We isolated a house yeast strain from
shubo and
moromi mash in the Yoshinogawa Brewery(founded in 1548), using triphenyltetrazolium chloride(TTC)staining and loop-mediated isothermal amplification targeting the
K7_02212 and
PPT1 genes. The isolated yeast, YS4, was identified as a
Saccharomyces cerevisiae strain by analysis of the 26S rDNA. The physiological characteristics(TTC stainability, acid phosphatase activity, cell surface hydrophobicity, and ratio of spore formation)of YS4 differed from those of common Kyokai sake brewing yeast strains. When YS4 was used to make sake, it produced a unique taste.
View full abstract