The Use of the TTC-agar-overlay Techniqui for the Differentiation of Sake Yeasts

概要

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For the differentiation of sake yeast strains, it was found that the application of Nagai's TTC-agar-overlay technique is very usuful; because Kyokai No. 7 strain, one of the most common sake yeasts, reduced TTC and its colonies turned red, whereas colonies of most of the wild sake yeasts became pink and those of film-forming yeasts and petite yeasts pink of white. In addition, the appearances of giant colonies of most of the TTC-red strains were rough and those of the TTC-pink strains were smooth. So that, it seems thet this technique is suitable as a rapid method of strain snalysis in sake-making process.Using this technique, the following facts were found. In the process of Yamahai-Moto, a pure culture of yeast is added after the natural selection against wild yeasts has taken place. So, a pure yeast starter is produced, in spite of its classical method of yeast preparation. On the contary, in Sokujo-Moto, the wild yeasts considerably increase and the yeast flora is much affected by the pure culture of yeast added, both qualitatively and quantitatively.It was found that considerable amounts of wild yeasts are contaminating in main mash, and that the wild yeasts are superior to the inoculated yeasts in the early stage of fermentation. The yeast flora of main mash was considerably affected by that Moto.
公益社団法人日本生物工学会の論文
1967-12-25