Molecular Hydrogen Treatment of Sake Yeast and <i>kuratsuki</i> Bacteria Affects Sake Taste

Abstract

To the best of our knowledge, there are no studies on the effects of molecular hydrogen (H2) on microorganisms. In this study, we performed co-culture experiments using two microorganisms involved in sake brewing: sake yeast strain K1401 and the kuratsuki bacterium Kocuria strain TGY1127_2. The cells were suspended in water or water containing H2 and statically incubated at 4 °C for 2 h before co-culture. Sake taste was estimated using a taste sensor. The taste of sake was affected by H2 treatment of kuratsuki Kocuria as well as sake yeast. These results strongly suggest that H2 treatment alters the physiology of kuratsuki bacteria and sake yeast. We showed that sake undergoes H2 treatment of the microorganisms involved in sake brewing to boost its variety and meet the market demand.

Keywords

• hydrogen treatment
• <i>Kocuria</i>
• <i>kuratsuki</i> bacteria
• sake brewing
• sake yeast