Tomoyuki Nakagawa, Akihiro Yoshimura, Yoshinori Sawai, Kentaro Hisamatsu, Takeshi Akao, Kazuo Masaki
Saccharomyces cerevisiae is one of the most important microorganisms for the food industry, including Japanese sake, beer, wine, bread, and other products. For sake making, Kyokai sake yeast strains are considered one of the best sake yeast strains because these strains possess fermentation properties that are suitable for the quality of sake required. In recent years, the momentum for the development of unique sake, which is distinct from conventional sake, has grown, and there is now a demand to develop unique sake yeasts that have different sake making properties than Kyokai sake yeast strains...
February 14, 2024: Bioscience, Biotechnology, and Biochemistry