泡なし酵母に関する研究 : (第4報)酵母間の競合現象の解析(その1)

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Using a non-foaming yeast strain, previously reported as a wild sake yeast, we have studied the causes of the contamination in wild yeasts in sake mash and the incompatibility between wild and cultured yeasts. In this report, we used two sake yeast strains. One was a non-foaming yeast strain and the other, Kyokai No. 7 one of the most common sake yeasts.Between these two yeast strains, there were no appreciable differences in the rate of growth and in their response to pantothenic acid and inositol. When the content of pantothenic acid in medium was about 100mμg/ml, similar to that in sake mash, incompatibility was observed and after several days from starting of the mixing culture, the non-foaming yeast strain killed off and overgrew the Kyokai No. 7 yeast strain.On the basis of such informations, the incompatibility between these two yeast strains was not caused by the difference of velocity of growth or uptake of nutritive elements, but it was rather apt to occure under the conditions where the content of pantothenic acid in medium was similar to that in sake mash.
社団法人日本生物工学会の論文