清酒酵母の代謝に関する研究 : (第1報) 好気培養による醗酵能の強い清酒酵母菌体を得るために培養条件の検討

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In a preceding paper, the authors reported that small amounts of lower fatty acids, such as acetic acid, propionic acid and butyric acid accumulated in the "Moromi-mash" of the Sake-brewing, exerted a marked inhibitory effect on the fermentation ability of Sacch. sake cells grown aerobically in a synthetic medium and that the cells harvested from a fermenting broth, in which ca. 10-12% of ethanol was formed (here in after referred to as "fermenting-cells") or the cells separated from "Moromi-mash" containing ca. 10-12% enthanol(here in after referred to as "Moromi-cells"), were found to be torelable against these inhibitors. These facts strongly suggested that, in the brewing process of "Moromi-mash, "Sacch. sake obtained a durability againnst these inhibitors and perhaps against ethanol. Therefore, nearly 20% of ehanol was produced in the Sake-brewing.In this paper, we attempted to prepare the cells having a similar durability to "fermenting-cells" or "Moromi-cells" by aerobic cultivation. The cells grown aerobically in the presence of the supernatant of fermented "Moromi" showed a high fermentation ability when these cells were transferred into a medium containing the above-mentioned inhibitors and 10% of ethanol. Among the substances considered to be contained in the fermenting "Moromi", ethanol was found to be one of the most efective enhancers of the fermentation ability of Sacch. sake when added to a medium of aeroobic cultivation. An appropriate concentration of ethanol in the medium was 2 or 3%.The Qco_2 values of cells grown aerobically in an ethanol-containing medium ("ethanol-grown cells") were significantly higher than those grown in an ethanol-free medium and their Qo_2 values were lower. "Ethanol-grown cells" as well as cells cultivated aerobically in a medium containing the above-mentioned fatty acids exhibited a good fermentation ability in a medium containing 10 to 12% of ethanol, 8% of glucose and these fatty acids. An electron microscopical study revealed that there was a marked difference in the thickness and density of the cell wall between cells grown aerobically in a medium free of ethanol (and fatty acids) and cells harvested from a medium containing ethanol (and fatty acids).
社団法人日本生物工学会の論文
1970-05-25

清酒酵母の代謝に関する研究 : (第1報) 好気培養による醗酵能の強い清酒酵母菌体を得るために培養条件の検討

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