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KMID : 0903519700130030193
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1970 Volume.13 No. 3 p.193 ~ p.195
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Studies on the Yeasts for the Brewing of Soy Sauce(4) - Cultural Conditions of the Osmophilic Yeasts for Higher Concentration of NaCl -
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Abstract
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The cultural conditions of the osmophilic yeasts for higher concentration of NaCl selected in the previous report were examined and the results obtained were as follows.
1) The strain T₃ and T_8 were grown exceedingly well on the media containing 15 percent of NaCl and T_5, T_9, T_(10) and T_(11) on the media containing 5 percent of NaCl.
2) The optimum temperature for growth of the strain T₃and T_5 was 30℃, T_8 T_(10) and T_(11) was 25℃ and T_9 was 35℃.
3) Their lethal temperature was 60℃ (treatment for 10 minutes).
4) The optimum pH for growth of the strain T₃ and T_8 was pH 4.0, T_5 was pH 6.0 and T_9, T_(10) and T_(11) was pH 5.0, respectively.
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