著者

Etmy Herawati 石崎 文彬

出版者

九州大学

雑誌

九州大学農学部紀要 (ISSN:00236152)

巻号頁・発行日

vol.42, no.3, pp.449-461, 1998-03

被引用文献数

1

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Pediococcus sp. ISK-1, isolated in our laboratory, has been found to inhabit in well-aged Nukadoko which is believed to have lasted for 360 years. We compared the influence of ethanol between Lactobacillus homohiochii JCM 1199' and strain ISK-l and found that the growth of strain ISK-1 was seriously inhibited by ethanol. However, fermentation of ISK-1 was strongly stimulated by Yamahai-moto Sake and Sakekasu (Sake Filter Cake). Yamahai-moto Sake is obtained from traditional brewing, therefore, it was possible that Sakekasu would have been used for the first Nukadoko preparation at that time. Addition of 8.0% NaCI and 2.0% Sakekasu in MRS broth resulted in substantially improving the cell population and lactate formation. Based on those facts, it is presumed that the first Nukadoko may have been prepared by the supplementation of Sakekasu, Soy souce, and Salt with selective pressure resulting in enrichment of strain ISK-1 of the bacteriocin producer.