泡なし酵母に関する研究 : (第5報)酵母間の競合現象の解析(その2)

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We have studied the incompatibility between two sake yeasts, Kyokai No. 7 and a non-foaming yeast strain, by the measurement of the uptake rate of nutritive etements.1. On the difference of the uptake of pantothenic acid, it was found that the Kyokai No. 7 yeast strain had a lag in its uptake, but hte non-foaming yeast strain had no lag and the uptake was very vigorous at the first stage of growth.2. The ratio of methylen blue dying with cells of the Kyokai No. 7 yeast was apt to increase by culturing it in a pantothenic acid defficient medium, although that it was low and constant with those of the non-foaming yeast.On the incompatibility between these two yeasts in the sake mash, brewed by open fermentation system, we pointed out that during growth under competition with the non-foaming yeast, the Kyokai No. 7 yeast might be influenced and have its activity reduced by the deficiency of pantothenic acid, and that the growth of the non-foaming yeast strain was superior to that of the Kyokai No. 7 yeast.
社団法人日本生物工学会の論文