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[in Japanese]
1971 Volume 66 Issue 3 Pages
187-188
Published: March 15, 1971
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[in Japanese]
1971 Volume 66 Issue 3 Pages
189-192
Published: March 15, 1971
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[in Japanese]
1971 Volume 66 Issue 3 Pages
193-194
Published: March 15, 1971
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[in Japanese]
1971 Volume 66 Issue 3 Pages
195-200
Published: March 15, 1971
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[in Japanese]
1971 Volume 66 Issue 3 Pages
201-205
Published: March 15, 1971
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[in Japanese]
1971 Volume 66 Issue 3 Pages
206-208
Published: March 15, 1971
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[in Japanese]
1971 Volume 66 Issue 3 Pages
209-215
Published: March 15, 1971
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[in Japanese]
1971 Volume 66 Issue 3 Pages
216-218
Published: March 15, 1971
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[in Japanese]
1971 Volume 66 Issue 3 Pages
219-221
Published: March 15, 1971
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[in Japanese], [in Japanese], [in Japanese]
1971 Volume 66 Issue 3 Pages
222-225
Published: March 15, 1971
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[in Japanese]
1971 Volume 66 Issue 3 Pages
226-229
Published: March 15, 1971
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[in Japanese]
1971 Volume 66 Issue 3 Pages
230-233
Published: March 15, 1971
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[in Japanese]
1971 Volume 66 Issue 3 Pages
234-236
Published: March 15, 1971
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[in Japanese]
1971 Volume 66 Issue 3 Pages
241-245
Published: March 15, 1971
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Takeo KOIZUMI, Masashisa TAKEISHI
1971 Volume 66 Issue 3 Pages
251-256
Published: March 15, 1971
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1. Sake yeasts were tested and their staining color showes by TTC over-lay method:
Kyokai No.7, No.9, IM and GK: red
SY, KY and MS: pink
MS: faint pink
2. Aroma compounds, especially volatile parts of lower-boiling point of Koji-extract or Sake-mash fermented by yeasts were examined by gas chromatography as in part I of the previous paper.
3. The kind of aroma components were almost the same in all yeasts. Generally culture-yeasts produce more alcohol and higher ratios of amyl alcohol to butyl alcohol. The formation of aroma was steadier and better.
4. SY yeast was found to have special properties of producing a lot of iso -butyl alcohol therefore the A/B ratio was very small (See table 11 and fig.). The application of this species to making whisky of the Scotch type would be interesting.
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[in Japanese], [in Japanese], [in Japanese], [in Japanese]
1971 Volume 66 Issue 3 Pages
257-258
Published: March 15, 1971
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[in Japanese], [in Japanese], [in Japanese], [in Japanese]
1971 Volume 66 Issue 3 Pages
259-261
Published: March 15, 1971
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[in Japanese], [in Japanese], [in Japanese], [in Japanese]
1971 Volume 66 Issue 3 Pages
262-263
Published: March 15, 1971
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(Part 1) Preliminary Experiments and Small Scale Brewing Tests
Takashi SAKAI, Masahisa TAKEDA, Hisayasu NAKATA, Nobuo OTHI, Toraji TS ...
1971 Volume 66 Issue 3 Pages
264-270
Published: March 15, 1971
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In order to brew sake by using the smallest volume of purely cultured yeasts, we brewed a quantity of sake from 2 to 3 tons of rice and used only 10-20 m
l of ampled pure sake yeasts (Made by the Japan Society of Brewing), and the ordinary volume of lactic acid.
The results of several preliminary experiments and the small scale sake brewing tests showed that there was no difference in quality between the tested sake and the ordinary one brewed by the Sokujo Moto method.
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Requirement of mevalonic acid and classification of Bacillus saarogenes (hiochi-bacteria)
Hiroo Momose, Kikuo Noshiro
1971 Volume 66 Issue 3 Pages
271-274
Published: March 15, 1971
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The effects of mevalonic acid on the growth of hiochi-bacteria were examined. Hetero-fermentative hiochi-bacteria were classified into two groups one of which essentially required mevalonic acid for growth and the other which did not require mevalonic acid.
Several different characteristics between these two groups were observed. Hetero-fermentative hiochi-bacteria could be classified as genuine hiochi-bacteria and hiochi-natured lactobacilli by examining the requirement of mevalonic acid as in the past.
The mevalonic acid requirement of homo-fermentative hiochi-bacteria was continuous from severe strain to non-requirement strain.
If homo-fermentative hiochi-bacteria was to be classified as genuine hiochi-bacteria, hiochi-natured lactobacilli and intermediate strain by mevalonic acid requirement as usual. Then hiochi-natured lactobacilli group would contain 3 type of hiochi-bacteria which differ in several ways. The authors thought that homo-fermentative hiochi-bacteria should be classified as genuine hiochi-bacteria, hiochinatured lactobacilli and an intermediate strain by examining the pH range of the growth, the effects of alcohol on the growth and the assimilation of sugars without regard to the requirement of mevalonic acid.
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[in Japanese]
1971 Volume 66 Issue 3 Pages
275-276
Published: March 15, 1971
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