米麹中の酵母について : (第1報) 特に清酒酵母の分離について

概要

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(1) Sake yeasts in rice koji can not be isolated by common isolation methods, but Hansenula, Torulopsis, Pichia and Candida etc. can be isolated.(2) When rice koji is cultured for 20 days at 15℃ with an equal quantity of water containing 0.3% lactic acid, only sake yeasts are found in that culture while other yeasts are not found.(3) But it become difficult to isolate only sake yeasts when more than twice the quantity of water is added to rice koji.(4) No other method except the enriched culture method is found for isolating sake yeast in rice koji. By any other method, only other kinds of yeast were isolated.So, it is impossible to count the number of sake yeasts in rice koji by ordinary methods.(5) Through this isolation method, few of the sake yeasts of the same type as kyokai No.6 and No. 7 (sporulations -, vacuole of cell +, pseudomycelium +, pellicle formation 〓, the rough surface of the slant culture slow fermentation of galactose, and strong reduction of T.T.C) were found, while many sake yeasts of wild type were found.
1965-07-25