Abstract
The sake yeast, Akita Ryu-Hana yeast (AK-1) with high ethyl caproate productivity and low acidproductivity, could be isolated by using koji extract medium supplemented with alcohol dehydratedkoji. Brewing tests for Gin jo-shu (specially made sake) were carried out by using this strain on pilot scale (total rice 100kg) and in 9 factories (total rice 690-2, 000kg) throughout Akita Prefecture. The brewed sake contained a large amount of ethyl caproate, a small amount of total acid, and had good quality. In moromi, the activities of esterase and alcohol acyltransferase of yeast were constant and higher than those of Kyokai Sake Yeast No.9. High ethyl-caproate productivity and non-foaming ability of this yeast were stable after 10 times of periodic transfer.
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