[in Japanese]

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[in Japanese]

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[in Japanese]

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[in Japanese]

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[in Japanese]

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[in Japanese]

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[in Japanese]

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[in Japanese]

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The type strain of Lactobacillus homohiochii, ATCC 15434, is known to be hetero-fermenter and inadequate for the type strain of L. honiohiochii. We confirmed that ATCC 15434 showed typical characteristics of hetero-fermentative true hiochi bacilli. DNA-DNA hybridization revealed that ATCC 15434 was Lactobacillus fructivorans. S-26 and S-51, which were identified as L. homohiochii by MOMOSE et al., showed high DNA homology with each other and lower than 10% homology with the other species of related Lactobacillus. Thus, selection of neotype strain of L. homohiochii seems necessary.

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Breeding of refined Sake yeasts with high malic acid-producing and low succinic acid-producing abilities was performed via back-crossing between a Sake yeast with high malic acid-productivity, which was obtained from a cycloheximide-resistant haploid strain of Sake yeast Kyokai K-1001, and K-7. The bred strain Dp-25-77 was polyacidic, and highly malic acid-producing strain, and its malic acid production was 70% of all organic acid produced. Bred strains Dp-30-26 and Dp-25-42 giving the same total acidity as the yeast K-7 showed a malic acid production 50-65% of all organic acid produced. S trans Dp-25-77, Dp-30-26 and Dp-25-42 showed succinic acid production, respectively, 7.5, 13.0 and 12.2% of total acid, which were very lower as compared with the value by K-7. Moreover, bred strains showed high flavor productivity. Results of small-scale mashing tests ofbred strains revealed that they undergo somewhat slower fermentation than K-7, but gave the Sake with high flavor and characteristic refreshing sourness. It was possible to discriminate among various bred yeasts themselves and among various Kyokai Sake yeasts by TTC-staining on plate media, in which one of glycine, threonine or proline was added to Bacto Yeast Carbon Base (difco Lab.).

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