On the Yeasts Isolated from Abnormally Fermented Sake Mash

Yeasts were isolated from acid-putrified sake mash and sake mash “C” in which the content of alcohol shou: d not exceed 12 %. These yeasts required pantothenic acid as an indispensable growth factor and they requied also thiamine, biotin and inositol as growth factors. Qco2, of the yeast which isolated from sake mash “C” was smaller than that of sake yeast KyOkai-7 but Qco2 of the former was larger. Under anaerobic conditions, growth rate of the yeast was half of that of Kyòkai-7. From these results, the authors concluded that the yeast belonged to different species. from Kyölcai-7, and that the abnormal fermentation of saké mash “C” was owing to the yeast. The yeast isolated from acid-putrified sake mash was identified to be the same species as Kyökai-7.