Departmental Bulletin Paper 清酒酵母研究の歩み
Steps of Sake Yeast Studies
セイシュ コウボ ケンキュウ ノ アユミ

中里, 厚実  ,  Atsumi, Nakazato  ,  東京農業大学名誉教授  ,  Professor Emeritus, Tokyo University of Agriculture

60 ( 4 )  , pp.205 - 211 , 2016-03-15
Yeast is a very important microorganism in human life, especially Saccharomyces species. Sacchromyces cerevisiae is used in various food industries. Sake yeast, wine yeast, baker’s yeasts and so on are contained within S.cerevisiae. So, sake yeast and other industrial yeasts have been considered the same biochemically or taxonomically. But it was reported that sake yeast is distinguished from other industrial yeasts by Takeda in 1970. This was the first report that sake yeast has a different property from other industrial yeasts in biotin requirement. Then, growth in potassium-deficient, growth in filtrate of koji-mold culture, aggregation with Lactobacillus casei, foaming high-foams in sake mash, difference in antigenic structure, formation of a high concentration of alcohol in sake-mash, viability in sake-mash, difference in life cycle (thallism), electric charge on the cell surface, chromosome length and left telomeric structure of chromosome VI, electrophoresis pattern of 36kD protein and retention of 2μm DNA have been reported as characteristics of sake yeast. Additionally, genomic information of sake yeast was reported in 2011.

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