Saccharomyces rouxii の NaCl 耐性に及ぼすカリウムイオンの影響について : みそ醸造酵母の生理学的性質に関する研究(第2報)

概要

論文の詳細を見る
It was observed that the NaCl-tolerance of Saccharomyces rouxii strain K122 was sensitive to the concentration of K^+ in the synthetic medium. About 5 ppm of K^+ supported the maximum growth of the strain in the basal medium. However, the strain required over 30 ppm of K^+ in the 1 M NaCl-medium and over 100 ppm of K^+ in the 2 M NaCl-medium for the maximum growth. The requirement of higher concentration of K^+ in the NaCl-medium than in the basal medium was common to the authetic strains of S. rouxii, typical osmo-tolerant yeasts. Compared with S.rouxii, other non-osmo-tolerant brewing yeasts, such as S. cerevisiae, required much more K^+ (50-100 ppm) for the maximum growth in the 1 M NaCl-medium and did not grow in the 2 M NaCl-medium in spite of sufficient addition of K^+. Among univalent cations tested, only Rb^+ could substitute partially for K^+in the NaCl-medium.In contrast to the NaCl-tolerance, the sugar-tolerance of S. rouxii strain K122 was scarcely influenced by the concentration of K^+ in the medium.
社団法人日本生物工学会の論文
1976-05-25