海藻を原料とする酵母製造に關する研究 : (第1報)Candida屬の2酵母菌に就て

概要

論文の詳細を見る
For the purpose of preparation of food yeast from seaweeds, two suitable species -have been isolated. Descriptions have been made on the general features and some special characters of these yeasts, and they were named Candida sp, No. 1 and Candida sp. No. 2. The power of mannitol -assimilation of the former was 87.4 per cent under aeration, and that of the latter was 61, g per cent. The former assimilated xylose and arabinose almost entirely, but the latter was a little weaker-in the ability of xylose-assimilation. In the comparative experiment between Candida sp. No. 1 and Torula utilis, the yields of the former were greater, but the vitamin B1 content of the former was less-than that of the latter.
社団法人日本農芸化学会の論文