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Sake brewing characteristics of a new type of cerulenin-resistant sake yeast mutant

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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.

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Authors and Affiliations

  1. National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, 739-0046, Japan

    Hisashi Fukuda

  2. National Research Institute of Brewing, 2-6-30 Takinogawa, Kitaku, 114-0023, Japan

    Yasuzo Kizaki

  3. Brewing Society of Japan, 2-6-30 Takinogawa, Kitaku, 114-0023, Japan

    Takeaki Ishikawa

  4. Takara Shuzo Company, Ltd, Shijo-karasuma Higashiiru Shimogyo-ku, Kyoto, 600-8688, Japan

    Koujiro Takahashi

Authors
  1. Hisashi Fukuda
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  2. Yasuzo Kizaki
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  3. Takeaki Ishikawa
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  4. Koujiro Takahashi
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Fukuda, H., Kizaki, Y., Ishikawa, T. et al. Sake brewing characteristics of a new type of cerulenin-resistant sake yeast mutant. Biotechnology Letters 23, 717–721 (2001). https://doi.org/10.1023/A:1010398818695

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  • DOI: https://doi.org/10.1023/A:1010398818695

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