清酒酵母の生理 (第5報) : 濃厚仕込に於ける酵母の醗酵能

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Koji-extract made so high concentrate as to contain ca 27% sugar and 1.5% soluble nitrogenous matters was filtered through a BERKFELD's filter and so obtained sterile filtrate was provided to be used in the experiments as the concentrate basal culture medium. By diluting this to ca. 4 fold with water, the dilute basal medium was prepared. The both series of media were also made rich or poor in nitrogen content by adding peptone or glucose. Each culture of Sake-yeast in these media was incubated under aerobic condition at 20℃ for 18 days and analyzed at 2 or 3 days intervals. In the dilute series of the cultures the yeast had consumed the nitrogenous matters corresponding to the ratio C : N in the medium, while the yeast in the concentrate media had utilized chiefly the sugar, but comparatively smaller amounts of the nitrogenous matters, so that the ratio C : N of the utilized matters thereupon did not at all accord with the ratio in the media. In the former case the nitrogen content of the media affected on the physiological abilities of the yeast, while in the latter this effect was observed only scarcely. Thus, the following influences attributable to the ratio C : N of the media may be mentioned.1) In the nitrogen-poor medium the yeast crop and the nitrogen content of the yeast cell were smaller than those in the nitrogen-rich medium.2) The poorer the nitrogen content of the medium, the more slowly the yeast grew, accompanied by the consumption of sugar at smaller rate.3) In the nitrogen-rich cultures of the dilute series, the acid accumulated once to the highest amount, and then diminished owing to the consumption by the yeast, while in the nitrogen-poor cltures it continued to increase until the end. The same as the latter occurred also in each culture of the concentrate series, where the nitrogen content of the media had given a little influence upon the acid accumulation, aothough it was always higher than in the dilute series. Accordingly the concentrations of the constitutents in the media, espesially sugar and nitrogenous matters, seem to limit the acid accumulation.4) The yeast from each culture of the dilute series showed high fermentability not only in the early stage of the growing period, but also in the declining period, while such peak in the latter was not observed in the concentrate series, in which the yeast from the nitrogen-rich culture showed a considerably low, but stable fermentablility.
社団法人日本生物工学会の論文
1951-12-15

清酒酵母の生理 (第5報) : 濃厚仕込に於ける酵母の醗酵能

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