배양효모(培養酵母)를 사용(使用)하지 않고있는 12개(個) 주조장(酒造場)의 탁주료에서 297주(株)의 효모(酵母)를 분리(分離)하여 각균주별(各菌株別)로 주모(酒母)를 만들어 담금 시험(試驗)을 하였으며 그중(中)에서 양호(良好)한 발효성적(醱酵成績)을 나타낸 7주(株)를 우수균주(優秀菌株)로 선정(選定)하여 이들을 동정(同定)한 결과(結果)는 아래와 같다. (1) 양조장별(釀造場別)로 분리(分離)한 효모(酵母)를 사용(使用)하여 담금 시험(試驗)한 결과(結果), 발효료의 주도평균(酒度平均)이 $13.20{sim}15.20$로서 주조장별(酒造場別)로 상당(相當)한 차이(差異)가 있었다. (2) 일반료에서 분리(分離)한 효모(酵母)와 이단요에서 분리(分離)한 효모(酵母)는 발효시험(醱酵試驗)의 평균치(平均値)에 있어서 차이(別差)를 나타내지 않았다. (3) 분리효모(分離酵母)의 발효성적(醱酵成績)은 TTC 염색성별(染色性別)로 별차(別差)를 나타내지 않았다. (4) 선정균주(選定菌株) 7주중(株中) strain $D_m-1,;D_m-2,;Y-1$ 및 T-1은 TTC pink 효모(酵母)로, strain C-1, C-2 및 $G_s-1$은 TTC red 효모(酵母)로 나타났다. (5) 우수균주(優秀菌株) 7주(株)를 동정(同定)한 결과(結果) strain $D_m-1$, Y-1, C-1, C-2, 및 T-1은 Saccharomyces-cerevisiae로, strain $G_s-1$은 Saccharomyces pretoriencis로, strain $D_m-2$는 Saccharomyces rouxii로 동정(同定)되었다.
The strains of 297 yeasts were isolated in TakJoo mashes of 12 breweries not using the cultivated yeast and then brewing test with each yeast were carried out. The strains of 7 yeasts that have high fermentative ability among the isolated strains were selected and identified. The results obtained were as follows: 1) In the brewing test with the isolated yeasts of each brewery, average alcohol percentage of each mash had a little differences as $13.20{sim}15.20$ percentage. 2) In fermentative lest, the isolated yeasts from the first stage mash and from the second stage mash showed t little differences in the average alcohol percentage of mash. 3) The fermentative test using the isolated yeasts based on TTC stain had at little differences. 4) Among 7 strains selected, strains: Dm-1, Dm-2, Y-1, and T-1 appeared TTC pink yeast; strsins:C-1, C-2 and Gs-1 appeared TTC red one. 5) It was identified that strains: Dm-1, Y-1, C-1, C-2 and T-1 were Sac. cerevisae; the strain Gs-1 were Sac. pretoriencis; strain D-2 were Sac. rouxii.
