清酒酵母に関する研究 (第1報) : 灘地方の生〓系酵母より分離した清酒酵母について

概要

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About 40 strains of sake yeasts were isolated from seed mashes in sake-brewing factories of Nada district, and their morphological and physiological characteristics were investigated.All strains isolated belonged to the species, Saccharomyces cerevisiae, however, 13 strains were degenerated ones incapable of sporulation; such a generation occurred during preservation for 10 years. These strains were classified into 4 groups from the viewpoint of practical use. The strains belonging to group I and II had the spolulating ability, and group I had characteristics suitable for sake-brewing. But, those of group II were unsuitable ones, which could be devided into three sub-groups based on their abnormal characteristics, namely abnormal cell shape, low tolerance to alcohol and to acid and production of undesirable flavor.The strains belonging to group III and IV were the non-sporeforming degenerates, while those of group III were suitable for brewing. Group IV strains were unsuitable for brewing and could be devided into three sub-groups by the same way at that adopted in classifying group II.It was found tnat the yeast strains which had degenerated in sporulating ability could generally be regarded to be inadequate for practical use, and most of them were inferior in flavor produced in brewing.
社団法人日本生物工学会の論文
1962-05-15