TTC staining method
TTC染色法てぃーてぃーしーせんしょくほうThe TTC staining method is a technique used in sake brewing to check the purity of yeast. Specifically, certain superior yeast strains (such as Kyokai No. 6, No. 7, No. 9, and No. 10) are stained red by a dye called TTC (2,3,5-triphenyltetrazolium chloride), whereas wild yeasts are stained pink. By making use of this difference, brewers can examine which types of yeast are present in the shubo (yeast starter) or moromi (fermentation mash), which helps with quality control in brewing. The TTC staining method is widely used as an important means for brewers to produce better sake.