出版社：Japan Science and Technology Information Aggregator, Electronic
摘要：In order to distinguish sake yeasts, color-plates containing 27 kinds of pigments were tested. We identified two groups of sake yeasts by using a color-plate containing 1% yeast extract, 2% polypeptone, 2% glucose, 2% agar, and 4 mg/100 ml Phloxine-B. One group of yeasts with high ethyl caproate productivity stained red or dark pink, and another group of yeasts stained light pink or white. As a result of examining a fermentation mixture of two kinds of yeasts, we were able to confirm the ratio of the yeast in shubo and moromi quickly and easily by using the color plates. The brewed sake contained a characteristic of both yeasts.
