清酒酵母の生理的研究 : (第9報)清酒酵母の高濃度アルコール生成条件の検討(その3)アルコール10%生成時の醗酵液上清中の阻害物質の性質

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In a preceding paper the authors reported the presence of inhibitors in "Fermented broth" against fermentation by "Aerobically grown cells".In this paper it was mede clear that the inhibitors were absorbed in active carbon as well as some ion exchange resins and were included in both volatile and nonvolatile fractions. But it was not determined whether they were the same substances or not.From the results of gas chromatographic study of the volatile fraction before and after the active carbon treatment, a part of the inhibitors was recognized to be volatile fatty acids such as butyric acid, acetic acid and propionic acid.By addition of these fatty acids to a synthetic medium, the fermentation by "Aerobically grown cells" was inhibited, especially in the presence of 10% alcohol. But "Fermenting cells" were tolerable against these fatty acids.
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