清酒酵母の生理 (第1報) : 窒素代謝能とアルコール醗酵能 (1)

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The fermentability of Sake-yeast and its alcohol tolerance (Kyokai No. 6) were investigated in the media containing approximately constant amounts of carbon source, but varied amounts of nitrogen source.When too much excess of nitrogen source was supplied (0.2% nitrogen for ca. 6.5% carbon source), an inhibitory effect on the growth of the yeast and its fermentability occurred, so that there might exist an optimal range in amounts between the carbon and nitrogen sources.Independently to the amounts of nitrogen source supplied, each culture tested had consumed almost the equal amount of sugar, when incubated for long period.The fermentability of the yeast cell in the primary growth stage of its logarithmic phase (13 hours after incubation), lacked the alcohol tolerance, while it appeared considerably in its last stage (30 hours after incubation). In the range of not so much excess of nitrogen supply (between 0.01 and 0.1% nitrogen), the larger its amount, the more resistant to 15 volume % alcohol is the fermentability of the yeast cells isolated from the culture incubated for long period (140 hours after incubation).As already studied by Nielson, the nitrogen contents of the yeast cell were varied according to its growth periods, but occasionally they pased on abnormally, since the amounts of nitrogen source supplied affected their changes at each growth period. These changes of the cell cultivated in the poorest nitrogen medium showed the similar tendency to those in the richest nitrogen medium.
社団法人日本生物工学会の論文
1951-04-15

清酒酵母の生理 (第1報) : 窒素代謝能とアルコール醗酵能 (1)

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