Twenty-six yeast strains were isolated from about 2,000 flowers of "
Kurume Tsubaki MASAYOSHI" by using a YPD liquid medium(pH 4.0, 5% ethanol concentration). Strain Q 20 was selected for its sugar fermentation ability and productivities of ethy caproate, isoamyl alchol productivity, daiacetyl, and acetoin. Strain Q 20 was identified as
Saccaromyces cerevisiae by genetic analysis of the 26S rRNA D1/D2 domain. A celrenin-resistant mutant Q 20-19 derived from Q 20 by UV irradiation was finally selected for rice
shochu making. The prototype rice
shochu made with the Q 20-19 strain had a strong
ginjyo aroma and a mild taste.
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