Non-foaming Mutants of Sake Yeasts

K. Ouchi, H. Akiyama
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引用次数: 6

Abstract

Two selection methods of non-foaming mutants of sake yeasts (a kind of cell wall mutants lacking the ability to form froth head in sake mash) are described. The mutants, being different in both the affinity to gas bubble and in the agglutinability from the parent, were concentrated, by removing the wild type cells with froth in froth flotation method and by removing them by agglutination caused by lactobacillus cells in cell agglutination method. Spontaneous non-foaming mutants of Kyokai No. 7 strain were isolated from the concentrates after 9 successive trials of each selection procedure at the rates of 50% by the former and 81% by the latter. The UV-induced mutants were also isolated from the concentrates after the 7 successions at the rates of 80% and 100%, respectively, by the former and by the latter. There were two types among the non-foaming mutants with respect to the agglutinability; the one was non- or almost non-agglutinable type (type 1) and the other was weakly-agglutinable one (type 2). The ...
清酒酵母的非发泡突变体
介绍了清酵母无泡沫突变体(一种在清醪中缺乏泡沫头形成能力的细胞壁突变体)的两种选择方法。用泡沫浮选法去除带有泡沫的野生型细胞,用细胞凝集法去除由乳酸菌细胞引起的凝集,对具有不同气泡亲和力和亲本凝集性的突变体进行浓缩。每种选择程序连续9次,分别以50%和81%的筛选率从浓缩物中分离出Kyokai 7号菌株的自发无发泡突变体。紫外诱导突变体的分离率为80%,紫外诱导突变体的分离率为100%。在凝集性方面,非发泡突变体有两种类型;一种为非或几乎不粘合型(1型),另一种为弱粘合型(2型)。
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