清酒酵母の生理的研究 : (第1報)乳酸添加培地における清酒酵母の凝集現象に及ぼす各種要因について

概要

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The preventin action of lactic acid against contamination with harmful micro-organisms in sake brewing is well established. However, little has been known about the effects of the acid on the physiology of Saccharomyces sake.In this paper the authors describe on coagulation and increase of dead cells of Sacch.sake caused by lactic acid and the influences of culture conditions on the phenomenon.This phenomenon was thought to be analogous to the so-called "Unbalanced growth" of inositol-requiring yeast when cultured in an inositol-deficient medium.The action of lactic and occured even in a medium containing sufficient amounts of inositol though additive effect of the acid and deficiency of the vitamin was observed.The degree of coagulation was smaller in the case of an organic nitrogen source and relatively low culture temperature than in the case of an inorganic nitrogen source and at a high culture temperature, respectively.
公益社団法人日本生物工学会の論文
1963-09-15