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History, lineage and phenotypic differentiation of sake yeast

2019; Oxford University Press; Volume: 83; Issue: 8 Linguagem: Inglês

10.1080/09168451.2018.1564620

1347-6947

Yoshikazu Ohya, Mao Kashima,

Yeasts and Rust Fungi Studies

Sake yeast was first isolated as a single yeast strain, Saccharomyces sake, during the Meiji era. Yeast strains suitable for sake fermentation were subsequently isolated from sake brewers and distributed as Kyokai yeast strains. Sake yeast strains that produce characteristic flavors have been bred in response to various market demands and individual preferences. Interestingly, both genetic and morphological studies have indicated that sake yeast used during the Meiji era differs from new sake yeasts derived from Kyokai Strain No. 7 lineage. Here, we discuss the history of sake yeast breeding, from the discovery of sake yeast to the present day, to highlight the achievements of great Japanese scientists and engineers. History of sake yeast started with the isolation of Saccharomyces sake in the Meiji era.