Fermentation characteristics and brewing potential of kuratsuki sake yeasts isolated from the Niigata Prefecture, Japan

Takashi Kuribayashi; Fuka Sawaguchi; Hina Satone; Jumpei  Tanaka; Masamichi Sugawara; Keigo Sato; Yoshihito Nabekura; Toshio Joh; Toshio Aoki

doi:10.51094/jxiv.1308

##article.authors##

Takashi Kuribayashi Niigata Prefectural Sake Research Institute/ Faculty of Food Industry, Niigata Agro-Food University https://orcid.org/0000-0002-0719-6005 https://researchmap.jp/takashi-kuribayashi
Fuka Sawaguchi Faculty of Food Industry, Niigata Agro-Food University
Hina Satone Faculty of Food Industry, Niigata Agro-Food University
Jumpei Tanaka Niigata Prefectural Sake Research Institute
Masamichi Sugawara Niigata Prefectural Sake Research Institute
Keigo Sato Niigata Prefectural Sake Research Institute
Yoshihito Nabekura Niigata Prefectural Sake Research Institute
Toshio Joh Faculty of Agriculture, Niigata University
Toshio Aoki Niigata Prefectural Sake Research Institute

DOI:

https://doi.org/10.51094/jxiv.1308

キーワード:

alcoholic beverage、 flavor-compound profile、 phenotypic diversity、 Saccharomyces cerevisiae、 sake brewing

抄録

The sake brewing industry continues to evolve in response to consumer preferences for novel flavors and fermentation characteristics. However, the genetic and phenotypic diversity of brewery landrace yeast (kuratsuki yeast) strains, particularly their regional brewing characteristics and potential for unique flavor development, remains poorly understood due to limited studies and challenges in distinguishing them from industrial strains. This study explored the phenotypic diversity of kuratsuki yeast in the Niigata Prefecture, which persists in sake breweries and is isolated outside the realm of industrial yeast selection. Small-scale brewing analysis demonstrated substantial variation in fermentation performance, including rapid and efficient sake production and unique flavor-compound profiles, highlighting their potential for introducing novel traits into brewing practices. Furthermore, several kuratsuki yeasts exhibited sufficient alcohol production capacity and desirable flavor characteristics during industrial-scale brewing, supporting their suitability for commercial sake production. The results of this study emphasize the crucial role of preserving brewing cultural heritage, including knowledge and resources related to yeast culture.

利益相反に関する開示

All experiments were performed in Japan and complied with current Japanese laws.

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引用文献

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