清酒醸造における高濃度アルコール生成機構 : (第4報) 酵母の増殖とアルコール生成との関係

概要

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Relations between the yeast growth and the alcohol production rate were investigated. A fermentation test was carried out in a flask with a fermentation bung. Sucrose was added at intervals, gradually increasing the adding amount to a synthetic medium including Saccharomyces sake. With a heavy inoculum of yeast, viz. 3×10^8/ml, the alcohol production rate was promoted. Expecially, in a medium with ammonium salts as a nitrogen source (20.2%) the alcohol concentration produced was higher than that in a medium with amino acids a nitrogen source (18.5%). With the usual inoculum size, viz. 3×10^7/ml, the stimulated growth of yeast either by adding rice or by keeping the yeast culture under an aerobic condition in itas eariler stage promoted the concentration of alcohol : By adding native albumin, etahnol and antimycin A to the yeast culture than by adding rice to it when the alcohol concentration reached 12%, the yeast grew less, but these cultures also produced alcohol at a high concentration. These results suggested that a stimulated growth of yeast in a culture medium is not the sole factor but one of the factors for the formation of alcohol at a high concentration in the medium.
社団法人日本生物工学会の論文
1969-11-25