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

• SANO Yoshihito

  Tenyo Takeda Co., Ltd.

• ISHIKAWA Yuka

  Tenyo Takeda Co., Ltd.

• MURAMATSU Shunsuke

  Tenyo Takeda Co., Ltd.

• UZUKA Yasuyuki

  The University of the Air Yamanashi Study Center

• KOKUBO Susumu

  Faculty of Engineering, University of Yamanashi

• OMATA Satoru

  Faculty of Engineering, University of Yamanashi

• KITAMURA Tomohiro

  Faculty of Engineering, University of Yamanashi

• MATSUGO Seiichi

  Interdisciplinary Graduate School of Medicine and Engineering, University of Yamanashi

抄録

In the production of soy sauce, the koji making stage during which koji mold is cultivated, is the key process for producing a high quality final product. Koji mold and contaminated bacteria act as antagonists as the koji 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 koji. 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 koji showed the strongest antibacterial activity toward Legionella erythra.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 13 (1), 13-19, 2007

  公益社団法人 日本食品科学工学会

キーワード

• <I>Aspergillus oryzae</I>
• <I>Koji</I>
• antibacterial
• hydroxyaspergillic acid

詳細情報

• CRID: 1390282679432302592
• NII論文ID: 10018852192
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.13.13
• COI: 1:CAS:528:DC%2BD2sXlsFCktbc%3D
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可