The utility evaluation and characterization of yeast (MF062) isolated from <i>shochu</i> mash in commercial scale brewing tests

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  • YAMAMOTO Hideki
    <i>Miyazaki Prefectural Food Research and Development Center</i> <i>Graduate School of Science and Technology, Kumamoto University</i>
  • MORIMURA Shigeru
    <i>Graduate School of Science and Technology, Kumamoto University</i>
  • MIZUTANI Masami
    <i>Miyazaki Prefectural Food Research and Development Center</i>
  • YAMADA Kazufumi
    <i>Miyazaki Prefectural Food Research and Development Center</i>
  • OCHI Hiroshi
    <i>Miyazaki Prefectural Food Research and Development Center</i>
  • TAKAYAMA Kiyoko
    <i>Miyazaki Prefectural Food Research and Development Center</i>
  • KUDO Tetsuzo
    <i>Miyazaki Prefectural Food Research and Development Center</i>
  • OHTA Hiroto
    <i>Graduate School of Science and Technology, Kumamoto University</i>
  • KIDA Kenji
    <i>Graduate School of Science and Technology, Kumamoto University</i>

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Other Title
  • 焼酎もろみから分離した酵母（MF062）の工場規模での実用性評価と特性把握
  • ショウチュウモロミ カラ ブンリ シタ コウボ(MF062)ノ コウジョウ キボ デ ノ ジツヨウセイ ヒョウカ ト トクセイ ハアク

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Abstract

A commercial scale for shochu production tests was carried out using Saccharomyces cerevisiae "Heisei Miyazaki Yeast" (MF062), which was selected for its superior ability in terms of alcohol fermentation and aromatic ingredient generation among 272 wild yeasts isolated from the shochu mash of shochu breweries. Alcohol yield and general components in shochu production using MF062 were the same as those in industrial yeasts like "Miyazaki Yeast" (MK021) in seven shochu breweries, namely, 3 sweet potato shochu and 4 barley shochu breweries. Five series of sashimoto were also performed with constant high alcohol yield. Shochu produced using MF062 was awarded high scores in the sensory tests. Investigation of the relations between sensory tests and higher alcohol (n-propyl alcohol(P), i-butyl alcohol(B), and i-amyl alcohol(A)) in shochu showed that shochu with smaller A/P and A/(P+B) received better evaluations. Shochu made using MF062 received high evaluations because MF062 could produce a suitable ratio of higher alcohol. From the above results, it was confirmed that MF062 could be used for commercial production of shochu just the same as with commercial strains which have excellent brewing properties.

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