酵母による"デキストリン"の醗酵

概要

論文の詳細を見る
The abilities to ferment maltodextrins of three so-called "dextrin fermentable yeasts", Shizosaccharomyces pombe IAM 4903,Shiz. pombe var. iotoensis LAM 4879 and Saccharomyces logos IAM 4471,using Saccharomyces cerevisiae SH-4-7 as control, were studied. 1) From the tests of fermentative power with various starch hyrolyzates, it was found that the "dextrin fermentable yeast" could ferment considerably starch hydrolyzates (120℃, 10mim) containing rather high molecular weight dextrins, while the contrl yeast could not. But the fermetability of "dextrin fermentable yeast" was inclined to decrease as the molecular weight of dextrins in the starch hydrolyzates increased. 2) Glucose and the first six homologues of the maltodextrin series were isolated and purified from the hydrolyzate of soluble starch. Each of the series was proved to be chromatographically pure. 3) Fermentation tests applied to each of the maltodextrin series demonstrated that two yeasts, Shiz. pombe IAM 4903 and Shiz. pombe var. iotoensis IAM 4879,worked glucose through maltopentaose and Sacch. logos IAM 4471 glucose up to maltohexaose, but Sacch. cerevisiae SH-4-7 could not metablize the sugars other than glucose and maltose. In general, the abilities to ferment maltodextrins of yeasts tended to be reduced as the dextrin molecular weights increased.
社団法人日本生物工学会の論文
1965-03-25