Title:
CULTURE MEDIUM FOR SEPARATING SOY SAUCE LACTIC BACTERIUM HAVING LOW TURBIDITY, METHOD FOR SEPARATING SOY SAUCE LACTIC BACTERIUM HAVING LOW TURBIDITY BY USING THE MEDIUM, AND METHOD FOR PRODUCING SOY SAUCE HAVING HIGH CLARITY BY USING THE LACTIC BACTERIUM
Document Type and Number:
Japanese Patent JP3957132
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a culture medium capable of readily providing a low-turbidity soy sauce Lactobacillus strain having low survival ability under low pH environment, having high hydrophilic degree of cell surfaces and property which is readily decomposable by an enzymatic group derived from Aspergillus oryjae and to provide a method for simply separating the low-turbidity soy sauce Lactobacillus strain by using the culture medium and to readily obtain soy sauce having high clarity by using the lactic bacterium.
SOLUTION: A bacterium to be examined is inoculated into an agar culture medium containing ≥0.12% (W/V) neomycin (potency: 650 U/mg) and the bacterium is cultured and the grown bacterial strain is separated or the bacterium to be examined is inoculated into an agar nutrient culture medium containing 0.2-0.25% (W/V) cobalt chloride and not containing common salt and cultured and the grown bacterial strain is separated or 0.2-1.0% (W/V) aspartic acid, arginine, tyrosine, histidine, or phenylalanine is added to a basic culture medium to sterilize the basic culture medium and the bacterium to be examined is inoculated into the culture medium and cultured and whether a decomposition product exists or not is observed and a bacterial strain not decomposing any amino acid is separated.
Inventors:
Kiyoto Mabuchi
Application Number:
JP2001272018A
Publication Date:
August 15, 2007
Filing Date:
September 07, 2001
Export Citation:
Assignee:
Kikkoman Corporation
International Classes:
A23L27/50; C12N1/20; C12N1/00; (IPC1-7): C12N1/20; A23L1/238; C12N1/00
Domestic Patent References:
| JP2000245443A | ||||
| JP60114186A | ||||
| JP7123977A |
Other References:
香川県発酵食品試験場報告,1986年,Vol.79,pp.1-6