文章基本信息
- 标题：味噌の防黴試驗 ゼタミンK3及びゼタミンK5に依る防黴試驗
- 本地全文：下载
- 作者：松本 憲次 ; 小松 直和
- 期刊名称：日本醸造協会誌
- 印刷版ISSN：0914-7314
- 电子版ISSN：2186-4012
- 出版年度：1952
- 卷号：47
- 期号：11
- 页码：516-513
- DOI：10.6013/jbrewsocjapan1915.47.516
- 出版社：Japan Science and Technology Information Aggregator, Electronic
- 摘要：
Both vitamins K3 and K5 were effective as the antiseptics for miso. Vitamin K5 was more effective than K3. Addition of 0.08% Vitamin K3 or 0.04% Vitamin K5 as alcoholic Solution was found to be sufficient in preventing miso from putrefaction for 20 days. However, undesirable discoloration occurred by such addition. Butyl para-hydroxybenzoate was not effective as the antiseptic for miso .
