清酒醸造とビタミンB群の関係 : (第13報)清酒醪中のパントテン酸活性物質にたいする酵母と乳酸菌のResponseの差異

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It has been well established that pantothenic acid is required as an essential growth factor for Sacch. sake as well as for Sake-lactobacilli. The authors recognized a considerable difference between the free pantothenic acid content in Moromi-mash obtained by Lactobac. arabinosus method and that obtained by Sacch. carlsbergensis mehtod.This paper presents an evidence that the discrepancy is mainly due to the different respnoses of the two test organisms to pantethine and other Lactobac. bulgaricus factors (LBF). LBF contents of 9 Moromi-mashes in the Fushimi district of Kyoto ranged from 500 to 800 mμg/ml. In one sample three forms of LBF were detected by a bioautographic technique, which were all converted to one spot corresponding to pantetheine-cysteine disulfide by cysteine-iodine treatment.Amounts of free pantothenic acid and pantethine affected the growth of Sake-yeast and of Sake-lactobacilli in their mixed cultures. These results suggest that the growth of Sake-yeast and Sake-lactobacilli in Moto and Moromi-mash will be influenced by the contents of free pantothenic acid and LBF in the processes of Sake-brewing.
社団法人日本生物工学会の論文
1967-04-25