日本農芸化学会誌
Online ISSN : 1883-6844
Print ISSN : 0002-1407
ISSN-L : 0002-1407
納豆菌によるピラジン類生成の培地組成について
伊東 哲雄菅原 悦子櫻井 米吉武山 進一内沢 秀光小田切 敏
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1987 年 61 巻 8 号 p. 963-965

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When “natto” bacillus was cultured on extracts of cooked soybeans (basal medium), a trace of pyrazines was produced though cell-propagation proceeded moderately. A considerable quantity of pyrazines was produced in culture with a basal medium containing both 1% glucose and 1% sodium glutamate. When 0.5% urea was added to the basal medium, only a small amount of pyrazines was detected in spite of rather high cell-propagation.

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