Microbial Changes in Fermented Peanut and Soybean Pastes Containing Kojis Prepared usingAspergillus oryzaeandRhizopus oligosporus

摘要

ABSTRACTMicrobiological profiles of peanut and soybean misos containing 6 and 12 NaCl and kojis prepared withAspergillus oryzaeandRhizopus oligosporuswere monitored over a 90‐day period of fermentation. Although total plate counts in misos containingR. oligosporuskoji fluctuated while counts in misos containingA. oryzaekoji 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 ofSaccharomyces rouxiiin misos containing the two types of mold kojis during the first month of fermentation; however, higher numbers ofS. rouxiiwere noted in mitis containingR. oligosporuskoji compared to those containingA. oryzaekoji during later stages of fermentation. The final pH values of misos were similar, even though misos containingA. oryzaekoji had a larger magnitude of drop in pH than did misos containingR. oligosporuskoji over the 90‐day test per