清酒醸造における高濃度アルコール生成機構 : (第6報)麹菌の酵母増殖促進効果

概要

論文の詳細を見る
Proteolipid of Aspergillus oryzae, a yellow koji mold used in the sake brewing, was found to promote the growth of yeast significantly. Saccharomyces sake was inoculated in a medium at a level of 3×10^7/ml in a flask with a fermentation bung, and incubated, at 20℃, for 5 days. The yeast population in the synthetic medium with a 1% proteolipid grew to the extent of 6×1O^8/ml, while in the basal medium alone, the yeast population reached 1.8×10^8/ml. Free lipid of the mold proved to have no stimulant effect on the yeast growth. Proteolipid showed a loading action in ORP. Mycelia reduced by the electrolytic reduction lost the stimulant effect on the yeast growth. Intracellular particles of yeasts in an aerobic culture had a stimulant effect, but particles of yeast anaerobically cultured did not show such effect. Proteolipid as an effective component for the growth promotion of yeast was con-jectrued as an electron acceptor in the yeast growth. Koji mold mycelia did not stimulate the growth of Lactobacillus. This fact suggested one of the microbiological functions of the preliminary vessel in a continuous fermentation of the sake brewing
社団法人日本生物工学会の論文