清酒酵母に関する研究(第2報) : 醗酵研究所および2,3の酒造工場の保管にかかる酵母について

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With a view of obtaining yeasts highly suited for sake-brewing, morphological and physiological properties of the yeasts presented by the Institute for Fermentation, Osaka, and several breweries, were investigated according to the method described in our preceding report.A majority of the yeasts had declined in their sporulating ability because of long preservation, and various sporulation tests were introduced.For resporulation of those yeasts, the Koji extract to which was added biotin and Ca-pantothenate, was used for pre-culturing. The yeast was then sporulated on gypsum brock. All but 10 strains sporulated using this method.Using the moromi mash type test, selected as the most adequate of serveral, the yeasts were tested for flavor, nine of which were selected as excellent.From the viewpoint of practical use in the breweries all yeasts were divided into two groups, one including the yeasts holding their sporulating ability, the other including the yeasts which had lost their sporulating ability.The sporulated yeasts were further divided into groups, I, II and III, according to the method described in our preceding report. Group I contains the yeasts most suitable for sake-brewing. Group III contains the yeasts unsuitable for sake-brewing, and group II, an intermediate group.The yeasts which had lost their sporulating ability were further divided into groups IV, V and VI, in the same way as the sporulated yeasts were grouped.
社団法人日本生物工学会の論文
1962-08-15

清酒酵母に関する研究(第2報) : 醗酵研究所および2,3の酒造工場の保管にかかる酵母について

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