アルコール醗酵酵母の代謝に対する塩濃度の影響 : (第3報)無機塩存在下における酵母の異常醗酵代謝経路について

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During alcoholic fermentation by the yeast Saccharomyces formosensis Nakazawa under highly salted condition (0.25〜1.0M NaCl), a lost suger of 3.10 to 8.90 g per l of medium was observed.(The term of "lost suger" refers to the sugar which is converted to compounds other than ethanol in salted medium.)It was shown that the major part of the lost sugar (over 85%) was recovered from the formation of glycerol, 2,3-butanediol, volatile organic acid, mannitol, acetaldehyde, carbon dioxide, nonvolatile organic acid, and vicinal diketone.In addition, the mechanism of 2,3-butanediol and vicinal diketone formation was discussed from the viewpoint of the redox balance of NAD in connection with the accumulation of glycerol.
社団法人日本生物工学会の論文
1972-11-25