Abstract
Koji mold proteolipid (PL), a high concentration alcohol-producing factor, promoted yeast growth, and also affected the physiological properties of yeast cells: in the conditions of statical cultures, the cells grown anaerobically in PL-supplemented media showed the highest fermentative activity and the highest alcohol-durability by the dipping method in 20% alcohol for 48 hr, at 20°C, that was similar to moromi (main mash) yeasts in Japanese sake brewing; the cells grown in the stationary culture (with cotton plug) supplemented with PL showed the lowest fermentative activity and relatively low alcohol-durability, similar to moto (seed mash) yeasts; the cells grown anaerobically in PL-unsupplemented media showed high fermentative activity but the lowest alcohol-durability.
