耐浸透圧性みそ酵母の同定とその培養上の特質について : みそ醸造酵母の生理学的性質に関する研究(第1報)

概要

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Many osmo-tolerant yeasts were isolated from miso-pastes. A strain, K122,was selected as the most useful for the miso brewing and identified as Saccharomyces rouxii.Strain K122 did not grow at above 37℃ in the YM-medium. The thermal sensitivity of the strain was significantly influenced by the concentration of NaCl in the medium : The strain grew in the presence of 0 to 21% NaCl at 30℃, 2 to 15% NaCl at 37℃ and 5 to 13% NaCl at 40℃ with stationary culture for 5 days. It also grew at 37℃in the NaCl-free medium containing over 20% of glucose. On the other hand, in the 12% NaCl-medium it did no grow in the presence of over 20% glucose at 37℃.The strain grew in the 1 M sulfate-medium to the same extent as in the 1 M chloride-medium at 30℃, but it did not grow at 37℃ in the former medium.It was very characteristic that the cells cultured at 30℃ were usually single or in pairs, but the cells cultured at above 37℃ were aggregated.
社団法人日本生物工学会の論文
1976-05-25