FERMENTATION OF SACCHARIFIED SOLUTION FRO M RICE FLOUR BY KLUYVEROMYCES-MARXIANUS HU-1, A YEAST ISOLATED FROM KEFIR

We undertook preparation of a fermented beverage, with excellent diges tability and aroma, using a yeast isolated from kefir. Growth and ferm entability of the yeast and of Saccharomyces cerevisiae IAM 4512 were compared. The kefir yeast, which had a pleasant fruity flavor, was ide ntified as a strain of Kluyveromyces marxianus from the physiological and morphological characteristics and designated as strain HU-1. The u tilization of reducing sugar in a saccharified solution by K. marxianu s HU-1 was small whatever the culture conditions. In the static cultur e, ethanol formation was nearly 50% of that of S. cerevisiae IAM 4512 and little ethanol was formed in shaking culture. The fermented bevera ge produced with K. marxianus HU-1 had suitable sweetness and a fruity taste.