Abstract
In this study, we aimed to breed non-foaming sake yeast strains derived from Gifu University's original yeast strain GY115, and to identify suitable fermentation conditions for brewing a novel type of sake using one of these strains. First, five strains of non-foaming sake yeast from strain GY115 were bred using the froth flotation method. From these strains, we selected strain GY115-a3 as a candidate for the non-foaming Gifu University yeast strain because (i) it had the highest ethanol fermentation ability, (ii) sake brewed by the strain had a sharpness in taste, and (iii) it was a high acid-producing yeast, like strain GY115. Moreover, in a large-scale sake fermentation test at low temperature (maximum temperature of the sake mush was 10.2°C), strain GY115-a3 produced a unique type of sake, with a sweet and refreshing sour taste (sake meter value and acidity of -16.1 and 2.27, respectively). These results indicate the possibility of developing a new type of sake using the non-foaming sake yeast strain GY115-a3.
https://ror.org/024exxj48 
