清酒酵母に関する研究 (第7報) : "ぬくみとり"操作について

概要

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In order to elucidate the significance of the "Nukumitori" process, (raising seed mash temperature artifically at latter period of fermentation), an experiment was performed by utilizing the determination method of alcohol tolerance of yeast which has been described in our previous report.We inoculated the weak tolerance yeast in the model seed mash especially prepared, and after fermentation isolated the yeast from the mash. Afterwards srains isolated were examined for their tolerance to alcohol.It was found that there was no difference between alcohol tolerance of the inoculumstrain and that of the isolated strain, and that the tolerance would not vary by culturing in a natural medium such as seed mash. When two yeast strains, having high or low tolerance to alcohol, were incubated in seed mash, and the "Nukumitori" process was maintained at 30℃ for 15 hours, total counts of yeast in the mash decreased to 67% as compared to the count before Nukumitori. In this case the high tolerance yeast decreased to only 75% in count, whereas the low tolerance yeast decreased to 45%. We supposed that the operation of Nukumitori was effective in eliminating the lower tolerance yeasts.
社団法人日本生物工学会の論文
1962-11-15