琉球及び九州の酵母に就いて : 南國酵母の特性と實用性
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概要
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The author tested 52 strains of yeast in Okinawa and Kyushu in order to seek a suitable yeast for the manufacture of alcohol and studied on the morphological and physiological properties of the 20 strains selected from them.The author observed the difference between these yeasts and other known ones. The yeasts of Okinaka are more tolerable to heat and acidity, but less to alcohol than the Sake yeast The yeasts of Kyushu resemble to those of Okinawa in many respects, but the general properties are intermediate between Okinawa yeasts and Sake yeasts.There is discovered a new yeast (R 28) which is very useful for the manufacture of alcohol.
- 公益社団法人日本生物工学会の論文
- 1951-10-15