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- W649302173 abstract "Nagano Yeast NP14, which is used for sake brewing in Nagano Prefecture shows superior abilities to assimilate and ferment maltose.But this yeast is inferior in flavor formation, and tends to cause flocculation, which disturbs sake brewing.In order to improve this strain, it was fused with Kyokai no.901 by means of the protoplast fusion technique.All fusants showed good assimilation of maltose, but showed flocculation and slower fermentation rate than parents.Further improvement was attempted by using spore segregation, because all fusants showed sporulation.Spores from NK 9-5, a fusant having the highest sporulation rate, were isolated with a micro-manipulator, and their properties in flocculation, maltose assimilation, fermentation rate and formation of aroma compounds were examined.After screening, selected segregants were tested to make sake mashes.As the result, 2 strains, i.e., NK 9-5-20 C which showed good assimilation of maltose, no flocculation and much production of isoamyl acetate, and NK 9-5-4 B which showed high isoamyl acetate/isoamyl alcohol ratio in crude sake were obtained." @default.
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- W649302173 date "1988-01-01" @default.
- W649302173 modified "2023-10-18" @default.
- W649302173 title "Improvement of the Sake Yeast, Nagano Yeast NP14, by Protoplast Fusion Technique" @default.
- W649302173 doi "https://doi.org/10.6013/jbrewsocjapan1988.83.605" @default.
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