Abstract
We treated sake yeast using ultra-high pressure under water shock waves. As a result, about 84% of sake yeast is killed, it is milled. Furthermore, we investigated the mortality of the remaining individual, using methylene blue staining. We examined with a scanning electron microscope, the change in detailed form. There is an individual that is not stained immediately after treatment. There was also the same individuals form. However, after two weeks, were stained almost 100%. The form was also modified significantly. From the above reasons, the sake yeast was killed by underwater shock waves. It had been stained with methylene blue residual enzymes. The form was changed over time.
