Sake brewing characteristics of a new type of cerulenin-resistant sake yeast mutant

Several new types of cerulenin-resistant mutants of sake yeast were isolate d. These mutants showed respiratory deficiency and could grow on media cont aining a higher concentration of antibiotics than could the parent. Sakes b rewed by the mutants produced less succinate than by both the parent yeast and the mutants with respiratory deficiency induced by ethidium bromide. In addition, the acidity of these mutants was decreased. Since low acidity is favourable in both sake and wine, these mutants might be applicable for bo th sake and wine brewing.