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간장의 미생물학적 연구 - 재래식 간장에서의 세균의 분리 및 동정 -

Microbiological Studies on Soysauce; Isolation and Identification of Bacteria from soysauce to brew by Conventional Process

미생물학회지 1963년 1권 1호 p.30 ~ 37
정윤수,
소속 상세정보
정윤수 (  ) - 육군기술연구소

Abstract


Ten(10) strains of aerobic bacteria and two(2) strains of microaerobic bacteria were isolated out of soysauce which was brewed by the conventional process. The following bacteria were identified by studying their morphorogies and physiological characters. Bacillus pumillus-R-2; Bacillus subtilis var., aterimus-S-1; Bacillus licheriformis var-S-2; Bacillus subtilis-T-1; Sarcina maxima-T-2; Pediococcus acidi lactici-Z-2; Bacillus citreus var,. soyaB-Z-5. T-2 and Z-5 of the isolated bacteria were found good in growth even in the 24%-salted density, and Z-5 was more vigorous than T-2 though stinking. S-1 produced black-brown pigment from the medium containing various kinds of carbohydrate and the medium of soysauce which are available to S-1.

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