Identification and Sake Brewing Characteristics of Yeast Isolated from Satsuma Mandarin Blossom

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  • 温州ミカンの花から分離した酵母の同定と清酒醸造特性
  • ウンシュウ ミカン ノ ハナ カラ ブンリ シタ コウボ ノ ドウテイ ト セイシュ ジョウゾウ トクセイ

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Abstract

The MK3 strain was isolated from Satsuma Mandarin blossom by enriched culture method. On the basis of physiological tests and molecular analyses based on DNA sequences of 26S rDNA-D1/D2 region and ITS region, MK3 was identified as Saccharomyces cerevisiae. Furthermore, it was suggested that MK3 was sake yeast, since MK3 had a tolerance against Yeastcidin. The alcohol productivity of MK3 in sake mash was 17.6%. The MK3 possessed an equipollent fermentative ability in sake mash with sake yeast, kyokai No. 9. The sake produced by MK3 revealed distinguishing composition of aroma compounds and organic acids. In particular, the sake brewed by MK3 showed low succinic acid concentration, high malic acid/succinic acid ratio, high ethyl caproate concentration and high isoamyl alcohol/isobutyl alcohol ratio. The MK3 was a useful yeast for sake production, because it did not form taka-awa in sake mash and it was stained red with TTC. It is expected that the MK3 will be used for sake production as a useful yeast which is able to form characteristic flavor.

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