On the Sake Yeast in the Brewery (2)

The Character of Yeasts separated from the Moromi Mash (1)

Abstract

We separated 181 strains of yeasts from moromi mashes of breweries in Tohoku district. We observed their character, that is, the surface apperance of the the giantcolony, the color of the slant, theability of ring formation, requirement for vitamin, acid productivity, and examined the relaton between its character and TTC stainning character.
1. In the color of the slant, yeast which are stained red with TTC (herein after referred to as Red yeasts) are generally darker than yeasts which are stained pink withT TTC (herein after referred to as Pink yeasts).
2. In the surface apperance of the giant colony, there is a tendency that Red yeasts are rough and Pink yeasts are smooth.
3. In the ability of ring formation, Red yeasts are larger than Pink yeasts.
4. In the requirement for vitamins, Red yeasts, require principally only pantothenic acid, but some of Pink yeasts requires pyridoxin or biotin besides pantothenic acid.
5. In acid productivity, there is little difference between Red and Pink yeasts. C group (Kyokai No.7 line) indicate almost constant small vallue.
6. There are many wild sake-yeasts among the Red yeasts.
7. In the course of preservation of yeasts, their TTC stainning characters change considerably, and at the resultt, he relations of characters mentioned above are made more clear.