泡なし酵母に関する研究 : (第1報) 泡なし酵母の分離とその性質

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The authors selected a yeast which did not foam during fermentation as do usual sake yeasts. The authors called this yeast "non-foaming yeast".The morphorogical and physiological characteristics of the non-foaming yeast were studied. The cell shape and a giant colony are shown in Fig. 1 and 2.The colony of the yeast turned pink by the TTC over-lay method (TTC : triphenyl tetrazolium chloride) in contrast to that of Kyokai No. 7 which turned red. Fermentability of sugars and vitamin requirements were the same as for sake yeasts belonging to Saccharomyces cerevisiae.Because this yeast does not raise a frothy head during fermentation of the sake mash, the causes of foaming of sake mash were studied from several different points, such as production of surface active agents and specific enzymes. It was found that the frothy head of sake mash might have some relation to the construction of the outer layer of the yeast cell wall.
社団法人日本生物工学会の論文
1965-09-25