:Studies on the Shaoxingjiu (Part 1)
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Twelve strains fermentable yeasts were isolated from wheat-koji and shàosingjin-mash. They were recognized as <I>Saccharomyces cerevisiae</I> from their morphological and physiological properities.<BR>Characteristics of these yeasts were as follows: the assimilation of melzitose at 33°:-, growth in biotin deficient medium: +, yeastcidin resistance:-, growth in potassium-free medium: +, high foam formation in saké-mash:-, aggregation with <I>Lactobacillus casei</I>:(weak), and reactivity of antigen no.5:-. They were characterized to be the shochu type yeasts.
- 公益財団法人 日本醸造協会の論文
公益財団法人 日本醸造協会 | 論文
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- :Studies on the Shaoxingjiu (Part 1)