北海道内醤油諸味酵母に関する研究 : (第1報)酵母の分類および分布

概要

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For the purpose of understanding the yeast microflora in fermenting Soya mash, and to improe the quality of them in Hokkaido, classificatioin and distribution studies were made on 742 strains of yeast, isolated from the collected samples of 35 factories of 21 regions in Hokkaido. Isolated yeasts were classified in 7 genera and 23 species including one new one. In the distribution study, it was revealed that the Saccharomyces rouxii was the commonest and most abundant in all samples, and was considered as the main ingredient in the fermentation of Soya mashes in Hokkaido. Sacch. cerevisiae, Torulopsis sake and T. versatilis were also found to be widely spread, and T. etchellsii and yeasts similar to it. T. famata. T. magnoliae and T. gropengiesseri were distributed in many samples. T. etchellsii was considered to be an effective yeast for producing high quality mash since it was distributed in mashes of excellent quality. It was also suggested that Sacch. cerevisiae and T. versatilis would improve on the quality of Soya mash.
社団法人日本生物工学会の論文
1966-02-25