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.
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