清酒醸造とビタミンB群の関係 : (第1報)清酒酵母増殖におけるビタミンB群の影響

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In this paper, the authors have reported on the effects of B-vitamins upon the growth of Sacck. sake (strain No.7) which is most widely used in sake-brewing in Japan.The results obtained are as follows : 1) Under our experimental conditions, no growth of the yeast was observed in a vitamin-deficient medium, the nitrogen source of which consisted of organic compound such as a mixture of amino acids or casein hydrolymte.On the other hand, when ammonium sulphate was used as the sole nitrogen source, the yeast failed to grow at the initial stage, but began to grow after an incubation period of some days.2) The media containing eight B-vitamins (thiamine, riboflavin, pyridoxine, niacin, PABA, biotin, inositol and pantothenic acid (PA)) permitted an excellent growth. However, in the media devoid of PA, the yeast exhibited the same behavior as in the vitamin-deficient media, and a considerable reduction in the growth was also found when inositol was omitted. The omission of the other vitamins showed no effect.3) When the deficient medium was supplied with PA alone, the growth-promoting action occured, but the effect was smaller than that of the complete medium. Thiamine, biotin and inositol had respectively a cooperative effect on the growth with PA, and the combined use of these four vitamins exerted the effect identical with that of the eight vitamins.The response of Sacch. sake (strain No.7) to increasing concentration of PA and inositol (In) has also been studied.When the amount of PA was below 200 mγ per 10 cc of the final medium and the size of the inoculum was regulated to provide 4,000 or 120,000 cells per cc of that medium according to the experimental conditions, the yeast showed a quantitative growth response.In the case of In, the limiting amount was 50γ per 10 cc of the final medium.
公益社団法人日本生物工学会の論文
1955-01-15

清酒醸造とビタミンB群の関係 : (第1報)清酒酵母増殖におけるビタミンB群の影響

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