清酒麹中の酵母

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This paper deals with studies on the yeasts in rice Koji which have been considered as a chief source of wild yeasts in Sake making. The population of Sake yeasts in rice Koji (Saccharomyces cerevisiae), which has never been elucidated, was counted by means of an anaerobic plate culture using an alkalin pyrogallol solution. The data showed that their number was much less than that generally inferred before.The growth of yeast on steamed rice in the course of Koji making was inhibited by some actions, which were not simple physical ones such as high temperature or oxygen deficiency caused by the vigorous growth of Koji mold in the later step of the process. Other factors affecting the growth of yeast during the Koji making process were also investigated.The growth of the wild Sake yeasts and culture yeast in Moto mash was investigated under various conditions to learn in what cases Moto mash contaminated at a high ratio by the wild yeasts.
社団法人日本生物工学会の論文