糖蜜のアルコール醗酵におよぼす電解質濃度の影響 : (第1報)高濃度電解質培地におけるグリセリンの蓄積

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During the course of an investigation on alcoholic fermentation of Okinawa molasses, our attention was called to the "sugar defect"-increasing phenomenon. (The term of "sugar defect" means the sugar not converted to alcohol.)The present experiments were initiated in order to explain this phenomenon, using both molasses and artificial media. This phenomenon was found to be caused mainly by high concentrations of electrolytes, and the higher its concentration grew, the larger the sugar defect became.Testing several alcohol fermentative yeasts, we found that all these yeasts were influenced by electrolytes and the same phenomenon was caused.Sugar defect-increasing phenomenon was observed always together with the accumulation of glycerol and 2,3-butylene glycol as well as with the decreasing of yeast growth.But, when 10^<-3>M-NaN_3 was added to the medium in order to inhibit yeast growth, the increasing of sugar defect was not observed.On the basis of the data reported herein, it seems reasonable to assume that the high concentrations of electrolytes don't act on yeast as the growth inhibiter only.
社団法人日本生物工学会の論文