泡盛, 焼酎, 清酒酵母および他のSaccharomyces cerevisiae間の差異

概要

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Taxonomic studies were done using the methods proposed by Takeda (J. Ferment. Technol., 61,11,1983) and our methods (J. Brew. Soc. Japan, 79,647,1984). Of the 150 strains of awamori yeasts tested in 1980〜1981,143 showed the following properties; resistance against yeastcidin : -, froth forming ability in sake mash : +w〜+, agglutination reaction against antiserum no. 5 : -, growth in potassium-free medium : -, requirement for both pantothenate and thiamine in medium without citric acid and potassium・citrate using ammonium sulfate as nitrogen source : +, growth in medium without citric acid and potassium・citrate from vitamin-free medium : -, growth in vitamin-free medium : -, growth in medium with thiamine in otherwise vitamin-free medium : +, assimilation of melezitose at 33℃ : -, assimilation of a-methyl-D-glucoside at 25℃ : - and production of more than 15.9% alcohol in awamori mash : +.The awamori yeasts isolated in 1980-1981 were clearly distinguishable from awamori yeasts isolated in 1964 by Takeda et al. (J. Ferment. Technol., 61,11,1983), shochu and sake yeasts, and other Saccharomyces cerevisiae.
社団法人日本生物工学会の論文
1985-11-25