Characteristics of Bacillus amyloliquefaciens isolated from soy sauce and influence on putrefaction of processed soy sauce with less salt

Makino, Y. . Fermentation and Food Research Inst.; Fujisawa, H.

Characteristics of Bacillus amyloliquefaciens isolated from soy sauce and influence on putrefaction of processed soy sauce with less salt

2001

Makino, Y. (Kagawa-ken. Industrial Technology Center, Shoudoshima (Japan). Fermentation and Food Research Inst.) | Fujisawa, H.

Characteristics of the bacteria KP-991 and KP-992 strains isolated from soy sauce of which the bacterial spore was stable against heating for 10 min at 100 deg C was investigated. The isolated bacteria were identified to be Bacillus amyloliquefaciens (Fukumoto) Priest et al. from the results of observation of morphology, physiological tests and analysis of 16S rDNA, The KP-991 and KP-992 strains were more stable against heating than die type strains of B, amyloliquefaciens, B. subtilis Cohn and B. megaterium de Bary. The KP-991 and KP-992 strains survived in a trial product of dilution-free seasoning because of the high thermostability and remarkably grew in two kinds of dilution-free seasoning on the market. It is suggested that the dilution-free seasoning made from the soy sauce contaminated by the KP-991 or KP992 strain putrefies.

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