <I>koji</I> making stage during which <I>koji</I> mold is cultivated, is the key process for producing a high quality final product. <I>Koji</I> mold and contaminated bacteria act as antagonists as the <I>koji</I> making stage proceeds. As a result, the usable moisture content was reduced and an antibacterial substance was produced. Both of these effects were observed during our experiments. We confirmed the presence of antibacterial substances in <I>koji</I>. We purified the two main components and identified their chemical structures precisely. Furthermore, we examined the minimum inhibitory concentrations (MIC) of these substrates using selected bacteria, yeasts and molds. Out of these microorganisms, antibacterial substances in <I>koji</I> showed the strongest antibacterial activity toward <I>Legionella erythra.</I>

収録刊行物

  • Food science and technology research  

    Food science and technology research 13(1), 13-19, 2007-02-01 

    Japanese Society for Food Science and Technology

参考文献:  21件

参考文献を見るにはログインが必要です。ユーザIDをお持ちでない方は新規登録してください。

各種コード

  • NII論文ID(NAID)
    10018852192
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  J-STAGE 
ページトップへ