The microbiological determination of amino acids in “miso”

Abstract

1. We determined amino acid composition of some typical “Miso” in Japan, namciy, “Hatcho Miso”, “Sendai Miso” and “Edo Miso” They are different in ratio of raw materials and period of brewing as shown in Table 1 and their amino acids were determined by microbiological method in their following states. (F) a. A fraction soluble in hot water (W) b. Hydrolysate of the whole material c. Same as a. (Ppt. formed by tungstic acid or trichloroacetic acid being removed) d. Hydrolysate of c. (T and TCA) 2. By comparing amino acid composition of “Miso” with that of its raw material, we found that decomposition of essential amino acids during brewing is slight. 3. From the amino acid composition of a, b, c, d, we discussed the ratio of amino acid liberation during brewing and assumed that “Miso” contains peptide-like substances composing of glutamic and aspartic acid. © 1952, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.