清酒酵母の生理的研究 : (第8報)清酒酵母の高濃度アルコール生成条件の検討(その2)アルコール10%生成時の醗酵液より分離した酵母の性質

概要

論文の詳細を見る
In a preceding paper the authors reported the significance of "low-temperature" and the effects of "Ruce-Koji" for the formation of a high concentration of alcohol in Sake-brewing process. Low-temperature was required for Sacch. sake to maintain the fermentation ability and a tolerance against alcohol. "Rice-Koji" was effective for the increasing of cells.This paper deals with the physiological differences between the cells of Sacch. sake cultivated aerobically ("Aerobically grown cells") and those isolated from fermented broth containing 10 to 12% alcohol ("Fermenting cells).The Qco_2 value and the alcohol tolerance of "Fermenting cells" were higher than those of "Aerobically grown cells". Moreover, among the constituents of the cells, vitamin-B_6 and total nitorgen were contained much more abundantly in "Fermenting cells" than in "Aerobically grown cells"."Fermenting cells" could accumlate alcohol to a similar concentration in a "Brothsupernatant medium" as in a "Synthetic medium" containing 10% alcohl, where "Brothsupernatant medium" consisted of the ingredients of the synthetic medium and the centrifuged supernatant of the fermented broth containing 10 to 12% alcohol and when the alcohol concentration was adjusted to 10%. In contrast, the concentration of alcohol acuumulated by "Aerobically grown cells" in "Broth-supernatant" was markedly less than in "Synthetic medium".These facts show the presence of inhibitors against the fermentation of "Aerobically grown cells" in "Broth-supernatant medium".The cells separated from "Sake-Moromi" on the 13th day after "Tome-Soe", had the same properties as "Fermenting cell" and the filtrate of "Sake-Moromi" showed a similar effect on "Aerobically grown cells" to a "Broth-supernatant medium"
社団法人日本生物工学会の論文

清酒酵母の生理的研究 : (第8報)清酒酵母の高濃度アルコール生成条件の検討(その2)アルコール10%生成時の醗酵液より分離した酵母の性質

スポンサーリンク

概要

著者

関連論文

スポンサーリンク