酒精醪に関する研究 (第2報) : 醪中酵母の性能変化とパントテン酸の意義

概要

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1) Pantothenic acid contents of the alcohol mash made from dried sweet potato and corn in the "amyol-shubo koji" process and the yeast (in compressed state) in it were measured.2) The mash in the highest fermenting period and the finished mash were rich in pantothenic acid, but its content in both their yeasts was nearly half of that in the yeast of amylo-shubo.3) The yeast of amylo-shubo which is rich in pantothenic acid has a higher fermentation ability than that of the mash in the highest fermenting period and the finished mash.4) The yeast cell in amylo-shubo seems to contain many mitochodria, which may be correlated with the pantothenic acid content and the accumulation of energy-rich compound.5) When pantothenic acid is added somewhat much to the mash, the alcohol fermentation is suppressed.
公益社団法人日本生物工学会の論文
1956-03-15