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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