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- 저자 : 南宮 熙 (검색결과 1 건)
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燒酒酵毋에 關한 硏究(第一報) : 湖南地方의 소주료에서 分離한 燒酒酵母에 對해서
南宮 熙 全北大學校 1964 論文集 Vol.6 No.-
About 45 strains Soju yeasts were isolated from fermenting mashes in Soju-brewing factories of Honam district with a view of obtaining yeasts highly suited for Soju-brewing their morphological and physiological charateristics were investigated. All strains had their sporulating ability because of short preservation. About half the number strains of them isolated seemed to be belonged to the species, saccharomyces cerevisiae, however, the rest belonged to the species,pichia fermantans. These strains were classified into 4 groups from the viewpoint of practical use. The strains belonging to group Ⅰ and Ⅱ were bottom fermentable strains, and group Ⅰ had characteristics suitable for Soju-brewing. But, those of group Ⅱ were unsuitable ones, which could be devided into three sub-groups based on their abnormal characteristics, namely slow velocity of fermentation, low tolerance to alcohol and to acid and production of unsuitable flavor. The strains belonging to group Ⅲ and Ⅳ were top fermentable strains, while those of group Ⅲ were suitable for brewing. Group Ⅳ strains were unsuitable for brewing and could be devided into three sub-groups by the same way as adapted in classifying group Ⅱ. It was found that top fermentable strains could be regarded as inadepuate for practical use, and most of them were inferrior in velocity of fermentation in brewing. It was evident that most strains isolated from mashed in Soju-brewing had high tolerance to alcohol, especially to acid and had superiority in velocity of fermentation compared with the Sake yeast isolated from seed mashes in Nada district.
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