清酒醸造とB群ビタミンの関係(第12報) : 清酒酵母のアルコール生成に対するパントテン酸, B_1およびアミノ酸の相互関係

概要

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At the initial stage of Moto-and Moromi-process, the inhibitory action of pantothenate on the alcoholic fermentation and its prevention by thiamine were observed in a synthetic medium.However, at the later stage, pantothenate was effective for the yeast growth as well as the alcohol fermentation, but thiamine exerted no effect.The alteration of the effects of the vitamins seems to be due to the influence of some other factors, presumably amino acids.This paper deals with the interaction of thiamine and pantothenate on the alcohol fermentation in the presence of amino acids.It has been found that the effect of the two vitamins added varies with the concentration ratio of pantothenate to amino acids contained in the mash : In the case of higher concentration of pantothenate, an addition of pantothenate to the mash exerted a depressive effect, while that of thiamine showed a stimulative effect; on the other hand, in the case of lower concentration of pantothenate, a supplement of pantothenate was necessary for the yeast growth as well as the alcohol formation.In the process of Moto-and Moromi-manufacturing, the initial stage is considered to be the former case and the later stage to be the latter.
公益社団法人日本生物工学会の論文
1958-07-15