Isolation of <I>shochu</I> yeast from soil and its application in <I>shochu</I> making on an industrial scale

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  • TAKAMINE Kazunori
    <I>Course of Shochu Science and Technology, Faculty of Agriculture, Kagoshima University</I>
  • OYAMA Shuichi
    <I>Oyamajinshichi Shuzo Co., Ltd</I>
  • YOSHIZAKI Yumiko
    <I>Course of Shochu Science and Technology, Faculty of Agriculture, Kagoshima University</I>
  • TAMAKI Hisanori
    <I>Course of Shochu Science and Technology, Faculty of Agriculture, Kagoshima University</I>
  • SAMESHIMA Yoshihiro
    <I>Course of Shochu Science and Technology, Faculty of Agriculture, Kagoshima University</I>

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  • 土壌からの焼酎酵母の分離と分離酵母の実用化
  • ドジョウ カラ ノ ショウチュウ コウボ ノ ブンリ ト ブンリ コウボ ノ ジツヨウカ

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Abstract

A yeast strain for shochu making was isolated from soil. Sweet potato shochu production was examined on an industrial scale by using this yeast aiming at the product development with the intent to raise the additional value of the shochu. General shochu yeast was able to be grown in the YPD liquid medium adjusted to pH3.2 or more and 5% or less ethanol concentration. The shochu yeast was able to be isolated from soil efficiently by using the YPD liquid medium （pH3.2, 5% ethanol concentration） made based on this condition. The yeast isolated from soil was judged to be Saccharomyces cerevisiae or S. patorianus by genetic analysis using 26S rDNA-D1⁄D though it was evaluated as S. cerevisiae by sugar fermentation tests and a carbon source assimilation test. Evaluations of the sweet potato shochu made with the yeast had a soft flavor and a full taste on the industrial scale. From these facts, it was concluded that the yeast was very useful for shochu production.

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