Studies on Mixed Culture of Saccharomyces cerevisiae and Micrococcus sp. Part I
Saccharomyces cerevisiaeとMicrococcus sp. の混合培養に関する研究(第1報)

Zenya SHOJI
1969 Nippon Nogeikagaku-kaishi  
Present address: Laboratory of Food and Nutrition, Fukushima Women's Junior College, Fukushima Sake yeast (Saccharomyces cerevisiae) and Micrococcus sp., both of which were isolated from the mash of Sake brewing, were cultured together in media containing various concentrations of vitamins (niacin, pantothenic acid, biotin, thiamine and inositol). It was shown that, at the lower concentrations of the vitamins, growth of both organisms increased in proportion to vitamin concentrations, and at
more » ... erate concentrations, Micrococcus sp. repressed the growth of the yeast. When the concentrations of vitamins was high, yeast grew better than Micrococcus sp.
doi:10.1271/nogeikagaku1924.43.240 fatcat:yne566hizzdfbn2b5df36zz2em