Abstract
We had previously bred sake yeasts having low urea-producing ability. To reduce urea concentration in sake, these mutants were used in laboratory-scale and pilot-scaled sake-making experiments.In the experiment using a mutant, K-7 U-9, which was derived from the sake yeast Kyokai No.7, vigorous fermentation took place in moromi mash as well as in shubo starter, whereas the urea concentration was reduced to about 30% of the control mash obtained with the parent strain. But, the resultant total acidity was little higher than the control mash. Then, the non-foaming strain of K-7 U-9 was efficiently used to reduce the acidity. A mutant, K-9 U-14, which was derived from the sake yeast Kyokai No.9, was also used for the sake making, showing the remarkable reduction of urea concentration in the product.These results show that these mutants can be extensively used to reduce the urea concentration in large scale sake making.
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