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Population of sake yeast, kyokai No.8, and awamori yeast, A 21, in sake mashes and awamori mashes were observed.<BR>Kyokai No.8 became dominant towards the last stage of sake mashes. But the population was reversed by awamori A 21 in the mashes containing citric acid and incubated at high temperature (35-39°C).<BR>The mashes added with A 21 and lactic acid were dominated by wild sake yeasts, in two successions of the continuous mashing.<BR>The mashes added with kyokai No.8 and citric acid and incubated at high temperature (35-39°C) were dominated by wild awamori yeasts, in two successions of the continuous mashing.
- 公益財団法人 日本醸造協会の論文
公益財団法人 日本醸造協会 | 論文
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