| 摘要 |
PURPOSE:To prepare a mellow soy sauce in a deep color, by inoculating KOJI or an unrefined soy in the initial charging period with halotolerant lactic acid bacteria, belonging to Pedioccoccus halophilus, and having the properties of not reducing the oxidation-reduction potential of a culture. CONSTITUTION:KOJI for soy sauce or an unrefined soy in the initial charging period is inoculated with novel halotolerant lactic acid bacteria, belonging to Pediococcus halophilus, and having the properties of not reducing the oxidation- reduction potential of a culture to 8.5 or below, and the lactic acid bacteria are made to act as main lactic acid bacterial floras in the unrefined soy. Pediococcus halophilus No. 220 (FERM-P No.6419) is used as the lactic acid bacteria. The number of the inoculated lactic acid bacteria is the same as that of the lactic acid bacteria naturally incorporated in the unrefined soy or more when the lactic acid bacteria for the soy are present. In the absence of the lactic acid bacteria, the number of the inoculated bacteria is 10<2>-10<4> bacteria/1g unrefined soy. |
