Abstract：
Although sake yeast mainly produces the taste of sake, sake brewery-inhabiting (kuratsuki) bacteria affect the taste of sake. Thus, kuratsuki bacteria may alter the metabolism of sake yeast through interactions between kuratsuki bacteria and sake yeast. This study aimed to confirm the effects of the combination of kuratsuki Kocuria TGY1127_2 and different sake yeast strains, AK25, K901, and K1801 on the taste of sake. Although the Brix and acidity during sake production using AK25 differed between sake with and without kuratsuki Kocuria, those using K901 and K1801 did not differ. Thus, sake yeast AK25 interacted with kuratsuki Kocuria and changed its characteristics of ethanol fermentation. In addition, the taste intensity changes, measured with a taste sensor TS-5000Z, showed that the effects of adding kuratsuki Kocuria varied among different sake yeasts. Thus, each sake yeast strain interacted with the kuratsuki bacterium and produced different metabolites, resulting in a change in the taste of sake. The findings of this study can lead to the brewing of sake using different types of kuratsuki bacteria which can affect the taste of sake.
摘要：
虽然清酒酵母主要产生清酒的味道，清酒啤酒厂居住的（kuratsuki）细菌会影响清酒的味道。因此，kuratsuki细菌可能通过kuratsuki细菌和清酒酵母之间的相互作用改变清酒酵母的代谢。本研究旨在证实kuratsukiKocuriaTGY1127_2和不同清酒酵母菌株的组合效果，AK25，K901和K1801对清酒的味道。尽管在使用AK25的清酒生产过程中，白利糖度和酸度在有和没有kuratsukiKocuria的清酒之间有所不同，使用K901和K1801的人没有区别。因此，清酒酵母AK25与KuratsukiKocuria相互作用，改变了其乙醇发酵特性。此外,味觉强度变化,用味道传感器TS-5000Z测量，结果表明，添加kuratsukiKocuria的效果在不同的清酒酵母中有所不同。因此，每个清酒酵母菌株与kuratsuki细菌相互作用并产生不同的代谢产物，导致清酒的味道发生变化。这项研究的结果可能导致使用不同类型的kuratsuki细菌酿造清酒，这可能会影响清酒的味道。
