米麹中の酵母について : (第4報)分離酵母の発育限界温度と各温度での増殖量

概要

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Pichia, Hansenula, Candida, Torulopsis and Debaryomyces showed a larger population number than Saccharomyces cerevisiae (sake yeasts) in rice koji. Yeast microflora in rice koji was thought to be affected by changing temperature in the course of koji making. Consequently maximum temperature for growth and amount of growth at various temperatures (32°, 35°, 37℃) were examinated for yeasts isolated from rice koji.1) The maximum temperatures for growth of each yeast follow : P. farinosa 42-44℃, C. guilliermondii 38-41℃, C. gulliermondii var. membranaefaciens 41℃, C. solani 41℃, S. cerevisiae 39-41℃, T. candida 41℃, T. magnoliae 37-38℃, C. melibiosi 37-38℃, H. anomala 37℃, H. subpelliculosa 37℃, D. kloeckeri 37℃, D. nicotianae <35℃, P. fermentans <37℃ and T. famata<37℃.2) Under aerobic conditions at 32℃, 35℃ and 37℃ . P. farinosa aud S. cerevisiae showed much more than double the growth than the other yeasts. Under anaerobic conditions, S. cerevisiae showed the greatest growth, but P. farinosa as well other yeasts were inhibited under anaerobic conditions.3) From the results of these examinations, it can not be inferred that a small number of S. cerevisiae (sake yeasts) in rice koji were affected by changing of temperature in the procces of koji making.
1966-07-25