酵母の増殖・代謝に及ぼす減圧の影響

概要

論文の詳細を見る
The influence of reduced pressure on the growth of yeast cells and on the production of volatile compounds was studied to get basic knowledge about flash fermentation technology. The growth of yeast cells was greatly depressed under reduced pressure. The reduced pressure, not the lowered concentration of dissolved CO_2,was the main factor in depressing the growth of yeast cells. The maximum yeast cell mass decreased linearly with decreases in head space pressure. The growth of yeast cells was independent of the dissolved CO_2 concentration below saturation at atmospheric pressure. The production of volatile compounds such as higher alcohols, fatty acids, and their esters, was also influenced by reduced pressure. The reduction of ethylacetate and isoamylacetate production was great.
社団法人日本生物工学会の論文
1990-07-25