醤油の産膜性酵母に関する研究 : (第10報)Hansenula属及びPichia属の生成する香気成分と産膜・非産膜との関係

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The aroma-causing substances produced in a culture broth by Hansenula and Pichia yeasts were analyzed by gas-liquid chromatography at 65,120,and 180℃.In a glucose yeast-extract nutrient medium, these strains produced fusel oil, acetic acid esters of higher fatty acids, and aldehydes. The pellicle-forming strains of Hansemula sp. produced a larger amount of ethyl acetate than the non-pellicle-forming strains. The ethyl ester was the dominant factor in the aroma of the culture broth in these pellicle-forming strains. Neither pellicle-forming nor the non-pellicle-forming strains of Pichia sp. produced large quantities of ethyl ester, but they produced almost similar amounts of fusel oil, acetic acid esters, and esters of higher fatty acids. It was also found that cultures in media containing organic nitrogen sources produced a greater amount of fusel oil than cultures in media containing inorganic nitrogen sources.Cultivation of the pellicle-forming strains of Hansenula and Pichia yeasts did not show pellicle-formation in a medium containing 0.1% of Emulgen 210 (polyoxyethylene stearyl alcohol ether). In this medium, the yeasts produced a greater amount of ethanol and a lesser amount of ethyl acetate than was the case in cultivation without surfactant. The aroma of the culture broth was improved with this cultivation method.
社団法人日本生物工学会の論文
1971-08-25