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Sake brewing characteristics of a new type of cerulenin-resistant sake yeast mutant |
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| Authors: | Hisashi Fukuda Yasuzo Kizaki Takeaki Ishikawa Koujiro Takahashi |
| Affiliation: | (1) National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, 739-0046, Japan;(2) National Research Institute of Brewing, 2-6-30 Takinogawa, Kitaku, 114-0023, Japan;(3) Brewing Society of Japan, 2-6-30 Takinogawa, Kitaku, 114-0023, Japan;(4) Takara Shuzo Company, Ltd, Shijo-karasuma Higashiiru Shimogyo-ku, Kyoto, 600-8688, Japan |
| Abstract: | Several new types of cerulenin-resistant mutants of sake yeast were isolated. These mutants showed respiratory deficiency and could grow on media containing a higher concentration of antibiotics than could the parent. Sakes brewed by the mutants produced less succinate than by both the parent yeast and the mutants with respiratory deficiency induced by ethidium bromide. In addition, the acidity of these mutants was decreased. Since low acidity is favourable in both sake and wine, these mutants might be applicable for both sake and wine brewing. |
| Keywords: | cerulenin cycloheximide respiratory deficiency Saccharomyces cerevisiae sake |
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