著者

小玉 健吉 京野 忠司

出版者

日本醗酵工学会

雑誌

醗酵工学雑誌 (ISSN:03675963)

巻号頁・発行日

vol.52, no.1, pp.1-9, 1974-01

---

A taxonomic survey has been made of ascosporogenous yeasts found in exudates occurring on tree stumps of broad-leaved trees in Japan during the periods of April and July of 1967,1968,1972,and 1973. The samples were collected in test tubes by using cotton pieces. Usually within 2 to 7 days after collecting, a loopful of the sample was streaked directly on carrot juice-koji extract agar medium containing 100 ppm of chloramphenicol. At the same time, samples were enriched by 2 kinds of liquid media besides the koji extract, i.e., sodium acetate-peptone-yeast extract, and glucose-nitrate media, both supplemented with 100 ppm of chloramphenicol, for 3-7 days at 25℃ followed by streaking on the agar media mentioned above. The pure cultures were identified mainly by the procedures described in "The Yeasts" edited by Lodder (1970). Out of 334 strains identified, this paper deals with the species belonging to the genera Saccharomyces, Schizosaccharomyces, Pichia, and Debaryomyces.Among these a new species of Pichia naganishii is proposed beased on the reasons menitioned below.Pichia naganishii Kodama sp. n.The strain studied resembles Pichia angophorae Miller et Barker and Pichia bovis van Uden et do Carmo-Sousa, in both the shape of the ascopore and the assimilation pattern of the routine five sugars.However, in contrast to P. angophorae, this strain does not form pseudomycelium, nor does it ferment sucrose and maltose but assimilates _L-arabinose, _D-ribose, _L-rhamnose, glycerol and erythritol, and can grow at 37℃. Also, this strain is differentiated from P. bovis, in that it assimilates in addition to the above carbon compounds, ribitol and galactitol, and furthermore heterogamous conjugation preceds its ascus formation.Single strain (LKB-747) of this species was isolated from exudate of Camellia sp. in Nagasaki prefecture.

著者

小玉 健吉 京野 忠司 大村田 稔 池見 元宏 立花 忠則

出版者

公益財団法人 日本醸造協会

雑誌

日本釀造協會雜誌 (ISSN:0369416X)

巻号頁・発行日

vol.76, no.4, pp.276-279, 1981

---

清酒製造廃水のうち, 洗米廃水はその量は比較的少いが, 全廃水の汚濁物質の50~70%を占めるでんぷんや可溶性糖類を含んで居ることに着眼し, 細菌を用いる廃水処理方式を検討した。<BR>1. 洗米廃水に通気中に自然に生育する好気性の細菌群からでんぷんを主体とする汚濁物質の除去能力の強いものを分離選択した。これらの細菌<I>はCytophaga, Arthrobacter, Pseudomonas Nocardia, Coryneorm, Bacillus</I>等の属に属するものであるが, 洗米廃水をこれらの細菌により処理したときのCOD除去率は, 菌体込みで60~70%, 菌体を遠心分離した上ずみで82~91%を示した。<BR>2. これらの細菌のうち, Bacillus SP. S-22を用いる洗米廃水の前処理と凝集沈澱法との併用および長時間曝気回分式活性汚泥処理との併用による清酒製造廃水処理の実験を行った。

著者

小玉 健吉 京野 忠司 飯田 謹一郎 小野山 直子

出版者

日本醗酵工学会

雑誌

日本醗酵工学会大会講演要旨集

巻号頁・発行日

vol.39, pp.74-75, 1964

著者

小玉 健吉 京野 忠司 小玉 正次郎

出版者

大阪醸造學會

雑誌

醗酵工學雑誌

巻号頁・発行日

vol.35, no.11, 1957

著者

小玉 健吉 京野 忠司 市川 邦介 長西 広輔

出版者

日本醗酵工学会

雑誌

醗酵工学雑誌 (ISSN:03675963)

巻号頁・発行日

vol.40, no.11, 1962-11

---

This paper deals with two yeast cultures which were isolated from a mushroom (Russula spec.) sent from Germany. Judging from the morphology of the ascospores with warty surface walls, these cultures should be classified in the genus Debaryomyces.These isolated agree well with debaryomyces cantarellii Capriotti not only in the morphological properties (ie. large long oval cells in malt extract, pellicle formation in malt extract, etc.) but also in the physiological ones (ie. fermentation of sugars, assimilation of carbon compounds, no vitamin required for growth).This species should be considered as one of the unique and significant species in discussing the diagnosis of genus Debaryomyces, because of both of its strong fermentative ability of sugars and oxidative dissimilation, as well as the cell morphology. A culture of the isolates (L.K.B.D-2) has been deposited in the Centraalbureau voor Schimmelcultures (Delft. Holland).

著者

小玉 健吉 京野 忠司 市川 邦介 長西 広輔

出版者

日本醗酵工学会

雑誌

醗酵工学雑誌 (ISSN:03675963)

巻号頁・発行日

vol.40, no.9, 1962-09

---

This paper deals with 5 yeast cultures isolated from soils sent from abroad, which should be classified in the genus Debaryomyces Klocker judging from their ascospores with distinct warty surface walls formed after hetro or isogamic conjugation. These isolates are similiar to Debaryomyces globosus Klocker in many of their properties, as follows : 1. Fermentation of glucose, saccharose and raffinose2. Assimilation of glucose, saccharose3. No pellicle formation on malt or "koji" extract4. A rather higher maximum temperature for the growth (ie 40-41℃).Whereas, in 1952,Lodder et van Rij changed Debaryomyces globosus to Saccharomyces rosei (Guilliermond) Lodder et van Rji, based predominantly on its strongly fermentative activity. In the author's opinion, however, it seems to be noteworthy that, as in most species belonging to genus Debaryomyces Klocker hitherto reported (except for a very few species such as D. vini etc.) a distinct warty wall of ascospores can be clearly observed in all strains under discussion and therefore this characteristic of ascospores should be considered as one of the most important properties to define the genus Debaryomyces as Klocker originally proposed.Eventually, taking the above mentioned into consideration, the authors wish to identify our isolates not as Saccharomyces rosei but as Debaryomyces globosus which should be regarded as a species of different genus from the former in the morphology of ascospores. A type culture of the isolates (D-1) has been deposited in Centraalbureau voor Schimmelcultures (Delft. Holland).