泡なし酵母に関する研究 : (第2報) 泡なし酵母による清酒醸造試験

概要

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Using non-foaming yeast, brewing tests were carried out.Attenuative power of the yeast was proportional to the fermentation temperature and the lower it was, the poorer the attenuative power bacame. Therefore, high fermentation temperature (max. temp. of mash 16-17℃) with the yeast might best be used.As the yeast did not raise a high frothy head during fermentation, mash of much more volume could be prepared with the same fermentor and the efficiency of the fermentor showed an increase of about 20-30 percent over that of usual yeasts.Antagonism between the non-foaming yeast and another sake yeast, Kyokai No.7,was found. When both yeasts were mix-cultured, the non-foaming yeast had wide growth and exceeded that of the Kyokai yeast in a few days.
社団法人日本生物工学会の論文
1965-09-25