清酒火落菌に依る火落香の発生(第1報) : 種々の菌種による種々の培地に於けるジアセチルの生成

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16 strains of Hiochi-bacteria were cultivated respectively in de-alcoholized Sake, Sake-peptone-liver ext.-yeast ext. (SPLY) medium, and liver ext.-Koji ext. (LK) medium, and the amounts of bacterial cell and diacetyl (which is recognized as the main substance of foul odour of putrefied Sake) were compared between respective species.In de-alcoholized Sake, diacetyl was formed abundantly by homo-fermentative bacteria, but poorly by hetero-fermentor. Diacetyl was formed by various homo-fermentor whether they required the Hiochic acid or not.For the growth of bacteria, among three kinds of medium, SPLY medium was the most suitable, LK medium ranked second. The growth in de-alcoholized Sake was rather poor than in these two media. However, on the formation of diacetyl, de-alcoholized Sake was the special adequate medium ; in other two media the formation of diacetyl was scarcely observed.
社団法人日本生物工学会の論文
1960-12-15