清酒酵母のアミノ酸代謝におよぼすカリウムの影響 : 清酒醸造用水に関する研究 (第15報)

概要

論文の詳細を見る
When the potassium concentration in the medium decreased below 4mM, cellular growth and fermentation activity of sake yeast were poor. It is also known that the potassium concentrtion in practial "Seed-mash" and "Moromi-mash" is about 1.5〜2mM.This report delas with the relation between the potassium concentration in rice-koji extract and synthetic media and the amino acid metabolism of yeast during cell growth and fermentation stages.In the growth stage, the size, weight and yield of yeast cells decreased with decreasing the potassium concentration in the medium, while cellular contents of nitrogen, in rice-koji extract and synthetic media, were almost constant (0.1 g/g dry cell) regardless of the potassium concentration (0.2〜10mM) in the media. The total amount of potassium absorbed in the yeast cells during growth in medium containing 4mM pf potassium was larger than that in medium containing 0 .5 mM of potassium. During fermentation, yeast did not require so much potassium as in the growth phase, and the weight of yeast cells increased, but nitrogen content, amino acid content and potassium content in the yeast cells decreased. After fermentation important sensory free amino acids in sake, such as arginine, aspartic acid and glutamoc acid, were found to be a little abundant in the culture fluid containing 0.5 mM of potassium concentration compared with that containing 4 mM of potassium.
社団法人日本生物工学会の論文
1974-07-25