Studies on the Yeasts for the Brewing of Soy sauce(5) -Nutritional requirements of Saccharomyces rouxii T-9 (1) Influence of addition of nitrogen sources and inorganic salts-

간장 발효에 관여하는 효모에 관한 연구 (제5보) -Saccharomyces rouxii T-9의 영양요구성(1) 질소원 및 무기염류의 영향에 대하여-

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 $(NH_4)_2HPO_4$ 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 $NaNO_3$ as an inorganic salt to the media containing no NaCl, while to the media containing 20% or 26% of NaCl its growth was more rapid in the case of 5% addition of $NaNO_3$ than 1% addition. 4) Its growth was more rapid in the case of 0.5% addition of $MgSO_4\;and\;CaCl_2$ 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 $MgCl_2$ to the media containing 26% of NaCl.

Saccharomyces rouxii $T_9$의 생육에 있어서 질소원 및 무기염류의 영향을 실험한 결과는 아래와 같다. (1) 무염배지의 경우 유기질소원으로서는 peptone을 $2.5{\sim}5.0%$ 첨가했을때 균의 생육이 가장 양호하였으며 무기질소원으로서는 $(NH_4)_2HPO_4$를 1.0% 첨가했을때 가장 양호하였다. (2) 20% 식염함유배지의 경우 유기질소원으로서는 yeast ext.를 1.5% 첨가했을때 가장 양호하였으며 무기질소원으로서는 urea를 5% 첨가 했을매 가장 양호하였다. (3) 무기염류로서 $NaNO_3$는 무염배지의 경우 1% 첨가했을때 가장 양호하였으나 20% 또 식염함유배지의 경우에는 26% 첨가했을 때보다 5%첨가했을때 더욱 양호 하였다. (4) $MgSO_4$와 $CaCl_2$는 0.5% 첨가한 경우 무염배지에서 보다도 20% 식염함유 배지에서 더욱 효과가 있었으며 $MgCl_2$는 26% 식염함유배지에 1%첨가 했을때 가장 효과가 있었다.