清酒酵母の生理(第10報) : 酒造場酵母の榮養要求(I)

概要

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The yeast strains isolated from several sake breweries in Tohoku district in Japan were divided into two classes on the bases of the film formation. The non-filmforming class, which is represented by the so-called sake yeast, was further classified into three groups according to the nutritional requirements. Pantothenic acid was indispensable to the growth of all these strains. Group A, to which also strain Kyokai No. 6,a culture yeast for the purpose of inoculating to the sake-mash, belongs, did not require any vitamin other than pantothenic acid, besides which, however, group B showed a marked response to pyridoxine. Group C was characterized by its poor growth on the(NH_4)_2SO_4-asparagine medium, though it grew rapidly in the casein hydrolysate medium. Thus, the group C seems to require a certain amino acid for its normal growth. On the contraty, the film-forming yeast had no response, if not all, to each vitamin tested, nor at least to pantothenic acid. Based upon such essential differences in the nutritional requirements of each group, a method to detect the predominant variant of the sake yeast in the sake-brewing mash was presented.
公益社団法人日本生物工学会の論文
1955-10-15