清酒酵母に関する研究(第8報) : 清酒酵母の高糖濃度培地中における増殖ならびに生酸について

概要

論文の詳細を見る
The concentration of sugar contained in a medium effects the growth of yeast markedly. THe growth rate of yeast was obstructed according to increase of sugar concentration. When the period introduction was prolonged the multiplication decreased. By increasing the inoculum size, used for the purpose of restoring to normal growth, the periods needed to reach the maximum growth were shortened, but the critical values of growth could not be increased.It was recognized that the viable percentages of yeast increased slightly in proportion to increase of sugar concentration, and the trend of the above phenomena depended on the fermentation time.When the growth of yeast was obstructed in a medium containing a high concentration of sugar, the yield of alcohol production from sugar decreased and acid production increased simultaneously. The pH of the fermentation broth increased as the concentration of sugar increased. Therefore these results indicated that the pH value was high depending on the increase of acid produced in the medium.From the determination of the acid constituent by means of chromatography, it was shown that acetic acid was the main acid. The concentration of acetic acid increased as sugar concentration increased.From the above results we assumed that the phenomenon of Kansanpai (acidification with remaining sugar) was occuring, and considered some methods which would inhibit this.
社団法人日本生物工学会の論文
1962-12-15