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Appl Environ Microbiol. 1961 November; 9(6): 515-518

Miso¹

III. Pure Culture Fermentation with Saccharomyces rouxii

Northern Regional Research Laboratory,² Peoria, Illinois
Faculty of the College of Agriculture, Tohoku University, Sendai, Japan

ABSTRACT

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.

¹ Miso is a Japanese food prepared by fermentation of mold rice, soybean, and salt.

² This is a laboratory of the Northern Utilization Research and Development Division, Agricultural Research Service, U. S. Department of Agriculture.