@article{oai:kpu.repo.nii.ac.jp:00004661,
 author = {中浜, 敏雄 and 萬, 雄治 and NAKAHAMA, TOSHIO and MAN, YUJI},
 journal = {京都府立大學學術報告. 農學, The scientific reports of Kyoto Prefectural University. Agriculture},
 month = {Sep},
 note = {醤油麹中よりAbsidia, Mucor.及びRhizopus等の糸状菌を分離し, これらの糸状菌の繁殖を抑制する細菌が往々醤油麹中に存在する事を数種の麹について確めた。殊に著者等が分離選択した細菌はこれらの糸状菌の繁殖を顕著に抑制するが, Asp. oryzaeの繁殖に対しては甚しい抑制作用を示さない抗黴性物質を生産する事を確めた。該菌の分類学的特徴よりBacillus cereusの1変種であると認めた。該菌は麹汁・肉汁培地又は大豆粕・焙炒割砕小麦培地に著しく繁殖し, 且つ抗黴性物質を生産した。この際抗黴性物質の生産は糖消費量に伴つて増加する。又醤油諸味の如き高食塩濃度中では殆んど該菌の繁殖は認められなかつた。該菌の生産する抗黴性物質は前記分離糸状菌以外の各種糸状菌に対してもその繁殖を抑制したが, 酵母に対する抑制作用は2,3の特別の例外を除けば殆んど認められなかつた。該菌の生産する抗黴性物質をその培養液より分離するため, 燐酸石灰吸着沈澱, アルコール抽出, エーテル洗滌, 等電点沈澱等の過程を経て淡黄色の粗粉末を得た。本物質はVitaminK_3とDHAの中間に位する力度の抗黴性を有するが, Aspergillus oryzaeに対しては選択的に微弱である事を認めた。又本物質及び培養濾液の吸収スペクトルを測定し, 共に270∿275mμに於て強い吸収を示す事を認めた。研究に関し, 醗酵研究所佐藤喜吉, 緒方浩一両氏より御指導と御援助を受け, 数株の糸状菌の分譲を賜つた。又長西広輔博士よりも研究の御援助を頂いた。ここに合せて感謝の意を表する。, We showed that there are some strains of bacteria which repressed the growth of Absidia, Mucor and so on in soja-koji being produced. We isolated several strains in it which showed markedly the similar action, and confirmed that they produced antifungal substances in various culture solutions, specially in the solution extracted from soy-bean and wheat, the materials of soja-koji making. Some natures of the antifungal substance which was produced by one of these bacteria (signed Bac. AR) were examined. We showed that the substance had no antibiotic effect to the growth of yeasts except the specific kinds of them. We studied on the characters of the bacterium and concluded that it was one species of Bacillus cereus. The supposition is possible that these bacteria would contribute somewhat to making soja-koji because these bacteria repress less the growth of Aseprgillus oryzae than those of the other molds isolated in soja-koji. We have carried out the isolation and the purification of the antifungal substance from the culture solution by the absorption with tertiary calcium phosphate gel and the eluation by ethanol, and we preparated the powder from it, containing very small amount of light yellow impurity The absorption spectrum of the solution of this powder and that of the culture solution were measured on account of supposing the maximum absorption of the antifungal substance. Antifungal activity of this powder was compared with those of vitamin K_3,sodium dehydroacetate and sodium propionate.},
 pages = {156--163},
 title = {醤油麹中の細菌の生産する抗黴性物質(第 1 報) : 抗黴性物質生産菌の分離と同物質の調製},
 volume = {11},
 year = {1959},
 yomi = {ナカハマ, トシオ and マン, ユウジ}
}