酵母菌の變異に關する研究(第4報) : 自然變異と菌株保存に就いて

概要

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Degenerations inevitably occurred during the long preservation of sake-yeast by subcultures on koji extract agar supplemented with various vegetable extracts. However, in the yeast cultures preserved under paraffin oil, the degenerations were prevented to some extent. This was the most simple and favourable method for lomg the preservation of yeast strains.Respirationally deficient mutants were obtained by successive subcultures of normal yeast strain. The frequencies of such a mutation were considerably high in the cultures on koji extract agar with an addition of potato-or rice bran extract. This mutation might be occurred owing to cytoplasmic change which was presumably induced by some mutagenic substance contained in potato and rice bran.
社団法人日本生物工学会の論文
1955-09-15