清酒醸造とB群ビタミンの関係 : (第9報)清酒酵母のアルコール生産に及ぼすB群ビタミンの効果

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In the 1st paper, the authors reported that B-vitamins stimulate the growth of Sacch. sake under aerobic conditions. This paper deals with the influences of B-vitamins on the rate of alcoholic fermentation by Sacch. sake cultured under relatively anaerobic conditions in the sugar-salts solution which contains ammonium salt as the sole nitrogen source. The results obtained are as follows : 1) As shown in the 1st paper, Sacch. sake was able to grow after a lag period of 50〜60 hr in the vitamin-deficient medium containing ammonium salt as the sole nitrogen source, and the lag period was considerably shortened by adding pantothenate. After an incubation period of about 100 hr, however, the amounts of the sugar consumed and the alcohol formed in the medium supplemented with pantothenic acid alone, were smaller than those in the vitamin-deficient medium, though the yeast growth was vigorous as ever.The depressive effect of pantothenic acid was prevented by the combined use of thiamine, but the other vitamins were unable to do so.2) The combined use of pantothenic acid, thiamine, biotin, inositol and niacin permitted almost as vigorous growth and alcohol procuction as the "complete" medium containing all of the B-vitamins so far known.When thiamine was omitted from the mixture of these vitamins, a considerable decrease in alcohol formation was observed, though the yeast growth was not so much affected.The omission of pantothenic acid also brought about a reduction in alcohol formation caused by a reduction of yeast growth.It was observed that the presence of poantothenic acid together with thiamine was necessary for a harmonious stimulation of both the yeast growth and the alcoholic fermentation, and that the supplement with biotin, inositol and niacin exerted an additional effect on them.
公益社団法人日本生物工学会の論文
1958-04-15

清酒醸造とB群ビタミンの関係 : (第9報)清酒酵母のアルコール生産に及ぼすB群ビタミンの効果

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