JPS55148087A - Preparation of yeast - Google Patents
Preparation of yeastInfo
- Publication number
- JPS55148087A JPS55148087A JP5530679A JP5530679A JPS55148087A JP S55148087 A JPS55148087 A JP S55148087A JP 5530679 A JP5530679 A JP 5530679A JP 5530679 A JP5530679 A JP 5530679A JP S55148087 A JPS55148087 A JP S55148087A
- Authority
- JP
- Japan
- Prior art keywords
- acetate
- yeast
- miso
- substance
- medium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
PURPOSE: To prepare yeast having the very high resistance to components eluted in the fermentation process of soy sauce or miso, and the great ability to ferment alcohol in the unrefined soy sauce or miso, by using a medium comprising a substance having an acetate radical.
CONSTITUTION: At least one of yeast selected from the group consisting of Saccharomyces rouxii, Torulopsis etchellsii, and Torulopsis versatilis is inoculated into and incubated in a medium comprising at least one substance having an acetate radical selected from the group consisting of acetic acid, glacial acetic acid, acetic anhydride, sodium acetate, potassium acetate, and fermented vinegar in an amount of 0.05% (w/v) or more, preferably 0.1W2.0% (w/v), calculated as the acetate radical.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP54055306A JPS5953034B2 (en) | 1979-05-08 | 1979-05-08 | Yeast production method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP54055306A JPS5953034B2 (en) | 1979-05-08 | 1979-05-08 | Yeast production method |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS55148087A true JPS55148087A (en) | 1980-11-18 |
JPS5953034B2 JPS5953034B2 (en) | 1984-12-22 |
Family
ID=12994877
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP54055306A Expired JPS5953034B2 (en) | 1979-05-08 | 1979-05-08 | Yeast production method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5953034B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2015042145A (en) * | 2013-08-26 | 2015-03-05 | 王子ホールディングス株式会社 | Method for producing ethanol |
-
1979
- 1979-05-08 JP JP54055306A patent/JPS5953034B2/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2015042145A (en) * | 2013-08-26 | 2015-03-05 | 王子ホールディングス株式会社 | Method for producing ethanol |
Also Published As
Publication number | Publication date |
---|---|
JPS5953034B2 (en) | 1984-12-22 |
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