Saccharomyces sakeとSaccharomyces cerevisiaeの清酒もろみにおける生存能, アルコール生産の相違 : 清酒酵母(Saccharomyces sake)の分類学的研究(第5報)

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The relationship between viability and alcohol productivity in sake mash was investigated using 2 strains of Saccharomyces sake (sake yeasts) and 4 strains of S. cerevisiae (1 brewer's, 1 baker's, and 2 wine yeasts)Strains producing more than 19.9% of alcohol in sake mash did not show a sudden decrease in viable cells and the remaining cells (2×10^7〜3×10^8/ml) continued the fermentation until the concentration of alcohol reached 20〜22%, whereas strains that could not accumulate a high concentration of alcohol showed a rapid decease in viable cells and stopped the fermentation when the alcohol concentration reached 17〜19%.The difference in alcohol productivity between S. sake and S. cerevisiae seemed to be due to the difference in their survival in sake mash and this might be the reason why S. cerevisiae can not dominate in sake mash (J. Ferment. Technol., 53,103 [1975]).
社団法人日本生物工学会の論文
1983-07-25