Abstract
We isolated yeast strains with the characteristicsof sake yeast using synthetic medium containing yeastcidin produced by koji mold.
Strain ND and strain HNG, which were isolated from flowers, were non-forming sake yeast types.
These two strains were used in sake brewing tests on a small scale and a plant-scale.
The ND strain produced a high concentration ofethyl caproate in the fermented sake moromi at 11-15°C, The HNG strain produced a high concentrationof ethyl caproate and isoamyl acetate in fermented sake morori at 11-15°C.
The strain ND and HNG strains are considered to be suitable for sake brewing to improve aroma quality.
