市販パン用酵母を用いる葡萄糖と麦芽糖の分別定量法に就いて

概要

論文の詳細を見る
A number of Japanese commercial baker's yeasts were found to be incapable of fermenting maltose and glucose by the yeast fermentation methods of SOMOGYI and PAN. Many workers reported that a great many strains of yeast grown in the medium free from maltose could not be able to remove maltose immediately and required a relatively long induction period in maltose solution.Thus, the maltose fermentation activities of these baker's yeasts were studied in detail.As the results, when 5g. of one of these fresh yeasts were put in 40 ml. of wort (2% as maltose) and fermented for 2〜3hrs. at 30℃., the adaptation took place, and both maltose and glucose fermenting activites were greatly increased, and the suspension of the activated yeast cells could completely remove these tow sugars by both the fermentation methods. However, a continuous shaking during each fermentation was always to be preferred. This activation of yeast with wort is relatively simple, inasmuch as a commercial baker's yeast can be obtained fresh.
社団法人日本生物工学会の論文
1956-11-15