Abstract
Sake yeast is used in the fermentation of sake, a traditional Japanese alcoholic beverage. Sake is produced using rice grain as a raw material by means of two microorganisms, koji mold (Aspergillus oryzae) and sake yeast (Saccharomyces cerevisiae). In sake-brewing, the hydrolysis of rice starch by enzymes produced by koji is followed by ethanol fermentation by sake yeast. A number of useful sake yeast strains have been isolated from the sake-brewing factories of various regions in Japan. In addition, new types of sake yeast have also been developed mainly by mutagenesis and enrichment culture.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
