Characteristics of Awamori Yeasts.(Part 1)

Taxonomic Study on Yeasts Isolated from Awamori-Mashes and Rice Koji of Awamori

Abstract

Twenty-one strains of Saccharomyces cerevisiae were isolated from rice koji of awamori. Twenty-five strains of Saccharomyces cerevisiae were isolated from rice koji of awamori after an enrichment culture. Twenty-five strains of Saccharomyces cerevisiae were isolated from awamori mashes.
We examined the isolated yeasts with respect to yeastcidin resistance, aggregation with L. casei, froth forming ability in sake-mashes and growth at 30°C in a vitamin-free medium.
They were characterized to be the awamori yeasts.