清酒酵母の増殖, 発酸におよぼす無機塩類の効果 : (第2報)無機塩類の発酵における役割

概要

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In this work the washed cells of "sake yeast" which had been grown for 40 hrs at 30℃ in "rice koji" extract medium were used. The measurement of carbon dioxide were carried out by Warburg manometric technique (at 30℃ with nitrogen as the gas phase).The following results were obtained.1) Generally the rate of fermentation was remarkably increased by using a salt together with another in the same medium.2) Although K, Mg and P, especially K, played important roles in the fermentation of the yeast as well as in the growth, ammonium salt was much more effective than K salt in the fermentationl, and further no inhibiting effect of ammonium salts on the fermentation was observed in contrast to the effect on the growth.3) Ca stimulated the fermentation in the presence of Mg in the medium, but not in the absence of it : on the contrary Na had no effect in the presence of K, but in the absence of it Na slightly compensated its deficiency.
公益社団法人日本生物工学会の論文
1963-10-15