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- Title
Breeding of the sake yeast strain "KODO" to enhance ethyl caproate production.
- Authors
Yuko Yoshimura; Maki Fujiwara; Makoto Nakamura
- Abstract
The sake yeast strain "KODO" was isolated from the soil of Kumano Kodō, a world heritage site, and has been used in sake fermentation. In this study, we bred the strain to enhance the productivity of ethyl caproate, which is one of the important flavor compounds of ginjo-shu. The concentrations of ethyl caproate of test brewing sake fermented by bred yeasts were 8--10 fold higher than that of the parental KODO strain. Furthermore, the concentrations of acetic acid of test brewing sake fermented by bred yeasts were 1/3-1/5 fold lower than that of the parental KODO strain. "KODO.ec 162", one of the bred yeasts, has been used for sake fermentation since 2021.
- Subjects
YEAST; RICE wines; WORLD Heritage Sites; ACETIC acid
- Publication
Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, Vol 71, Issue 4, p109
- ISSN
1341-027X
- Publication type
Article
- DOI
10.3136/nskkk.NSKKK-D-23-00107