塩漬大根より分離した乳酸菌の生育に及ぼす食塩,エタノール,グルコース濃度及びpHの影響

• 加藤 司郎

  埼玉県食品工業試験場

• 北村 英三

  埼玉県食品工業試験場

• 山本 さやか

  埼玉県食品工業試験場

• 大島 貞雄

  埼玉県食品工業試験場

書誌事項

タイトル別名

• Effects of Sodium Chloride, Ethanol, Glucose Content and pH on the Growth of Lactic Acid Bacteria Isolated from Salted "Daikon" (Raphanus sativus).

抄録

The effects of salt (6.3-8.3%), ethanol (0-2%), glucose (0.3-2.3%) and pH (4.0-5.0) on the growth of 6 species of lactic acid bacteria (Lactobacillus plantarum, L. brevis, L. bavaricus, L. coryniformis subsp. torquens, L. coryniformis subsp. coryniformis, and Lactobacillus sp. 1), which were isolated from salted "Daikon", were studied by using fractional factorial experimental design for factors at three levels. L. plantarum and L. brevis grew in the presence of 6.3-8.3% sodium chloride, while no growth of the other 4 species was observed in the medium containing over 7-3% salt. The growth of L. plantarum and L. brevis was inhibited when the concentration of sodium chloride was increased and when the medium pH was decreased. Ethanol had an inhibitory effect at increased concentrations on the growth of L. brevis, but not on the growth of L. plantarum. Inhibition of growth of L. plantarum and L. brevis was most marked by pH, followed by sodium chloride and ethanol. Effects of glucose on the growth of these lactic acid bacteria (6 species) were not clearcut.

収録刊行物

• 日本食品工業学会誌

  日本食品工業学会誌 38 (10), 962-966, 1991

  社団法人 日本食品科学工学会

詳細情報

• CRID: 1390282681382501632
• NII論文ID: 130003788901
• DOI: 10.3136/nskkk1962.38.962
• ISSN: 00290394
• 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