事故米及び外碎米を原料とする清酒醸造に於ける酵母の消長並にその醗酵能に就いて(第2報)

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We studied on the change of number and fermentability of the yeast cells in "Moromi" manufactured by using imported crumbled rice as "Kake-mai".In 3 days after "Tome" the number of yeast cells increased to approximately 500 millions per ml ; and we observed at least two different types in the multiplication of yeast cells.(1) The number of yeast cells increased rapidly from 130 to 510 millions per ml, (2) it increased slowly from 160 to 290 millions per ml, thereafter reached 530 millions per ml in 8 days after "Tome".In both cases it reached 500 millions per ml in the ripening period.The fermentability of "Moromi" reached a maximum in 3 days after "Tome, " but it decreased gradually within several days, and then stood in an equilibrium state.The fermentability of these yeast cells reached a maximum in 2 days after "Tome", and then declined gradually until the ripening period.
社団法人日本生物工学会の論文
1953-06-15