清酒もろみの腐造に関する研究 : (第13報)腐造乳酸菌と混合培養した清酒酵母の内生呼吸について

概要

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The endogenous respiration of Sake yeast decreased markedly in a mixed culture of Sake yeast and putrefactive lactic acid bacteria. There were no effects of accumulated lactic acid and of inositol defficiency on the decrease of the endogenous respiratory activity. The decreased endogenous respiratory activity was recovered partially by incubating yeast cells with amino acids. Glutamic acid was especially effective on the recovery of the endogenous respiratory activity. From these results it is supposed that the decrease of the endogenous respiratory activity relates to the amino acid intake of yeast in its mixed culture with putrefactive lactic acid bacteria.
社団法人日本生物工学会の論文
1968-10-25