| 摘要 |
PURPOSE: To simply obtain a yeast culture mixture that is useful in production of brewed products such as soy sauce and soy paste because it is rich inn viable cell bodies by carrying out the culture following the end stage of multiplication phase while keeping the pH constant independently from the carbon source concentration in the culture medium. CONSTITUTION: The culture is continued with no special variation in the carbon source concentration even in the stationary phase following the end stage of multiplication phase while maintaining the pH at a certain value. The target pH value is not specially limited, as long as the salt-resistant yeast is in the viable range, but the pH is preferably 3.0-6.0, particularly 4.0-5.5 from the view point of the viable cell number of the yeast. |
