Tane-koji(seed koji) (rice malt)

Lactic acid bacteria and yeast

For further quality improvement

Using halotolerant lactic acid bacteria and yeast cultured under aseptic conditions in the Bio’c clean factory, the following benefits can be obtained: “reduction of work during the culturing process and strain preservation”, “differentiation of products” and “stabilization of products”. Be sure to try our products.

Lactic acid bacteria
Tetragenococcus halophilus
  • ・Brings out a mild taste of salt and reduces its sharpness
  • ・Promotes growth of superior yeast and inhibits the growth of harmful saprophytic bacteria by maintaining the correct low pH
  • ・Increases brightness and controls discoloration
  • ・Eliminates the unwanted smells from the ingredients and immature smells
Major fermenting yeast
Zygosaccharomyces rouxii
  • ・For alcohol and generation of the characteristic aroma of brewed food
  • ・Inhibits the growth of film yeast
  • ・Shortened maturation period
  • ・Mild taste
Late maturation yeast
Candida versatilis
  • ・4-Ethylguaiacol and 4-ethylphenol are especially produced
  • ・A unique aroma which cannot be generated with the main fermenting yeast alone
How to use
Miso:
Mix the lactic acid bacteria and yeast in seed water (salt water) or starter miso and thoroughly spread the mixture over the miso using an agitator.
When using a late maturation yeast, add it at the same time as the lactic acid bacteria and yeast during preparation is recommended.
Soy sauce:
Add the starter directly to moromi during preparation. When adding lactic acid bacteria and yeast separately, add the lactic acid bacteria during preparation, and add the yeast when the pH value of moromi becomes less than 5.5. When an open-type tank is used, add them in two slightly excavated parts in a diagonal line, allow the mixture to sit for a day or two, and then perform air agitation.
Fish sauce:
Add lactic acid bacteria and yeast directly to moromi during preparation and mix.
Important Points
  • ･This product is designed to be added directly to the food material during preparation. Please do not re-culture it.
  • ･Since bacteria may remain at the bottom of the container, be sure to perform agitation before use.
  • ･Store the product in a refrigerator and use within 1 month after delivery.

Bio’c lactic acid bacteria does not release histamine during soy sauce moromi.

　Histamine production capacity of 3 types of Bio’c lactic acid bacteria for soy sauce (hereinafter Bio’c lactic acid bacteria) was confirmed using two types of culture media. As the control, T. halophilus 20113-1 strain (hereinafter control strain), which produces histamine, was used. To promote histamine production, 1% of histidine was added in two types of culture media.
After being culturing for 14 days under 30°C, the histamine-producing control strain produced a high concentration of histamine (approx. 5.000 ppm) in both types of culture media. In contrast, the amount of histamine produced by Bio’c lactic acid bacteria was below the detection limit of the analysis kit (0.8 ppm or less) (Table 1).

　Changes in histamine concentration are shown in Figure 2. While histamine was detected and increased from Day 2 onward in the control strain, no histamine was detected until Day 9 in Bio’c lactic acid bacteria.

　As shown in the Figure 3, pH value in the culture media decreased to pH 5 on Day 3 of the culture with Bio’c lactic acid bacteria for soy sauce, and remained low after that, while the control strain reached a minimum value of pH 5.7 on Day 3 and then continued to increase after that, reaching pH 7 on Day 10. This increase of pH value is associated with the production of histamine, which is a basic substance, and corresponds to an increase in histamine concentration.

[Table 1] 4 Types of histamine production by Tetragenococcus halophilus

Strain No. Culture medium 1 Culture medium 2
27014（Bio’c lactic acid bacteria） ND ND
27015（Bio’c lactic acid bacteria） ND ND
27019（Bio’c lactic acid bacteria） ND ND
120113-1（control strain） 5,179 4,822

Unit: ppm, Culture conditions: 14 days at 30℃
Measurement of histamine: Kikkoman Check Color Histamine
Sample pretreatment column: Sep-PakPlusAccellCM (Nihon Waters K.K.)
*ND: not detected (0.8 ppm or less)

[Figure 2] Histamine concentration in culture solution[Figure 2] Histamine concentration in culture solution

[Figure 3] Changes in pH value in the culture media over time[Figure 3] Changes in pH value in the culture media over time

From the above results, Bio’c lactic acid bacteria for soy sauce was shown to be a non-histamine-producing lactic acid bacteria.

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