Screening of Ethanol Producing Yeasts at High Temperature and Making of LHAO-RONG like Rice Shochu Using of them

Utilization of Ethanol Producing Yeasts at High Temperature (Part 1)

Abstract

One yeast strain (1031 R) having strong fermentability at 40°C was selected from the collected 706 strains in Thailand, and which was identified as S. cerevisiae by taxonomic studies.
The specific growth rate (μ) and mean generation time (t_d) of this yeast at 40.5°C were 0.480 hr^-1and 1.44 hr respectively. The μ value was larger than that of a favorable strain selected before (strain 94-2:μ, 0.396; t_d, 1. 75) and of sake yeast Kyokai 7 (K-7) (μ, 0.139; t_d, 4. 99).
By using of this strain, the LHAO-RONG type rice shochu having thick, mild and sweet tastes was produced.