The Relationship between Ginjo-shu Flavor Characteristics and the Yeast Density of the Moromi

Hashiguchi, Takuhei; Suzuki, Hideya; Fujita, Masakuni

doi:10.6013/jbrewsocjapan1988.94.733

Cited by 4 publications

(2 citation statements)

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“…Although beer and wine yeasts are also S. cerevisiae, sake yeasts differ phylogenetically [6]. Sake yeast generates chemical components during sake brewing that affect its flavor and taste [7][8][9]. Yeast strains produce different aromatic substances.…”

Section: Introductionmentioning

confidence: 99%

Molecular Hydrogen Treatment of Sake Yeast and kuratsuki Bacteria Affects Sake Taste

Saito

Nishida

2023

Fermentation

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To the best of our knowledge, there are no studies on the effects of molecular hydrogen (H2) on microorganisms. In this study, we performed co-culture experiments using two microorganisms involved in sake brewing: sake yeast strain K1401 and the kuratsuki bacterium Kocuria strain TGY1127_2. The cells were suspended in water or water containing H2 and statically incubated at 4 °C for 2 h before co-culture. Sake taste was estimated using a taste sensor. The taste of sake was affected by H2 treatment of kuratsuki Kocuria as well as sake yeast. These results strongly suggest that H2 treatment alters the physiology of kuratsuki bacteria and sake yeast. We showed that sake undergoes H2 treatment of the microorganisms involved in sake brewing to boost its variety and meet the market demand.

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Section: Introductionmentioning

confidence: 99%

Molecular Hydrogen Treatment of Sake Yeast and kuratsuki Bacteria Affects Sake Taste

Saito

Nishida

2023

Fermentation

View full text Add to dashboard Cite

show abstract

“…Many terms are used to describe taste, such as amakuchi (sweet taste) and karakuchi (dry taste). Although many studies have been done to develop high-quality sake, [3][4][5] there is no scientific evidence to show which kind of sake is most drinkable or preferable. Drinking alcohol itself affects metabolism in animals.…”

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confidence: 99%