Saccharomyces sakeとSaccharomyces cerevisiaeの清酒もろみにおける高濃度アルコール生成能の相違 : 清酒酵母(Saccharomyces sake)の分類学的研究(第3報)

概要

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Fermentation tests on sake-mashes composed of steamed-rice, rice-koji and water were carried out using 327 strains of Saccharomyces species which included 126 strains of sake yeast, 15 strains of brewer's yeast, 20 strains of baker's yeast, 77 strains of wine yeast, 59 strains of distiller's yeast and 30 strains of tree exudate yeast.Among those yeasts, 124 strains of sake yeast and 53 strains (including 3 strains of Saccharomyces cerevisiae) of distiller's yeast produced high concentrations of alcohol, reaching 20-23.7%, whereas many strains including 15 strains of brewer's yeast, 20 strains of baker's yeast, 72 strains of wine yeast and 29 strains of tree exudate yeast belonging to S. cerevisiae, S. uvarum and S. bayanus showed production of less than 20% of alcohol. Strains forming high concentrations of alcohol produced more than 19.9% of alcohol in the sake-mash (without rice koji) using enzymatic agents as well.The property of producing a high concentration of alcohol in the sake-mash by Saccharomyces sake (sake yeasts) was a key characteristic for distinguishing it from S. cerevisiae.
社団法人日本生物工学会の論文
1982-05-25