Department of Food and Life Sciences, Toyo University, 1-1-1, Izumino, Itakura-Machi, Ora-Gun, Gunma, 374-0193, Japan.
Arch Microbiol. 2023 Jul 19;205(8):290. doi: 10.1007/s00203-023-03625-6.
Although sake yeast mainly produces the taste of sake, sake brewery-inhabiting (kuratsuki) bacteria affect the taste of sake. Thus, kuratsuki bacteria may alter the metabolism of sake yeast through interactions between kuratsuki bacteria and sake yeast. This study aimed to confirm the effects of the combination of kuratsuki Kocuria TGY1127_2 and different sake yeast strains, AK25, K901, and K1801 on the taste of sake. Although the Brix and acidity during sake production using AK25 differed between sake with and without kuratsuki Kocuria, those using K901 and K1801 did not differ. Thus, sake yeast AK25 interacted with kuratsuki Kocuria and changed its characteristics of ethanol fermentation. In addition, the taste intensity changes, measured with a taste sensor TS-5000Z, showed that the effects of adding kuratsuki Kocuria varied among different sake yeasts. Thus, each sake yeast strain interacted with the kuratsuki bacterium and produced different metabolites, resulting in a change in the taste of sake. The findings of this study can lead to the brewing of sake using different types of kuratsuki bacteria which can affect the taste of sake.
尽管清酒酵母主要产生清酒的味道，但清酒酿造栖息（kuratsuki）细菌会影响清酒的味道。因此，kuratsuki 细菌可能通过 kuratsuki 细菌和清酒酵母之间的相互作用改变清酒酵母的代谢。本研究旨在确认 kuratsuki Kocuria TGY1127_2 与不同清酒酵母菌株 AK25、K901 和 K1801 的组合对清酒味道的影响。虽然使用 AK25 生产清酒时的 Brix 和酸度在有和没有 kuratsuki Kocuria 的清酒之间存在差异，但使用 K901 和 K1801 的清酒没有差异。因此，清酒酵母 AK25 与 kuratsuki Kocuria 相互作用并改变了其乙醇发酵特性。此外，使用味觉传感器 TS-5000Z 测量的味觉强度变化表明，添加 kuratsuki Kocuria 的效果因不同的清酒酵母而异。因此，每种清酒酵母菌株都与 kuratsuki 细菌相互作用并产生不同的代谢物，导致清酒味道发生变化。本研究的结果可以导致使用不同类型的影响清酒味道的 kuratsuki 细菌酿造清酒。
