Title:
PHAGE-RESISTANT LACTIC ACID BACTERIUM AND PRODUCTION OF SOY SAUCE USING THE SAME
Document Type and Number:
Japanese Patent JP3027460
Kind Code:
B2
Abstract:
PURPOSE: To stably obtain high-quality soy sauce by creating a phage-resistant lactic acid bacterium according to a replica method without directly bringing the bacterium into contact with the phage.
CONSTITUTION: A master plate in which many soy sauce lactic acid bacterial colonies are formed as a phage-resistant soy sauce lactic acid bacterium in KOJI (yeast for fermenting Japanese nice wine) and/or unrefined soy is lightly pressed against a sterilized carrier surface to print the colonies on the master plate. A plate culture medium precoated with a phage suspension is then lightly pressed against the surface to copy the colonies printed on the carrier surface. Thereby, a replica plate is obtained and cultured. The master plate is subsequently compared with the colonies formed on the replica plate to separate the colonies corresponding to those formed on the replica plate on the master plate. The resultant phage-resistant soy sauce lactic acid bacterium is used to afford the objective soy sauce.
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| JPH01262773 | QUALITY IMPROVING AGENT FOR LIQUID SEASONING |
Inventors:
Takeshi Higuchi
Keietsu Abe
Kinji Uchida
Nakano Eiichi
Keietsu Abe
Kinji Uchida
Nakano Eiichi
Application Number:
JP35393991A
Publication Date:
April 04, 2000
Filing Date:
December 19, 1991
Export Citation:
Assignee:
Kikkoman Corporation
International Classes:
A23L27/50; C12N1/20; C12R1/01; (IPC1-7): C12N1/20; A23L1/238
Domestic Patent References:
| JP63216449A |