醗研1号酵母の醗酵 (第1報) : PANの方法に依るMaltose及びOligosaccharideの醗酵試験

概要

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Fermentability of a number of yeasts other than commercial baker's yeasts was tested by PAN's improved yeast fermentation method.1) The cell suspensions of many yeasts, like those of the commercial baker's yeasts, could not ferment maltose when they were grown in sugar solution free from maltose. Therefore, when these glucose-grown cells were used, it was desirable to activate them with maltose before the test.2) Distiller's yeast strain Hakken No. 1,however, was found to be capable of fermenting maltose immediately under PAN's experimental conditions, even though this strain was grown in glucose medium. It seemed that the maltose fermentation by this yeast was different from other yeasts.3) Hakken No. 1 could ferment oligosaccharides (isomaltose ans panose) as other yeasts do. The fermentation rate, however, was especially great as compared with others, and therefore, this yeast was most available for the removal of isomaltose and panose by PAN's method.Accordingly, it seems that this yeast is generally used for the alcoholic fermentation of starchy materials.
社団法人日本生物工学会の論文
1959-08-15