Characterization and application of Lachancea thermotolerans isolates for sake brewing.

Abstract

Non-conventional yeasts are increasingly being used in the production of fermented beverages owing to their ability to create unique and high-quality products. The yeast Lachancea thermotolerans is of great industrial significance, particularly in the production of l(+)-lactic acid, which is beneficial for acidifying wine, beer, and potentially sake. To explore its potential in sake brewing, three L. thermotolerans strains were isolated from natural environments and their physiological and fermentative characteristics were examined. The isolates surpassed the L. thermotolerans type strain (NBRC 1985) in lactic acid production under various culture conditions and exhibited comparable growth rates to that of Saccharomyces cerevisiae at 15-20 °C. Sake brewing tests using these isolates yielded approximately 3500 ppm of lactic acid, with a slightly lower production of aroma components compared to that produced by sake yeast, and an ethanol content of approximately 11-12 % was obtained. Reverse transcription-quantitative polymerase chain reaction revealed variable expression in putative lactate dehydrogenase genes depending on the culture conditions. Our findings suggest that L. thermotolerans strains can be used in sake brewing to produce unique sake.