著者

深谷 哲也 坂本 秀樹 村岡 明高 高見 澤一裕 堀津 浩章

出版者

社団法人日本農芸化学会

雑誌

日本農藝化學會誌 (ISSN:00021407)

巻号頁・発行日

vol.68, no.2, pp.233-239, 1994-02-01

被引用文献数

2 2

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Worcestershire sauce production might include a fermentation step. The raw materials have high osmotic pressure, so we set out to select an osmotolerant yeast strain suitable for Worcestershire sauce production. Three commonly used yeasts were evaluated : Soccharomyces cerevisiae OC-2, a wine yeast;Kluyveromyces fragilis IFO 0288, widely used for fermentation of kefir grains ; and Zygosaccharomyces rouxii IFO 0493, a soy sauce yeast. In the range of total sugar Concentrations of 28.1-47.8% (the mixture contained sucrose, glucose, and fructose) cell numbers and ethanol production decreased as the sugar concentration rose, especially with K.fragilis. The relationship between the total sugar concentration and ethanol production by each yeast was expressed as follows : S.cerevisiae OC-2 (n=8, r=0.999) P=-1.54×10^-4×S^3+1.72×10^-2×S^2-0.649×S+8.91 K.fragilis IFO 0288 (n=8, r=0.995) P=(-3.57×10^-2×S)+1.74 Z.rouxii IFO 0493 (n=8, r=0.987) P=-1.15×10^-3×S^2+9.38×10^-2×S-1.36 Where P is the ethanol production and S is the total sugar concentration. Under the usual conditions for Worcestershire sauce production, with 39% total sugars, S.cerevisiae OC-2 had the greatest osmotolerance of the three yeasts, with higher ethanol productivity and satisfactory production of aromatic components than the other yeasts. We selected S.cerevisiae OC-2 for trial in the proposed new step in Worcestersbire sauce production.