Effect of kuratsuki Bacillus and Priestia on Taste of Sake

Abstract

The co-cultivation of sake yeast (AK25, K901, K1401, or K1801 strain) and the kuratsuki Bacillus A-10 and/or Priestia B-12 strains in koji solution was performed to demonstrate the effects of these two kuratsuki bacteria on sake taste. The results showed that the Brix and acidity patterns of sake preparations produced with and without these kuratsuki bacteria were very similar. This indicated that the addition of these kuratsuki bacteria did not inhibit ethanol fermentation or organic acid production by sake yeast. A taste recognition device showed that the effects of these kuratsuki bacteria on the saltiness and sourness of sake were greater than those on other taste properties. Astringency stimulation and saltiness of sake produced using the sake yeast K901 were increased by Bacillus A-10 and decreased by Priestia B-12. Except for these two cases, the taste intensities of sake preparations produced with the Bacillus A-10 and Priestia B-12 strains were very similar, but differed from those of sake produced with kuratsuki Kocuria. These results support our hypothesis that the flavor and taste of sake can be controlled by utilizing the interactions between kuratsuki bacteria and sake yeast. For crating the desired sake taste, a combination of kuratsuki bacteria and sake yeast should be considered.

Transcriptome Analysis of Sake Yeast in Co-Culture with kuratsuki Kocuria

“…Although this strongly suggests that kuratsuki bacteria may interact with sake yeast to change the metabolism as well as lactic acid bacteria, which results in the taste of sake [14,[18][19][20][21], the function of kuratsuki bacteria remains uncertain. We used the taste recognition device to confirm whether the co-culture would change the taste.…”