The Activities of Bacteria in the Soya-Sauce Fermentation. Part 1. A Method of Viable Counts of Bacteria from the Culture mixed with Molds and Yeasts

Abstract

1. To isolate and count the bacteria in the fermenting Soya-Sauce mash (NaCl 18% nitrogen content 1.4%. The spore of Aspergillus sojae is inoculated to the mixture of cooked soy-bean and wheat. After the materials are covered with the mycelia they are soaked in the brine. Natural fermentation goes on for one year with the aid of contaminated yeasts and bacteria) the antifungal antibiotics added media are very useful. 2. Eurocidin 30∼100 γ/ml, W-2 substance 25 γ/ml, trychomycin 500 γ/ml, added glucose-broth agar can effectively inhibit many molds and yeasts such as Aspergillus, Mucor, Rhizopus, Penicillium, Saccharomyces, Zygosaccharomyces, Torulopsis, and Candida, and no inhibitance is observed in the plate counting of 38 species of bacteria. 3. The Eurocidin media heated at 100°, 15min. and kept for 8-days show no decrease of activity. 4. The activity of Eurocidin is not so affected by pH. 5. The activity of Eurocidin is affected by media, and that is more effective in the glucose-broth agar than in Czapek's agar tested with Asp. sojae. 6. Eurocidin 1mg/cc media shows no inhibitance to Bacillus butyricus. © 1954, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.