清酒酵母 (Saccharomyces sake) の分類学的研究

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122 strains of sake yeasts (syn. Saccharomyces sake[Yabe]1897→Saccharomyces cerevisiae 1952) isolated from rive-koji, sake-moto and sake-mash in the sake-making process, were studied by the conventional taxonomic procedures described in "The Yeasts, " edited by Lodder (1970) and by our own methods based on yeastcidin (antibiotic) resistance, growth in potassium-free medium, high foam formation in sake-mash and aggregation with Lactobacillus casei.The sake yeasts (S. sake) are clearly distinguishable from S. cerevisiae of other industrial yeasts such as brewer's baker's wine, and distiller's yeasts.The standard description of sake yeasts (S. sake) were maked from results of these studies.In contrast with S. cerevisiae, the key characteristics of sake yeasts (S. sake) are the assimilation of melezitose at 33℃ : absent, rarely positive (S. cerevisiae variable), growth in vitamin-free medium : positive, rarely absent (S. cerevisiae absent), growth in biotin-deficient medium : positive (S. cerevisiae absent), yeastcidin resistance : positive (S. cerevisiae absent), growth in potassium-free medium : variable (S. cerevisiae absent), high foams formation in sake-mash : positive, rarely absent (S. cerevisiae absent) and aggregation with L. casei : absent (S. cerevisiae positiv).No S. cerevisiae species were present in sake-mashes and only very few species of sake yeasts (S. saka) were found in yeasts isolated from shochu-mashes, awamori-mashes, wine-mashes and tree exudates, or in stock cultures of brewer's, baker's wine and distiller's yeasts, i. e., sake yeasts (S. sake) exist predominantly in only sake-mashes.The habitat has to be added as a key characteristic of sake yeasts (S. sake).
社団法人日本生物工学会の論文
1975-03-25

清酒酵母 (Saccharomyces sake) の分類学的研究

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