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Brewing characteristics of haploid strains isolated from sake yeast Kyokai No. 7 by Taku Katou; Hiroshi Kitagaki; Takeshi Akao; Hitoshi Shimoi is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.

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## Abstract Sake yeast exhibit various characteristics that make them more suitable for sake brewing compared to other yeast strains. Since sake yeast strains are __Saccharomyces cerevisiae__ heterothallic diploid strains, it is likely that they have heterozygous alleles on homologous chromosomes (heterozygosity) due to spontaneous mutations. If this is the case, segregation of phenotypic traits in haploid strains after sporulation and concomitant meiosis of sake yeast strains would be expected to occur. To examine this hypothesis, we isolated 100 haploid strains from Kyokai No. 7 (K7), a typical sake yeast strain in Japan, and compared their brewing characteristics in small‐scale sake‐brewing tests. Analyses of the resultant sake samples showed a smooth and continuous distribution of analytical values for brewing characteristics, suggesting that K7 has multiple heterozygosities that affect brewing characteristics and that these heterozygous alleles do segregate after sporulation. Correlation and principal component analyses suggested that the analytical parameters could be classified into two groups, indicating fermentation ability and sake flavour. Copyright © 2008 John Wiley & S

Who reads Brewing characteristics of haploid strains isolated from sake yeast Kyokai No. 7?

Author

Taku Katou; Hiroshi Kitagaki; Takeshi Akao; Hitoshi Shimoi

Publisher

John Wiley and Sons; Wiley (Blackwell Publishing); John Wiley & Sons Inc.; [Chichester]; [New York]: John Wiley & Sons, ©1985-; Wiley; Hindawi Limited (ISSN 0749-503X)

Published

2008

Language

EN

Field

Biochemistry, Genetics and Molecular Biology (Life Sciences)