M. Tominaga et al., FERMENTATION OF SACCHARIFIED SOLUTION FRO M RICE FLOUR BY KLUYVEROMYCES-MARXIANUS HU-1, A YEAST ISOLATED FROM KEFIR, Nippon Nogei Kagakukaishi, 72(4), 1998, pp. 481-488
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.