ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Microbiological profiles of peanut and soybean misos containing 6 and 12% NaCl and kojis prepared with Aspergillus oryzae and Rhizopus oligosporus were monitored over a 90-day period of fermentation. Although total plate counts in misos containing R. oligosporus koji fluctuated while counts in misos containing A. oryzae koji remained constant during the fermentation period, the final microbial populations in sixteen test formulae were similar to the initial counts. Mold populations in mists containing two types of kojis declined similarly during fermentation. There was little difference in populations of Saccharomyces rouxii in misos containing the two types of mold kojis during the first month of fermentation; however, higher numbers of S. rouxii were noted in mitis containing R. oligosporus koji compared to those containing A. oryzae koji during later stages of fermentation. The final pH values of misos were similar, even though misos containing A. oryzae koji had a larger magnitude of drop in pH than did misos containing R. oligosporus koji over the 90-day test period.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb10115.x
