リンゴの発酵的利用に関する研究 : (第5報)異種酵母の混用によるリンゴ酒の試醸

概要

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Various kinds of apple juice were fermented with Saccharomyces cerevisiae, Saccharomyces rosei, Kloeckera magna and Torulopsis bacillaris separately and in various combinaitons. Analyses of the resulting ciders showed that the yield of alcohol was hightest with S.cerevisiae alone and considerably low with K.Magna and T. bacillaris; S.rosei produced the most aldehydes and volatile esters; T.bacillaris formed a remarkable amount of volatile acids;K.magna caused a considerable decrease in the fixed acid content.With the mixed cultures of S. cerevisiae : K. magna and S. cerevisiae : T. bacillaris in proportion of 2 : 1,it was observed that K. magna or T.bacillaris depressed the fermenting activity of S. cerevisiae, and the yield of alcohol was lowered while considerable amounts of residual sugars remained in the ciders.In organoleptic taste-testing, the use of T. bacillaris and S. cerevisiae alon and in combination with each other gave the best scores.By these results it was shown that natural sweet cider of good quality may be obtained by the suitable use of the mixed yeast cultures.
公益社団法人日本生物工学会の論文
1964-06-15