@article{oai:mie-u.repo.nii.ac.jp:00005697,
 author = {山田, 哲也 and Yamada, Tetsuya and 小瀬古, 茂樹 and Koseko, Shigeki and 小竹原, 聡 and Kotakebara, Satoshi and 尾崎, 安宣 and Ozaki, Yasunori and 久松, 眞 and Hisamatsu, Makoto},
 journal = {三重大学生物資源学部紀要 = The bulletin of the Faculty of Bioresources, Mie University},
 month = {Feb},
 note = {application/pdf, For improvement of Soy-sauce fermentation process, Z. rouxii, a Soy-sauce yeast, was tried to have more alcohol fermentation activity by cell fusion with S. cerevisiae. The result are following:
    1 To check the success of cell fusion, auxotrophic mutants of the both yeast were obtained from both original strains by NTG treatment and they were four strains of Z. rouxii (ade⁻), one strain of S. cerevisiae (lys⁻) and four strains of S. cerevisiae (his⁻).
   2 As the result of production of double marker mutant, Cycloheximide resistance strain was selected from S. cerevisiae (lys⁻).
   3 Protoplast of yeast was prepared by Zymolyase treatment, and cell fusion of protoplast was attempted in 30% PEG solution contained 50 mM CaCl₂, and fused cell was　regenerated on the synthetic medium agar.
   4 Eight colonies were obtained by the above method. All of them have activity of　galactose fer-mentation, but none of them has ability of sucrose assimilation. They have the same extent activity of alcohol fermentation and NaCl tolerance activity as S.　cerevisiae. SDS electrophoretic patterns of them are resemble to S. cerevisiae.
   5 Addition of cell wall components such as β-1, 3 glucan, mannan, cell wall from S. cerevisiae, to the regeneration medium agar was observed no favourable contribution to regeneration yield of protoplast.},
 pages = {71--78},
 title = {醤油酵母の細胞融合に関する研究 : 第一報　栄養要求株の取得とプロトプラスト再生条件の検討},
 volume = {3},
 year = {1990}
}