Abstract
We isolated yeast strains with the enrichment culture method containing yeastcidin produced by koji mold. The ND strain, which was isolated from flowers, was a non-forming sake typeThis strain was used in a synthetic medium and in a shochu brewing test on a small scale.We studied alcohol fermentation and aroma component products for each fermentation temperature (17°C-30°C) in a synthetic medium and in a shochu brewing test on a small scale.The ND strain was produced a low concentration of alcohol in the fermented synthetic medium and in the fermented shochu moromi for a high fermentation temperature.The ND strain produced a high concentration of ethyl caproate in the fermented synthetic medium and in the fermented shochu moromi at 17°C-25°C.The ND strain is considered to be suitable for shochu brewing to improve the aroma quality.
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