清酒酵母に関する研究 : (第5報) 清酒酵母のアルコール耐性に及ぼす各種条件の研究

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The methods are used to determine the degree of tolerance of sake yeast to alcohol. The first method was to observe the fermentation activity of yeast to alcohol and the second was to decide the critical concentration of alcohol contained in the medium in which sake yeasts are able to growth. In this study the latter method was used.The important factors which have effects on the tolerance of sake yeast are as follows;1) It is necessary to consider the methods which protect the loss of alcohol by evaporation in culture vessels.2) The most suitable age of preincubation of seed strain is 45 hours. When seed cultures preincubated less than 20 hours or over 96 hours were used, the tolerance decreased.3) The higher the culture temperature, the stronger the obstruction of yeast growth by alcohol. The degree of decrease was recognized particularly over 27℃.4) The degree of the growth decreased according to increase of glucose concentration in medium. The suitable concentraion of glucose was 5%.5) Maltose has less effect on the tolerance to alcohol in contrast to glucose.For this reason a higher degree of tolerance was recognized when malt extract medium was used as the medium for determining the tolerance to alcohol.Based on the above results, sake yeasts tolerate 11〜12.5% alcohol in the medium of 5% glucose and at 27℃.
社団法人日本生物工学会の論文
1962-10-15