Saccharomyces sakeと焼酎酵母, 泡盛酵母の相違 : 清酒酵母(Saccharomyces sake)の分類学的研究(第4報)

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Taxonomic studies were carried out by our classification methods (J. Ferment. Technol., 53,103 [1975], Hakkokogaku 59,513 [1981] and Hakkokogaku, 60,137 [1982]) on 45 strains including 30 strains of shochu yeast and 15 strains of awamori yeast.Of the 30 strains of shochu yeast, 25 showed the following properties : assimilation of melezitose at 33℃ : -, growth in biotin deficient medium : +, yeastcidin (antibiotic) resistance : - or +, growth in potassium-free medium : +, high foam formation in sake mesh : - 〜 weak, aggregation with Lactobacillus casei : +, reactivity of antigen no. 5 : + or -, and production of more than 19.9% alcohol in sake mash : +.Of the 15 strains of awamori yeast, 14 differed in the nature of the yeastcidin resistance : -, growth in potassium-free medium : -, and reactivity of antigen no. 5 : +, from shochu yeasts.In the nature of the yeastcidin resistance : +, aggregation with L. casei : -, and reactivity of antigen no. 5 : -, Saccharomyces sake strains (sake yeasts) were distinguished from both shochu yeasts and awamori yeasts.Sake yeasts (S. sake), shochu yeasts and awamori yeasts belonging to the Saccharomyces cerevisiae in the sense of van der Walt (1970) can be divided from the other S. cerevisiae yeasts (including brewer's yeasts, backer's yeasts, wine yeasts, distiller's yeasts and treeexudate yeasts) which show properties of assimilation of melezitose at 33℃ : + or -, growth in biotin deficient medium : -, and production of more than 19.9% alcohol in sake mash : -.
社団法人日本生物工学会の論文
1983-01-25

Saccharomyces sakeと焼酎酵母, 泡盛酵母の相違 : 清酒酵母(Saccharomyces sake)の分類学的研究(第4報)

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