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간장발효에 관여하는 효모에 관한 연구(제4보) Studies on the Yeasts for the Brewing of Soy Sauce(4) - Cultural Conditions of the Osmophilic Yeasts for Higher Concentration of NaCl -

한국농화학회지 1970년 13권 3호 p.193 ~ 195
이택수, 이석진,
소속 상세정보
이택수 (  ) 
샘표장유양조공장

이석진 (  ) 
충남대학교 농과대학

Abstract


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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