General Characteristics and Applicability to Sake Brewing of Various Kyokai Yeasts Showing Different Colony Colors by the TTC-Staining.

Studies on the Kyokai Yeast (Part 2)

Abstract

General characteristics of 15 representative strains of the Kyokai yeast previously reported in Part 1 of the studies, which showed different colony colors developed bythe TTC-staining on some carbohydrate-media, were investigated and their applicabilities to sake brewing were examined as shown in Tables 1-5, along with Figs. 1-5.
Color of colonies developed by the TTC-staining were little concerned to the applicability to sake brewing. However, the yeasts showing red colonies on some carbohydrate-media usually had somewhat higher abilities to assimilate and ferment the carbohydrates than those showing pink colonies.