粕漬醤油諸味中の酵母に関する研究 : (第1報) 分離同定と耐塩性について

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We studied the changes of microflora of osmophilic yeast strains by NaCl in the process of making sake-mash pickles and Soya-mash by the dilution plate method using a special selective mediu.About 98 strains of yeast were isolated form numerous samples obtained form four stages (A, B, C, D) of sake-mash pickle manufacture and two stages (E, F) of soya-mash production, and these strains were classified and their distributions were studied. These isolated yeast strains were classified into 3 genera and 15 species, and they were identifed by the methods of the Lodder and Kreger-van Rij diagnoes.About 75% of these isolated strains were S. rouxii, T. famata, T. magnoliae, T. candida, T. molischiana, T. inconspicua, T. globosa, T. aeria, which were isolated from samples of various stages of the manufacture. Besides them, T. etchellsii, T. glabrata and T. pinus were isolated form the E, F stages containing 19-20% NaCl, and S. cerevisias from the A stage which contained no NaCl. Most of the strains of high NaCl-tolerant yeast belonged to genera Torulopsis. The stability of NaCl-tolernce, which had been considered to be gained by growing yeast in a medium containing sodium chloride (0-22% NaCl), was examined. We classifid these yeast strains into four types by their NaCl-tolerance. They were halotolerant-type, halophilic type, low-halophilic type and halophobic type. Two strains of wild yeasts, viz. T. glabata and T. etchellsii were found very highly NaCl-tolerant (up to 22% NaCl) and both of them were very small in cell size. In general, the cell sizes of halotolerant type and halophilic type yeast were much smaller than those of low-halophilic type and halophobic type yeast.
1970-08-25

粕漬醤油諸味中の酵母に関する研究 : (第1報) 分離同定と耐塩性について

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