清酒酵母の生理 (第3報) : 甘酸敗醪に就て

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Sake-Moromi (Sake-wine mash) has occasionally fallen into such a type of putrefaction, that it ceases to ferment more and results in the abundant production of acid and sugar, but without alcohol. The cause of this type of putrefaction, which happened at many Sake-breweries in 1949,is not yet clear.The putrefied Moromi was rich in various kinds of bacteria, and the yeast crop separated from it by differential centrifugation, in which almost all the cells have maintained none or little of their reproductibility, showed no fermentation as the Moromi itself. When the normally fermenting Moromi or the yeast isolated from it was added either to the putrefied Moromi or to its filtrate, there commenced anew so vigorous fermentation, that any fermentation inhibiting factor might not exist in the putrefied Moromi, which was rather supposed to contain a fermentation-promoting factor, since the boiled putrefied Moromi as well as its boiled filtrate were able to promote the fementation of the yeast. But the yeast from the normal Moromi could grow very poorly in the filtrate of the putrefied one; the yeast from the putrified Moromi, on the other hand, showed luxuriant growth in it. Thus, in the putrefied Moromi might be present certain factor to inhibit the growth of the former yeast, though the latter yeast would be tolerable to this factor. It is probable that this inhibition is not due to the accumulation of lactic acid produced by some acidifying bacteria.From the putrefied Moromi, 14 strains of such acidifying bacteria were isolated and several strains of them showed intensive inhibition against the growth of the yeast, when the bacteria and yeast were simultaneously inoculated in koji-juice and incubated at 30℃ during 5 days.
社団法人日本生物工学会の論文
1951-05-15

清酒酵母の生理 (第3報) : 甘酸敗醪に就て

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