Fermentation of saccharified solution from rice flour by Kluyveromyces marxianus HU-1, a yeast isolated from Kefir

Abstract

We undertook preparation of a fermented beverage, with excellent digestability and aroma, using a yeast isolated from kefir. Growth and fermentability of the yeast and of Saccharomyces cerevisiae IAM 4512 were compared. The kefir yeast, which had a pleasant fruity flavor, was identified as a strain of Kluyveromyces marxianus from the physiological and morphological characteristics and designated as strain HU-1. The utilization of reducing sugar in a saccharified solution by K. marxianus HU-1 was small whatever the culture conditions. In the static culture, ethanol formation was nearly 50% of that of S. cerevisiae IAM 4512 and little ethanol was formed in shaking culture. The fermented beverage produced with K. marxianus HU-1 had suitable sweetness and a fruity taste.