米麹中の酵母について : (第3報)分離清酒酵母のビタミン要求および醗酵試験

概要

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A Vitamin-requirement and fermentation test of sake mash was made using sake yeasts isolated from rice koji.1) Using casamino acid as nitrogen source, the yeasts were classified into two groups : one which essentially required only pantothenate and one which required both pantothenate and B_6 for its growth. In the case of (NH_4)_2SO_4,the yeasts of kyokai type required pantothenate for stimulation. However, the yeasts of the wild type did not require it.Kyokai No. 7 yeast required pantothenate but kyokai No. 6 yeast did not. The difference of their pantothenate requirement can be used for the classification and identification of the characteristics of kyokai No. 6 yeast and kyokai No. 7 yeast.2) The wild type yeasts were stronger than the kyokai type yeasts in the fermentation test of the sake mash. The foam of kyokai type yeasts was higher and longer maintained than for the wild type yeasts.
公益社団法人日本生物工学会の論文
1966-07-25