1 0 0 0 OA 温故知新 (II) 大正12年の関東大震災に思う
- 著者
- 茂木 正利
- 出版者
- 公益財団法人 日本醸造協会
- 雑誌
- 日本釀造協會雜誌 (ISSN:0369416X)
- 巻号頁・発行日
- vol.73, no.12, pp.926-929, 1978-12-15 (Released:2011-11-04)
1 0 0 0 OA 温故知新 (I) 日本醤油醸造株式会社の出現と解散に思う
- 著者
- 茂木 正利
- 出版者
- 公益財団法人 日本醸造協会
- 雑誌
- 日本釀造協會雜誌 (ISSN:0369416X)
- 巻号頁・発行日
- vol.72, no.10, pp.719-721, 1977-10-15 (Released:2011-11-04)
- 参考文献数
- 3
1 0 0 0 OA 昭和31年度の醤油, 味噌研究業績
- 著者
- 茂木 正利 井口 信義
- 出版者
- 公益財団法人 日本醸造協会
- 雑誌
- 日本釀造協會雜誌 (ISSN:0369416X)
- 巻号頁・発行日
- vol.52, no.2, pp.116-109, 1957 (Released:2011-11-04)
- 参考文献数
- 91
1 0 0 0 味噌醸造試験「ほまれ白味噌」の研究-42-
1) The transition of the molds, yeasts, aerobic and anaerobic bacteria in "Homare Shiro Miso" was studied by a new viable counting method.2) In raw materials, especially in soy-bean and salt, molds and bacteria markedly found.3) Although the viable counts of molds are declining during the ripening process, a constant number may be found through the storage.4) In the koji-making, the counts of yeasts increase rapidly, but during ripening they decrease and rather constant number has been found during the storage.5) Aerobic and anaerobic bacteria increase surprisingly during koji-making, but at its end they decrease to some extent. During ripening they decline rapidly and, when the material is kept at a temperature below 25℃, they increase again in the number.