Work

Isolation of yeast from "Kurume Tsubaki MASAYOSHI" and application for shochu making on an industrial scale

Year: 2012

Type: article

Abstract: Twenty-six yeast strains were isolated from about 2,000 flowers of "Kurume Tsubaki MASAYOSHI" by using a YPD liquid medium（pH 4.0, 5% ethanol concentration）. Strain Q 20 was selected for its sugar fermentation ability and productivities of ethy caproate, isoamyl alchol productivity, daiacetyl, and acetoin. Strain Q 20 was identified as Saccaromyces cerevisiae by genetic analysis of the 26S rRNA D1/D2 domain. A celrenin-resistant mutant Q 20-19 derived from Q 20 by UV irradiation was finally selected for rice shochu making. The prototype rice shochu made with the Q 20-19 strain had a strong ginjyo aroma and a mild taste.

Source: JOURNAL OF THE BREWING SOCIETY OF JAPAN

DOI: 10.6013/jbrewsocjapan.107.775

Authors: Shinji MITSUIKI, Kazuki FURUYA, Tsutomu YAMAZAKI, Shunichi NAKAYAMA, Takahiro OBA, Hikaru SUEHARA, Atsushi OBA, Yasuo NAKAJIMA

Institutions: Kyushu Sangyo University, Tokyo University of Agriculture, Fukuoka Industrial Technology Center, Fukutokucho Co., Ltd. (Japan)

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W635808481

FWCI:

Cites: 2

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Related to: 10