Selection of good Sake yeast

Takahashi, T.; Kohama, K.; Yamaguchi, Y.; Sakurai, H.

Selection of good Sake yeast

2004

Takahashi, T.(Iwate-ken. Industrial Research Inst., Morioka (Japan)) | Kohama, K. | Yamaguchi, Y. | Sakurai, H.

We attempted to select the characteristic sake yeast from the 204 mutants of Kyoukai no. 701 stored in Iwate Industrial Research Institute. As a result of tube culture and sake brewing, it appeared promising that the strain of Y104 produced more malic acid and isoamyl acetate than the Kyoukai no. 701. However, we require further studies of Y104 for tolerance to alcohol and low temperature.

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AGROVOC Keywords

brassage brewing calidad de procesamiento chemical composition composition chimique levadura japonesa malteado mutant mutantes mutants processing quality sake yeast

Bibliographic information

Published in

Journal of Iwate Industrial Research Institute (Japan)

Issue 11 ISSN 1348-7779

Pagination

pp. 46-48

Other Subjects

Composicion quimica; Levure de sake; Qualite technologique

Language

Japanese

Note

Summaries (En, Ja)

3 tab.

Type

Summary

In AGRIS since: 2007-05-15

Format: AGRIS AP

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Selection of good Sake yeast

2004

AGROVOC Keywords

Bibliographic information