Mycoscience
Online ISSN : 1618-2545
Print ISSN : 1340-3540

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Screening using loop-mediated isothermal amplification (LAMP) assay and breeding of a Saccharomyces cerevisiae strain isolated from Muramatsu Park, Japan, for sake brewing
Takashi Kuribayashi Misaki TsukadaNanako AsahiShin-ichi KaiKen-ichi AbeMitsuoki KaneokeTetsuya OgumaJyunji KinebuchiTomoyuki ShigenoTomohito SugiyamaDaisuke Kasai
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JOURNAL OPEN ACCESS Advance online publication

Article ID: MYC636

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Abstract

Sake is a Japanese alcoholic beverage produced by fermenting steamed rice and koji (a culture of Aspergillus oryzae on steamed rice) with sake yeast, a strain of Saccharomyces cerevisiae. Sake yeast strains are important for maintaining product quality and process efficiency. In this study, a S. cerevisiae strain from Muramatsu Park, Gosen City, Niigata Prefecture was isolated using a loop-mediated isothermal amplification (LAMP) assay. The yeast strain was cultured using the mass spore-cell/cell-cell mating method with a sake yeast haploid. The resultant hybrid yeast strain, HG-3-F2, exhibited superior efficiency in alcoholic fermentation compared with the HG-3 strain. Our findings support the applicability of these original and mating strains in sake brewing.

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© 2024, by The Mycological Society of Japan

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