醤油の湧き酵母に就いて(第5報) : 分離酵母の菌學的諸性質(補遺)

概要

論文の詳細を見る
1) Prior to the classification of isolated yeasts, the authors carried out the reexaminaition of the important microbiological properties, referring to recent papers-chiefly LODDER and KREGER-VAN RIJ's method.2) For the sporulation, WICKERHAM's "V-8" juice agar, MARK, PHAFF and DOUGLASS' vegetable juice agar, ZENITANI's tangle (Konbu) extracts agar and GRAHAM and HASTING's gypsum plug method were tested. The cultures were kept for 6 months at room temperature till dry up, but the yeasts which had not sporulated in the previous experiments showed no evidence of sporulation as before. Of 32 stains of the isolated yeasts 13 strains could sporulate.3) For the pSeudomycelium formation, the slide culture method using potato infusion agar and corn meal agar was tasted, and none of 32 strains could form blastospores or pseudomycelium.4) As the isolated yeasts formed no dry, dull pellicles early on koji-extracts, they were distinguishable from the genera Pichia and Hansenula. However, it may be stressed that the composition of the media is of great influence, ETCHELLS and BELL have described Zygosaccharomyces halomembranis which rapidly produces luxuriant pellilcles on media containing 5〜20% salt, though pellicle formation is negligible or absent in liquid media without salt. Previously, these facts have been observed by TAKAHASHI and YUKAWA in soy-yeasts and by MOGI, one of the authors, in miso-yeasts. As the result of the authors' test, it was observed that some of the isolated yeasts, which did not form pellicles on ordinary media, formed pellicles remarkably on high NaCl content media and high nitrogen concentration media. The authors believe that this characteristics has a taxonomic value especially for osmophilic yeasts.5) Tests on the fermentation of glucose, galactose, maltose, saccharose, lactose and raffinose were carried out by using the DURHAM tube. All of the isolated yeasts formented glucose and saccharose (after a long incubation), but not raffinose. Galactose, maltose and lactose were fermented or not, varying from strain to strain. Two strains of isolated yeasts are very interesting because they are able to ferment both maltose and lactose (after a long incubation).6) As the result of sugar assimilation test in liquid media, it has been shown that galactose is assimilated by the strains which can not ferment that sugar.
社団法人日本生物工学会の論文
1955-09-15

醤油の湧き酵母に就いて(第5報) : 分離酵母の菌學的諸性質(補遺)

スポンサーリンク

概要

著者

関連論文

スポンサーリンク