清酒酵母における2,3,5-Triphenyl Tetrazolium Chloride還元能と香気成分生成能との関係 : 酵母の生成する香気について(第7報)

概要

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Twenty-three strains of yeast were isolated from fermented sake-mash in small scale trials at four sake factories and our laboratory, of which 19 strains were recognized as sake yest from their morphological and physiological properties. Those yeasts were classified into three groups by 2,3,5-triphenyl tetrazolium chloride over lay method. We obtained 6 red colony yeasts, 12 pink colony yeasts (5 reddish pink, 3 pink and 4pinkdish white)and 1 white colony yeast. The rlations between the ability to reduce 2,3,5-triphenyl tetrazolium chloride and aroma forming property were as follows : (1) Alcohol formation in red colony yeasts was sightly greater than in pink colony yeasts. (2) There were wide difference in aroma producing ability between test yeasts. Without exception, red colony yests were considerably stronger than pink colony yeasts. The order was : red colony yeasts>reddish pink colony yeasts>pink colony yeasts>pinkdish white colony yeasts. (3)Pink colony yeasts had the strongest ability to produce organic acids, especially acetic acid. These yeasts may be strongly oxidizing.
公益社団法人日本生物工学会の論文
1975-11-25