清酒醸造における高濃度アルコール生成機構 : (第5報) 高濃度アルコール生成に及ぼす諸物質の影響

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This paper deals with the substances effective for promoting the formation of alcogol in a yeast culture with checking the growth of yeast, except the materials used in the sake brewing, such as the solid part of koji, koji mold mycelia and rice, which have proved to be effective for promoting the alcohol production rate in the previous papers. Cellulose added to a synthetic medium stimulated the growth of yeast to some extent, but it was not effective for promoting the formation of alcohol. Neither sugar ester nor β-carotene stimulated the yeast growth, but they showed some effect for the promotion of the alcogol level.Hemoglobin stimulated the yeast growth, and promoted the output of CO_2 at an eariler stage of the culture, but it stopped the fermentation when the alcohol concentration reached 16.4%. Carrots and radishes stimulated the yeast growth significantly. Chlorophyllin, especially in the light, contributed to the alcohol yield up to 21.1%. These results suggested that the solid materials were not always effective for increasing the alcohol yield.
社団法人日本生物工学会の論文
1969-11-25