清酒酵母の生理 (第12報) : 混合培養に於ける清酒酵母の挙動 (I)

概要

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Using two different nutritional variant strains of the sake yeast, the mixed culture test has been carried out. These two strains showed almost the same growth features if signly cultured in defined medium. However, when cultured in combination in this defined medium without shaking, the strain Kyokai No. 6,which simply required pantothenate alone for its essential growth, always prevailed greatly over the other nutritional variant strain No. 15-2-2,regardless of the effects of size and age of both inocula. The growth of the latter strain, No. 15-2-2,was fundamentally responded to pantothenate as well as pyridoxine and also favoured by several other vitamins. Thus this strain manifested more complex nutritional requirements than the former simply requiring strain. The overcoming effect of the strain Kyokai No. 6 was abolished somewhat when koji-juice was used as culture medium, and entirely when the mixed culture in koji juice was performed under shaking.
社団法人日本生物工学会の論文
1956-01-15