Abstract
Three different types of yeasts that can produce much malic acid were isolated in order to brew sake with a good sour taste. (1)The yeasts were strain A isolated from cycloheximide-resistant mutants of Kyokai yeast(K1401), strain B from 85kinds of sake mash in Ishikawa Prefecture, and strain C from cell fusants between K-901 and wine yeast(OC-2). (2)In a sake brewing test with a total of 500g of rice, three kinds of sake brewed with three selected yeasts respectively contained 1.5-2times more malic acid compared with one brewed with a control yeast, K-9. (3)In a sake brewing test scaled up using 3kg of rice, the high malic acid productivity of these three yeasts exhibited similar results to those described above without any decrease in ethanol productivity. Strains B and C gave sake a good sour, deep taste and a better evaluation by means of changing the water ratio of 130% to 120% in the mash. (4)Strain A was able to brew sake having a plus value in the sake meter, while strains B and C were able to brew sake having a minus value in this.
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