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KMID : 0903519710140010099
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1971 Volume.14 No. 1 p.99 ~ p.102
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Studies on the Yeasts for the Brewing of Soy sauce(5)
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Abstract
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These experiment were conducted to study the effects of various nitrogen sources and inorganic salts upon the growth of Saccharomyces rouxii T-9, and the results obtained were as follows:
1) The strain showed the most rapid growth in the case of 2.5 to 5.0% addition of peptone as an organic nitrogen source, and 1.0% addition of (NH₄)₂HPO₄ as an inorganic nitrogen source respectively to the media containing no NaCl.
2) Its growth was the most rapid in the case of 1.5% addition of yeast extracts as an organic nitrogen sources, and 5% addition of urea as an inorganic nitrogen source respectively to the media containing 20% of NaCl.
3) Its growth was the most rapid in the case of 1% addition of NaNO₃ as an inorganic salt to the media contining no NaCl, while to the media containing 20% or 26% of NaCl its growth was more rapid in the case of 5% addition of NaNO₃ than 1% addition.
4) Its growth was more rapid in the case of 0.5% addition of MgSO₄ and CaCl₂ respectively to the media containing 20% of NaCl than to the media containing no NaCl, and was rapid in the case of 1% addition of MgCl₂ to the media containing 26% of NaCl.
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