Population of sake yeast, kyokai No.8, and awamori yeast, A 21, in sake mashes and awamori mashes were observed.
Kyokai No.8 became dominant towards the last stage of sake mashes. But the population was reversed by awamori A 21 in the mashes containing citric acid and incubated at high temperature (35-39°C).
The mashes added with A 21 and lactic acid were dominated by wild sake yeasts, in two successions of the continuous mashing.
The mashes added with kyokai No.8 and citric acid and incubated at high temperature (35-39°C) were dominated by wild awamori yeasts, in two successions of the continuous mashing.
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