酵母菌の変異に関する研究(第6報) : 雑種の工業的利用に就いて

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Experiments on the hydridization of yeasts were carried out, in order to study the inheritance of parental characters in the hybrids which were artificially raised by mating the haploid strains of different origin, and the following results were obtained : 1) Cell size : Large type×large type…Mostly large type Intermediate type×intermediate type…Mostly intermediate type Large type×intermediate type…Large and intermediate types in a ratio of about 1 : 1 2) Giant colonies : Rough type×rough type…Rough tvpe Rough type×smooth type Smooth type×smooth type…Smooth type 3) Except a few cases, most hybrids were more intensified in the sporulating ability than the diploid parents. 4) Hakken (Inst. Ferment.) yeast strain No. 1 which is widely used in the distillery showed a moderate fermentation in the semi-synthetic medium. But, in the industrial sweet potato mash, it was much more vigorous fermenter than the hybrids of sake yeast strains. Some of the hybrids obtained by mating the haploid strain of Hakken yeast strain No. 1 with the haploid of sake-yeast increased in the fermentation ability, which, howeverm was not greater than that of Hakken yeast strain No. 1. 5) Most hybrids obtained by mating the haploids which produce an excellent flavour in the fermentation with each other inherited thish desirable character. When the hybrid strain No. 9 (a KM-40-5×αNo. 6-40) was utilized for sake-brewing, the beverage produced was very fine in its quality.
社団法人日本生物工学会の論文
1956-04-15

酵母菌の変異に関する研究(第6報) : 雑種の工業的利用に就いて

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