醤油諸味中酵母の新分別計数法

概要

論文の詳細を見る
A new method for selective counting of salt-tolerant yeasts in shoyu mashes was developed based on the ability to grow on a basal medium adjusted to pH 5.2 or 6.5,both media with the addition of 1/15 M LiCl, with high salt, such as 15% sodium chloride, and on the acid phosphatase (ACP) activity at pH 4.0. Various salt-tolerant yeasts were divided into the following 6 groups : (1) Zygosaccharomyces which can grow only on pH 5.2 medium and has no ACP activity, (2) Candida (III) which cannot grow on pH 6.5 medium but can on Li^+-medium and has ACP activity, (3) Candida (V) which can grow on all media except pH 6.5 Li^+-medium and has no ACP activity, (4) Pichia-Debaryomyces which can grow on all media except pH 6.5 Li^+-medium and has ACP activity, (5) Hansenula which cannot grow on Li^+-media and has ACP activity, and (6) a group, mainly Cadida (IV), which can grow on all media and has ACP activity. Results of selective conting of yeast cells in model mixtures of 4 yeast groups and shoyu mashes during fermentation tested by this method showed that it is an effective, rapid and, simple method for selective counting of salt-tolerant yeasts and useful for good shoyu fementation.
公益社団法人日本生物工学会の論文
1985-01-25