Title: Contribution of Yeasts on the Production of Urea in Sake Making
Abstract:Contribution of yeasts on the production of urea in sake making was studied by culturing Kyokai 701 yeast in Wickerham synthetic media containing Casamino acid 10 g/l in the presence and absence of 25...Contribution of yeasts on the production of urea in sake making was studied by culturing Kyokai 701 yeast in Wickerham synthetic media containing Casamino acid 10 g/l in the presence and absence of 25 ppm urea at 15-C for 240-370 hr. Urea in yeast cells was determined after extracting cells with 1 N NaOH for 2 hr at room temperature. When urea was added to media, the urea content of cells showed abrupt rise and fall after 50 hr. Of cultivation, and decreased to blow O. 5 mg/mg cells. When urea was absent in media, the amount of urea eluted from cells was very small, but increased by the addition of alcohol. The increase was considered to be due to activation of intracellular arginase after alcohol addition.Read More