海藻を原料とする酵母製造に關する研究 : (第2報)褐藻から食用酵母の製造法に就て(その1)

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(1) Several methods of preparing the food yeast from water extracts or acid-hydrolyzates of a brown seaweed (Eckeloria cava KJELLMAN) by using Candida sp. No. 1 are described. (2) The yield was 8.56g. of dry yeast per 100g. of the seaweed in the water extract-culture. (3) In the case of the hydrolyzate-culture under the meximum-saccharifying condition for the seaweed, the yields were 11.5 to 12.1g., and even in the partial hydrolysis 10.5 to 12.3g. of dry yeast could be obtained. In the acid-hydrolyzate, an amorphous deposit was produced during a longer storage and its removal, always delayed the growth of yeast, as it resulted in the removal of some phosphates. (4) Some experiments on the production of yeast from a green seaweed(Ulva pertusa KJELLMAN) have been carried out. The result proved that it was not suitable for this. purpose.
社団法人日本農芸化学会の論文