Japanese researchers find tannin from persimmons improves yeast growth

In Japan, an Osaka Metropolitan University research team has found that improves the growth of the yeast strain Saccharomyces cerevisiae in the presence of ethanol. The findings were published in the Journal of the Science of Food and Agriculture. The researchers explored persimmon tannin because it is known for its antioxidative properties.

“In this study, yeast cultures grown in a medium containing ethanol and persimmon tannin showed an 8.9-fold increase in cell number compared to cultures grown in an ethanol medium without persimmon tannin,” stated Professor Ken-itchi Fujita.