Miso. III. Pure culture fermentation with Saccharomyces rouxii.
Excellent miso has been prepared with soybean grits inoculated with a pure culture of Saccharomyces rouxii strain NRRL Y-2547. Pure culture inoculum of this osmophilic yeast was prepared by growing the culture in aerated flasks on a yeast extract medium with a salt concentration equal to that used in the manufacture of miso. It has also been found possible to make miso from whole beans with the above culture. The advantages of pure culture fermentation in producing miso are discussed.
HESSELTINE
C W
CW
SHIBASAKI
K
K
D005285:Fermentation; D012441:Saccharomyces cerevisiae; D012965:Sodium Chloride; D045730:Soy Foods; D013025:Glycine max; D015003:Yeasts / Q000208:ethnology*; D020068:Zygosaccharomyces
D012965:Sodium Chloride
YEASTS/culture