清酒酵母の代謝に関する研究 : (第10報)フェネチルアルコール添加好気培養酵母の醗酵試験とその酒造への応用

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This paper deals with the fermentation ability in various conditions of α-and β-PEA grown cells in comparison with that of normal cells, where α- and β-PEA grown cells and normal cells mean the cells of Saccharomyces sake grown aerobically with α- and β-phenethyl alcohol (PEA) or without the drugs, respectively.In a synthetic medium free from fermentation inhibitors, the initial fermentation rates of both α- and β-PEA grown cells were lower than that of normal cells, but in a later phase of fermentation the fermentation ability of α- and β-PEA grown cells were not decreased so rapidly as that of normal cells and higher concentration of ethanol was produced.In the "Moromi supernatant medium", which consists of the ingredients of synthetic medium and centrifuged supernatant of "Moromi mash" and so contains various fermentation inhibitors, and in the medium containing α- or β-PEA together with 10 % ethanol, fermentation proceeded more rapidly by PEA grown cells, especially α-PEA grown cells, than by normal cells.Moreover, decrease of Qco_2 of α-PEA grown cells was fairly smaller than that of normal cells when these cells were soaked in 10 % ethanol solution.Although "α-PEA mutant"(a respiration-deficient mutant induced by α-PEA) precultivated in the absence of α-PEA did not have such properties, its fermentation ability was enhanced by the precultivation in the presence of α-PEA. This indicated that the cells can gain resistance to inhibitors by propagating in the presence of α-PEA. As mentioned previously, α-PEA probably alters the membrane to decrease the uptake of inhibitors into cells during the fermentaiton process.Furthermore, α-PEA grown cells exhibited higher fermentation rate than normal cells when mixed with Lactobacillus cacei, L. plantarum and Leuconstoc mesenteroides which are known to be putrefactive bacteria of "Sake moromi". BY the addition of α-PEA grown cells, the fermentation of the putrefied "Moromi", in which the alcohol fermentation was ceased and the acidity was increased, began again.As mentioned above, α-PEA grown cells are useful to improve the fermentation in abnormal "Molomi" resulted from unbalance of saccharification and fermentation, and putrefied "Moromi" by the contamination of Lactobacilli.
社団法人日本生物工学会の論文
1971-07-25

清酒酵母の代謝に関する研究 : (第10報)フェネチルアルコール添加好気培養酵母の醗酵試験とその酒造への応用

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