生〓系酒母を用いた清酒醪に於ける酵母類

概要

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Among 20 strains of yeasts isolated from 5 samples which were collected from different sake-breweries, 14 strains were sporogenous and other 6 asporogenous. 12 sporogenous strains belonged to Saccharomyces cerevisiae, and other 2 strains to its variety ellipsoideus. One strain of the asporogenous yeasts was identified as Candida robusta, and other 5 strains were recognized as asporogenous types of S. cerevisiae.It was observed that strains with ellogated cells formed pseudomycelium and sporulated very little or not, that they were less tolerant to alcohol, and that amino acid consumption was comparatively large in asporogenous strains.In the sake-moromi fermented by Kimoto, we recognized the presence of many other yeast strains accompanied by one or two main strains which were widely distributed. From the viewpoint of fermentation type of yeast, the characteristic of each brewery is represented by different distribution of yeast strains.Kimoto is the mother yeast prepared by the process of physiological pure culture.
公益社団法人日本生物工学会の論文
1954-07-15