Studies on the Acclimatization and Heredity of Sake' Yeasts

Part 8. The Influence of Shaking of Precultures on the Fermenting Power

Abstract

1) Excessive shakings of the preculture of sake'-yeasts decreased the fermenting power.
2) The preculture which was allowed to stand still and received only manual shaking (100 times a day) had the strongest fermenting power.