We isolated yeast strains with the characteristicsof
sake yeast using synthetic medium containing yeastcidin produced by
koji mold.
Strain ND and strain HNG, which were isolated from flowers, were non-forming
sake yeast types.
These two strains were used in
sake brewing tests on a small scale and a plant-scale.
The ND strain produced a high concentration ofethyl caproate in the fermented
sake moromi at 11-15°C, The HNG strain produced a high concentrationof ethyl caproate and isoamyl acetate in fermented
sake morori at 11-15°C.
The strain ND and HNG strains are considered to be suitable for
sake brewing to improve aroma quality.
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