清酒火落菌に依る火落香の発生 (第2報) : 培地成分のジアセチル生成に対する影響

概要

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We investigated on the effects of the components of media upon the growth of bacteria and the formation of diacetyl, employing diacetyl-producing hiochi-bacteria, strains H-42,T-102,and T-107 as test organisms.By adding the synthetic medium for hiochi-bacteria to de-alcoholized sake, the growth of bacteria therein became larger than that in de-alcoholized sake only, but the amount of diacetyl formed was decreased. The greater the added amount of the synthetic medium, the smaller became the amount of diacetyl.Thus the components of sake might be necessary for diacetyl being produced.Glucose, pyruvic acid, 2,3-butyleneglycol, citric acid and phosphates did not accelerate the formation of diacetyl when added in synthetic medium.The more the amount of ethanol added to de-alcoholized sake was, the more was the growth of hiochi-bacteria suppressed, but diacetyl formation was not decreased or, in some cases, became more abundant as the ethanol content was increased.
社団法人日本生物工学会の論文
1961-06-15