Sake Brewing by Mixed Culture Using Gifu University Yeast Strain GY115-a3 and Gifu Prefecture Yeast Strain NFG

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  • Okumura Mai
    Graduate School of Natural Science and Technology, Gifu University
  • Yoshimura Akihiro
    Gifu Prefectural Research Institute for Food Sciences
  • Sawai Yoshinori
    Gifu Prefectural Research Institute for Food Sciences
  • Hisamatsu Kentaro
    Gifu Prefectural Research Institute for Food Sciences
  • Masaki Kazuo
    Gifu Prefectural Research Institute for Food Sciences National Research Institute of Brewing
  • Shimada Masaya
    Graduate School of Natural Science and Technology, Gifu University Faculty of Applied Biological Sciences, Gifu University
  • Hayakawa Takashi
    Graduate School of Natural Science and Technology, Gifu University Faculty of Applied Biological Sciences, Gifu University
  • Nakagawa Tomoyuki
    Graduate School of Natural Science and Technology, Gifu University Faculty of Applied Biological Sciences, Gifu University

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Other Title
  • 岐阜大酵母GY115-a3株と岐阜県G酵母NFG株を用いた混合発酵による清酒醸造
  • ギフ ダイ コウボ GY115-a3カブ ト ギフケン G コウボ NFGカブ オ モチイタ コンゴウ ハッコウ ニ ヨル セイシュ ジョウゾウ

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Abstract

 In this study, we aimed to show the possibility of sake brewing by mixed culture using Gifu University yeast strain GY115-a3 and Gifu Prefecture yeast strain NFG. A large-scale sake fermentation by mixed culture using strains GY115-a3 and NFG produced a unique type of sake that possessed a light and dry taste (values for alcohol, sake meter, and acidity of 16.7%, -3.7, and 1.82, respectively), and a similar malic acid/succinic acid (MA/SA) value (0.46) and content of ginjo-ka as a case of single culture using strain GY115-a3 and strain NFG, respectively. These results indicate that sake brewing by mixed culture of sake yeast strains together with strain GY115-a3 is useful for making a unique type of sake with flavor and taste produced by strain GY115-a3.

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