清酒酵母に関する研究(第6報) : 乳酸およびアルコール共存下における清酒酵母の耐性について

概要

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Maximum concentrations of lactic acid and alcohol in which sake yeasts are able to grow were investigated, in order to examine the effects of seed mash components on the growth of yeasts.Four yeast strains were used in the experiment : SK 72,having strong tolerance to lactic acid and alcohol, SK 73 having weak tolerance to both, SK 92-2,strong to lactic acid but weak to alcohol, and SK 53,strong to alcohol but weak to lactic acid.They were incubated at 23℃(the temperature of seed mash fermentation) and at 27℃(the temperature prior to the "Nukumitori" process).The maximum concentrations of lactic acid and alcohol for growth of yeast were influenced to a permissible extent by culture temperature, i.e., at 23℃ these yeasts were able to grow in less than 10-13% alcohol when 0.5% lactic acid was present, but at 27℃ they would not grow except in less than 9.5-11.5% alcohol.It is believed that weak tolerance yeast in the seed mash may have been eliminated by the operation of "Nukumitori" process (increasing mash temperature up to 29°-32℃ at the latter period of seed mash fermentation).
社団法人日本生物工学会の論文
1962-11-15