清酒醪の発酵管理に関する研究 : (第10報)ふくれ(.・・・)前の山廃〓中における野生酵母の殺菌

概要

論文の詳細を見る
Sterilization of wild type yeast in Yamahai-moto during the Utase-Daki stage by NO_2 or diethylpyrocarbonate (DEPC) was studied.1. Concentrations of NO_2 of more than 60 ppm were necessary to kill various yeasts (sake yeast, Hansemula sp., Torulopsis sp. and Pichia sp.) in buffer at pH 4.0. (treatment time : 24 hr).2. When growth of yeast was inhibited by higher concentration of glucose (more than 20%) and lower temp. (10℃), yeast in buffer containing glucose, Atkin's synthetic medium and mizukoji was killed gradually by NO_2 of lower concentration (20-10ppm) at pH 4.0,and was killed completely after 72 hr; whereas yeast propagated easily in a medium containing NO_2 under conditions of lower concentration of glucose (10-5%) and higher temp. (15-20℃)From these results, decrease of the number of wild yeasts (from 10^4-10^6/g to 10^2 g) at the Utase-Daki stage before the Hukure-Wakituki stage (logarithmic growth phase) was understood to be due to microbicidal action of NO_2 on the acidic side (pH 4.5-3.5) under inhibition of yeast growth by higher concentration of glucose and lower temp. 3.A larger number of wild yeasts (about 10^7/g) were propagated in Yamahai-moto without production of NO_2 and lactic acid by bacteria at Daki-stage, could not be killed completely by addition of lactic acid and NO_2 (100 ppm) or DEPC (300 ppm). But if the moto was diluted with water (1 : 1), the yeast in the diluted Yamahai-moto was killed completely by DEPC (300 ppm) and lactic acid. Therefore after 12 hr of DEPC-addition, Kyokai No. 7 yeast (typical sake yeast)was inoculated (about 10^7/ml) and cultured in a pure state.
公益社団法人日本生物工学会の論文

清酒醪の発酵管理に関する研究 : (第10報)ふくれ(.・・・)前の山廃〓中における野生酵母の殺菌

スポンサーリンク

概要

著者

関連論文

スポンサーリンク