泡なし酵母に関する研究 : (第3報)電子顕微鏡による酵母細胞外層の観察ともろみの泡の成因について

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Previously the authors reported on a non-foaming yeast isolated from non-frothy mash of sake.In this paper the yeasts producing the same phenomena as the non-foaming yeast were selected. These were baker's yeasts and some wild strains of sake yeast. Using an electron microscope the surface structure of yeasts were observed for their ability to raise a frothy head. Nitrogen-constituents of mash were analysed and the relation between the structure of outer layer of yeast cell wall and the constituents of mash for formation of head were studied.The yeasts raising a high frothy head had a slime-like outer layer on the cell wall in-slant culture (Fig. 1〜3). On the other hand the non-foaming yeast and baker's yeasts did not have this layer on the cell wall (Fig. 4〜6). Around the yeast cells in the high frothy head, considerable mucous like substances were observed (Fig. 7〜8). However, toward the end of the frothy phase of mash the substances were poor and cells became of slime (Fig. 10〜11). On the non-foaming yeast mucous like substances were not observed at any phase of the mash process.On the formation of high frothy head of sake mash the authors supposed as follows : The slime-like substances of yeast cell wall acted to join yeast cells with one another and to absorb high molecular substances in mash, and both of them covered CO_2 gasry produced by fermentation, formed foam and then a high frothy head. On the contrary, since the non-foaming yeast did not have the slime like layer, a frothy head did not rise.
社団法人日本生物工学会の論文
1966-01-25

泡なし酵母に関する研究 : (第3報)電子顕微鏡による酵母細胞外層の観察ともろみの泡の成因について

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