酵母を原料とする調味料の製造に関する研究(第1報) : 原料組成の有利性とアミノ酸液製造工程中の原料成分の消長について

概要

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As a substitute of soybean oilcake chiefly used as a proteinous source of crude amino acid, it was attempted to utilize the dry yeast manufactured by culturing Mycotorula japonica in the sulfite waste liquor. The results obtained were as follows : 1) The proportions of the components of the dry yeast used as raw material were studied, and it was found that the ratios of crude protein to the sample, amino nitrogen to the total nitrogen, and glutamic acid to crude protein were never inferior to those of soybean oilcake.2) The hydrolysis was carried out at high and low temperatures, in order to know whether any difference occurs between the effects on the changes of the main components concerned in the manufacture of crude amino acid. It was found that the hydrolysis at low temperature was preferable to that at high temperature in several points viz., the rate of nitrogen and carbohydrate utilization, the rate of protein decomposition (the ratio of amino nitrogen in crude amino acid to the total nitrogen of the sample), the ratio of amino nitrogen to soluble nitrogen in the crude amino acid, and the flavour and colour of the finished product.3) When the crude amino acid manufactured from dry yeast was organoleptically tested, it was recognized that the dry yeast can be satisfactorily used as a substitute resource in place of soybean oilcake.
社団法人日本生物工学会の論文
1956-11-15