Abstract
From the results of investigation of the polyalcohol productivity of various genera and species of yeasts, the present author has now found that all the yeast strains tested show different individual characteristics in polyalcohol productivities and can be classified in the following six types: (1) solely producing glycerol, (2) solely producing erythritol, (3) producing only D-arabitol, (4) producing erythritol and D-arabitol, (5) producing glycerol and D-arabitol, and (6) producing glycerol, erythritol and D-arabitol.
It was also found that Pichia miso, which was isolated from miso-paste and showed a high osmophilic property, could produce glycerol, erythritol and D-arabitol giving very high yields, 50_??_60%, of sugar consumed. It seems to be worthy of note that this yeast was able to com-pletely dissimilate highly concentrated glucose, such as 30%, producing much polyalcohols as those state above.
