清酒酵母に関する研究(第4報) : 清酒酵母の乳酸に対する耐性

概要

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Seed mashes of sake are brewed in open tank conditions, but pure cultures are obtained by utilizing the sterilizing properties of lactic acid. For this reason the studies on the tolerance of sake yeast are important.The method for the examination of the tolernace to lactic acid was as follows : 1) Lactic acid used for test medium was diluted about 20% and was used after storing for a month in order to guarantee an even concentration of lactic acid. (The storage of lactic acid prevents and variation of concentration by the hydrolization of lactide.)2) The higher the culture temperature, the stronger the obstruction of growth by lactic acid ; a low temperature is therefore suitable. In this experiment 27℃ was used.3) As the tolerance of yeast to lactic acid decreased when the age of precultivation was older than 48hr., so the inoculum age was set at 48 hr. (that age was log-phase of yeast growth).4) The population of yeast was counted after 15 days cultivation in the medium containing lactic acid.By using the above conditions the tolerance properties of 41 strains were examined, and the following results were obtained.The maximum concentration of lactic acid in which sake yeast con grow is 1.5〜2.8%. Most strains had properties of tolerance to 2.0〜2.5% lactic acid, and 2〜4 strains are able to tolerate up to 2.8% lactic acid.
社団法人日本生物工学会の論文
1962-10-15