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Factors that cause replacement of shochu yeast by wild yeast upon Sashi-moto repetition.
- Source :
-
Journal of Bioscience & Bioengineering . Oct2022, Vol. 134 Issue 4, p326-330. 5p. - Publication Year :
- 2022
-
Abstract
- In shochu-making, a small amount of fermenting moromi is added to a koji /water mixture instead of yeast culture to initiate fermentation. This is a characteristic process called Sashi-moto. It is known that shochu yeast is replaced by wild yeast upon repetition of Sashi-moto. The shochu yeast strains Kagoshima No. 2 (K2), Kagoshima No. 4 (C4), and Kagoshima No. 5 (H5), but not Kagoshima No. 6 (A6), were replaced by wild yeast (strain No. S5-g). K2 and C4 were easily replaced compared to H5, and the specific growth rates of K2 and C4 were lower than that of S5-g under higher osmotic pressure. Although the specific growth rate of H5 was higher than that of S5-g, its yeast population at the stationary phase was smaller than S5-g. On the other hand, both the specific growth rate and yeast population of A6 were higher than those of S5-g. The specific growth rate of yeast would be affected by osmotic tolerance and specific characters of the yeast strain. [ABSTRACT FROM AUTHOR]
- Subjects :
- *YEAST culture
*YEAST
*OSMOTIC pressure
*KOJI
Subjects
Details
- Language :
- English
- ISSN :
- 13891723
- Volume :
- 134
- Issue :
- 4
- Database :
- Academic Search Index
- Journal :
- Journal of Bioscience & Bioengineering
- Publication Type :
- Academic Journal
- Accession number :
- 159416551
- Full Text :
- https://doi.org/10.1016/j.jbiosc.2022.07.011