Sake yeast with the fermentation ability for glucose, maltose and maltotriose was added to
Kuchikami Rice
Moromi. Increases and decreases of the microorganisms, the general composition, and the composition of saccharide were investigated, and the influence on the alcoholic production of the added
sake yeast in
Kuchikami Rice
Moromi was examined. Though the added
sake yeast increased in the early period of
Kuchikami Rice
Moromi, it decreased and disappeared about 5 days later. After that, though
Saccharomyces sp.(wild type) appeared and increased, the number of cells was 10
6/ml. After the added
sake yeast disappeared, the fermentation continued and the alcoholic production increased. This phenomenon was due to the alcoholic fermentation by Sacch. sp.(wild type), and was not influenced by the added
sake yeast.
Sacch. sp. and Lactic acid bacteria existed universally in
Kuchikami Rice
Moromi. The increase and decrease of those microorganisms was not constant as is
Kimoto in
sake production.
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