清酒酵母の生理 (第11報) : 清酒〓並びに醪に於ける諸種の清酒酵母群の分布 (I)

概要

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The method previously devised for the purpose of detecting the nutritional variants of the sake yeast, which are distributed in sake-moto (starter) and sake-moromi (fermenting mash), was applied to nineteen samples collected from several sake-breweries in Miyagi pref. and other districts. As a result, the group A, for the growth of which pantothetic acid alone is essentially responsible, occupied a predominant place in all these samples, and the group B, which requires both pantothenic acid and pyridoxine for its normal growth, was recognized to exist to a small extent in nine samples. Only two moromi-samples from a brewery contained a few film-forming yeasts in contrast to large number of the yeasts belonging to the non-film-forming group A. Changes in the pantothenic acid content throughout the sake-brewing process were also investigated.
公益社団法人日本生物工学会の論文
1955-11-15