アルコール醗酵酵母の耐塩性と耐糖性に関する研究 : (第1報)糖蜜中の高濃度塩類による醗酵阻害について

概要

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Fermentation mash made from some kinds of molasses contains high quantities of inorganic salts of up to about 1,000 milli-equivalent per liter. Highest fermentation efficiency was obtained when such molasses mash was diluted with a sucrose solution to obtain salt concentration about a one fifth and the same concentration of sugar as in the orignial. The same extent of inhibitory effect of highly concentrated salts was observed in the Lindegren's semi-synthetic nutrient broth added to various different concentrations of salts with the same composition as those in molasses. The inhibition of mixed salts in the Lindegren's broth was found to nearly coincided with the cumulative inhibition of each salt. There was, therefore, no evidence of a synergistic effect on the inhibition when a combination of different salts was used. On the other hand, fermentation of up to 15 vol.% alcohol was achieved with molasses mash which had been deionized by means of ion-exchange resins and supplemented with ammonium phosphate. In conclusion, it was suggested that the salt tolerance is one of the most important characters, comparable with osmotic or alcoholic tolerances, of a yeast strain for the alcoholic fermentation of molasses.
社団法人日本生物工学会の論文
1966-02-25