酒精醪に関する究研 (第1報) : 圧搾酵母による酒精醪の醗酵について

概要

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By adding compressed alcohol yeast prepared by the bread yeast manufacturing method to the mash in the "amylo-shubo-koji" process as "shubo, " the influence of the added amount, the yield, the quality, and the storage on the fermentation efficiency were investigated.1) The compressed alcohol yeast was cultivated in the 1 "koku" (180 L) and the 2 "koku" (360 L) pilot plant tank by the batch process and the exponential feed process, using molasses as media.2) As it was presumable from the calculated number of yeast cells that the compressed yeast amount is 0.5〜2% in the ordinary "amyl-shubo-mash, " the fermentations were carried out in the amount of 0.5〜1% to amylo-mash, i.e., 0.1〜0.2% for the whole mash, and the results were noticed to be better.3) The lower the yield per sugar of compressed yeast was, the better the fermentation efficiency became. So it was noticed that the ability of yeast cells varied with the yield, and even when the amount of the compressed yeast of low ability was increased. the fermentation efficiency could not become better.4) The lower the yield per sugar of compressed yeast was, the better the keeping quality became and the fermentation efficiency was more tenacious.5) Any correlation between the fermentation efficiency of the compressed yeast and its nicotinic acid content was not found.
公益社団法人日本生物工学会の論文
1956-01-15