The number of living yeast cells during karashi (resting) was investigated in sokujo-moto (rapidly processed moto), koontoka-moto (hot-mashed moto) and kihaku-nzoto (dilute-mashed moto), and following results were obtained:
1) The number of living yeast cells in seed mash maintained higher by increasing the ratio of water to total rice, because of lower concentration of alcohol produced. This means that koontokamoto and kihaku-moto were more tolerant against karashi than sokujo-moto.
2) Results of laboratory scale sake brewing indicated that the number of living yeast cells in seed mashes mainly governed the fermentation, and also gave favorable effects on the composition and sensory tests of sake brewed.
3) The growth of yeasts in a model moto, ki-moto, yamahai-moto, sokujo-moto and kihaku-moto with various karashi periods revealed that an apparent lag time was related linearly to the logarythm of the number of living yeast cells.
These results elucidated that the fermentative activity and yeast growth in seed mash was not dependent on the sorts of seed mash but on the number of living yeast cells in seed mash.
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