Characters of Kyokai No.10 Yeast

DOI
  • IWATA Hiroshi
    Office of Technical Officers, Kantou Shin-etsu Regional Taxation Bureau
  • ONO Genki
    Office of Technical Officers, Kantou Shin-etsu Regional Taxation Bureau
  • BABA Noriko
    Office of Technical Officers, Kantou Shin-etsu Regional Taxation Bureau
  • NAKAJIMA Noriyuki
    Office of Technical Officers, Kantou Shin-etsu Regional Taxation Bureau
  • IZUMI Takeshi
    Office of Technical Officers, Kantou Shin-etsu Regional Taxation Bureau
  • KUMAGAI Shinji
    Office of Technical Officers, Kantou Shin-etsu Regional Taxation Bureau
  • SANO Eiji
    Office of Technical Officers, Kantou Shin-etsu Regional Taxation Bureau
  • KUMAGAI Chieko
    Office of Technical Officers, Kantou Shin-etsu Regional Taxation Bureau
  • SAITO Tomio
    Office of Technical Officers, Kantou Shin-etsu Regional Taxation Bureau

Bibliographic Information

Other Title
  • 協会10号酵母の性質について

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Description

Fermentation tests on sake-mashes were carried out using Kyokai No.10 yeast (K-10, including non-forming type K-1001), together with 6 other Kyokai sake yeasts and 12 other brewer's yeasts. In the analysis of fermentation products, such as aroma compounds and organic acids, the sake brewed by K-10 showed the highest concentration of n-propyl alcohol and the lowest concentration of i-butyl alcohol among them. K-10 is clearly distinguishable from other yeasts by this property.<BR>It was found by cluster analysis of analytical data, that K-10 was characteristic among sake yeasts, and that sake yeasts (including K-10 yeast) could be distinctly separated from other brewer's yeasts.

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Details 詳細情報について

  • CRID
    1390282681078855552
  • NII Article ID
    130004305425
  • DOI
    10.6013/jbrewsocjapan1988.85.495
  • ISSN
    21864012
    09147314
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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