海藻を原料とする酵母製造に関する研究 : (第3報)褐藻から食用酵母の製造法(その2)

概要

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An attempt was made to prepare the food yeast by utilizing the by-products in the processes of manufacturing alginic acid from brown seaweeds (Eckeloria cava KJELLMAN). 1) For the extraction of sugary substances in the process of treatment with dilute acid, both the submerged method with 0.6_??_0.8% sulfuric acid for 24 hrs. and the shaking method with 0.4_??_0.6% acid for 2 hrs, were found to be highly efficient. 2) The other by-products, the residue of alkali extraction and the filtrate of alginic acid-precipita-tion, were of no value for the preparation of yeast. 3) The assimilability of mannit of Candida sp. No. 2 was not promoted by the addition of glucose, peptone, asparagine and ammonium sulfate, but a slight effect was observed when phosphate was added. 4) “Acid-soluble alkali-insoluble substances” in the acid-extracts of the seaweed disturbed V. B1 extraction from rice bran due to the formation of turbid matter, but V. B1 could be effectively extracted after the removal of the turbid matter and the subsequent adjustment of pH. 5) Using the medium treated as mentioned in 4), about 9g of the dry yeast containing V. B150 γ/g was obtained from 100g of the seaweed.
社団法人日本農芸化学会の論文