The Ethanol-Tolerant Sake Yeasts Isolated from Sake Moromi Mash in KE-Sake Brewery

Abstract

The 13 strains of ethanol-tolerant sake yeasts were isolated from sake moromi mash prepared with Yamahai-moto in KE-Sake Brewery.
They were different from the ethanol-tolerant mutants from Kyokai No.7 with regard to assimilation of galactose, maltose and a-Methyl-D-Glucoside, TTC-staining, activity of inveltase, ratio of sporulation and sensitivity to the yeast-lytic emzyme. In especial, the young cells of isolated strains have a high sensitivity to the yeast-lytic enzyme as well as Kyokai No.7.
These strains produced sake with high alcohol contents and low amino acid contents in comparision with that produced with the ethanol-tolerant mutants from Kyokai No.7. And, in isolated strains, more resistive strain produced sake with higher alcohol contents, lower amino acid contents and lower UV-absorption.