酒母中の野生酵母菌に関する研究 (第1報)

概要

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It is well known that there are several kinds of microflora which appear ro accompany "Sake" Yeast(Saccharomyces sake) during the preparation of "Kimotokei Shubo"(one of the early types of the starter which plays an important role in the cultivation of "Sake"yeast in the brewing of Japanese "Sake"). The flora chage of wild yeasts seems to be an ecologically noteworthy phenomenon in connection with the purity of inoculated "Sake"yeast. This paper deals with 12 strains of wild yeast isolated from "Shubo" at the author's brewery. Our taxonomic studies revealed that all straines are quite similar to Candida guilliermondii (Cast)Lanfegon et Guerra in both fermentable sugars and assimilable carbon compounds, as well as in many of its morphological properties, except for a slight development of primivive pseudomycelium observed in some of the strains studied which is unlike the original description of C. guilliermondii. Further, in wiew of the fact that these yeast flora assimilate mannitol, sorbitol, glycerol and ethylamine in contrants to "Sake" yeast, these compounds shold be considered as suitable carbon can nitrogen sources respectively in selective media employed for the determination of purity of "Sake" yeast in the final stage of "Shubo" preparation.
社団法人日本生物工学会の論文
1963-03-15