@article{oai:kpu.repo.nii.ac.jp:00005733,
 author = {今原, 広次 and Imahara, Hirotsugu and 原田, 芳裕 and Harada, Y. and 中浜, 敏雄 and Nakahama, Toshio},
 journal = {西京大学学術報告. 農学, The scientific reports of the Saikyo University. Agriculture},
 month = {Sep},
 note = {1. 産膜性醤油酵母の或る種属には其の培養基中に或程度の無機塩類が添加された場合に始めて産膜性を表すものがある。我々は斯る産膜性酵母の一株を醤油諸味より分離しZygos-4と命名した。2. 高食塩濃度含有培地に培養されたZygos-4は顕春しく食塩に対して馴置される性質を持つ。3. 高食塩濃度含有培地に培養した場合に生ずるZygos-4の沈澱と皮膜に就ては, 其の皮膜を形成する細胞の方が沈澱のものより醗酵力に於て食塩の影響を受け難いと推定される。4. 食塩に依つてZygos-4の繁殖が抑制される場合其の代謝様式に関するRQの変化は考へられない。, We reported before that the film-soya-yeast did not seem to be harmful to the soya mash when they stayed in anaerobic condition and not produce a film on the surface of the mash. Some of them don't always grow producing a film, but propagate as sediments in the form of a clod or lump according to the composition of the medium. We can isolate such a strain, named Zygos-4 by us, in soya mash, and it does not make a film when the medium does not contain sodium chloride or other salts to some extent. A high content of sodium chloride in the medium is harmful to the fermentative power of the yeast. The harmful effect on the yeast film cell is less than that on the yeast precipitate cell, when both have been previously grown in the medium containing a high concentration of sodium chloride. The ratio of oxgen to carbon dioxide in the metabolic action of the two samples does not seem to be much effected or clearly differentiated, regordless wether the medium does or does not contain sodium chloride to some extent.},
 pages = {78--82},
 title = {醤油諸味中の産膜性酵母の研究(第 2 報) : 食塩に対する産膜性醤油酵母の態度},
 volume = {9},
 year = {1957},
 yomi = {イマハラ, ヒロツグ and ナカハマ, トシオ}
}